Vegan Cucumber Noodle Greek Salad #salad #vegan

There are two things that need to happen this week: the warmth needs to break and I have to make another clump of this cucumber noodle greek serving of mixed greens.

We've had a 10-day stretch of 90ºF+ climate and I'm letting you know, the main things sparing me are cooling and my spiralizer. From avocado pesto zucchini noodles to zucchini noodle cushion thai, I've been whipping out my spiralizer each possibility I get.

It's the ideal summer kitchen device since we have all the best produce for spiralizing in season, you can make a delectable pasta dish with no cooking at all AND it makes eating vegetables (which are super thinning) fun and heavenly.

Also try our recipe : Raw Vegan Pad Thai #vegan #recipevvv

Ingredients :

• 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

Instructions :

1. Cut the cucumber into quarters.
2. 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).
3. To that same bowl, add the chickpeas, tomatoes,onion, olives and parsley.
4. 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)
5. Pour the dressing over the veggies and toss to coat.
6. Serve immediately or store in the fridge for up to 4 - 5 days.

Source : bit.ly/2Hipqpm

Read more our recipe : Crispy Baked Black Bean & Sweet Potato Tacos #tacos #dinner