Barley Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a golden turmeric-lemon dressing that's punchy, fresh, and just a little earthy from the cumin. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. The fresh parsley and optional torn mint take it from simple to genuinely vibrant, adding a cooling herbal note that plays beautifully against the bold dressing. It's the kind of salad that actually gets better after a short rest in the fridge, making it perfect for meal prep or bringing to a gathering. Serve it straight from the bowl or alongside grilled proteins for a complete, satisfying meal.
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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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