Author: Remy
Total Time: 10 minutes
Yield: 2–3 servings
Diet: Vegan
Ingredients
Base:
- 2–3 large cucumbers
- 1 can chickpeas/garbanzo beans (roughly 15 oz)
Dressing:
- 3–4 tablespoons vegan mayo, hummus, cashew cream, or unsweetened plain non-dairy yogurt (adjust to taste)
- 2 tablespoons fresh lemon juice
Add-Ins:
- 1/2–1 stalk celery, finely diced
- A handful of diced red onion
- Dijon mustard, to taste
- 1/2 teaspoon salt (adjust as needed)
- 1/4 teaspoon black pepper
- A sprinkle of red chili flakes (optional)
Optional Enhancements:
- Fresh dill, to taste
- A handful of finely diced pickles
- A splash of pickle juice
- Capers, to taste
Instructions
- Prepare the Chickpea Mixture:
- Drain and rinse the chickpeas thoroughly.
- In a medium bowl, combine the chickpeas with the vegan mayo. Using a fork or potato masher, mash the chickpeas until they are chunky but still have some texture.
- Add Flavor:
- Stir in the lemon juice, celery, red onion, Dijon mustard, salt, and black pepper.
- Add optional ingredients like dill, pickles, pickle juice, or capers for extra flavor.
- Prepare the Cucumbers:
- Slice the cucumbers into 1/2-inch thick rounds.
- Assemble the Stacks:
- Scoop about 1 tablespoon of the chickpea mixture onto one cucumber slice. Top with another slice to form a “stack.”
- Alternatively, serve the chickpea salad in a bowl with cucumber slices on the side for dipping.
- Serve:
- Arrange on a plate and serve immediately.
Serving Suggestions
- Garnish with a sprinkle of fresh dill or a dash of chili flakes for presentation.
- Pair with crackers, toasted bread, or lettuce wraps for a heartier meal.
Benefits of This Recipe
- Plant-Based Protein: Chickpeas are rich in protein and fiber, keeping you full longer.
- Low-Calorie Alternative: Using cucumbers as a base makes this a light and refreshing snack or meal.
- Customizable: Add your favorite flavors like garlic powder, paprika, or other herbs.
- Quick Prep: Ready in just 10 minutes, it’s perfect for busy days.
Q&A Section
Q: Can I prepare this ahead of time?
- A: Yes! The chickpea mixture can be stored in the fridge for up to 3 days. Assemble the cucumber stacks just before serving to keep them fresh.
Q: Can I substitute the cucumbers?
- A: Absolutely! Try serving with bell pepper slices, zucchini rounds, or even whole-grain crackers.
Q: What can I use instead of vegan mayo?
- A: Non-dairy yogurt, hummus, or cashew cream are excellent alternatives.
Q: Can I make this spicier?
- A: Add more chili flakes, a splash of hot sauce, or diced jalapeños for extra heat.
Enjoy these refreshing, nutrient-packed cucumber stacks at your next gathering or as a guilt-free snack! 🥒✨