Nutmeg Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without any convincing. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a bowl that's as satisfying as it is refreshing. The dressing is where things really shine — a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient with warm, citrusy depth. Fresh parsley and optional mint lift the whole thing with a clean, garden-fresh finish. Many pre-made salads and spice blends sneak in warming spices you might be trying to avoid, but this recipe keeps full control in your hands with a short, straightforward ingredient list. It holds up beautifully in the fridge for a couple of days, making it a reliable option for meal prep or a quick weeknight side.
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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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