Xanthan Gum Free Chickpea Salad with Cucumber and Tomato
Bright, fresh, and packed with plant-based protein, this chickpea salad is the kind of dish that disappears fast at any table. Crisp English cucumber, juicy cherry tomatoes, and tender chickpeas come together in a bowl that feels both light and genuinely satisfying. The dressing is where things get interesting — a punchy blend of lemon juice, olive oil, turmeric, and cumin that coats every ingredient with warm, citrusy depth. Because everything here is whole, simple food with no thickeners or additives in sight, it's a naturally clean recipe that doesn't require any label-reading stress. Fresh parsley and optional mint lift the whole thing with an herby brightness that makes it taste like something you'd order at a great Mediterranean café. It holds up beautifully in the fridge for a couple of days, making it a smart choice for meal prep or a quick weekday 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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