Almond Free Cilantro-Lime Chickpea & Artichoke Salad

Total time30 min

Prep time20 min

Cook time0 min

4.6

(14)

Almond Free Cilantro-Lime Chickpea & Artichoke Salad

This bright, herb-forward salad is the kind of dish that makes you want to eat your vegetables — and then go back for seconds. Chickpeas and tender artichoke hearts form a hearty base, while cherry tomatoes, crisp cucumber, and red onion add color and crunch in every bite. The dressing is where things really come alive: fresh lime juice, lime zest, cumin, and turmeric whisk together into something tangy, earthy, and just a little bold. A generous handful of cilantro and flat-leaf parsley gets folded in at the end so the herbs stay vibrant and fragrant rather than wilting into the mix. Letting the salad rest for a few minutes before serving is a small step that makes a big difference, giving the chickpeas time to soak up all that citrusy goodness. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. A scatter of pumpkin seeds on top adds a satisfying crunch if you want a little extra texture to finish it off.

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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.

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