Shellfish Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is exactly the kind of dish that earns a permanent spot in your weekly rotation. Hearty chickpeas meet crisp cucumber, juicy cherry tomatoes, and sharp red onion, all pulled together by a golden dressing built on fresh lemon juice, turmeric, and cumin. The result is something that feels light and refreshing but genuinely satisfying — no meat, no fuss, no mystery ingredients. For anyone navigating shellfish concerns, this one is completely worry-free right down to the pantry staples, with zero risk of cross-contact from the usual seafood suspects. A handful of torn mint folded in at the end adds an optional but seriously lovely lift that takes the whole bowl somewhere a little more special. It holds up beautifully in the fridge, which makes it a smart choice for meal prep, packed lunches, or a make-ahead side for a crowd. Bright, clean, and deeply flavorful — this is the kind of salad that converts people who claim they don't like salad.
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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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