Artificial Food Coloring Free Cilantro-Lime Chickpea & Artichoke Salad
This bright, herb-forward salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Every component ā tender chickpeas, briny artichoke hearts, crisp cucumber, juicy cherry tomatoes ā is whole and unprocessed, so there's zero concern about synthetic dyes sneaking into your bowl. The dressing is built entirely from scratch using olive oil, fresh lime juice, and warm spices like cumin and turmeric, which gives the salad its gorgeous golden hue the natural way. Fresh cilantro and flat-leaf parsley folded in at the end add a pop of color that no artificial additive could ever replicate. A short rest before serving lets the chickpeas soak up all that zesty, garlicky dressing, making every bite deeply flavorful. Finish it with a handful of dry-roasted pumpkin seeds for a satisfying crunch, and you've got a crowd-pleasing dish that's as clean as it is delicious.
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Learn more āIngredients
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
- Ā½ red onion, thinly sliced
- Ā½ cup fresh cilantro leaves, roughly chopped
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- Ā¼ cup extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp ground cumin
- Ā½ tsp ground turmeric
- 1 clove garlic, finely minced
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā¼ tsp crushed red pepper flakes (optional)
For serving
- Ā¼ 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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