MSG 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 built entirely from scratch — fresh lemon juice, extra virgin olive oil, and a handful of warm spices. That homemade dressing is the real key here, because packaged dressings and seasoning blends are some of the sneakiest places hidden flavor enhancers tend to show up. Every single ingredient in this bowl is whole and recognizable, so you know exactly what you're eating. The optional fresh mint adds a cool, unexpected lift that takes the whole thing to another level. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side for gatherings.
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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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