Honey Free Cilantro-Lime Chickpea & Artichoke Salad
This bright, herb-forward salad is the kind of dish that makes you want to eat your vegetables ā and then go back for seconds. 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 zesty blend of fresh lime juice, lime zest, cumin, and turmeric whisked together with olive oil and garlic into something bold and deeply savory. Many store-bought dressings and packaged salads sneak in sweeteners, so building your own from scratch here means you stay in complete control of what goes into the bowl. A short rest before serving lets the chickpeas soak up all that citrusy, spiced dressing, which makes the flavors taste like they've been developing for hours. Finish it with a handful of dry-roasted pumpkin seeds for a satisfying crunch that ties the whole thing together. It's the kind of effortless, crowd-pleasing salad you'll find yourself making on repeat.
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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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