Wheat Free Chickpea Salad with Cucumber and Tomato
This vibrant, herb-flecked salad is the kind of dish that looks like you spent way more effort than you actually did. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together in a bowl that's as satisfying as it is fresh. The golden dressing — built from olive oil, lemon juice, turmeric, and cumin — gives every bite a warm, citrusy depth that keeps you going back for more. Every single ingredient here is naturally free from wheat, so there's no swapping, substituting, or second-guessing the label on anything. It's the kind of recipe that works beautifully for a quick weekday lunch or as a crowd-pleasing side at a gathering where guests have mixed dietary needs. A handful of torn mint folded in at the end adds a bright, cooling finish that takes the whole thing up a notch. Make a batch and let it sit in the fridge — the flavors only get better as the chickpeas soak up that punchy dressing.
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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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