Cashew Free Cilantro-Lime Chickpea & Artichoke Salad

Total time30 min

Prep time20 min

Cook time0 min

4.6

(14)

Cashew Free Cilantro-Lime Chickpea & Artichoke Salad

This vibrant, herb-forward salad is the kind of dish that looks impressive on the table but comes together with almost no effort. 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 the magic happens — a bright, zesty blend of fresh lime juice, lime zest, cumin, and turmeric that coats every ingredient in warm, citrusy flavor. A generous handful of fresh cilantro and flat-leaf parsley folded in at the end keeps the herbs vibrant and fragrant rather than wilted. That short 10-minute rest before serving is a small but important step, giving the chickpeas time to soak up all that punchy dressing. Because every ingredient here is whole and straightforward, there's zero guesswork about hidden nut-based oils or creamy dressings sneaking in unwanted ingredients — just clean, plant-forward food you can feel good about. Finish it with a scatter of pumpkin seeds for a satisfying crunch, and you've got a salad that works as a light lunch, a crowd-pleasing side, or a meal prep staple.

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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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