Dairy Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a bowl that's genuinely satisfying — not just a side dish afterthought. The dressing is where the magic happens: a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient with warm, citrusy depth. Because everything here is naturally plant-based, there's no need to swap or substitute a single thing — it's effortlessly free of dairy without sacrificing any richness or flavor. Fresh parsley and optional torn mint keep it lively and aromatic, making each bite feel a little more special. It holds up beautifully in the fridge for a couple of days, so it's a smart choice for meal prep or make-ahead lunches when you want something wholesome ready to go.
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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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