Brazil Nut Free Cilantro-Lime Romaine & Chickpea Salad
Bright, zesty, and packed with texture, this salad is the kind of bowl that makes you genuinely excited about eating your greens. Crispy oven-roasted chickpeas seasoned with cumin and smoked paprika bring a satisfying crunch that holds up beautifully against cool romaine, creamy avocado, and juicy cherry tomatoes. The cilantro-lime dressing ā whisked together with fresh lime juice, garlic, and a touch of honey ā ties everything together with a punchy, herbaceous kick that tastes far more complex than the effort involved. Because every ingredient here is a whole, recognizable food, you never have to second-guess what's in your bowl or worry about hidden allergens sneaking in through processed components. Pumpkin seeds make a great optional finishing touch, adding even more crunch and a subtle nuttiness without any of the cross-contamination concerns that come with tree nuts. This is the kind of salad that works just as well as a light weeknight dinner as it does a meal-prep lunch ā just keep the chickpeas and dressing separate until you're ready to serve so everything stays crisp and fresh.
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Learn more āIngredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- Ā½ tsp ground cumin
- Ā¼ tsp smoked paprika
- Ā¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- Ā½ cup fresh cilantro leaves, finely chopped
- 1 clove garlic, minced
- 1 tsp honey
- Ā¼ tsp salt
- Ā¼ tsp black pepper
For the salad
- 2 romaine hearts, chopped (about 8 cups)
- 1 large avocado, diced
- 1 english cucumber, halved lengthwise and sliced
- 1 cup cherry tomatoes, halved
- Ā¼ cup red onion, thinly sliced
- Ā¼ cup pumpkin seeds (pepitas), raw or dry-roasted (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Pat the drained chickpeas thoroughly dry with paper towels ā the drier they are, the crispier they will get. Spread them on a baking sheet, drizzle with 1 tbsp olive oil, and toss with the cumin, smoked paprika, and 1/4 tsp salt until evenly coated.
- 2
Roast the chickpeas on the baking sheet for 22ā25 minutes, shaking the pan once halfway through, until they are golden and crisp on the outside. Remove from the oven and let them rest on the pan for 5 minutes ā they will firm up further as they cool.
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