Description

Crispy Chili Lime Garbanzo Beans Salad is a vibrant and nutritious dish that brings together crispy roasted chickpeas, crunchy vegetables, and a zesty tahini dressing. Perfect for lunches or as a delightful appetizer at gatherings, this salad offers a satisfying crunch and refreshing flavor in every bite. The combination of chili powder, cumin, and lime creates an irresistible explosion of taste that elevates any meal. Quick to prepare in just 25 minutes, it’s not only delicious but also packed with protein and healthy fats, making it a versatile addition to your meal plan. Enjoy it alone as a main course or pair it with tortilla chips, quinoa, or grilled chicken for an enhanced dining experience.

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

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Instructions

Preheat the oven to 425°F.
Drain and pat chickpeas dry, then toss with avocado oil, chili powder, cumin, and sea salt.
Spread seasoned chickpeas on a parchment-lined baking sheet and roast for 20 minutes.
In a bowl, layer spinach, tomatoes, corn, cucumber, walnuts, sunflower seeds, and avocado.
Whisk tahini, lime juice, honey, and salt in a small bowl for the dressing.
Add roasted chickpeas to the salad and drizzle with tahini dressing before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 5g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg