lunch day 22: vegan cucumber noodle greek salad

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.

No Meat March Note: If you don't have a vegetable spiralizer, you can make a chopped salad instead. 

Source: Simply Quinoa