Yeast Free Vegan Fresh Chickpea Cucumber Salad
Bright, herby, and loaded with texture, this chickpea and cucumber salad is the kind of dish that disappears fast at any table. Canned chickpeas get tossed with crisp English cucumber, juicy cherry tomatoes, red onion, fresh parsley, and mint for a bowl that feels genuinely vibrant and satisfying. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, lemon zest, and ground cumin — no vinegar, no fermented ingredients, nothing that would raise a flag for anyone avoiding yeast. That matters more than you might think, since many store-bought dressings and condiments sneak in yeast extract or vinegar-based ingredients that can catch you off guard. 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, cumin-spiced goodness. A pinch of crushed red pepper flakes adds a gentle kick if you want it, but the salad holds its own either way. It's the kind of effortless, no-cook recipe you'll keep coming back to all week.
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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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