Cinnamon Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Plump chickpeas meet crisp cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a golden dressing built on lemon juice, olive oil, turmeric, and cumin. The result is bold, fresh, and satisfying in a way that feels like way more than the sum of its parts. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and flavorful option — the warm spice notes here come entirely from turmeric and cumin, with zero cinnamon hiding in the dressing or anywhere else. Fresh parsley and optional mint keep things lively and aromatic without relying on any spice blends that might sneak in unwanted ingredients. It holds up beautifully in the fridge, so making a batch ahead for lunches throughout the week is absolutely worth it.
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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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