Paraben Free Chickpea Salad with Cucumber and Tomato
Fresh, vibrant, and packed with plant-based protein, this chickpea salad is the kind of dish that disappears fast at any table. Crisp English cucumber, juicy cherry tomatoes, and tender chickpeas come together in a bowl that's as colorful as it is satisfying. The dressing is where the magic happens — a bright blend of fresh lemon juice, extra virgin olive oil, turmeric, and cumin that coats every ingredient with warm, citrusy depth. Because everything here is built from whole, recognizable produce and pantry staples, you're not navigating a minefield of synthetic additives or preservative-laden bottled sauces. Keeping things clean and ingredient-transparent is genuinely easy when the recipe is this straightforward. A handful of fresh parsley and optional torn mint leaves lift the whole thing with an herby finish that feels almost restaurant-worthy. Make it ahead and let it chill in the fridge — the flavors only get better as they meld together.
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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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