Tree Nut 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. Juicy cherry tomatoes, crisp English cucumber, and tender chickpeas get tossed with fresh parsley and mint for a combination that feels genuinely refreshing. The dressing is where everything comes together — a zippy blend of lemon juice, lemon zest, olive oil, and ground cumin that gives the whole bowl a warm, citrusy depth without a single drop of anything complicated. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a store-bought shortcut. 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 tangy dressing. It works beautifully as a light lunch, a hearty side, or even stuffed into a pita for something more substantial.
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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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