Crispy Chili Lime Chickpea Salad
A delicious and healthy Crispy Chili Lime Chickpea Salad packed with flavor and nutrients.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- whisk
Ingredients
Crispy Chickpeas
- 1 15 ounce can chickpeas drained and patted dry
- 1 Tablespoon avocado oil
- 1 teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon sea salt
Salad
- 4 cups chopped spinach
- 1 cup grape tomatoes sliced
- ½ cup corn
- 1 ½ cups diced cucumber
- ¼ cup chopped walnuts
- 2 Tablespoons sunflower seeds
- 1 large avocado sliced
- 2-3 ounces Monterey jack cheese optional
Tahini Lime Dressing
- ¼ cup tahini
- 1 medium lime juiced
- 2 teaspoons honey
- ½ teaspoon salt
Instructions
Preparation
- 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
Easily make this recipe vegan by omitting the optional cheese and subbing the honey for agave syrup.
Nutrition
Serving: 1saladCalories: 479kcalCarbohydrates: 37gProtein: 17gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gCholesterol: 13mgSodium: 862mgPotassium: 938mgFiber: 12gSugar: 7gVitamin A: 3580IUVitamin C: 27mgCalcium: 231mgIron: 4mg
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