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Crispy Chili Lime Chickpea Salad

Crispy Chili Lime Chickpea Salad: A Flavor-Packed Delight

Discover the invigorating Crispy Chili Lime Chickpea Salad, a nutritious dish bursting with flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cans Chickpeas drained and rinsed
  • 2 tablespoons Avocado Oil substitute with olive oil if desired
  • 1 teaspoon Chili Powder smoked paprika can be used
  • 1 teaspoon Cumin can be omitted or replaced
  • 1 teaspoon Sea Salt adjust based on preference
  • 4 cups Chopped Spinach kale or arugula also works
  • 1 cup Grape Tomatoes substitute with cherry tomato variety
  • 1 cup Corn fresh, frozen, or canned
  • 1 cup Diced Cucumber bell peppers can be used
  • 1/2 cup Chopped Walnuts almonds or sunflower seeds are alternatives
  • 1/4 cup Sunflower Seeds omit for nut-free option
  • 1 medium Sliced Avocado replace with more tahini if needed
For the Dressing
  • 1/4 cup Tahini substitute with almond butter or omit
  • 3 tablespoons Lime Juice lemon juice is acceptable
  • 2 tablespoons Honey use agave for vegan option
  • 1 pinch Salt adjust to taste
Optional Ingredients
  • 1/2 cup Monterey Jack Cheese omit for dairy-free option

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Drain and thoroughly pat the chickpeas dry. Toss them with avocado oil, chili powder, cumin, and sea salt. Spread evenly on a baking sheet and roast for about 20 minutes, turning halfway, until golden brown and crispy.
  2. In a large mixing bowl, layer the salad base with chopped spinach, sliced grape tomatoes, sweet corn, diced cucumber, chopped walnuts, and sunflower seeds. Fold in sliced avocado.
  3. In a separate bowl, whisk together tahini, lime juice, honey (or agave syrup), and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
  4. Once the chickpeas are done, let them cool slightly before adding them to the salad bowl. Drizzle the tahini dressing over the salad and toss gently to combine.
  5. Serve immediately for the best texture and flavor. Garnish with extra sunflower seeds or lime zest if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 50IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Store the assembled salad in an airtight container for up to 3 days, keeping crispy chickpeas separate until serving.

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