Red Meat Allergy Friendly Cilantro-Lime Chickpea & Artichoke Salad

Total time30 min

Prep time20 min

Cook time0 min

4.6

(14)

Red Meat Allergy Friendly Cilantro-Lime Chickpea & Artichoke Salad

This bright, herb-forward salad is everything you want on a warm day — fresh, filling, and packed with bold flavor from every angle. Chickpeas and artichoke hearts make a surprisingly satisfying base, while cherry tomatoes, cucumber, and red onion bring crunch and color to the bowl. The dressing is where things really come alive: a citrusy blend of fresh lime juice, lime zest, cumin, and turmeric that coats every ingredient in something warm and a little tangy. A generous handful of cilantro and flat-leaf parsley gets folded in at the end so the herbs stay bright and fragrant rather than wilting into the mix. 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 zesty dressing. For anyone navigating a red meat allergy, this kind of plant-based dish is a genuinely satisfying answer — no substitutions needed, no compromises on flavor. Finish it with a scatter of dry-roasted pumpkin seeds for a little extra crunch, and you've got a dish that holds its own as a main or a standout side.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!