Low Sodium Chickpea Salad with Cucumber and Tomato

Total time15 min

Prep time15 min

Cook time0 min

Low Sodium Chickpea Salad with Cucumber and Tomato

This crisp, colorful salad piles together tender chickpeas, crunchy cucumber, and juicy cherry tomatoes for a dish that's as satisfying as it is easy to throw together. A bright dressing of olive oil, fresh lemon juice, garlic, turmeric, and cumin coats every bite in warm, tangy flavor without needing to lean on a heavy hand of seasoning. Fresh parsley and torn mint keep things herby and light, while the red onion adds just the right amount of bite. It's a naturally flavor-forward dish, built on citrus, spice, and fresh produce rather than anything pre-seasoned or packaged, which makes it easy to keep aligned with a low-sodium way of eating. Make it ahead and let it chill in the fridge — the flavors only get better after a day or two. This one's a genuinely great pick for anyone watching their salt intake without wanting to sacrifice bold, punchy taste.

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Ingredients

4 servings

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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1 english cucumber, diced
2 cups cherry tomatoes, halved
½ red onion, finely diced
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn (optional)

For the dressing

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp black pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 clove garlic, minced

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, turmeric, cumin, black pepper, salt, and minced garlic until fully combined.
2
In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, red onion, and parsley.

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