Cashew 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 cucumber, and hearty chickpeas get tossed with red onion, 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 enough to make every bite interesting without overwhelming the fresh vegetables. A short 10-minute rest before serving is the secret move here, giving the chickpeas time to soak up all that citrusy, spiced dressing. Every single ingredient in this salad is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It works beautifully as a light lunch, a side dish for grilling night, or meal-prepped ahead for the week 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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