Vegan Greek-Style Chickpea Cucumber Tomato Salad with Shio Koji
A simple vegan chickpea cucumber tomato salad with a Japanese twist. Shio koji takes the place of feta, adding mellow saltiness and umami without any dairy. Quick and easy to prepare ahead — enjoy within a day while it’s at its best.
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 tomatoes, 60 g cucumber
- Combine chickpeas, cucumber, cherry tomatoes, and seasonings in a bowl and toss to coat evenly.2 teaspoon shio koji, 1 teaspoon olive oil, ½ 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.
Best eaten the same day or within 24 hours, as cucumber and tomato release water over time.
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