Ginger Free Chickpea Salad with Cucumber and Tomato
Bright, hearty, and packed with fresh vegetables, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. The combination of crisp English cucumber, juicy cherry tomatoes, and protein-rich chickpeas makes it satisfying enough to stand on its own as a light meal or shine as a crowd-pleasing side. What really pulls everything together is the zesty lemon and olive oil dressing, warmed up with ground turmeric and cumin for depth without any heat or sharpness. Many spice blends and store-bought dressings sneak in unexpected ingredients, so mixing your own from scratch here keeps things clean and completely in your control. The garlic and fresh parsley add a savory lift, and the optional mint takes the whole bowl in a refreshing, almost Mediterranean direction. It comes together in one large mixing bowl with no cooking required, which means less cleanup and more time actually enjoying your food. Make it ahead and let it sit in the fridge — the flavors only get better as the dressing soaks into the chickpeas.
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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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