Wheat Free Vegan Fresh Chickpea Cucumber Salad
This bright, herby salad is everything you want on a warm day — cool cucumber, juicy cherry tomatoes, hearty chickpeas, and a zippy lemon-cumin dressing that ties it all together. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The dressing comes together in one small bowl with olive oil, fresh lemon juice, zest, and a handful of spices, making this as low-effort as it is satisfying. Fresh flat-leaf parsley and mint give the whole bowl a garden-fresh lift that makes it feel far more special than the prep time deserves. Letting the salad rest for ten minutes before serving is a small but important step — it gives the chickpeas a chance to soak up all that bright, cumin-forward dressing. Serve it as a standalone lunch, a side at a cookout, or meal-prep it for the week since it holds up beautifully in the fridge.
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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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