Walnut Free 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. Juicy cherry tomatoes, crisp English cucumber, and a double hit of fresh parsley and mint give every bite a garden-fresh lift that feels genuinely vibrant rather than virtuous. The dressing is where things get interesting — a zippy blend of lemon juice, lemon zest, olive oil, and ground cumin that ties all the textures together with a warm, citrusy backbone. A pinch of crushed red pepper flakes adds just enough heat to keep things lively without overwhelming the freshness. The whole thing comes together in one large bowl, and that ten-minute rest before serving is worth every second — it lets the chickpeas soak up the dressing so the flavor goes all the way through. Tree nut concerns can make a lot of salads tricky, especially those dressed with nut oils or topped with toasted pieces, but every ingredient here is straightforward and easy to verify. It works beautifully as a light lunch, a meal-prep staple, or a crowd-pleasing side that holds up well even after sitting for a while.
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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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