Pecan Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-packed salad is the kind of dish that makes you want to eat more vegetables without any convincing. Juicy cherry tomatoes, crisp cucumber, and hearty chickpeas come together in a bowl that's as satisfying as it is fresh. The dressing is a simple whisk of olive oil, lemon juice, zest, and cumin — bold enough to make every bite sing without overpowering the herbs. Flat-leaf parsley and fresh mint give the whole thing a garden-bright lift that feels almost luxurious for how little effort it takes. A short 10-minute rest before serving is the secret move here, giving the chickpeas time to soak up all that citrusy, spiced dressing. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. It works beautifully as a light lunch, a crowd-pleasing side, or a meal-prep staple that only gets better as it sits.
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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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