Almond Free Chickpea Salad with Cucumber and Tomato
This bright, herb-loaded salad is the kind of dish that makes you feel good just looking at it — and even better after the first bite. Chickpeas bring satisfying protein and a hearty texture, while crisp cucumber, juicy cherry tomatoes, and sharp red onion keep every forkful fresh and lively. The real magic is in the dressing: a punchy blend of lemon juice, olive oil, turmeric, and cumin that ties everything together with warm, citrusy depth. Fresh parsley and optional mint lift the whole bowl into something that feels genuinely special without any extra effort. Everything here is naturally free from tree nuts, so there's no label-scanning or ingredient swapping required — just straightforward, wholesome produce and pantry staples. It comes together in one large bowl with a quick whisk and a toss, making it an ideal make-ahead lunch or a crowd-pleasing side that only gets better as it sits in the fridge.
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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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