Mustard 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 tender chickpeas come together in a bowl that feels fresh and satisfying all at once. The dressing is where things really shine — a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient without a drop of mustard in sight. That matters more than you might think, since so many store-bought dressings and spice blends sneak mustard in as an emulsifier or flavor booster. Here, the lemon juice does the heavy lifting for brightness and the garlic brings the depth, so nothing is missing. A handful of flat-leaf parsley and optional torn mint leaves round it out with a garden-fresh finish that makes the whole bowl pop. It keeps well in the fridge for a couple of days, making it a smart, stress-free option for meal prep or easy lunches throughout the week.
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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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