Crispy Chili Lime Chickpea Salad

This Crispy Chili Lime Chickpea Salad is the perfect combination of textures - crispy roasted chickpeas, crunchy fresh veggies, and all brought together with a creamy tahini lime dressing and avocado slices! The chili cumin flavors have the right amount of kick, while the tangy lime balances it all out. Every bite of this crispy chickpea salad is so delicious and full of flavor!

Course Dinner, Lunch, Dinner, Appetizer

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings Salads

Calories 479kcal

Author Christine McMichael

Ingredients

Crispy Chickpeas

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

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

Tahini Lime Dressing

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!

Video

Notes

Easily make this recipe vegan by omitting the optional cheese and subbing the honey for agave syrup.

Nutrition