BHA & BHT Free Chickpea Salad with Cucumber and Tomato
Bright, herby, and packed with plant-based protein, this chickpea salad is the kind of dish that disappears fast at any table. Crisp English cucumber, juicy cherry tomatoes, and tender chickpeas come together in a golden turmeric-and-cumin dressing that's bold without being heavy. Every single ingredient here is whole and unprocessed, which means no synthetic preservatives sneaking in through packaged shortcuts — just fresh produce, pantry spices, and good olive oil. For anyone navigating additive sensitivities, that kind of ingredient transparency is genuinely hard to find in a store-bought salad or bottled dressing. The lemon juice and garlic do all the heavy lifting flavor-wise, keeping things lively and clean at the same time. Fresh parsley and optional mint add a pop of brightness that makes the whole bowl feel a little special. It holds up beautifully in the fridge, so you can make it ahead and have a ready-to-go lunch that actually tastes better the next day.
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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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