Vegan Cucumber Noodle Greek Salad

• Vegan
• Gluten free

• Produce

  • 1 pint Cherry tomatoes
  • 1 (15 oz can Chickpeas
  • 1 English cucumber
  • 1 Lemon (about 2 tablespoons, Juice of
  • 1/2 cup Parsley
  • 1/2 Red onion

• Condiments

  • 1/2 cup Kalamata olives, pitted
  • 1 tsp Mustard
  • 1 tbsp Olive, juice
  • 2 tbsp Tahini

• Baking & Spices

  • 1 Salt + pepper

• Liquids

  • 1 Water

Found on simplyquinoa.com

Ingredients

• 1 english cucumber
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 pint cherry tomatoes, halved
• ½ of a red onion, thinly sliced
• ½ cup pitted kalamata olives
• ½ 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

Directions

• 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.