Pecan Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that makes you feel good just looking at it — jewel-toned cherry tomatoes, crisp cucumber, and hearty chickpeas all tossed together in a golden, citrusy dressing. The turmeric and cumin give it a warm, earthy depth that pairs beautifully with the fresh pop of lemon juice and the cooling bite of mint. Every ingredient here is naturally tree-nut-free, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. The dressing comes together in minutes with pantry staples, and the whole salad can be made ahead and refrigerated for up to two days, which means it actually gets better as the flavors meld. It works equally well as a light lunch on its own, a side alongside grilled proteins, or scooped into a pita for something more substantial. The optional mint is worth adding if you have it — it lifts the whole bowl and makes it taste genuinely fresh and vibrant.
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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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