Gluten Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that earns a permanent spot in your weekly rotation. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with a golden turmeric-cumin dressing that's bold without being heavy. Every ingredient here is naturally free of gluten, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The lemon-and-olive-oil base keeps things light and zesty, while the optional fresh mint adds a cooling lift that makes the whole bowl feel almost restaurant-worthy. It holds up beautifully in the fridge, which means it doubles as a stellar make-ahead lunch or a no-fuss side for a weeknight dinner spread. Toss it together in one bowl, taste, adjust, and you're done — simple as that.
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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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