Vegetarian 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. Hearty chickpeas meet crisp English cucumber, juicy cherry tomatoes, and sharp red onion, all tossed in a golden dressing built from lemon juice, olive oil, turmeric, and cumin. That combination of warm spice and citrus is what sets this apart from a basic bean salad — it's punchy, fresh, and genuinely craveable. Fresh parsley brings a clean, grassy note, and if you fold in the optional mint, the whole bowl takes on an almost Mediterranean brightness. Everything here is naturally plant-based and protein-rich, so it works beautifully as a main or a generous side without any substitutions needed. It also keeps well in the fridge for a couple of days, meaning the flavors deepen overnight and lunch tomorrow is already sorted.
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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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