Xanthan Gum 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 come together with red onion, fresh parsley, and mint for a combination that feels genuinely refreshing. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — bold, citrusy, and completely free of any thickeners or stabilizers that can sneak into bottled dressings. Every single ingredient here is naturally whole and clean, which means there's nothing to decode on a label and no additives to worry about. Letting the salad rest for ten minutes before serving is a small but important step — it gives the chickpeas time to soak up all that lemony, cumin-spiced dressing so every bite is deeply flavored rather than just coated. It works equally well as a light lunch on its own or as a vibrant side alongside grilled vegetables or warm flatbread. This is the kind of recipe you'll come back to all summer long.
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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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