Gluten Free 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. Crisp cucumber, juicy cherry tomatoes, and tender chickpeas get tossed with fresh parsley and mint, making every bite feel clean and vibrant. The dressing is a simple whisk of olive oil, lemon juice, lemon zest, and ground cumin — bold enough to wake everything up without overwhelming the fresh ingredients. Every single component here is naturally free of gluten, so there's no label-scanning or ingredient swapping required. That short rest period before serving is worth it — the chickpeas soak up the lemony dressing and the whole salad comes together beautifully. It works as a light lunch, a crowd-pleasing side, or even a meal-prep staple that holds up well in the fridge.
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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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