Mediterranean Cucumber Noodle Salad with Lemon Herb Hummus Dressing
This refreshing no-cook dish uses spiralized cucumbers as “noodles,” tossed with juicy tomatoes, chickpeas, herbs, and a dreamy lemon herb hummus dressing. Light, fun, hydrating — and absolutely adorable in a bowl!
⏱ Time:
Prep: 15 minutes
Total: 15 minutes
(No cooking required!)
Ingredients
For the salad:
2 large cucumbers (spiralized or thinly sliced into ribbons)
¾ cup cherry tomatoes, halved
1 cup canned chickpeas (rinsed and drained)
¼ cup thinly sliced red onion
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese
2 tbsp fresh dill or mint, chopped
1 tbsp capers (optional)
Fresh cracked pepper, to taste
For the lemon herb hummus dressing:
¼ cup plain hummus
Juice of ½ lemon
1 tbsp olive oil
1 tbsp water (to thin)
1 tsp fresh oregano or thyme (or ½ tsp dried)
Salt and pepper, to taste
Instructions:
1. Make the dressing:
In a bowl, whisk hummus, lemon juice, olive oil, herbs, salt, and pepper.
Add water 1 tsp at a time until smooth and pourable.
2. Prep the cucumbers:
Use a spiralizer or vegetable peeler to create cucumber “noodles” or ribbons.
Pat dry with paper towels to avoid too much moisture.
3. Assemble the salad:
Toss cucumber noodles with chickpeas, tomatoes, red onion, olives, and herbs.
Drizzle with dressing and toss gently.
4. Top it off:
Sprinkle feta, capers, more herbs, and a pinch of cracked black pepper.
Tips:
- Don’t skip patting the cucumber noodles dry — this keeps the salad from getting watery.
- Add grilled shrimp or chicken for extra protein.
- You can also use zucchini noodles!
❓ Frequently asked questions FAQ:
Q: Can I store leftovers?
Yes, but drain any excess water from cucumbers before refrigerating. Add extra dressing just before serving.
Q: What if I don’t have a spiralizer?
Use a vegetable peeler for ribbons or simply thinly slice.
Nutritional Value
Calories: ~280
Protein: 9g
Carbs: 22g
Fat: 16g
Fiber: 5g