Lupin Free Cilantro-Lime Romaine & Chickpea Salad
Crispy roasted chickpeas, creamy avocado, and a punchy cilantro-lime dressing make this salad feel like so much more than a bowl of greens. The chickpeas get patted completely dry before hitting a hot oven with cumin and smoked paprika, which is the move that transforms them from soft and forgettable into genuinely crunchy, golden bites that hold up beautifully on top of the romaine. Fresh lime juice, garlic, honey, and a generous handful of chopped cilantro come together into a bright, emulsified dressing that coats every leaf without feeling heavy. Lupin flour and lupin-based ingredients have been quietly showing up in more packaged foods and restaurant dishes, so building a satisfying, protein-forward salad entirely from whole, recognizable ingredients is a real win. Cucumber, cherry tomatoes, and red onion keep things fresh and colorful, while optional pumpkin seeds add one more layer of crunch if you want it. Everything comes together quickly while the chickpeas roast, so the timing practically takes care of itself. It's the kind of salad that actually makes you look forward to lunch.
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Learn more →Ingredients
4 servings
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves, finely chopped
- 1 clove garlic, minced
- 1 tsp honey
- ¼ tsp salt
- ¼ 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
- ¼ cup red onion, thinly sliced
- ¼ cup pumpkin seeds (pepitas), raw or dry-roasted (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the drained chickpeas thoroughly dry with paper towels — 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 22–25 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 — they will firm up further as they cool.
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