Crispy Chili Lime Garbanzo Beans Salad
Crispy Chili Lime Garbanzo Beans Salad is a vibrant, nutritious dish that combines the satisfying crunch of roasted chickpeas with fresh vegetables. This salad makes for an excellent quick lunch or a delightful side at dinner parties. The zesty chili and lime dressing adds a refreshing twist, while creamy avocado and tahini dressing enhance the overall flavor profile. Packed with protein and fiber, this salad is not only delicious but also healthy, making it perfect for meal prep or a light snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 1 can chickpeas (15 oz), 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
- 2–3 ounces Monterey jack cheese (optional)
- 1/4 cup tahini
- juice of 1 lime
- 2 teaspoons honey
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F.
- In a mixing bowl, toss chickpeas with avocado oil, chili powder, cumin, and salt until evenly coated.
- Spread chickpeas on a parchment-lined baking sheet and roast for about 20 minutes or until crispy.
- While roasting, assemble the salad by layering spinach, tomatoes, corn, diced cucumber, walnuts, sunflower seeds, and avocado in bowls.
- To make the dressing, whisk together tahini, lime juice, honey, and salt until smooth.
- Once the chickpeas are roasted, add them to the salad bowls and drizzle with tahini dressing before serving.
Nutrition
- Serving Size: approximately 1.5 cups (250g)
- Calories: 310
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg