Hazelnut Free Cilantro-Lime Chickpea & Artichoke Salad
This bright, herb-forward salad is the kind of dish that makes a big impression with very little 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 things really sing ā fresh lime juice and zest, ground cumin, turmeric, and a hint of garlic come together into something tangy, warm, and just a little bold. Handfuls of cilantro and flat-leaf parsley get folded in at the end so the herbs stay vibrant and fragrant rather than wilting into the mix. A short rest before serving lets the chickpeas soak up all that citrusy goodness, making the flavors even more cohesive. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut oils sneaking into your bowl. Optional pumpkin seeds on top add a satisfying crunch and keep the whole thing feeling complete.
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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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