Shellfish Free Cilantro-Lime Romaine & Chickpea Salad
Crispy roasted chickpeas, creamy avocado, and a punchy cilantro-lime dressing come together over a bed of cool, crunchy romaine for a salad that genuinely earns its place as a main course. The chickpeas are the real star here ā patted completely dry, tossed with cumin and smoked paprika, and roasted until they develop a satisfying golden crunch that holds up beautifully against the fresh vegetables. The dressing is bright and herbaceous, built from fresh lime juice, a full half-cup of chopped cilantro, and just a touch of honey to balance the acidity. Every component in this bowl is naturally free from shellfish and seafood, so there's no need to scrutinize labels or swap anything out ā it's simply built that way from the ground up. Cherry tomatoes and English cucumber add juicy contrast, while optional pepitas bring a nutty, toasty finish that makes each bite feel complete. Toss the greens with most of the dressing first, then fold in the avocado gently so it stays in beautiful, intact pieces. This is the kind of salad that converts skeptics ā vibrant, filling, and packed with enough texture and flavor that no one will miss a thing.
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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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