Hazelnut 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. Juicy cherry tomatoes, crisp English cucumber, and tender chickpeas get tossed with red onion, fresh parsley, and mint for a combination that feels genuinely refreshing. The dressing is a simple whisk of olive oil, lemon juice, lemon zest, and ground cumin — bold enough to make every bite pop without overwhelming the fresh vegetables. A short ten-minute rest before serving is the secret move here, giving the chickpeas time to soak up all that citrusy, spiced dressing. Every single ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. It works beautifully as a light lunch, a hearty side, or even stuffed into a pita for something more substantial.
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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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