Beef Free Chickpea Salad with Cucumber and Tomato
This vibrant, plant-forward salad is everything you want in a warm-weather dish — bright, fresh, and packed with satisfying texture in every bite. Hearty chickpeas carry the weight of the bowl, soaking up a punchy lemon and olive oil dressing spiked with turmeric and cumin for a warm, earthy depth that makes the whole thing feel anything but boring. Crisp English cucumber, juicy cherry tomatoes, and sharp red onion bring crunch and color, while fresh parsley and optional mint lift it all with a clean, herby finish. The dressing comes together in minutes with pantry staples, and the whole salad can be tossed and on the table just as fast. It also holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as it sits. Every ingredient here is naturally free from animal products of any kind, so there's nothing to swap, substitute, or second-guess — just wholesome, delicious food that works exactly as written.
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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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