Seed Oil 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. The dressing is built entirely on extra-virgin olive oil and fresh lemon juice, so there's no canola, sunflower, or soybean oil anywhere near the bowl — just clean, real ingredients from start to finish. Cumin, lemon zest, and a hit of red pepper flakes give the dressing a surprising depth that makes it taste far more complex than the short ingredient list suggests. Cherry tomatoes add a little sweetness, while fresh parsley and mint keep every bite feeling light and alive. 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 lemony goodness. It comes together in one large bowl with minimal prep, making it an easy win for weeknight dinners, meal prep, or a crowd-pleasing potluck contribution.
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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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