Description
This Crispy Chili Lime Garbanzo Beans Salad is a vibrant, nutritious dish featuring roasted chickpeas seasoned with chili and cumin, layered over fresh spinach, tomatoes, cucumbers, and nuts, then drizzled with a zesty tahini-lime dressing. Perfect as a wholesome lunch or light dinner, the combination of crunchy roasted chickpeas and creamy avocado with the tangy dressing creates a delightful balance of flavors and textures.
Ingredients
Roasted Chickpeas
- 1 15 ounce can chickpeas, drained and patted dry
- 1 Tablespoon avocado oil
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon sea salt
Salad
- 4 cups chopped spinach
- 1 cup grape tomatoes, sliced
- 1/2 cup corn
- 1 1/2 cups diced cucumber
- 1/4 cup chopped walnuts
- 2 Tablespoons sunflower seeds
- 1 large avocado, sliced
- 2-3 ounces Monterey jack cheese (optional)
Tahini Lime Dressing
- 1/4 cup tahini
- 1 medium lime, juiced
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the chickpeas.
- Toss Chickpeas In Oil: Drain and pat the chickpeas dry thoroughly, then toss them evenly with avocado oil to ensure crispiness during roasting.
- Mix With Seasoning: Sprinkle the chili powder, cumin, and sea salt over the chickpeas and mix well to coat all pieces uniformly for flavor.
- Lay on Baking Sheet: Spread the seasoned chickpeas in a single flat layer on a baking sheet lined with parchment paper to allow even roasting.
- Roast Chickpeas: Roast in the preheated oven for about 20 minutes, turning them halfway through to achieve an even, crispy texture.
- Layer Salads: While the chickpeas roast, assemble the salad by layering chopped spinach, sliced grape tomatoes, corn, diced cucumber, chopped walnuts, sunflower seeds, and sliced avocado in individual bowls or one large serving bowl.
- Whisk Dressing Together: In a small bowl, whisk together tahini, freshly squeezed lime juice, honey, and salt until smooth and well combined for a creamy, tangy dressing.
- Add Chickpeas & Dressing To Salads: Once the chickpeas are crispy and cooled slightly, add them to the salad bowls, then drizzle generously with the tahini lime dressing.
- Enjoy! Serve immediately for the best texture and flavor of the crunchy roasted chickpeas and fresh salad ingredients.
Notes
- Make sure to pat the chickpeas very dry to ensure they roast up crispy rather than steaming.
- You can substitute avocado oil with olive oil if preferred, but avocado oil has a higher smoke point for roasting.
- Feel free to add or substitute other nuts and seeds depending on preference or availability.
- For a vegan version, replace honey with maple syrup or agave nectar in the dressing.
- Monterey jack cheese is optional; omit for a dairy-free salad.
- Leftover roasted chickpeas can be stored in an airtight container and re-crisped in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
