Nutmeg Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. Crisp cucumber, juicy cherry tomatoes, and hearty chickpeas come together with fresh parsley and mint for a combination that feels light but genuinely satisfying. The dressing is a simple whisk of olive oil, lemon juice, lemon zest, and ground cumin, giving every bite a citrusy, earthy punch without a single complicated step. Warm spices like nutmeg can sneak into all kinds of packaged and prepared foods, so building a dish entirely from whole, fresh ingredients is a smart way to stay confident about what's actually on your plate. A short ten-minute rest before serving lets the chickpeas soak up the dressing, which makes a noticeable difference in flavor. It works beautifully as a standalone lunch, a side at a summer cookout, or tucked into a wrap for something a little more filling.
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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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