Lupin Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a golden turmeric-and-cumin dressing that's punchy with fresh lemon and garlic — it's bold, refreshing, and genuinely hard to stop eating. The torn mint leaves are optional, but if you have them on hand, they add a cool, fragrant lift that takes the whole bowl to another level. For anyone navigating a lupin-free lifestyle, chickpeas are a reliable legume choice that show up clearly on every ingredient label here — no hidden flours or blended legume mixes to second-guess. Everything in this recipe is straightforward and whole, so you can feel confident about what's going into your bowl. The dressing is whisked together from pantry staples, with no processed sauces or condiments that might sneak in unwanted ingredients. Make it ahead and let it sit in the fridge overnight — the flavors deepen beautifully and it's just as good the next day for 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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