Artificial Food Coloring Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is everything you want in a warm-weather dish — hearty enough to stand alone, yet light and refreshing with every bite. Chickpeas bring satisfying protein and texture, while crisp cucumber, juicy cherry tomatoes, and sharp red onion keep things lively. The golden dressing made from olive oil, fresh lemon juice, turmeric, and cumin is where the real magic happens, tying all those fresh ingredients together with warmth and a little citrus zing. Every single component here is a whole, recognizable ingredient — no packaged shortcuts, no mystery additives, just real food you can feel good about. For anyone navigating artificial dyes hidden in bottled dressings or pre-seasoned canned goods, making the dressing from scratch with pantry spices completely sidesteps that concern. Fresh parsley and optional mint add a fragrant finish that makes the whole bowl feel almost restaurant-worthy. It keeps well in the fridge for a couple of days, so it's just as useful for meal prep as it is for a last-minute side dish.
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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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