Description
A delightful salad featuring crispy roasted chickpeas tossed with fresh vegetables and a creamy tahini dressing, perfect for lunch, dinner, or gatherings.
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
- Preheat the oven to 425 degrees F. Drain and pat the chickpeas dry, then toss them in the avocado oil.
- Mix together the chili powder, cumin, and sea salt in a separate bowl. Add this spice mixture to the chickpeas and stir well to coat.
- Place the chickpeas flat on a baking sheet lined with parchment paper. Roast for about 20 minutes, turning halfway through.
- Layer the chopped spinach, sliced tomatoes, corn, diced cucumbers, chopped walnuts, sunflower seeds, and avocado in salad bowls.
- Whisk together the tahini, lime juice, honey, and salt in a small bowl until smooth.
- Add the crispy chickpeas to the salad bowls and drizzle with tahini dressing. Toss gently to combine and enjoy!
Notes
For added protein, consider adding grilled chicken or quinoa. Adjust seasonings to taste and use fresh produce for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg