Tree Nut Free Cilantro-Lime Romaine & Chickpea Salad

Total time45 min

Prep time15 min

Cook time25 min

5.0

(25)

Tree 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 do the heavy lifting here, adding a satisfying crunch that holds up beautifully against the cool romaine, creamy avocado, and juicy cherry tomatoes. The dressing is a punchy cilantro-lime vinaigrette — just olive oil, fresh lime juice, garlic, and honey whisked together — and it ties every element of the bowl together without any fuss. Pumpkin seeds (pepitas) are offered as an optional topper, making this a naturally tree nut free dish from start to finish with zero substitutions required. Salads like this can sometimes feel like an afterthought, but the roasting step alone elevates it into something genuinely crave-worthy. It's the kind of recipe you'll find yourself making on repeat, whether as a light weeknight dinner or a crowd-pleasing lunch.

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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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