Coconut 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 at all. Crisp English cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a golden turmeric-lemon dressing that's punchy, fresh, and deeply satisfying. The combination of cumin, garlic, and a generous squeeze of lemon gives every bite a warm, citrusy backbone that keeps you going back for more. Fresh parsley and optional torn mint lift the whole thing into something that feels genuinely special rather than just a simple side. Because every ingredient here is a whole food you can see and verify, there's no need to scan labels for hidden coconut derivatives — what you see is exactly what you get. It holds up beautifully in the fridge, making it a smart option for meal prep or a make-ahead lunch that actually improves as the flavors meld. Whether you serve it alongside grilled protein or eat it straight from the bowl, this salad earns a permanent spot in the weeknight rotation.
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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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