Cinnamon Free Cilantro-Lime Romaine & Chickpea Salad
Bright, zesty, and loaded 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 sit on top of cool romaine, creamy avocado, cucumber, cherry tomatoes, and red onion ā every bite has something going on. The dressing is a punchy cilantro-lime vinaigrette made with fresh lime juice, garlic, and a touch of honey, and it ties the whole thing together beautifully. For anyone navigating a cinnamon sensitivity, this recipe is a natural fit ā the spice lineup sticks to cumin and smoked paprika, so there's nothing hidden to worry about. Cinnamon has a way of sneaking into spice blends and store-bought dressings, but here everything is made from scratch with ingredients you can see and control. The roasted chickpeas are worth the extra step: patting them dry before they hit the oven is the trick to getting that satisfying crunch that holds up even after you add the dressing. Finish with a handful of pumpkin seeds for a little extra nuttiness and serve it right away while the chickpeas are still crisp.
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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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