Citric Acid 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. Tender chickpeas meet crisp cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a golden turmeric-cumin dressing that's bold without being heavy. The fresh parsley and optional torn mint push it firmly into "I could eat this every day" territory. For anyone navigating a citric acid sensitivity, the dressing here relies entirely on fresh-squeezed lemon juice rather than any processed citric acid additives — a small but meaningful distinction that packaged dressings rarely offer. Every ingredient is whole and straightforward, so you know exactly what's going into your bowl. It holds up beautifully in the fridge for a couple of days, making it a reliable option for meal prep or a quick weekday lunch.
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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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