Almond Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with fresh parsley and mint for a combination that feels genuinely refreshing. The dressing is a simple whisk of olive oil, lemon juice, lemon zest, and ground cumin — bold, citrusy, and just a little warm from the spices. A short rest before serving lets the chickpeas soak up all that flavor, which makes every bite more satisfying than the last. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your bowl. It's a fantastic make-ahead option for lunches, potlucks, or a quick weeknight side that comes together with minimal effort and zero cooking required.
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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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