Cashew Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive but comes together with almost no effort. Chickpeas bring satisfying protein and a hearty bite, while crisp English cucumber, juicy cherry tomatoes, and sharp red onion keep every forkful fresh and lively. The dressing is where things really sing — a golden blend of olive oil, fresh lemon juice, turmeric, and cumin that coats every ingredient in warm, citrusy flavor. A handful of flat-leaf parsley and optional torn mint lift the whole bowl into something that feels genuinely special. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden tree nuts sneaking into your meal. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep or a make-ahead lunch. Serve it on its own, scoop it into a pita, or pile it alongside grilled proteins — it works every single way.
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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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