Walnut 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 heartiness, while crisp English cucumber, juicy cherry tomatoes, and sharp red onion keep every bite fresh and lively. The real star is the golden dressing — a zippy blend of lemon juice, olive oil, turmeric, and cumin that ties everything together with warm, earthy depth. Fresh parsley and optional torn mint lift the whole bowl into something that genuinely tastes like summer. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It holds up beautifully in the fridge, making it a smart choice for meal prep or a make-ahead side that only gets better as the flavors meld. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this salad is the kind of recipe you'll come back to 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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