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Crispy Chili Lime Garbanzo Beans Salad

A vibrant and crunchy salad featuring roasted chickpeas tossed with chili and lime, topped with fresh vegetables and a creamy tahini dressing.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Calories: 450
Ingredients Method Notes

Ingredients
  

Canned Goods
  • 1 can chickpeas (15 oz) 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
  • 1.5 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

Method
 

  1. Preheat oven to 425°F (220°C). Toss chickpeas with oil, chili powder, cumin, and salt; roast for 20 minutes until crispy.
  2. Layer spinach, tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in bowls.
  3. Whisk tahini, lime juice, honey, and salt to make dressing.
  4. Add roasted chickpeas to salads and drizzle with tahini dressing. Serve and enjoy!

Notes

For extra flavor, sprinkle with additional herbs or cheese.