Mushroom Free Chickpea Salad with Cucumber and Tomato
Bright, herby, and packed with plant-based protein, this chickpea salad is the kind of dish that earns a permanent spot in your weekly rotation. Crisp English cucumber, juicy cherry tomatoes, and sharp red onion come together with hearty chickpeas for a bowl that's as satisfying as it is refreshing. The golden dressing — built from olive oil, fresh lemon juice, turmeric, and cumin — gives every bite a warm, citrusy depth that feels anything but ordinary. For anyone navigating a mushroom-free lifestyle, this recipe is a total no-stress win since every single ingredient is straightforward and easy to verify at the store. Fresh parsley and optional mint lift the whole thing with a clean, garden-fresh finish. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep lunches or a quick side at dinner.
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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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