Description
This Crispy Chili Lime Garbanzo Beans Salad combines crunchy roasted chickpeas, fresh vegetables, creamy avocado, and a zesty tahini lime dressing. Packed with texture and flavor, it’s a healthy, satisfying meal that’s naturally gluten-free and easy to make vegan.
Ingredients
Crispy Chickpeas
- 1 (15 oz) can chickpeas, drained and patted dry
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp 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 tbsp sunflower seeds
- 1 large avocado, sliced
- 2–3 oz Monterey Jack cheese (optional)
Tahini Lime Dressing
- 1/4 cup tahini
- Juice of 1 lime
- 2 tsp honey
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- Toss chickpeas with avocado oil, chili powder, cumin, and sea salt.
- Spread chickpeas on a parchment-lined baking sheet.
- Roast for 20 minutes, turning halfway through, until crispy.
- Meanwhile, divide spinach, tomatoes, corn, cucumber, walnuts, sunflower seeds, avocado, and optional cheese among four salad bowls.
- Whisk together tahini, lime juice, honey, and salt until smooth.
- Top each salad with roasted chickpeas.
- Drizzle with tahini lime dressing and serve immediately.
Notes
- For a vegan version, omit the cheese and replace honey with agave syrup.
- Pat chickpeas dry before roasting for maximum crispiness.
- Store dressing separately if making ahead.
- Add extra vegetables like bell peppers or shredded carrots for more crunch.
- Best served immediately after adding the crispy chickpeas.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Roasting
- Cuisine: American