Pescatarian Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and packed with satisfying plant-based protein, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Crisp English cucumber, juicy cherry tomatoes, and a generous handful of both fresh parsley and mint give every bite a garden-fresh lift that feels genuinely refreshing. The dressing is where the magic happens — a zippy blend of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin that ties everything together with a warm, citrusy depth. A pinch of crushed red pepper flakes adds just enough heat to keep things interesting without overwhelming the other flavors. 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 bright, tangy dressing. It works beautifully as a light lunch, a hearty side, or even stuffed into a pita for something more substantial. No cooking required, no fussy techniques — just fresh ingredients and a 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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