Crispy Chili Lime Garbanzo Beans Salad Recipe

Introduction

This Crispy Chili Lime Garbanzo Beans Salad is a fresh, vibrant bowl packed with crunchy textures and bold flavors. Roasted chickpeas add a spicy, crispy twist, making it a satisfying meal or side dish that’s easy to prepare and full of nutritious ingredients.

Ingredients

• 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

1. Step 1: Preheat the oven to 425 degrees F.
2. Step 2: Drain and pat the chickpeas dry, then toss them in avocado oil.
3. Step 3: Sprinkle chili powder, cumin, and sea salt over the chickpeas and mix well to coat.
4. Step 4: Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper.
5. Step 5: Roast the chickpeas for about 20 minutes, turning halfway through, until they are crispy.
6. Step 6: While the chickpeas roast, layer the chopped spinach, sliced tomatoes, corn, diced cucumber, walnuts, sunflower seeds, and avocado slices in salad bowls or one large bowl.
7. Step 7: In a small bowl, whisk together tahini, lime juice, honey, and salt until smooth.
8. Step 8: Add the crispy roasted chickpeas to the salads and drizzle with the tahini dressing.
9. Step 9: Optionally, sprinkle with Monterey Jack cheese before serving. Enjoy immediately!

Tips & Variations

• For extra crunch, toast the walnuts and sunflower seeds lightly before adding.
• Substitute avocado oil with olive oil if preferred.
• Swap Monterey Jack with feta for a tangier flavor.
• Add fresh herbs like cilantro or parsley for more brightness.
• Make it vegan by omitting the cheese or using a plant-based alternative.

Storage

Store any leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep roasted chickpeas separate in a dry container to maintain crispness. Reheat chickpeas in the oven at 350 degrees F for 5 minutes to refresh their crunch before adding to the salad again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but be sure to soak and cook them until tender before roasting. Canned chickpeas are more convenient and save time.

How spicy is this salad?

The chili powder adds a mild warmth without overwhelming heat. Adjust the amount or omit chili powder if you prefer a milder flavor.

Crispy Chili Lime Garbanzo Beans Salad Recipe

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★★★★★

4.5 from 53 reviews

This Crispy Chili Lime Garbanzo Beans Salad is a vibrant and nutritious dish featuring roasted chickpeas seasoned with chili and cumin for a spicy crunch, combined with fresh spinach, grape tomatoes, corn, cucumber, walnuts, sunflower seeds, and creamy avocado. Topped with a tangy tahini-lime dressing, this salad offers a delightful blend of textures and flavors, perfect for a healthy lunch or light dinner.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chickpeas and Seasoning

• 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

Salad Vegetables and Toppings

• 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)

Dressing

• 1/4 cup tahini
• 1 medium lime, juiced
• 2 teaspoons honey
• 1/2 teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit (220°C) to prepare for roasting the chickpeas.
2. Toss Chickpeas In Oil: Drain and pat the chickpeas dry thoroughly to ensure crispiness. Toss them in avocado oil so that they are evenly coated.
3. Mix With Seasoning: Sprinkle the chickpeas with chili powder, cumin, and sea salt. Mix well, ensuring every chickpea is coated with the spices.
4. Lay on Baking Sheet: Arrange the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. This prevents sticking and promotes even roasting.
5. Roast Chickpeas: Place the baking sheet in the oven and roast for about 20 minutes, turning the chickpeas halfway through cooking for an even, crispy texture.
6. Layer Salads: While the chickpeas roast, prepare your salad by layering chopped spinach, sliced grape tomatoes, corn, diced cucumber, chopped walnuts, sunflower seeds, and avocado slices evenly into each salad bowl or one large serving bowl. Add Monterey jack cheese if using.
7. Whisk Dressing Together: In a small bowl, whisk together tahini, lime juice, honey, and salt until you achieve a smooth and creamy dressing.
8. Add Chickpeas & Dressing To Salads: Once the chickpeas are crispy and cooled slightly, add them on top of the salads and drizzle generously with the prepared tahini dressing.
9. Enjoy! Serve immediately to enjoy the delightful crunch and fresh flavors of this salad.

Notes

• Make sure to pat chickpeas dry very well to ensure they roast crispy instead of steaming.
• For a spicier kick, add a pinch of cayenne pepper to the chickpea seasoning.
• Walnuts and sunflower seeds add crunch and healthy fats; feel free to substitute with other nuts or seeds.
• The Monterey jack cheese is optional and can be omitted to keep the salad vegetarian.
• Leftover roasted chickpeas can be stored in an airtight container and enjoyed as a snack.

Keywords: Chickpea salad, chili lime salad, roasted chickpeas, healthy salad, spinach salad, tahini dressing, vegetarian salad, gluten free salad