Pork Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Hearty chickpeas meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all pulled together by a golden dressing of lemon juice, olive oil, turmeric, and cumin. That dressing is the real star — warm spice, citrus tang, and a hit of garlic that makes every bite feel alive. Fresh parsley keeps things vibrant, and if you fold in the optional mint, the whole bowl takes on an almost refreshing, garden-party quality. Every single ingredient here is naturally free from pork and pork derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep or a make-ahead side for gatherings. Serve it chilled alongside grilled proteins or flatbread, or eat it straight from the bowl — honestly, no judgment.
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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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