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Crispy Chili Lime Chickpea Salad

Crispy Chili Lime Chickpea Salad: A Vibrant Vegan Treat

Experience the vibrant flavors of Crispy Chili Lime Chickpea Salad, a quick and satisfying vegan delight perfect for busy evenings.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 350

Ingredients
  

For the Salad
  • 1 can Chickpeas drained and rinsed
  • 2 tablespoons Avocado oil or olive oil
  • 1 teaspoon Chili powder to taste
  • 1 teaspoon Cumin
  • 1 teaspoon Sea salt to taste
  • 4 cups Spinach or mixed greens
  • 1 cup Grape tomatoes
  • 1 cup Corn fresh, canned, or frozen
  • 1 cup Cucumber diced
  • 1/2 cup Walnuts or pecans
  • 1/4 cup Sunflower seeds or pumpkin seeds
  • 1 whole Avocado ripe
  • 1/2 cup Monterey jack cheese (optional) omit for vegan option
For the Dressing
  • 1/4 cup Tahini
  • 2 tablespoons Lime juice freshly squeezed
  • 1 tablespoon Honey or agave nectar for vegan option
  • 1/4 teaspoon Additional salt to taste

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Drain and pat dry chickpeas, then toss with avocado oil, chili powder, cumin, and sea salt.
  3. Spread chickpeas on a baking sheet and roast for about 20 minutes.
  4. In a large bowl, layer spinach, grape tomatoes, corn, cucumber, walnuts, and sunflower seeds.
  5. Whisk together tahini, lime juice, honey (or agave), and salt for the dressing.
  6. Once the chickpeas are roasted, let them cool slightly, then add to the salad and drizzle with dressing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

For best results, dry chickpeas thoroughly and avoid crowding them on the baking sheet for maximum crispiness.

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