Gelatin Free Cilantro-Lime Chickpea & Artichoke Salad
This bright, 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 thinly sliced red onion add color and crunch in every bite. The dressing is where things really sing ā fresh lime juice, lime zest, cumin, and turmeric whisk together into something bold and aromatic that soaks beautifully into the chickpeas after a short rest. Generous handfuls of cilantro and flat-leaf parsley keep the whole thing feeling fresh and vibrant rather than heavy. Every single ingredient here is naturally free of animal-derived gelatin, so there's no need to scrutinize labels or swap anything out ā it just works as written. A finishing scatter of dry-roasted pumpkin seeds adds a satisfying crunch if you want a little extra texture. This one is equally at home as a light lunch, a potluck contribution, or a make-ahead side that only gets better as it sits.
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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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