If you’re craving something fresh, vibrant, and downright addictive, then you’re going to love this Smashed Cucumber Chickpea Salad Recipe. I absolutely adore how the smoky, zesty flavors dance with the creamy coconut tahini cream, making it both hearty and refreshing at the same time. Whether you’re looking for a quick lunch or a light dinner, this salad hits all the right notes — and trust me, once you try it, your whole family will go crazy for it too!
Why You’ll Love This Recipe
- Fresh and Flavorful: The smashed cucumber brings a fun texture and crunch you won’t find in your average salad.
- Simple Ingredients: You’ll find everything easily at your local grocery, perfect for quick meal prep.
- Dairy-Free Creaminess: The coconut tahini cream adds a rich touch without any dairy, ideal for vegan and dairy-free eaters.
- Versatile and Easy: You can whip this up in under 20 minutes, perfect for busy weeknights or casual gatherings.
Ingredients You’ll Need
This Smashed Cucumber Chickpea Salad Recipe comes together beautifully with fresh veggies, creamy chickpeas, and a zingy dressing—it’s all about balanced flavors and textures. When shopping, pick firm cucumbers and ripe pomegranates for the best pop of freshness.
- Baby or regular cucumbers: I love baby cucumbers here for their tenderness, but you can use regular ones just fine—just be sure they’re fresh and crisp.
- Chickpeas: Drained and ready to go — canned chickpeas work perfectly for convenience.
- Radishes: Thinly sliced to add that peppery bite and crunch.
- Pomegranate: Adds an irresistible burst of sweetness and color.
- Spring onion: For a subtle sharpness, slice it thin so it blends nicely.
- Fresh mint: Bright and fragrant—a must-have for that fresh note.
- Olive oil: The base for the dressing, so go for extra virgin for the best flavor.
- Maple syrup: Just a touch to balance the tartness with gentle sweetness.
- Lemon juice: Freshly squeezed—trust me, bottled just won’t do here.
- Tahini (chilli-lime seasoning): Adds a smoky, zesty kick that really wakes up the salad.
- Salt and pepper: Essential—season to taste, and don’t be shy with it.
- Coconut yoghurt: Thick and creamy, perfect for the tahini cream sauce.
- Runny, smooth tahini: Helps give the coconut cream that nutty depth.
- Vegan feta cheese: Crumbled on top, optional but highly recommended for that tangy finish.
- Tortillas, nachos, crackers or bread: Whatever you like to scoop up this delicious salad.
Variations
I love experimenting with this Smashed Cucumber Chickpea Salad Recipe by switching up the herbs or the seasoning. It’s such a flexible base—you can easily make it your own depending on what you have on hand or the season.
- Add fresh dill or cilantro: I sometimes swap the mint for these to add a different herby note; both work wonderfully with cucumber and chickpeas.
- Use different beans: Cannellini or white beans can replace chickpeas if you want a creamier texture.
- Spice it up: Add a dash of cayenne or chili flakes if you like a little heat; myself, I love a bit of zing in this salad.
- Use Greek yoghurt instead: If you’re not dairy-free, swapping coconut yoghurt for Greek yoghurt adds richness and tang that’s equally delicious.
How to Make Smashed Cucumber Chickpea Salad Recipe
Step 1: Smash and Salt the Cucumbers
First up, place your cucumbers on a chopping board and gently smash them with a rolling pin. Don’t worry if they crack or look a little rough—this is exactly what you want! The smashed texture soaks up the dressing better than just sliced cucumbers. Then roughly chop into 1-inch pieces, place them in a sieve over a bowl, toss with a big pinch of salt, and let them sit for 10 minutes. This helps draw out excess water, keeping your salad crisp and not watery.
Step 2: Mix the Salad Ingredients
While the cucumbers rest, toss together the chickpeas, radishes, pomegranate seeds, spring onion, and fresh mint in a big bowl. This is where all those fresh textures and colors start to come together—don’t you love how vibrant this looks at this stage already?
Step 3: Prepare the Coconut Tahini Cream
Whisk the thick coconut yoghurt, smooth tahini, lemon juice, and lemon zest until you have a smooth, creamy sauce. This tangy, nutty cream is honestly one of my favorite parts—it adds such a lovely balance to the fresh veggies and hearty chickpeas.
Step 4: Rinse and Add Cucumbers to Salad
Rinse the salted cucumbers under cold running water to remove some of the salt, then pat them dry with a clean kitchen towel. Add them to your salad bowl and toss everything together gently but thoroughly—you want every bite to be bursting with flavor.
Step 5: Assemble and Serve
On a large serving plate, spread the coconut tahini cream all over the base, then pile up your smashed cucumber chickpea salad in the center. Crumble vegan feta cheese on top, sprinkle extra chilli-lime seasoning if you like a little heat, and serve alongside your choice of tortilla chips, nachos, crackers, or crusty bread. I love this served with crispy crackers for a perfect light meal or snack.
Pro Tips for Making Smashed Cucumber Chickpea Salad Recipe
- Smash Don’t Slice: Smashing the cucumbers breaks their cells, releasing more flavor and helping them soak up the dressing better—trust me, it’s a game-changer.
- Salt to Draw Out Moisture: Leaving salted cucumbers in a sieve avoids the dreaded watery salad and keeps everything crisp and fresh-tasting.
- Balance Sweet and Tangy: Don’t skip the maple syrup; it gently balances the tart lemon and chilli-lime without overpowering any ingredients.
- Serve Fresh: This salad is best enjoyed within a day or two — keeping the coconut tahini cream separate until serving keeps flavours bright and textures perfect.
How to Serve Smashed Cucumber Chickpea Salad Recipe
Garnishes
I always top mine with crumbled vegan feta for an extra punch of creaminess and tang. Sometimes I sprinkle a bit more tajin seasoning or extra chopped mint for freshness. A few pomegranate seeds added just before serving bring an irresistibly juicy burst that really brightens the dish.
Side Dishes
This salad pairs wonderfully with warm flatbreads or crisp nachos for scooping. I also like serving it alongside grilled veggie skewers or even roasted sweet potatoes to round out the meal if I’m feeling extra hungry.
Creative Ways to Present
For casual entertaining, I’ve spread the salad over large trays layered with coconut tahini cream and topped with colorful herbs and edible flowers. It instantly becomes a stunning centerpiece. You can also serve it in individual glass jars layered for easy grab-and-go portions.
Make Ahead and Storage
Storing Leftovers
When I make extra, I keep the smashed cucumber chickpea salad and the coconut tahini cream in separate airtight containers in the fridge. This keeps the salad from getting soggy, and you can reassemble it just before eating. I usually enjoy leftovers within 2-3 days for the best flavor and texture.
Freezing
I don’t recommend freezing this salad because the cucumbers and pomegranate lose their texture after thawing. That creamy coconut yoghurt sauce also tends to separate when frozen. Best to enjoy it fresh or refrigerated!
Reheating
This salad is best served cold or at room temperature, so I simply let leftovers sit out for a few minutes before serving. No reheating needed—just plenty of fresh scoops with crackers or bread!
FAQs
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Can I use regular cucumbers instead of baby cucumbers in this salad?
Absolutely! Regular cucumbers work just fine. Just be sure to smash them well with a rolling pin and chop roughly so they soak up the flavors properly. Removing excess water by salting and draining is key to keeping the salad crisp.
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Is the coconut tahini cream vegan-friendly?
Yes, it’s completely vegan! Using thick coconut yoghurt and tahini makes it creamy and flavorful without any dairy. It’s a perfect dairy-free alternative to traditional creamy dressings or sauces.
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Can I prepare this salad ahead of time?
You can prep the salad and the coconut tahini cream separately up to 2-3 days in advance. Keep them stored separately in airtight containers and combine just before serving to maintain freshness and texture.
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What can I serve with Smashed Cucumber Chickpea Salad?
This salad pairs wonderfully with crunchy crackers, warm tortillas, or even grilled veggies. It also makes a fantastic light meal alongside roasted potatoes or as a side dish to grilled proteins.
Final Thoughts
When I first tried this Smashed Cucumber Chickpea Salad Recipe, I had no idea it would become a staple in my kitchen. The marriage of textures and the tangy, creamy dressing hit all the right spots in my belly—and it’s such an easy way to get a fresh, healthy meal on the table quickly. If you’re looking for something that’s refreshing, filling, and just a little bit unexpected, you’ve got to try making this. I promise you’ll want to make it again and again—just like I do!
Print
Smashed Cucumber Chickpea Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
A refreshing and vibrant Smashed Cucumber and Chickpea Salad featuring crunchy cucumbers, protein-rich chickpeas, tangy pomegranate, and a creamy coconut tahini dressing. Perfect as a light meal or a flavorful side, this salad is quick to prepare and packed with fresh ingredients and exciting textures.
Ingredients
For the Salad:
- 200g baby or regular cucumbers, trimmed
- 200g chickpeas, drained weight
- 3 radishes, sliced thinly
- 40g pomegranate seeds
- 1 spring onion, sliced thinly
- 2 tbsp freshly chopped mint
- 1 tbsp olive oil
- 1 tbsp maple syrup
- ½ lemon, juiced (about 1 tbsp)
- ½ tsp tahini (chilli-lime) seasoning
- Salt and pepper to taste
For the Coconut Tahini Cream:
- 120g thick coconut yoghurt
- 1 tbsp runny, smooth tahini
- ½ lemon, juiced and zested (about 1 tbsp juice)
To Serve:
- Vegan feta cheese, crumbled
- Tortillas, nachos, crackers or bread
- Extra tajin (chilli-lime) seasoning
Instructions
- Prepare the cucumbers: Place the cucumbers on a chopping board and use a rolling pin to smash them gently. Roughly chop the smashed cucumbers into 1-inch pieces and place them in a sieve set over a bowl. Add a big pinch of salt to the cucumbers and leave them to sit for 10 minutes to draw out excess water.
- Make the salad: While the cucumbers rest, combine chickpeas, sliced radishes, pomegranate seeds, spring onion, chopped mint, olive oil, maple syrup, lemon juice, and tahini seasoning in a large bowl. Toss everything well to evenly distribute the flavors.
- Prepare the coconut tahini cream: In a separate bowl, whisk together the thick coconut yoghurt, runny tahini, lemon juice, and zest until smooth and creamy.
- Rinse and dry cucumbers: After 10 minutes, rinse the salted cucumbers under running water to remove excess salt, then pat them dry thoroughly with paper towels or a clean kitchen towel.
- Combine salad components: Add the rinsed and dried cucumbers to the salad bowl and toss gently to mix all ingredients together evenly.
- Plate and serve: Spread the coconut tahini cream evenly over a large serving plate. Pile the cucumber and chickpea salad in the center. Sprinkle with crumbled vegan feta cheese and serve alongside tortillas, nachos, crackers, or bread. Optionally, add extra tajin (chilli-lime) seasoning to taste.
- Storage: Eat the salad right away for the freshest taste, or store the salad and coconut tahini cream separately in containers and refrigerate for up to 2-3 days.
Notes
- Salting the cucumbers helps remove excess water, preventing the salad from becoming soggy.
- You can substitute chickpeas with other beans like cannellini or butter beans for variation.
- The coconut tahini cream can be adjusted in consistency by adding more yoghurt or tahini as preferred.
- For a spicier kick, sprinkle additional chilli flakes or a pinch of cayenne pepper to the salad.
- This salad is vegan and gluten-free by nature, making it suitable for a variety of diets.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
