Ingredients
Equipment
Method
Preparation
- Preheat your oven to 425°F (220°C).
- Drain and pat dry chickpeas, then toss with avocado oil, chili powder, cumin, and sea salt.
- Spread chickpeas on a baking sheet and roast for about 20 minutes.
- In a large bowl, layer spinach, grape tomatoes, corn, cucumber, walnuts, and sunflower seeds.
- Whisk together tahini, lime juice, honey (or agave), and salt for the dressing.
- Once the chickpeas are roasted, let them cool slightly, then add to the salad and drizzle with dressing.
Nutrition
Notes
For best results, dry chickpeas thoroughly and avoid crowding them on the baking sheet for maximum crispiness.
