Coconut Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas get tossed with fresh parsley and mint, then dressed in a zippy lemon-cumin vinaigrette that ties everything together beautifully. Every single ingredient here is naturally plant-based and free from coconut in any form — no coconut aminos, no coconut oil, no hidden coconut-derived additives to second-guess. The dressing is built entirely on extra-virgin olive oil and fresh lemon juice, so the flavor is clean, bright, and completely 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 cumin-spiked dressing. It works equally well as a light lunch on its own or as a side dish alongside grilled vegetables or warm pita. Fresh, satisfying, and endlessly snackable — this one earns a permanent spot in the rotation.
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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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