Can I use canned chickpeas for this recipe?

Absolutely! Canned chickpeas are perfect for this recipe and save a ton of time. Just make sure to drain, rinse, and dry them thoroughly before roasting. If you prefer to cook dried chickpeas from scratch, that works too, but you'll need to plan ahead for soaking and cooking time.

My chickpeas aren't getting crispy. What am I doing wrong?

The secret to crispy chickpeas is threefold: make sure they're completely dry before roasting, don't overcrowd the baking sheet, and roast at a high enough temperature. If they're still not crisping up, try extending the cooking time by 5-minute increments until they reach your desired crunchiness. Some brands of chickpeas contain more moisture than others, so cooking times can vary.

Can I make this salad ahead of time for a party?

Yes, but I recommend assembling it strategically. Prepare all components separately and combine them just before serving. If you need to assemble earlier, layer ingredients with the dressing and chickpeas on the bottom, followed by hearty veggies, and greens on top. Toss right before serving. Keep the avocado separate and add it last to prevent browning.

Is there a substitute for tahini in the dressing?

Definitely! Greek yogurt makes a great substitute if you're not dairy-free, creating a creamy, tangy dressing. For a nut-based alternative, try almond butter or cashew butter thinned with a little water. You'll get a different flavor profile, but it will still be delicious with the lime and honey.

Crispy Chili Lime Garbanzo Beans Salad Recipe

Description

This Crispy Chili Lime Garbanzo Beans Salad is a delicious, nutrient-packed meal bursting with vibrant colors and flavors. Featuring roasted spiced chickpeas, fresh greens, crunchy walnuts, creamy avocado, and a zesty tahini lime dressing, this salad is satisfying, healthy, and perfect for any occasion. With the added flexibility to make it vegan, it’s a great dish for a variety of dietary preferences.

Ingredients

Units Scale

Crispy Chickpeas

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

Salad

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)

Tahini Lime Dressing

1/4 cup tahini
1 medium lime, juiced
2 teaspoons honey
1/2 teaspoon salt

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Instructions

Preheat the Oven and Prepare Chickpeas
Preheat your oven to 425°F (220°C). Drain the chickpeas, pat them dry with a paper towel to remove excess moisture, and toss them in avocado oil.
Season the Chickpeas
Mix the chickpeas with chili powder, cumin, and sea salt until evenly coated.
Roast the Chickpeas
Spread the seasoned chickpeas out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for about 20 minutes, stirring halfway through, until they’re crispy and golden.
Prepare the Salad Base
While the chickpeas are roasting, chop and layer the spinach, sliced grape tomatoes, corn, cucumber, walnuts, sunflower seeds, and sliced avocado into individual salad bowls or one large bowl.
Make the Tahini Lime Dressing
In a small bowl, whisk together tahini, lime juice, honey, and salt until smooth and creamy. Adjust the seasoning if needed.
Assemble the Salad
Once the chickpeas are roasted to crispy perfection, add them on top of the salad bowls. Drizzle generously with the tahini lime dressing.
Serve and Enjoy
Serve immediately for the best texture and flavor. Enjoy the delightful crunch of roasted chickpeas with the creamy dressing and fresh vegetables!

Notes

To make this recipe vegan, omit the Monterey jack cheese and substitute honey with agave syrup.
For extra flavor, sprinkle in some freshly cracked black pepper or a pinch of smoked paprika.
Store any leftover dressing in an airtight container in the fridge for up to 3 days. Stir well before using.

Nutrition

Serving Size: 1 salad
Calories: 275
Sugar: 7g
Sodium: 380mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 8g
Cholesterol: 5mg