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Crispy Chili Lime Garbanzo Beans Salad

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Ingredients

Scale
  • 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

  1. Preheat the oven to 425 degrees F.
  2. Drain and pat the chickpeas dry, then toss in the avocado oil.
  3. Mix with chili powder, cumin, and sea salt.
  4. Place the chickpeas flat on a baking sheet lined with parchment paper.
  5. Roast for about 20 minutes, or until crispy, turning halfway through.
  6. While the chickpeas are roasting, layer the spinach, sliced tomatoes, corn, cucumbers, walnuts, sunflower seeds, and avocado slices in each salad bowl (or one large bowl).
  7. Whisk the tahini, lime juice, honey, and salt together until smooth.
  8. Add the crispy roasted chickpeas to the salad bowls and drizzle with tahini dressing.
  9. Enjoy!

Find it online: https://www.rapidrecipes.blog/crispy-chili-lime-chickpea-salad/