Anti Inflammatory Chickpea Salad with Cucumber and Tomato
This vibrant, no-cook salad is exactly the kind of meal that makes eating well feel genuinely exciting rather than like a chore. Crisp English cucumber, juicy halved cherry tomatoes, and hearty chickpeas come together in a bowl that's as colorful as it is satisfying — and it comes together in minutes with zero heat required. The dressing is where the real magic happens: extra virgin olive oil and fresh lemon juice form a bright, clean base, while ground turmeric and cumin bring warmth and depth that also happen to be two of the most well-studied spices for supporting a low-inflammation lifestyle. Fresh parsley and optional torn mint keep everything tasting lively and garden-fresh. Everything in this recipe — from the plant-based protein to the polyphenol-rich olive oil — earns its place on the plate for reasons that go beyond flavor. It serves four and holds up beautifully in the fridge for up to two days, making it a smart option for meal prep when you want something nourishing ready to go.
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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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