Red Meat Allergy Friendly Cilantro-Lime Romaine & Chickpea Salad

Total time45 min

Prep time15 min

Cook time25 min

5.0

(25)

Red Meat Allergy Friendly Cilantro-Lime Romaine & Chickpea Salad

This vibrant salad is built entirely on plants, making it a naturally safe and satisfying choice for anyone managing a red meat allergy without having to scrutinize a single label. Crispy oven-roasted chickpeas seasoned with cumin and smoked paprika do the heavy lifting here, delivering that satisfying, hearty bite you might otherwise miss. The zesty cilantro-lime dressing — bright with fresh lime juice, garlic, and a touch of honey — ties everything together and soaks beautifully into the chopped romaine. Creamy avocado, cool cucumber, juicy cherry tomatoes, and thin-sliced red onion round out the bowl with color and texture in every forkful. A handful of pumpkin seeds on top adds a subtle crunch that makes the whole thing feel genuinely complete. It comes together with minimal fuss and zero compromise, which is exactly what a great allergy-friendly meal should feel like.

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 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.

Want the full recipe?

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