Celery Free Chickpea Salad with Cucumber and Tomato
This vibrant, herb-flecked salad is the kind of dish that looks impressive on the table but comes together with almost zero effort. Hearty chickpeas meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a bright lemon dressing spiked with turmeric and cumin for a warm, golden depth of flavor. Fresh parsley and optional torn mint keep every bite feeling light and lively. The dressing is whisked together in minutes from pantry staples, so there's no fuss and no mystery ingredients to worry about — just clean, whole foods you can see and trust. Celery has a sneaky way of turning up in pre-made salads and store-bought dressings, but every component here is straightforward and easy to verify. It actually tastes even better after a few hours in the fridge, making it a brilliant make-ahead option for lunches, potlucks, or a quick weeknight side.
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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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