Chicken Free Chickpea Salad with Cucumber and Tomato
Bright, herby, and loaded with texture, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. Creamy chickpeas meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a golden turmeric-lemon dressing that brings serious flavor without any fuss. The combination of ground cumin and fresh garlic in the vinaigrette gives it a warmth that feels satisfying and complex, even though the whole thing comes together in one bowl. Fresh parsley keeps it bright, and if you fold in the optional mint, you get an extra layer of cool, aromatic freshness that takes it over the top. This is naturally free from any poultry ingredients — every component is plant-based and straightforward, so there's nothing to second-guess on the label or at the table. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep, packed lunches, or a last-minute side at a cookout. Serve it chilled or at room temperature and watch it disappear fast.
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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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