Description
This Crispy Chili Lime Chickpea Salad is a delicious combination of textures – crispy roasted chickpeas, crunchy fresh veggies, creamy tahini lime dressing, and avocado slices. Chili and cumin give it a mild kick while lime balances the flavors. Perfect for lunch, dinner, or an appetizer.
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 medium lime
- 2 tsp honey
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C).
- Drain and pat chickpeas dry, toss with avocado oil.
- Mix chickpeas with chili powder, cumin, and sea salt.
- Spread chickpeas on a parchment-lined baking sheet and roast 20 minutes, turning halfway.
- While chickpeas roast, layer spinach, tomatoes, corn, cucumber, walnuts, sunflower seeds, and avocado in salad bowls.
- Whisk together tahini, lime juice, honey, and salt until smooth.
- Add roasted chickpeas to the salad and drizzle with tahini dressing. Serve immediately.
Notes
- Make vegan by omitting cheese and replacing honey with agave syrup.
- For extra crunch, toast nuts and seeds lightly before adding.
- Can be served warm or cold; chickpeas retain crispness longer if added just before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roast and Toss
- Cuisine: American