Brazil Nut Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat more vegetables without any convincing. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with fresh parsley and mint for a combination that feels both light and genuinely satisfying. The dressing is where the magic happens — a punchy blend of lemon juice, lemon zest, olive oil, and ground cumin that ties every ingredient together beautifully. A short 10-minute rest before serving lets the chickpeas soak up all that citrusy goodness, so every bite is deeply flavored rather than just coated. Every single ingredient here is whole, simple, and easy to verify, which means no stressful label-reading or worrying about hidden additives sneaking in. It works just as well as a weeknight side as it does packed into a lunch container for the next day, since the flavors only get better as it sits.
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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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