Artificial Flavors Free Chickpea Salad with Cucumber and Tomato
This bright, herby salad is the kind of dish that makes you feel good just looking at it — jewel-toned cherry tomatoes, crisp cucumber, and hearty chickpeas all tossed together in a bowl that practically radiates freshness. The dressing is built entirely from scratch using extra virgin olive oil, fresh lemon juice, and a warm blend of turmeric and cumin, so there's zero guesswork about what's actually going in your food. No bottled dressings, no flavor packets, no mystery additives — just real ingredients doing all the heavy lifting. Fresh parsley and optional torn mint leaves add a garden-bright finish that makes every bite feel lively and clean. It comes together in one large bowl with a quick whisk and a toss, which means less cleanup and more time actually enjoying the meal. The salad holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep or a make-ahead side for gatherings.
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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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