CUCUMBER NOODLE GREEK SALAD | vegan + gluten-free

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta is lower in calories and dairy-free.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives provide a similar flavor profile.

Chop the ends off the red onion, peel the outer layer, and slice it in half, reserving half for another salad.

Slice the red onion as thinly as possible to avoid overpowering onion flavor.

Finely chop the black olives into smaller pieces for better incorporation throughout the salad.

Tear the stems off the parsley, form the leaves into a tight ball, and finely chop them with a knife.

Quarter the English cucumber and secure it in the spiralizer, then spiralize it into noodle shapes.

Add the chickpeas, spiralized cucumbers, cherry tomatoes, sliced red onion, chopped olives, and chopped parsley into a large bowl.

In a separate bowl, make the dressing by combining tahini, lemon juice, olive juice, stone ground mustard, salt, and black pepper.

Stir the dressing until smooth, adding water a tablespoon at a time until it reaches a thin consistency.

Pour the dressing over the salad ingredients and use tongs to toss everything together until well coated.

Serve immediately or refrigerate to marinate for more flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens