Description
Craft a vibrant and satisfying chickpea cucumber salad plant based with minimal effort. This recipe delivers a perfect balance of creamy texture and tangy freshness, making it an ideal healthy meal.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large English cucumber, diced (or 2–3 Persian cucumbers)
- 1/4 cup finely diced red onion
- 1/4 cup fresh dill, chopped
- 1/2 cup plant-based mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
- Prepare Chickpeas: In a medium bowl, lightly mash about two-thirds of the rinsed chickpeas with a fork or potato masher, leaving the rest whole for texture.
- Chop Vegetables and Herbs: Dice the cucumber and red onion into small, uniform pieces. Finely chop the fresh dill.
- Whisk Dressing: In a small bowl, combine plant-based mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth. Season with salt and pepper to taste.
- Combine Ingredients: Add the diced cucumber, red onion, and chopped dill to the bowl with the chickpeas.
- Toss and Serve: Pour the dressing over the chickpea mixture. Gently fold and toss until all ingredients are evenly coated. Taste and adjust seasoning as needed. Chill for at least 15 minutes before serving for best flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins