This vegan Mediterranean cucumber salad is fresh, colorful, packed with flavor, and comes together in minutes. Made with crisp vegetables, hearty chickpeas, and a simple lemon-herb dressing, it's an easy side dish that's perfect for any occasion.
Crisp English cucumber, sweet and juicy cherry tomatoes, protein-packed chickpeas, briny olives, fresh parsley, and a simple homemade dressing come together to create a salad that's refreshing and satisfying.
This vegan Mediterranean salad is incredibly versatile. Serve it alongside grilled lemon tofu, tucked into pita bread, or enjoy it on its own as a light lunch or flavorful side dish. It's naturally dairy-free, easy to make ahead, and filled with wholesome ingredients, making it perfect for meal prep, potlucks, or everyday meals.
Ingredients You'll Need
These 11 simple ingredients are all you need to make this fresh summer salad.
*Full amounts are listed in the recipe card below.
Ingredient Notes and Substitutions
- English cucumber - This is the best type of cucumber to use because its thin skin and small seeds mean no peeling or deseeding is needed.
- Cherry tomatoes - Add natural sweetness, bright color, and a juicy burst of flavor to every bite. They also hold their shape well, making them perfect for this salad. Grape tomatoes are a great substitute.
- Chickpeas - These add protein and make the salad more filling. For a variation, substitute white beans or cannellini beans.
- Black olives - Give the salad a mild, salty flavor. Use Kalamata olives for a more robust, briny taste if you prefer.
- Red onion - Its crisp texture and mild bite add flavor and color.
- Fresh parsley - Italian flat-leaf parsley is recommended for its tender leaves and herbaceous flavor. Fresh cilantro makes a delicious substitute.
- Olive oil - Use a good-quality extra virgin olive oil for the best flavor.
- Lemon juice - Freshly squeezed lemon juice adds a bright, tangy flavor that brings the dressing to life. Red wine vinegar can be used as a substitute for a deeper, tangy flavor.
- Maple syrup - Balances the tartness of the dressing with a touch of natural sweetness.
- Salt, Pepper, and Oregano - Season the dressing and enhance the fresh Mediterranean flavors.
How to Make Mediterranean Cucumber Salad
This Mediterranean Salad easily comes together in under 30 minutes.
Start by draining and rinsing the chickpeas. Then whisk the dressing ingredients together in a small bowl.
1. Chop the cucumber, tomatoes, and parsley, then thinly slice the red onion. Add everything to a large bowl.
2. Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and add more salt, pepper, or lemon juice, if desired. Serve Immediately.
Variations and Additions
- Add bell pepper: Toss in diced red, yellow, or orange bell pepper for extra crunch, color, and a touch of sweetness.
- Use red wine vinegar: Swap the fresh lemon juice for red wine vinegar if you prefer a brighter, tangier flavor.
- Add vegan feta: Sprinkle in crumbled vegan feta for a tangy addition that gives the Mediterranean salad an extra burst of flavor.
Expert Tips
- Use English cucumbers. Their thin skin and small seeds mean there's no need to peel or deseed them, making prep quick and easy.
- Cut the vegetables into similar-sized pieces. Uniform, bite-sized pieces make the salad easier to eat.
- Use fresh lemon juice. Freshly squeezed lemon juice adds a brighter, fresher flavor than bottled juice.
- Taste before serving. After the salad has been mixed, give it one final taste and adjust the salt, pepper, or lemon juice if needed.
- Serve chilled. This Mediterranean salad tastes best cold, making it especially refreshing on warm days. To keep it chilled, store the dressing and prepared vegetables separately. Mix just before serving.
Frequently Asked Questions
English cucumbers are the best choice because they have thin, tender skin that doesn't need to be peeled. They also contain small, delicate seeds that don't need to be removed before adding to the salad.
Yes! This salad is great for making ahead. To keep the salad fresh and crisp, store the vegetables and dressing separately, then toss everything together just before serving.
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Recipe
Ingredients
For the Salad
- 1 English cucumber, chopped
- 2 cups cherry tomatoes, halved
- 16- ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ red onion, cut into thin slices
- 6- ounce can of olives
- ⅓ cup fresh parsley, chopped
For the Dressing
- 2 ½ Tablespoons extra virgin olive oil
- 2 ½ Tablespoons fresh squeezed lemon juice
- 1 teaspoon maple syrup
- ¾ teaspoon salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- ½ teaspoon dried oregano
Instructions
- In a small bowl, whisk together the dressing ingredients.
- Prepare the salad ingredients and add them to a large bowl.
- Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Taste and adjust with more salt, pepper, or lemon juice if needed.Serve immediately.
Notes
- For a make-ahead recipe, prepare and store the vegetables and dressing separately in the refrigerator. Combine them just before serving to keep the vegetables fresh and crisp.
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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