Description
A vibrant and delightful salad featuring crispy chickpeas, fresh vegetables, and a zesty tahini dressing, perfect for any meal.
Ingredients
- 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 to 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, ensuring they are free of excess moisture. Toss them in avocado oil.
- Sprinkle the chili powder, cumin, and sea salt over the chickpeas, mixing until well combined.
- Arrange the chickpeas in a single layer on a baking sheet lined with parchment paper.
- Roast the chickpeas for about 20 minutes, or until they are golden brown and crispy, flipping them halfway through.
- Prepare the salad by layering the chopped spinach, sliced tomatoes, corn, diced cucumber, walnuts, sunflower seeds, and avocado slices in a large salad bowl.
- Whisk together tahini, lime juice, honey, and salt in a small bowl until smooth.
- Add the crispy chickpeas to the salad bowl and drizzle the tahini dressing over the top.
- Serve immediately and enjoy!
Notes
For best results, keep the crispy chickpeas separate until just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean