Vegan Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without any convincing. Hearty chickpeas bring satisfying protein and texture, while crisp English cucumber, juicy cherry tomatoes, and sharp red onion keep every bite fresh and lively. The real magic is in the dressing — a punchy blend of lemon juice, olive oil, turmeric, and cumin that ties everything together with warmth and a little citrus zing. Fresh parsley is already doing a lot of heavy lifting here, but if you have mint on hand, tearing some in takes the whole thing to another level. Everything in this recipe is naturally plant-based, so there's no swapping or substituting required — just straightforward, wholesome ingredients working in harmony. It comes together in one large bowl with minimal prep, and it actually gets better as it sits, making it a smart choice for meal prep or packing ahead for lunch.
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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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