Oats Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a bowl that feels fresh and satisfying all at once. The dressing is where the magic happens — a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient with warm, citrusy depth. For anyone navigating grain sensitivities, this recipe is naturally in the clear, built entirely from vegetables, legumes, and pantry spices with zero grains in sight. Fresh parsley adds a clean, grassy finish, and a handful of torn mint takes it somewhere almost Mediterranean. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side for gatherings. Simple, vibrant, and completely fuss-free — this one earns a permanent spot in the rotation.
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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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