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11
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Greek Cucumber Salad
This flavorful plant based cucumber salad is filled with fresh veggies and tossed in a homemade vinaigrette.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course, Salad, Side Dish
Cuisine:
Greek, Mediterranean
Servings:
4
Calories:
420
kcal
Author:
Kelsey Riley
Cost:
$10
Ingredients
Vinaigrette
2
tablespoon
olive oil
2
tbsp
lemon juice
2
tablespoon
tahini
2
tsp
agave nectar
2
cloves
garlic
minced
¼
teaspoon
salt
¼
teaspoon
pepper
Salad
3
cups
cucumbers
diced
1
cup
tomatoes
sliced
1
cup
chickpeas
1
cup
olives
½
cup
red onion
diced
½
cup
fresh basil
chopped
¼
cup
vinaigrette
Instructions
Start by combining all ingredients for the vinaigrette and mix them together, then set aside.
Drain and rinse the chickpeas.
Wash and prep the remaining ingredients according to the ingredient list.
Combine all ingredients and the dressing in a large serving bowl. Gently toss the salad until well coated in the vinaigrette.
Notes
This salad can be stored in a covered container in the fridge for up to five days.
Nutrition
Calories:
420
kcal
|
Carbohydrates:
52.4
g
|
Protein:
11.5
g
|
Fat:
21.7
g
|
Sodium:
265
mg
|
Potassium:
672
mg
|
Fiber:
10.4
g
|
Sugar:
26.4
g
|
Calcium:
225
mg
|
Iron:
7
mg