This vegan cucumber salad is the perfect summer side! It’s packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.
If there’s one thing I could eat every day, it’d probably be this. That and curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! I always find myself with a ton during the spring and summer.
What’s in This Vegan Cucumber Salad?
- Cucumber – Regular, English, or Persian. Thinly sliced.
- Onion – Red is best for this salad, in my opinion!
- Tomatoes – I used cherry tomatoes, but if you’ve got a big beautiful summer tomato feel free to use that.
- Cooked chickpeas – A 15oz can.
- Olive oil – Use a better quality kind since its flavor will play a part in the dressing.
- Garlic – Fresh or the freeze-dried kind.
- Lemon juice
- Mustard – Something grainy! I use stone ground mustard.
- Sweetener – I use maple syrup or agave.
- Dill – Fresh!
- Kosher salt
- Freshly ground black pepper
How Do I Make Vegan Cucumber and Chickpea Salad?
- Prep your veggies – slice the cucumber and onion, chop the tomatoes, etc.
- Drain and rinse your chickpeas.
- Whisk together the dressing ingredients in the bottom of a large bowl, then add the chopped veggies and toss it all together.
- Refrigerate for at least an hour before serving so the flavors can become even more delicious.
What Kind of Cucumbers Should I Use For Cucumber Salad?
I used regular cucumbers for the images here, but I usually prefer to use English cucumbers. They’re a bit sweeter and have fewer seeds, so I don’t even bother removing the seeds when using them. Persian cucumbers also work well, but they are smaller so you’ll probably want to use 3 or 4.
Tips for Making Vegan Cucumber Salad
- Like I mentioned above – make sure you allow this salad to chill in the fridge for at least an hour before serving! It gives the garlic, dill, and lemon more time to develop their flavors and really pop.
- You can use dried dill in a pinch, but I really recommend using fresh for the best flavor.
- You can use a mandolin to slice the cucumber if you prefer that over a knife.
- For the freshest flavor, I recommend eating this salad within 3 or 4 days. It will last for a up to a week in the fridge, though.
What to Serve With Cucumber Salad
This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. It’s also the perfect vegan side to bring to a barbecue, potluck, or other summer event.
- Lemony Garlic And White Wine Spaghetti
- Vegan Garlic White Pizza
- Vegan Jalapeño Burgers
- Carrot and Tomato Cashew Bisque with Old Bay Croutons
Lemony Chickpea & Cucumber Salad with Dill
Ingredients
- 1 large cucumber seeds removed, sliced into half moons
- 1 small red onion thinly sliced
- 1 pint/container cherry tomatoes halved
- 1 (15 oz) can chickpeas drained and rinsed
Dressing:
- 1/4 cup olive oil
- 1-2 cloves garlic minced
- 2-3 tbsp lemon juice from one whole lemon
- 1 tbsp stone ground mustard
- 1 tsp maple syrup or agave
- 1/4 cup fresh dill
- 1/2 tsp kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Prepare the cucumber, onion, tomatoes, and chickpeas. Set aside.
- Whisk together dressing ingredients in the bottom of a large bowl. Pour in the veggies and chickpeas.
- Toss to combine, cover, and refrigerate for at least an hour before serving.
