Crispy Chili Lime Garbanzo Beans Salad
A vibrant and flavorful salad featuring crispy roasted garbanzo beans, fresh vegetables, and a zesty tahini-lime dressing.
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.
Notes
For extra crispiness, ensure chickpeas are completely dry before roasting.