Description
Crispy Chili Lime Garbanzo Beans Salad is a refreshing and vibrant dish bursting with flavor and crunch. This delightful salad features perfectly roasted chickpeas seasoned with chili powder and cumin, paired with a medley of fresh veggies, creamy avocado, and a zesty tahini lime dressing. It’s not only a feast for the eyes but also a protein-packed option for lunch or dinner. Perfect for any occasion, whether you’re enjoying a casual meal or hosting friends, this salad will surely impress with its bold flavors and satisfying textures.
Ingredients
Scale
- 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
- 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)
- 1/4 cup tahini
- 1 medium lime, juiced
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Drain and pat dry chickpeas. Toss in avocado oil, chili powder, cumin, and salt until coated.
- Spread chickpeas on a baking sheet lined with parchment paper and roast for 20 minutes until crispy.
- In a large bowl, layer spinach, tomatoes, corn, cucumber, walnuts, sunflower seeds, and avocado.
- For the dressing, whisk tahini, lime juice, honey, and salt in a separate bowl until smooth.
- Once chickpeas are roasted, add them to the salad mix and drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg