Soy Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with a golden turmeric-cumin dressing that's punchy, lemony, and completely addictive. Soy tends to sneak into bottled dressings and canned convenience foods, but every single ingredient here is naturally free of it — no label-scanning required. The dressing is whisked together from scratch using olive oil, fresh lemon juice, and warm spices, so you know exactly what's going in. Fresh parsley and optional torn mint leaves lift the whole thing with a clean, garden-fresh finish that makes it feel far more special than the effort involved. 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. Whether you serve it immediately or let it marinate a little longer, the flavors just keep getting better.
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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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