Brazil Nut Free Chickpea Salad with Cucumber and Tomato
Bright, herby, and packed with plant-based protein, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. Crisp English cucumber, juicy cherry tomatoes, and sharp red onion come together with hearty chickpeas for a combination that's satisfying without feeling heavy. The golden dressing — built from olive oil, fresh lemon juice, turmeric, and cumin — ties everything together with a warm, citrusy kick that makes each bite feel intentional. Fresh parsley adds a clean, grassy note, and a handful of torn mint leaves takes it somewhere even brighter if you're in the mood. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep lunches or a quick side that's ready when you are.
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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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