Eggless Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with satisfying texture, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Juicy cherry tomatoes, crisp English cucumber, and protein-rich chickpeas come together with fresh parsley and mint for a combination that feels both light and genuinely filling. The dressing is where the magic happens — a zippy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin that ties every ingredient together with a warm, citrusy kick. A short rest period lets the chickpeas soak up all that flavor before serving, which makes a noticeable difference in every bite. Since every component here is naturally plant-based and free from eggs or any animal byproducts, there's no need to scrutinize labels or swap anything out — it just works as written. It's equally at home as a weekday lunch, a potluck contribution, or a quick side alongside grilled flatbread. Simple to throw together and even better after a few minutes of patience, this is the kind of salad that earns a permanent spot in your 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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