Hey there, fellow foodies! Today, I’m super excited to share with you a recipe that’s about to become your new go-to for quick family dinners or easy pasta recipes—yes, it’s that versatile! Say hello to my Crispy Chili Lime Garbanzo Beans Salad. This dish is not only a burst of flavors but also packed with nutrients, making it perfect for a healthy lunch or a light weeknight dinner. Plus, it’s ready in just 30 minutes, fitting perfectly into your 30-minute meals routine. So, let’s dive in and make this magic happen!
Why You’ll Love This Recipe
- A perfect blend of spicy, tangy, and fresh flavors that will keep you craving more.
- Loaded with protein and fiber, making it a great option for vegan dinners or veggie recipes.
- Customizable to your taste—add or subtract ingredients based on what you have on hand.
- Ready in under 30 minutes, perfect for busy weeknight dinner ideas.
- Crispy chickpeas add a satisfying texture that elevates the salad game.
Ingredients
Here’s what you’ll need to make this delicious Crispy Chili Lime Garbanzo Beans Salad. Don’t worry, most of these are probably already in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down step by step. It’s easier than you think, and the result is absolutely worth it!
- Preheat your oven to 425 degrees F. While that’s heating up, drain and pat the chickpeas dry. Yes, patting them dry is important to get that crispy texture!
- Toss the chickpeas in avocado oil, then mix in chili powder, cumin, and sea salt. Simple yet flavorful!
- Spread the chickpeas flat on a baking sheet lined with parchment paper and roast for about 20 minutes, turning halfway through. They should come out golden and crispy.
- While the chickpeas are doing their thing, layer the spinach, grape tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in your salad bowl(s). You can go for individual bowls or one large bowl—whatever suits your style!
- Whisk together tahini, lime juice, honey, and salt for the dressing. Smooth and creamy with just the right amount of zing!
- Add the crispy chickpeas to the salad and drizzle with the tahini dressing. Toss it all together and… voilà! Your salad is ready to devour.
Pro Tips for Making the Recipe
Here are a few tips to ensure your salad turns out absolutely amazing:
- For extra crispy chickpeas, make sure they’re completely dry before roasting. Pat them with a paper towel or even let them air dry for a bit.
- Don’t overmix the dressing. You want it smooth but still retain that creamy texture from the tahini.
- Add the avocado just before serving to keep it fresh and prevent browning.
How to Serve
This salad is versatile! You can serve it as a main dish for a light dinner or as a side alongside some grilled chicken or fish. If you’re looking for more salad inspiration, check out my Cucumber Tomato Salad, Fresh Cucumber Caprese Salad, or Creamy Cucumber Salad for more fresh and flavorful ideas.
Make Ahead and Storage
Want to prep this ahead? Roast the chickpeas and make the dressing up to a day in advance. Store them separately in airtight containers. Assemble the salad just before serving to keep everything fresh and crisp. Leftovers can be stored in the fridge for up to 24 hours—though I doubt there will be any leftovers!
There you have it, folks! A quick, easy, and delicious recipe that’s perfect for any time of the year. Whether you’re meal prepping for the week or looking for a fresh addition to your weeknight dinner ideas, this Crispy Chili Lime Garbanzo Beans Salad is sure to hit the spot. Let me know how you customize it in the comments below—I’d love to hear your ideas!
Crispy Chili Lime Garbanzo Beans Salad
Ingredients
- 1 can chickpeas drained and patted dry
- 1 Tablespoon avocado oil
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 4 cups spinach chopped
- 1 cup grape tomatoes sliced
- 1/2 cup corn
- 1 1/2 cups cucumber diced
- 1/4 cup walnuts chopped
- 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 the oven to 425 degrees F. Drain and pat chickpeas dry, then toss in avocado oil, chili powder, cumin, and sea salt. Spread on a parchment-lined baking sheet and roast for 20 minutes, turning halfway, until crispy.
- While chickpeas roast, layer spinach, tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in salad bowls.
- Whisk tahini, lime juice, honey, and salt until smooth. Add crispy chickpeas to the salad and drizzle with tahini dressing.