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Vegan Mediterranean cucumber salad in a blue and white bowl including onion, tomatoes, olives, cucumber, chickpeas, and herbs
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5 from 11 votes

Greek Cucumber Salad

This flavorful plant based cucumber salad is filled with fresh veggies and tossed in a homemade vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Servings: 4
Calories: 420kcal
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: 420kcal | Carbohydrates: 52.4g | Protein: 11.5g | Fat: 21.7g | Sodium: 265mg | Potassium: 672mg | Fiber: 10.4g | Sugar: 26.4g | Calcium: 225mg | Iron: 7mg