Low Iodine Chickpea Salad with Cucumber and Tomato
Bright, herby, and loaded with texture, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. Crisp cucumber, juicy cherry tomatoes, and tender chickpeas come together in a bowl that feels genuinely satisfying without being heavy. The dressing is where the magic happens — a zippy blend of fresh lemon juice, olive oil, turmeric, and cumin that coats every ingredient in warm, citrusy flavor. For anyone navigating a low-iodine eating plan, this recipe is a natural fit: it skips seafood, dairy, and iodized salt entirely, relying instead on whole plant ingredients and simple pantry spices. Just be sure to use non-iodized salt, which is an easy swap that keeps the whole bowl compliant. Fresh parsley and optional mint lift the whole thing with a clean, garden-fresh finish that makes it taste far more special than the effort involved. It holds up beautifully in the fridge, so making a batch ahead for quick lunches throughout the week is absolutely worth it.
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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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