High Fructose Corn Syrup Free Chickpea Salad with Cucumber and Tomato
Bright, herby, and packed with plant-based protein, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. Crisp English cucumber, juicy cherry tomatoes, and tender chickpeas come together in a bowl that looks as good as it tastes. The dressing is where things really shine — a punchy blend of fresh lemon juice, extra virgin olive oil, turmeric, and cumin that coats every ingredient without a drop of anything processed or sweetened. Because every component is whole and unprocessed, you never have to squint at a label wondering whether a sneaky sweetener has crept into your meal. Store-bought dressings and canned sauces are notorious for hiding unwanted additives, so making your own from scratch here is a genuinely smart move. Fresh parsley and optional torn mint lift the whole thing with a clean, garden-fresh finish that no bottled product can replicate. It keeps well in the fridge for up to two days, making it an effortless lunch or a crowd-pleasing side you can prep ahead.
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!