Macadamia 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 no effort. Crisp English cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a bright lemon and olive oil dressing spiked with turmeric and cumin — the result is bold, fresh, and deeply satisfying. The golden-hued dressing does a lot of the heavy lifting here, bringing warmth and depth without weighing anything down. Fresh parsley and optional torn mint leaves keep every bite feeling light and lively. It's naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap out a single ingredient — just open, chop, whisk, and toss. The salad actually improves as it sits, making it a brilliant make-ahead option for lunches, potlucks, or a quick weeknight side. Whether you serve it straight away or pull it from the fridge the next day, it delivers every time.
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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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