Sesame Free Chickpea Salad with Cucumber and Tomato
This bright, 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 tossed in a golden turmeric-lemon dressing that brings serious flavor without a drop of anything to worry about. The dressing is built entirely from olive oil, fresh lemon juice, warm spices, and garlic — no bottled sauces, no hidden ingredients, just clean and vibrant from scratch. That matters a lot when you're navigating store-bought dressings and condiments, which so often sneak in tahini or other sesame-derived ingredients that can be easy to miss on a label. Fresh parsley keeps things lively, and a handful of torn mint folded in at the end adds an optional but genuinely lovely brightness. It comes together in one large bowl with barely any prep, and it actually gets better as it sits, making it a smart choice for meal prep or a make-ahead side. Whether you're serving it alongside grilled proteins or eating it straight from the fridge, this salad is satisfying, colorful, and completely stress-free.
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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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