Low Sugar Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and satisfying in the best possible way, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Canned chickpeas get tossed with crisp English cucumber, juicy cherry tomatoes, red onion, fresh parsley, and mint for a bowl that's genuinely packed with flavor and texture. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — nothing hidden, nothing processed, just clean ingredients doing exactly what they should. Every component is naturally free of added sweeteners, so there's no need to scan labels or swap anything out. Letting the salad rest for ten minutes before serving is a small step that makes a real difference, giving the chickpeas time to soak up all that lemony, cumin-forward dressing. It works beautifully as a light lunch, a hearty side, or even stuffed into a pita for something more substantial.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 english cucumber, cut into ½-inch pieces
- 1 cup cherry tomatoes, halved
- ⅓ cup red onion, finely diced
- ⅓ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp lemon zest
- 1 tsp ground cumin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, ground cumin, salt, black pepper, and crushed red pepper flakes, if using, until combined.
- 2
In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint.
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