Eggless 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. Chickpeas bring a satisfying, hearty bite, while crisp English cucumber, juicy cherry tomatoes, and sharp red onion keep every forkful fresh and lively. The real star is the golden dressing — a punchy blend of lemon juice, olive oil, turmeric, and cumin that ties everything together with warmth and a little zing. Fresh parsley and optional torn mint lift the whole bowl into something that feels genuinely special rather than just a quick throw-together. Since every ingredient here is naturally plant-based and whole, there's no need to scan labels or swap anything out — it's straightforwardly safe without any extra effort. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep, potlucks, or a no-fuss weekday lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!