Description
A refreshing and healthy salad featuring crispy chili lime garbanzo beans, fresh vegetables, and a creamy tahini lime dressing.
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
Instructions
- Preheat the oven to 425 degrees F.
- Drain and pat the chickpeas dry, then toss in the avocado oil.
- Mix with chili powder, cumin, and sea salt.
- Place the chickpeas flat on a baking sheet lined with parchment paper.
- Roast for about 20 minutes, or until crispy, turning halfway through.
- While the chickpeas are roasting, layer the spinach, sliced tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in each salad bowl (or one large bowl).
- Whisk the tahini, lime juice, honey, and salt together until smooth.
- Add the crispy roasted chickpeas to the salad bowls and drizzle with tahini dressing.
- Enjoy!
Notes
- For a vegan option, omit the honey or substitute with maple syrup.
- Feel free to add other vegetables or toppings as desired.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 10mg