Seed Oil Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive but comes together with almost no effort. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed in a punchy lemon dressing built on extra virgin olive oil — the only fat in the entire recipe, and a clean one at that. For anyone avoiding industrially processed seed oils, this is exactly the kind of meal that proves you don't have to sacrifice flavor to eat the way you want. The turmeric and cumin add a warm, earthy depth that makes the dressing feel far more complex than its short ingredient list suggests. Fresh parsley and optional mint keep everything tasting light and lively. It holds up beautifully in the fridge, making it a smart option for meal prep or a make-ahead side that actually gets better as the flavors meld.
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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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