Low Sugar Chickpea Salad with Cucumber and Tomato
This vibrant, herb-flecked salad is the kind of dish that makes you want to eat more vegetables — bright, satisfying, and packed with real flavor from start to finish. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a way that feels both light and genuinely filling. The dressing is where the magic happens: a punchy blend of fresh lemon juice, extra virgin olive oil, turmeric, cumin, and garlic that coats every ingredient without a drop of added sweetener. So many store-bought dressings and canned salad kits sneak in sugar you'd never expect, but here every component is whole and straightforward — nothing hidden, nothing unnecessary. The turmeric and cumin give it a warm, earthy depth that keeps this from tasting like a plain garden salad, while the fresh parsley and optional mint lift the whole bowl with a clean, herby finish. It holds up beautifully in the fridge, making it a smart option for meal prep or a quick weekday lunch that actually keeps you going.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 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
- 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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