Pescatarian 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 sharp red onion come together with hearty chickpeas for a combination that's satisfying without feeling heavy. The real star is the golden dressing — a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient and gives the whole bowl a warm, aromatic depth. Fresh parsley keeps things bright, and a handful of torn mint leaves adds an optional cooling note that takes it somewhere almost Mediterranean. Everything comes together in one large bowl with just a quick whisk and a toss, making it as low-effort as it is impressive. It holds up beautifully in the fridge for a couple of days, so it's a smart make-ahead option for lunches or a quick weeknight side. Whether you're eating plant-forward by choice or just craving something fresh and colorful, this salad genuinely delivers.
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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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