BHA & BHT Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward 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 with fresh parsley and mint for a combination that feels genuinely refreshing. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — real, recognizable ingredients with zero synthetic preservatives hiding in the mix. That matters more than people realize, since packaged dressings and canned convenience foods are common sources of BHA and BHT, but here every component is clean and straightforward. 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 citrusy, cumin-spiced dressing. It works equally well as a light lunch, a potluck contribution, or a side dish that holds up beautifully in the fridge for the next day.
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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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