Gut Friendly Chickpea Salad with Cucumber and Tomato
Bright, fresh, and loaded with color, this chickpea salad is the kind of bowl that makes healthy eating feel genuinely exciting rather than like a chore. Chickpeas bring a satisfying heartiness and are a well-known source of plant-based fiber, which is exactly what a gut-friendly plate calls for. The cucumber and cherry tomatoes keep things light and hydrating, while the red onion and fresh parsley add a little sharpness and depth. What really pulls it all together is the golden dressing — extra virgin olive oil and lemon juice form the base, and ground turmeric and cumin layer in warm, anti-inflammatory flavor that goes way beyond a basic vinaigrette. Torn mint leaves are optional, but if you have them on hand, they lift the whole dish into something that tastes almost restaurant-worthy. Everything comes together in one large bowl with no cooking required, making it as easy to throw together on a busy weeknight as it is to prep ahead for the week. It keeps well in the fridge for up to two days, so the flavors have time to meld and deepen even further.
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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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