Gut Friendly Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and satisfying in the best way, this chickpea and cucumber salad is the kind of bowl you'll want to make on repeat all summer long. Chickpeas bring a solid hit of plant-based protein and fiber, which is exactly what a gut-friendly plate calls for, while the cucumber and cherry tomatoes keep things light and hydrating. Fresh parsley and mint aren't just garnishes here — they're doing real flavor work, lifting the whole dish with a clean, garden-fresh finish. The dressing is a simple whisk of extra-virgin olive oil, lemon juice, lemon zest, and ground cumin, and it ties every ingredient together beautifully without anything processed or hard to digest. 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 lemony goodness. It comes together in one bowl with zero cooking required, making it an easy win whether you're meal prepping for the week or throwing together a last-minute lunch.
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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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