This simple cucumber noodle greek salad is a light pasta dish that can be enjoyed all year long. Easy to make, naturally vegan and packed with veggies!
There are two things that need to happen this week: the heat needs to break and I need to make another batch of this cucumber noodle greek salad.
We've had a 10-day stretch of 90ºF+ weather and I'm telling you, the only things saving me are air conditioning and my spiralizer. From avocado pesto zucchini noodles to zucchini noodle pad thai, I've been whipping out my spiralizer every chance I get. It's the perfect summer kitchen tool because we have all the best produce for spiralizing in season, you can make a delicious pasta dish without any cooking at all AND it makes eating vegetables (which are super slimming) fun and delicious.
For this vegan greek salad, I wanted to use all the classic flavors, but make it a bit lighter and obviously free from dairy.
The whole salad comes together in just 10 minutes and takes less than 10 ingredients. You could even make it in one bowl by whisk the salad dressing first and then tossing everything together.
The base is actually pretty simple. It's just chickpeas (which take place of the feta), tomatoes, onions, cucumber noodles, olives, and parsley. Then it's tossed with a quick tahini dressing and you're done.
The dressing is just tahini, lemon juice, olive juice (or caper brine), salt and pepper. You could add a little crushed garlic if you wanted, but I enjoyed it without.
Then you simply toss it all together and it's done.
You could either serve it immediately or you could store in the fridge for a few hours, which helps build the flavors even more as the veggies marinate in the dressing.
This salad also keeps really well, so if you're headed to a picnic or friend's BBQ, you can whip up this salad, put it in a tupperware and you're on your way. OR you could also do what I did and make it for lunches all week long!
To stretch mine even more (because I wanted it to last all week), I scooped it over some chopped romaine and sprinkled a tiny bit of hemp seeds. It was the perfect lunch. Light, refreshing, cooling and filling!
What's your all-time FAVORITE pasta dish? I'd love to recreate it in a healthy way using the spiralizer! Let me know in the comments below and if you end up trying this recipe, I'd love to see a picture. You can share one on social media using #simplyquinoa or tag @simplyquinoa, and I'll make sure to find it and give it some love!
More Healthy Spiralizer Recipes To Try!
- Zucchini Noodles with Lime-Arugula Pesto
- Apple + Beet Noodle Salad with Candied Quinoa
- Ginger-Scallion Egg Drop Zucchini Noodle Soup
- Sweet Potato Noodles with Vegan Alfredo Sauce
- Pad Thai Zucchini Noodle + Quinoa Salad
Vegan Cucumber Noodle Greek Salad
- 1 english cucumber
- 1 15 oz can chickpeas, drained and rinsed
- 1 pint cherry tomatoes halved
- 1/2 of a red onion thinly sliced
- 1/2 cup pitted kalamata olives
- 1/2 cup finely chopped parsley
- 2 tablespoons tahini
- Juice of 1 lemon about 2 tablespoons
- 1 tablespoon olive juice
- 1 teaspoon mustard
- Salt + pepper to taste
- Water as needed
- Cut the cucumber into quarters.
- Secure the spiralizer to the counter, then spiralize each section of the cucumber. Add to a large mixing bowl (cutting any super long noodles if needed).
- To that same bowl, add the chickpeas, tomatoes,onion, olives and parsley.
- Whisk together the tahini, lemon juice, olive juice, mustard, salt and pepper. If too thick, stir in a splash of water. (reference the video to see the exact texture)
- Pour the dressing over the veggies and toss to coat.
- Serve immediately or store in the fridge for up to 4 - 5 days.
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29 comments on “Vegan Cucumber Noodle Greek Salad”
original shows stone ground mustard but it’s not on ingredient list????
Whoops! Updated 🙂
I’m still confused on the mustard. It’s on the ingredient list but not in the instructions. Do we add it or no? It also doesn’t say stone ground.
It’s in there now–sorry about that. You just add it with the rest of the dressing ingredients 🙂 And it can be any mustard that you’d like!
Is this recipe supposed to contain quinoa? I’m looking for ways to incorporate it into foods!
I didn’t make it with quinoa, but you could certainly add some in!
I made this 2 days ago. VERY good when first made, however, if you’re planning on saving it for a future lunch, the water from the tomatoes and cucumbers will add to the dressing. I was dissapointed today to find more of a soup than a dressing. I’d suggest if you’re saving it, do not add water.
The other option would be to dress what you’re going to eat and keep the other separate until you’re ready to enjoy the leftovers 🙂 I think it also depends on the particular ingredients you use because I saved mine for a few days and it wasn’t very soupy. Thanks for the tip though and I’m glad you enjoyed it! xo
I just tried this salad and it was really nice. Light but satisfying. I did add a bit of Etta tough ????
I meant feta ????
Yum!! Love the addition of feta – I’m sure it adds a nice tang to it as well 🙂
Love your website as my son has Eosinophilic Esophagitis, fast growing disease amongst children where esophagus closes because of food allergies. He cannot have any wheat, dairy or soy. Your quinoa recipes are the best! Do you have any suggestions for a substitution for Tahini, although sesame very hard to find without cross contamination of the 3!
Can he have cashews? Another option would be to make a cashew dressing by soaking cashews in some water and then blending them up with the other ingredients. I think you’d want to do only about 1/4 cup of cashews and maybe the same amount of water. If no cashews…I would suggest making the dressing with oil instead and just not use any water 🙂
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Just made this for lunch and we loved it! I did put the cucumber on paper towels to dry them off a bit before tossing everything together. Definitely a keeper!
That’s amazing!! xo
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I’ve never tried cucumber noodles but I know they must be healthier for you than regular noodles. I would love to try these with my family.
I think everyone would really enjoy them!
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Just made the recipe! It’s very good! Added some diced avocado and hemp hearts because why not!
Oh yum that sounds amazing!!
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Mexican Pasta Salad
FOR THE SALAD:
1 pound Elbow Macaroni, Cooked To Package Instructions, Drained, And Rinsed With Cold Water
2 ears Fresh Corn, Husks And Silks Removed
1 can (15 Oz. Size) Black Beans (or Kidney Beans), Drained And Rinsed
½ cups Chopped Black Olives
6 whole Roma Tomatoes (or 2 Large Tomatoes), Chopped
3 whole Green Onions, Sliced Thin
½ whole Red Onions, Finely Diced
Chopped Cilantro (optional)
FOR THE DRESSING:
1 cup Jarred Salsa (spicy Is Best!)
1 cup Sour Cream
¼ cups Mayonnaise
1 clove Garlic, Minced Or Pressed
½ teaspoons Cumin
Salt And Pepper, to taste
2 Limes, Juiced (optional)
Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
Combine all the dressing ingredients in a bowl and stir until combined.
Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill
on the nutritional info the first one has 3 servings the second does not say but if it is supposed to be 4 servings why is it more calories,fat,protein etc?
Made for Easter dinner. Really good.
So glad you enjoyed it!!