Hazelnut Free Chickpea Salad with Cucumber and Tomato
This vibrant, herb-flecked salad is the kind of dish that looks impressive on the table but comes together with almost zero effort. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a bright lemon dressing spiked with turmeric and cumin — the result is bold, fresh, and deeply satisfying. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. The dressing is whisked together from pantry staples, meaning you're fully in control of what goes into the bowl. Fresh parsley and optional torn mint leaves add a garden-bright finish that takes the whole thing to another level. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep or a make-ahead lunch that actually gets better as the flavors meld.
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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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