This Greek-style chickpea salad comes together in minutes — no cooking, no fuss.
Chickpeas, cucumber, and tomato are tossed with olive oil and lemon juice, with one twist: shio koji instead of feta.
Shio koji is a Japanese fermented seasoning, offering a mellow, rounded saltiness and layered flavors — a surprisingly perfect match for a Mediterranean-style salad.
No dairy, but you won’t miss it.
Let it sit for a while before serving so the flavors come together.
A healthy, easy vegan chickpea salad ready in minutes.
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🧺 Why you'll love this recipe
- No cooking required — Chop, mix, and rest.
- A Japanese twist on a Greek classic — Shio koji brings a fermented depth that makes this salad stand out.
- Naturally vegan — No feta, no dairy, but full of umami.
- High in plant-based protein with chickpeas
- Great for meal prep — The flavors get better as it sits.
🫖 Ingredients
- Cooked chickpeas — Canned works perfectly; just drain and rinse well. If you'd like to cook from dried, here's how I do it in a pressure cooker.
- Cucumber — Choose a firm one for crunchy texture.
- Cherry tomatoes — I usually use Aiko, a small and sweet Japanese variety — any sweet cherry tomato works.
- Shio koji — A Japanese fermented seasoning made from rice, salt, and koji mold. It adds a mellow, rounded saltiness — think of it as a feta alternative. My homemade recipe is here ; store-bought works just as well.
- Olive oil — Extra virgin.
- Lemon juice — Fresh or bottled both work. The flavor varies by brand, so choose the one you like.
Exact quantities are in the recipe card below👇
🥣 Instructions
Chickpeas, cucumber, and tomato — here's how to bring them together.
- Prep the ingredients
- Drain and rinse the chickpeas well.
- Cut the cucumber and cherry tomatoes into bite-sized pieces.
- Mix & Rest
- Combine everything in a bowl and toss well.
- Let it sit to allow the flavors to meld — the longer it rests, the more flavorful it becomes.
Note: cucumber will release water over time.
🌿 This recipe is seasoned on the generous side. If you prefer less salt, start with a smaller amount of shio koji and adjust to taste.
🌿 Serve chilled or at room temperature — both work well.
🫙 Storage
Keep in a sealed container in the refrigerator for up to 1 day.
The cucumber releases water as it sits, so it's best eaten the same day or the next.
📘 Variations
- Add garlic — A small amount of grated garlic adds a nice kick.
- Make it a pasta salad — Toss in some cooked thin pasta(about 1.2mm) for a heartier dish. Just add a little more of everything to season.
- Serve with bread — Works well as a side alongside your favorite bread or tucked into a pita.
📙 Make-ahead tips
The flavors develop as it sits, so this is a great make-ahead dish — just keep in mind that the cucumber will release water over time.
If you want to keep the cucumber crunchy, you might want to add the cucumber closer to serving.
📚 FAQ
Yes — just drain and rinse them well before using.
Of course, if you're not keeping it vegan.
Honestly, there's no perfect substitute — shio koji has a unique fermented depth that's hard to replicate.
Regular salt works for seasoning, but the flavor will be simpler.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🔪 With Leftover Chickpeas
Vegan recipes using cooked chickpeas:
🚲 More Recipes Using Shio Koji
Vegan recipes featuring the umami-rich seasoning shio koji.
✏️ Recipe Card
Vegan Greek-Style Chickpea Cucumber Tomato Salad with Shio Koji
Ingredients
- 180 g cooked chickpeas
- 80 g cherry tomatoes (approx. 8)
- 60 g cucumber (approx. ½–1)
Seasonings
- 2 teaspoon shio koji
- 1 teaspoon olive oil (extra virgin)
- ½ teaspoon lemon juice
Instructions
- Drain the chickpeas well.180 g cooked chickpeas
- Cut the cucumber and cherry tomatoes into bite-sized pieces.80 g cherry tomatoes60 g cucumber
- Combine chickpeas, cucumber, cherry tomatoes, and seasonings in a bowl and toss to coat evenly.2 teaspoon shio koji1 teaspoon olive oil½ teaspoon lemon juice
- Let the salad sit for a while to allow the flavors to meld — the longer it rests, the more flavorful it becomes.
Notes
- This recipe is seasoned on the generous side. Start with less shio koji and adjust to taste if preferred.
- Serve chilled or at room temperature.
- All quantities are a guide — adjust to taste.
- How to cook chickpeas from dried
- Add a small amount of grated garlic for a kick
- Toss in some cooked thin pasta (about 1.2mm) for a heartier dish. Just add a little more of everything to season.
- Serve alongside your favorite bread or tucked into a pita
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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☕️ Closing
For a similar fresh twist, try Japanese-style som tam — cucumber and tomato with a subtle Japanese note.
Easy, light, and perfect for days with a small appetite, this vegan side dish is one I keep coming back to as summer winds down.
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