Vegan Cucumber Noodle Greek Salad #vegan #lunch

For this vegetarian greek serving of mixed greens, I needed to utilize all the exemplary flavors, however make it somewhat lighter and clearly free from dairy.

The entire plate of mixed greens meets up in only 10 minutes and takes under 10 fixings. You could even make it in one bowl by whisk the serving of mixed greens dressing first and after that hurling everything together.

The base is in reality quite straightforward. It's simply chickpeas (which occur of the feta), tomatoes, onions, cucumber noodles, olives and parsley. At that point it's hurled with a speedy tahini dressing and you're finished.

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.

For more details : bit.ly/2UDGsSS