Cilantro-Lime Chickpea & Artichoke Salad
Total time30 min
Prep time20 min
Cook time0 min
4.6(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) artichoke hearts in water, drained and quartered
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced
- ½ red onion, thinly sliced
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 clove garlic, finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
For serving
- ¼ cup dry-roasted pumpkin seeds (pepitas) (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, lime zest, cumin, turmeric, garlic, salt, black pepper, and crushed red pepper flakes, if using, until fully combined and slightly emulsified.
- 2
In a large mixing bowl, combine the chickpeas, artichoke hearts, cherry tomatoes, cucumber, and red onion.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!