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CUCUMBER NOODLE GREEK SALAD -- a refreshing twist on a traditional salad! [vegan + dairy-free]

Vegan Cucumber Noodle Greek Salad

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.
Course Salad
Cuisine American, Greek
Keyword cucumber, noodle, vegan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 211kcal
Author Alyssa Rimmer


  • 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.


Calories: 211kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 776mg | Potassium: 654mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 54.7mg | Calcium: 102mg | Iron: 3.4mg