Description
Crispy Chili Lime Garbanzo Beans Salad is a vibrant and nutritious dish that combines crunchy roasted chickpeas with fresh vegetables and a creamy tahini dressing. This salad bursts with zesty flavors from chili and lime, making it a delightful addition to any meal. Perfect for lunches, dinners, or as an appetizer, it offers versatility and health benefits in every bite. Whip up this easy recipe in just 25 minutes, and enjoy a satisfying meal that’s both filling and refreshing.
Ingredients
Scale
- 1 can chickpeas (15 ounces), drained and dried
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon sea salt
- 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
- 1/4 cup tahini
- Juice of 1 medium lime
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the dried chickpeas with avocado oil, chili powder, cumin, and sea salt until evenly coated.
- Spread the chickpeas on a baking sheet lined with parchment paper and roast for about 20 minutes or until crispy.
- While the chickpeas roast, layer spinach, tomatoes, corn, cucumber, walnuts, sunflower seeds, and avocado in a large bowl.
- In another bowl, whisk together tahini, lime juice, honey, and salt until smooth.
- Once the chickpeas are done roasting, add them to the salad base and drizzle with tahini dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg