Mustard Free Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with texture, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Juicy cherry tomatoes, crisp English cucumber, and hearty chickpeas come together with red onion, fresh parsley, and mint for a combination that feels genuinely refreshing. The dressing is where it all comes alive — a zippy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin that coats every ingredient beautifully without a drop of mustard or mustard-derived ingredients. That matters more than it sounds, because so many store-bought dressings and even homemade vinaigrette recipes sneak in mustard as an emulsifier, making a simple salad unexpectedly off-limits. Here, the lemon juice and olive oil do all the work on their own, keeping things clean and completely safe. Letting the salad rest for ten minutes before serving is a small but smart step — the chickpeas soak up the dressing and the whole bowl becomes more cohesive and flavorful. Serve it as a light lunch, a side at a cookout, or meal-prep it for the week ahead.
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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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