Lactose Free Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with plant-based protein, 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 fresh parsley and mint for a combination that feels genuinely refreshing. The dressing is where the magic happens — a zippy blend of lemon juice, lemon zest, olive oil, and ground cumin that ties every ingredient together with a warm, citrusy kick. Because every single component here is naturally free of dairy, there's no need to swap anything out or second-guess a label. A short 10-minute rest before serving lets the chickpeas soak up all that lemony goodness, which makes a noticeable difference in flavor. It works beautifully as a light lunch, a side dish at a cookout, or meal-prepped ahead for the week.
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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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