MSG Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is everything you want on a warm day — hearty chickpeas, crisp cucumber, juicy cherry tomatoes, and a zingy lemon-cumin dressing that ties it all together beautifully. Every ingredient here is whole and straightforward, so there's no need to scan labels for hidden additives or flavor enhancers that can sneak into packaged foods. The dressing comes together with just olive oil, fresh lemon juice, lemon zest, and a handful of spices you likely already have on hand. Fresh parsley and mint take the flavor somewhere genuinely special, adding a cooling, aromatic lift that makes this feel far more elevated than the effort involved. 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 works equally well as a light lunch, a make-ahead side for a gathering, or a satisfying addition to a grain bowl.
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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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