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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