Ginger Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is everything you want on a warm day — crisp cucumber, juicy cherry tomatoes, hearty chickpeas, and a zippy lemon-cumin dressing that ties it all together beautifully. The combination of fresh parsley and mint gives it a garden-fresh lift that feels genuinely vibrant rather than just virtuous. Many store-bought dressings and spice blends sneak in ginger without much fanfare, so making this one from scratch with a short, clean ingredient list means you stay fully in control of what goes into the bowl. The dressing comes together in minutes with olive oil, lemon juice, lemon zest, cumin, and a pinch of red pepper flakes — bold and aromatic without a trace of anything you're avoiding. 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 tangy, savory dressing. It works equally well as a light lunch on its own or as a crowd-pleasing side at a cookout or potluck spread.
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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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