Beef Free Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with plant-based protein, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Juicy cherry tomatoes, crisp English cucumber, and tender chickpeas come together with red onion, fresh parsley, and mint for a combination that feels both refreshing and satisfying. The dressing is where the magic happens — a zippy blend of lemon juice, lemon zest, olive oil, and ground cumin that ties every ingredient together with a warm, citrusy kick. A pinch of crushed red pepper flakes adds just enough heat if you're in the mood for it. Letting the salad rest for ten minutes before serving is a small step that makes a big difference, giving the chickpeas time to soak up all that bright, tangy dressing. It works beautifully as a light lunch, a hearty side, or even stuffed into a pita for something a little more filling. Completely plant-based and built entirely from fresh, whole ingredients, this is one of those recipes you'll find yourself coming 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, 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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