Vegan Loaded Cucumber Salad

The Vegan Loaded Cucumber Salad is tasty. It has 220 calories per serving and takes 15 minutes to make. You may serve your salad at parties, lunches, occasions, events, festivals, birthdays, functions, or dinners. It contains English cucumbers, cherry tomatoes, red onion, canned chickpeas, sweet corn kernels, red bell pepper, parsley, black olives, sunflower seeds, vegan mayonnaise, unsweetened almond yogurt, lemon juice, garlic powder, nutritional yeast, salt, maple syrup, and black pepper. Also, we may pair your salad with grilled tofu steaks, vegan lentil patties, hummus wraps, pita bread, vegetable soup, or roasted potatoes. You may keep your salad for two days in the refrigerator. This Vegan Loaded Cucumber Salad is not difficult to make, as the steps are easy.

STATS:

• Total time: 15 minutes
• Diet: Vegan
• Servings: 4
• Serving size: 1 bowl
• Cooking time: Nil
• Cuisine: American
• Preparation time: 15 minutes
• Course: Salad
• Calories: 220 kcal

EQUIPMENT:

• Salad spoon
• Measuring spoons
• Cutting board
• Knife
• Measuring cups
• Small bowl
• Large mixing bowl

INGREDIENTS:

SALAD:

• Three large sliced English cucumbers
• 1 cup halved cherry tomatoes
• Half cup thinly sliced red onion
• 1 cup canned chickpeas
• 1/2 cup sweet corn kernels
• One medium diced red bell pepper
• Quarter cup chopped parsley
• 2 tbsp sliced black olives
• One tbsp sunflower seeds

DRESSING:

• Quarter cup vegan mayonnaise
• 1 tbsp lemon juice
• 1/4 cup unsweetened almond yogurt
• One tbsp nutritional yeast
• Half tsp salt
• 1 tsp garlic powder
• Half tsp black pepper
• 1 tsp maple syrup

INGREDIENT NOTES:

ENGLISH CUCUMBERS:

• They give juiciness and are perfect for your salad. You do not need to peel the skin of a cucumber, and it provides crunch to your recipe. We may utilize Persian cucumbers as an alternative.

CHERRY TOMATOES:

• Cherry tomatoes include freshness to your recipe. They maintain the creamy dressing of your salad. You may use grape tomatoes or Roma tomatoes as per your preference.

RED ONION:

• Red onions include a little sharp and sweet taste in your recipe. It blends smoothly with your salad. You may replace it with green onions, white onions, or chives as per your preference.

CHICKPEAS:

• Chickpeas include protein and fiber in your recipe and make your salad more nutritious. They also give a soft texture to maintain crunchy vegetables in your dish. You may use white beans, black beans, or lentils as another idea.

SWEET CORN:

• It gives natural sweetness and a pleasant texture to your recipe. Also, it provides extra color and freshness to your salad. We can replace it with green peas, diced carrots, or chopped avocado as per your preference.

SUNFLOWER SEEDS:

• Sunflower seeds give crunch and healthy fats to your recipe. They make your salad satisfying. You may use pumpkin seeds or almonds as another idea.

VEGAN MAYONNAISE:

• Vegan mayonnaise provides creaminess to your dressing and coats the vegetables properly. You may use mashed avocado, vegan sour cream, or blended silken tofu as another option.

UNSWEETENED ALMOND YOGURT:

• It includes a mild taste and creamy texture to your dressing. Also, it makes your salad light and vegan. We may use unsweetened soy yogurt or cashew cream as an alternative.

INSTRUCTIONS:

1. First, you will wash your vegetables carefully and dry them.
2. You will chop your vegetables evenly.
3. We will add cucumbers, cherry tomatoes, red onion, chickpeas, corn, bell pepper, parsley, and black olives to your large mixing bowl.
4. Then you will whisk vegan mayonnaise, unsweetened almond yogurt, lemon juice, garlic powder, salt, nutritional yeast, maple syrup, and black pepper together in your small bowl.
5. Now include your dressing with the salad and mix them softy to coat the vegetables.
6. Lastly, sprinkle sunflower seeds on top and refrigerate your salad for 15 minutes.

SERVING SUGGESTIONS:

GRILLED & BBQ:

• Vegan mushroom burgers
• BBQ cauliflower steaks

BREADS:

• Garlic flatbread
• Toasted sourdough bread
• Warm pita bread

SOUPS:

• Carrot ginger soup
• Lentil soup
• Tomato basil soup

TIPS:

• Use chilled cucumbers for a better, crispy texture in your salad.
• You must use dry vegetables to avoid watery dressing in your recipe.
• We will include sunflower seeds before serving to keep them crunchy.

STORAGE INFORMATION:

FRIDGE:

• Store your salad for two days in the box.

FREEZER:

• Freezing your salad is not really preferred.

FAQs:

Is my salad completely vegan?

• Yes, all your ingredients are vegan.

Which cucumber will work better for my recipe?

• You may use an English cucumber or a Persian cucumber to make your salad better.

How can I provide more protein to my salad?

• You may add tofu, tempeh, or edamame to provide extra protein in your salad.

NUTRITIONAL INFORMATION:

Net carbs: 12 grams

Iron: 2.3 g

Total carbs: 16 grams

Vitamin A: 1350 IU

Fiber: 4 grams

Calcium: 90 g

Protein: 5 grams

Sodium: 340 g

Potassium: 430 grams

Calories: 220 kcal