Lupin Free Vegan Fresh Chickpea Cucumber Salad
This bright, herby salad is the kind of dish that looks effortless and tastes like you spent way more time on it than you did. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with 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 sing without overwhelming the vegetables. Lupin, a legume increasingly found in gluten-free flours and pasta, can be a sneaky concern in plant-based cooking, but this recipe keeps things clean with straightforward pantry staples and nothing hidden in the lineup. 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 citrusy, spiced dressing. 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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