Cucumber and Chickpea Salad
This creamy vegan cucumber salad with carrot ribbons is light, tangy, and ultra refreshing but still packs a surprising amount of protein thanks to chickpeas and our dreamy lemon-miso silken tofu dressing. With a few smart shortcuts, this salad comes together right in a mason jar for the easiest prep (and clean-up!) you’ll ever meet.
Ingredients
For the dressing:
- 6 oz Mori-Nu silken tofu extra firm
- 1/4 cup lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp white miso paste
- 1/2 Tbsp Dijon mustard
- 1-2 large garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp white pepper
For the salad:
- 1 (15.5-oz) can chickpeas drained and rinsed
- 1 large English cucumber thinly sliced
- 1 large carrot spiralized or shredded
Instructions
- First, blend all the ingredients for the dressing until smooth and creamy. Set aside.
- Get out a clean wide-mouth mason jar and remove the lid.
- Add the sliced cucumber and spiralized or shredded carrot to the jar. Or, use the Microplane Jar Top Slicer and Spiralizer to cut the veggies directly into the jar (this makes it so much easier!).
- Next, add the chickpeas to the jar and gently push everything down to create some extra room if needed.
- Pour in the creamy dressing, cover the jar again, and shake until totally combined!
- Enjoy straight out of the jar or pour it into a big salad bowl and sprinkle with fresh minced basil.”
Video
Notes
For the easiest prep possible, we recommend two tools that we swear by: Microplane Jar Top Slicer and Microplane Spiralizer Lid. These fit right on top of a wide-mouth 32-oz mason jar and let you slice the cucumber and spiralize the carrot right into the jar without ever pulling out a cutting board.
Nutrition
Serving: 1/2 the recipeCalories: 128kcalCarbohydrates: 18gProtein: 9gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 972mgPotassium: 626mgFiber: 4gSugar: 7gVitamin A: 6184IUVitamin C: 19mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!