Rice Free Chickpea Salad with Cucumber and Tomato
This vibrant, herb-flecked salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Hearty chickpeas meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all brought together by a bright lemon and olive oil dressing laced with turmeric and cumin. Those warm spices give the whole bowl a golden glow and a depth of flavor that feels anything but ordinary. Fresh parsley keeps things lively, and a handful of torn mint leaves — if you choose to use them — adds a cool, aromatic finish that takes it over the top. Because every ingredient here is naturally grain-free, there's no need to swap anything out or second-guess a label — it just works as written. The dressing comes together in minutes, and the salad actually improves after a rest in the fridge, making it a smart choice for meal prep or a make-ahead lunch. It's the kind of simple, satisfying recipe you'll find yourself coming back to again and again.
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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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