Carrageenan Free Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with texture, 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 get tossed with red onion, fresh parsley, and mint for a combination that feels genuinely refreshing. The dressing is where it all comes together — a zippy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin that coats every ingredient beautifully. Carrageenan is a common additive lurking in canned goods, plant-based products, and bottled dressings, but this recipe sidesteps all of that by relying entirely on whole, unprocessed ingredients and a from-scratch dressing you whisk together in minutes. 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 lemony, cumin-spiced goodness. It works equally well as a light lunch, a hearty side, or something to meal-prep for the week ahead.
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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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