Cucumber Mint Soba Noodle Salad

If you’re looking for a salad that is light, refreshing, and absolutely packed with flavor and texture, then this Cucumber Mint Soba Noodle Salad with Sesame Ginger Dressing is calling your name. Tender soba noodles are tossed with crisp Persian cucumbers, creamy garbanzo beans, fresh mint, and a bright, zippy sesame ginger dressing that you’ll want to put on everything. It’s the perfect summer salad — and one that holds up great in the fridge, making it an ideal meal prep recipe for the week.

A large oval platter filled with soba noodles, sliced cucumbers, chickpeas, chopped red onion, fresh herbs, and sesame seeds, with a bowl of dressing and a bowl of sesame seeds nearby.

Friends, summer salads have a very special place in my heart, but this one might be my new favorite. What I love most about it is how much is happening in every single bite — the chew of the soba noodles, the snap of the cucumbers, the creaminess of the garbanzo beans, and then this burst of freshness from the mint. It all comes together to be a super refreshing salad. The dressing is made with avocado oil, toasted sesame oil, maple syrup, fresh ginger, and lime juice, and it’s tangy, a little sweet, and so perfectly balanced. I promise, once you make it, you’re going to want to keep a jar of it in your fridge at all times.

One thing I love to tell people about soba noodles: they are one of the best noodles for meal prep because they hold up so well in the fridge. Unlike pasta, which can get mushy and clump together overnight, soba noodles stay firm and delicious for days. This means you can make a big batch on Sunday and enjoy it for lunch throughout the week, and it only gets better as the flavors meld together. If you want to bulk it up with more protein, you can easily add shredded salmon or grilled chicken on top.

A flat lay of fresh ingredients including chickpeas, cucumbers, sliced red onion, green onions, mint, parsley, soba noodles, limes, garlic, sesame seeds, honey, soy sauce, and oil on a gray surface. — To make this, you’ll need soba noodles, Persian cucumbers, garbanzo beans, fresh mint, Italian parsley, red onion, green onion, sesame seeds, avocado oil, toasted sesame oil, maple syrup, fresh ginger, lime juice, and kosher salt.

A bowl of orange sauce with a spoon inside, surrounded by lime halves, a wooden citrus reamer, mint leaves, a jar of liquid, and small bowls of salt and sesame seeds. — To make this, you’ll need soba noodles, Persian cucumbers, garbanzo beans, fresh mint, Italian parsley, red onion, green onion, sesame seeds, avocado oil, toasted sesame oil, maple syrup, fresh ginger, lime juice, and kosher salt.

What You Need to Make This Cucumber Mint Soba Noodle Salad

Soba Noodles: Soba noodles are made from buckwheat flour, which gives them a slightly nutty flavor that works great with the sesame ginger dressing. Note: not all soba noodles are gluten-free, so if that’s important to you, be sure to check the label and look for a 100% buckwheat variety.
Persian Cucumbers: Petite, crisp, and never watery, Persian cucumbers are my go-to for salads like this one. They’re sliced thin so that you get a little crunch in every bite.
Garbanzo Beans: Adds a creamy, hearty element that makes this salad feel more substantial. They’re also a great source of plant-based protein, which means this salad will keep you full!
Fresh Mint: Fresh mint adds a bright, cooling flavor that pairs great with the sesame ginger dressing and keeps things feeling light and summery. Don’t be shy with it!
Italian Parsley: Fresh parsley adds an herby freshness that complements the mint.
Red Onion: A little bit of finely diced red onion adds a mild bite and a pop of color. If raw red onion is too sharp for your taste, you can soak it in cold water for 10 minutes before adding it to the salad.
Green Onion: The sliced greens of a whole bunch of green onions add a mild, fresh onion flavor throughout the salad. I love using the green tops here for the best color and the most delicate flavor.
Sesame Seeds: These get tossed right into the salad, adding a delicate crunch and a subtle, toasty flavor.
Avocado Oil: Avocado oil is mild and neutral-flavored, which lets the sesame, ginger, and lime really shine.
Toasted Sesame Oil: Toasted sesame oil has a deep, nutty, rich flavor that you simply cannot replicate with anything else.
Maple Syrup: Balances out the acidity and saltiness in the dressing with a natural sweetness.
Fresh Ginger: Ginger paste or freshly grated ginger adds warmth and a subtle zing to the dressing.
Lime Juice: Gives the dressing that bright, citrusy kick that ties everything together.
Kosher Salt: Seasons the dressing perfectly. Taste and adjust as needed!

A large pot of cooked noodles in water sits on a table, surrounded by bowls and plates of fresh ingredients like sliced cucumbers, sesame seeds, chickpeas, chopped red onion, and leafy greens. A slotted ladle lifts noodles from the pot. — Next, bring a large pot of water to a boil. Add the soba noodles and cook for 4 minutes, or according to the package instructions — soba noodles cook quickly, so keep an eye on them. Once they’re done, drain them and immediately rinse them under cold water to stop the cooking.

How to Make This Easy Soba Noodle Salad

To make this salad, start by preparing the dressing. Add the avocado oil, toasted sesame oil, maple syrup, ginger paste, lime juice, and kosher salt to a small bowl. Whisk everything together until fully combined, then taste it and adjust the seasoning if needed. Set it aside while you prepare everything else.

Next, bring a large pot of water to a boil. Add the soba noodles and cook for 4 minutes, or according to the package instructions — soba noodles cook quickly, so keep an eye on them. Once they’re done, drain them and immediately rinse them under cold water to stop the cooking. This step is important: rinsing with cold water keeps the noodles from overcooking and also prevents them from clumping together. Transfer the noodles to a large mixing bowl.

An oval plate filled with soba noodles, sliced cucumbers, chickpeas, chopped red onion, green onions, and fresh herbs, arranged in a colorful, fresh salad. Surrounding dishes contain dressing and sesame seeds. — *Add the rest of the salad ingredients to the bowl with the noodles.*

A platter of soba noodles topped with sliced cucumbers, chickpeas, chopped red onions, scallions, and herbs, with dressing being poured over the salad. Bowls of green onions and sesame seeds are nearby. — *Add the rest of the salad ingredients to the bowl with the noodles.*

Add the rest of the salad ingredients directly to the bowl with the noodles: the sliced Persian cucumbers, the drained and rinsed garbanzo beans, the fresh mint, the parsley, the diced red onion, the sliced green onion, and the sesame seeds. Pour the dressing over everything, then toss to coat the salad well.

Once the salad is fully dressed and tossed, it’s ready to serve! Plate it up and enjoy it right away, or store it in an airtight container in the fridge for up to three days.

Is this recipe gluten-free?

Soba noodles are made from buckwheat flour, but many brands blend buckwheat with regular wheat flour. If you need this recipe to be gluten-free, look for a soba noodle that is made from 100% buckwheat — you can usually find these at health food stores or Asian markets.

Can I make this for a crowd?

This recipe makes 4 to 6 servings, but it scales up great. Double the ingredients and make a big batch — it’s a perfect dish to bring to a potluck or summer gathering, since it can be made ahead and served at room temperature. Just give it a good toss before serving!

Is this recipe grain-free?

It depends on the soba noodles you use! Buckwheat is technically a seed, not a grain, so it is grain-free on its own, but most store-bought soba noodles are blended with wheat flour, which means they are not grain-free. If you need this recipe to be grain-free, look for a soba noodle made from 100% buckwheat, which you can usually find at health food stores or Asian markets.

Can I use a different type of noodle?

Soba noodles are my top pick for this salad because of their flavor and how well they hold up in the fridge, but rice noodles or even thin spaghetti would work in a pinch.

Can I add protein to this salad?

Yes! This salad is delicious on its own, but if you want to add more protein, shredded salmon or grilled chicken are both wonderful additions. You can also add a soft-boiled egg on top, or keep it plant-based with some extra garbanzo beans or edamame.

Can I make this salad ahead of time?

Yes — this is one of the best salads to make in advance! Soba noodles hold up really well in the fridge, so you can make this salad up to 24 hours ahead of time and it will still taste great. If you want to make it further in advance, I recommend storing the dressing separately and tossing it right before serving. That said, even fully dressed, this salad keeps well for up to three days in the fridge.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!