Simply Quinoa · by Alyssa★ 4.0 (2)
Vegan Cucumber Noodle Greek Salad
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 21%
CARBS 35G50% OF CAL
11G FIBER15G OTHER9G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, 10-minute cucumber and chickpea salad with tomatoes, olives, and a tahini-lemon dressing. Fresh and protein-rich without any animal products.
mainmediterraneansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 21%
CARBS 35G50% OF CAL
11G FIBER15G OTHER9G TOTAL SUGAR
FAT 11G36% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 875mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 339mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.