Honey Free Chickpea Salad with Cucumber and Tomato
This vibrant chickpea salad is the kind of dish that looks like you spent way more time on it than you actually did. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a bowl that's as satisfying as it is fresh. The dressing is where things get really interesting — a bright lemon and olive oil base gets a warm, earthy lift from turmeric and cumin, making every bite feel a little more exciting than your average salad. Because the dressing is built entirely from pantry staples and fresh citrus, there's no need to reach for store-bought vinaigrettes that often sneak in sweeteners you'd rather avoid. Everything here is completely straightforward and plant-based, so you know exactly what's going in. A handful of fresh mint folded in at the end adds a cool, aromatic finish that takes the whole thing up a notch. It keeps well in the fridge for a couple of days, making it a smart option for meal prep or a quick weekday lunch.
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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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