Brazil Nut Free Cilantro-Lime Chickpea & Artichoke Salad

Total time30 min

Prep time20 min

Cook time0 min

4.6

(14)

Brazil Nut 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 thinly sliced red onion add color and crunch in every bite. The dressing is where things really come alive: a zesty blend of fresh lime juice, lime zest, cumin, and turmeric whisked together with olive oil and garlic into something tangy, warm, and a little addictive. A generous handful of fresh cilantro and flat-leaf parsley gets folded in at the end, keeping the herbs vibrant rather than wilted. 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. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward and easy to verify, with no hidden nut-based oils or ambiguous pantry additions to worry about. A scatter of pumpkin seeds on top adds a satisfying finishing crunch if you want it.

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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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