Rice Free Vegan Fresh Chickpea Cucumber Salad
This bright, herb-forward salad is everything you want in a warm-weather dish — cool cucumber, juicy cherry tomatoes, hearty chickpeas, and a zippy lemon-cumin dressing that ties it all together. The combination of fresh parsley and mint gives it a garden-fresh lift that makes every bite feel lively and clean. Because the whole dish is built around vegetables, legumes, and a simple olive oil vinaigrette, there's no grain or filler in sight — just wholesome, satisfying ingredients that naturally skip the rice without any substitutions needed. Letting the salad rest for a few minutes before serving is a small but important step, giving the chickpeas time to soak up all that lemony, cumin-spiced dressing. The result is a salad that actually tastes better as it sits, making it a smart choice for meal prep or a make-ahead lunch. It's the kind of dish that looks impressive on the table but comes together with minimal effort and a single 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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