Description
A vibrant and nutritious salad featuring crispy garbanzo beans, fresh vegetables, and a zesty lime dressing.
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
- Preheat the oven to 425°F (220°C).
- Drain and pat the chickpeas dry, then toss them in avocado oil.
- Mix the chickpeas with chili powder, cumin, and sea salt until evenly coated.
- Place the chickpeas flat on a baking sheet lined with parchment paper.
- Roast for about 20 minutes or until crispy, turning halfway through the cooking time.
- Layer the spinach, sliced tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in each salad bowl or one large bowl.
- Whisk together tahini, lime juice, honey, and salt until smooth to create the dressing.
- Once the chickpeas are crispy, add them to the salad bowls and drizzle with the tahini dressing.
- Enjoy your delicious and nutritious salad!
Notes
Wash and dry the chickpeas well to ensure they crisp up nicely. Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean