Go Back
+ servings
Print Recipe
0 from 0 votes

Prep Time10 mins
Total Time10 mins
Course: Salads
Cuisine: Cook-Out, Dairy-Free, Gluten-Free, Vegan / Plantbased
Keyword: Cucumber Noodle Salad with Salmon and Chickpeas
Servings: 4 people
Calories: 328kcal

Ingredients

For the Salad

  • 3 whole english cucumbers
  • 1 avocado
  • 1/2 can salmon (in water with bones)
  • 1/2 can chickpeas (rinsed & drained)

For the Dressing

Instructions

For the Salad

  • Remove wrapping around the cucumber and rinse well
  • Using a potato peeler, peel the cucumber( to get cucumber noodles) until you can't anymore (I usually stop when I get close to the center on all sides)
  • Add the cucumber noodles to a large bowl
  • One you peel all the cucumbers, slice the leftover centers of the cucumber and add in to the bowl too (waste not, want not!)
  • Halve an avocado and remove the pit
  • Cut the avocado into slices (with out the peel) and add to the bowl as well
  • Add in 1/2 a can of rinsed chickpeas and 1/2 a can of canned salmon (with the bones)

For the Dressing

  • In a small bowl add in the tahini, vinegar, salt, pepper (and other seasonings of choice)
  • Mix well until the dressing is well-combined and fluffy (you might need to add more tahini)
  • Pour into your salad bowl and mix well
  • ENJOY!

Nutrition

Calories: 328kcal | Carbohydrates: 34.3g | Protein: 22.4g | Fat: 11.7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 337mg | Fiber: 10.4g | Calcium: 160mg | Iron: 4.5mg