Tree Nut Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Chickpeas bring satisfying protein and a hearty bite, while crisp English cucumber, juicy cherry tomatoes, and sharp red onion keep every forkful fresh and lively. The real star is the golden dressing — a punchy blend of lemon juice, olive oil, turmeric, and cumin that ties everything together with warm, citrusy depth. Fresh parsley and optional torn mint lift the whole bowl into something that genuinely tastes like it came from a good Mediterranean café. Because every ingredient here is naturally free from tree nuts, there's no need to scrutinize labels or worry about hidden allergens sneaking into your meal. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep, potlucks, or a quick weekday lunch. Toss it together once and you'll find yourself coming back to this recipe 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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