Crispy Chili Lime Garbanzo Beans Salad Recipe

Introduction

This Crispy Chili Lime Garbanzo Beans Salad is a vibrant and flavorful dish that’s perfect for a healthy lunch or light dinner. The combination of spicy, tangy chickpeas with fresh veggies and creamy avocado makes it both satisfying and refreshing.

Ingredients

• 1 can (15 oz) chickpeas
• 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
• 1/4 cup tahini
• Juice of 1 medium lime

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
2. Step 2: Heat the avocado oil in a skillet over medium heat. Add the chickpeas and cook, stirring occasionally, until crispy and lightly browned, about 10-12 minutes.
3. Step 3: Sprinkle the chili powder, cumin, and sea salt over the chickpeas. Stir well to coat them evenly and cook for another minute. Remove from heat and let cool slightly.
4. Step 4: In a large bowl, combine the chopped spinach, sliced grape tomatoes, corn, diced cucumber, chopped walnuts, and sunflower seeds.
5. Step 5: Add the crispy chickpeas and sliced avocado to the bowl.
6. Step 6: In a small bowl, whisk together the tahini and lime juice until smooth and creamy. If the dressing is too thick, add a bit of water to reach desired consistency.
7. Step 7: Drizzle the tahini-lime dressing over the salad and toss gently to combine. Serve immediately for the best texture and flavor.

Tips & Variations

• For extra crunch, toast the walnuts and sunflower seeds in a dry pan before adding.
• Swap out spinach for kale or mixed greens if preferred.
• Add a pinch of smoked paprika to the chickpeas for a smoky twist.
• Use canned corn or freshly grilled corn depending on availability and taste.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The crispy chickpeas are best stored separately to maintain their crunch. Reheat the chickpeas briefly in a skillet or oven before adding to the salad. The assembled salad is best enjoyed fresh as avocado may brown over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas thoroughly before using. This will ensure they are tender and easier to crisp up in the skillet.

How can I make this salad vegan?

This recipe is naturally vegan as it uses plant-based ingredients including tahini for the dressing. Just be sure your tahini is free from added non-vegan ingredients.

Crispy Chili Lime Garbanzo Beans Salad Recipe

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★★★★★

5 from 125 reviews

A vibrant and healthy Crispy Chili Lime Garbanzo Beans Salad featuring crunchy roasted chickpeas seasoned with chili powder and lime juice, combined with fresh spinach, grape tomatoes, cucumber, corn, avocado, walnuts, sunflower seeds, and a creamy tahini dressing. This salad is a perfect blend of textures and flavors, offering a nutritious and satisfying meal.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 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 (fresh or canned, drained)
• 1 1/2 cups diced cucumber
• 1/4 cup chopped walnuts
• 2 tablespoons sunflower seeds
• 1 large avocado, sliced

Dressing

• 1/4 cup tahini
• Juice of 1 medium lime

Instructions

1. Prepare and Roast Chickpeas: Preheat your oven to 400°F (200°C). After draining and rinsing the chickpeas, pat them dry thoroughly with a kitchen towel. In a bowl, toss chickpeas with avocado oil, chili powder, cumin, and sea salt until evenly coated. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until they are crispy and golden.
2. Prepare Salad Ingredients: While the chickpeas roast, chop the spinach, slice the grape tomatoes, dice the cucumber, and prepare the corn if using fresh. Chop the walnuts and have the sunflower seeds ready. Slice the avocado just before serving to prevent browning.
3. Make Dressing: In a small bowl, whisk together the tahini with the juice of one lime until smooth and creamy. Add a little water if needed to reach desired consistency.
4. Assemble the Salad: In a large salad bowl, combine chopped spinach, grape tomatoes, corn, diced cucumber, walnuts, and sunflower seeds. Add the roasted chickpeas once they have cooled slightly. Drizzle the tahini-lime dressing over the salad and toss gently to coat all ingredients evenly.
5. Add Avocado and Serve: Top the salad with sliced avocado and serve immediately to enjoy the crispy texture of the chickpeas along with fresh, creamy elements.

Notes

• To ensure maximum crispiness, make sure the chickpeas are thoroughly dried before roasting.
• If you prefer a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
• This salad can be served cold or at room temperature for best flavor.
• For added protein, consider mixing in some cooked quinoa or grilled chicken as a variation.
• Store leftover dressing separately in the refrigerator and add just before serving.

Keywords: chickpea salad, roasted chickpeas, chili lime, healthy salad, tahini dressing, vegan salad, crunchy salad