Crispy Chili Lime Chickpea Salad Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Crispy Chili Lime Chickpea Salad roasts chickpeas with smoky chili-cumin crust then layers over vibrant spinach, tomatoes, corn, cucumber, avocado, and crunchy nuts with creamy tahini-lime dressing. This 25-minute vegan bowl serves 4 with addictive texture contrast and zesty heat.

This salad is protein-packed, gluten-free, and perfect for meal prep or lunch bowls. Roasted chickpeas deliver snackable crunch while tahini tempers spice beautifully.

Why This Recipe Works

High-heat roast crisps chickpeas without drying. Chili powder blooms smoky depth. Fine veggie chop ensures even dressing distribution. Tahini emulsifies creamy without dairy. Lime activates flavors instantly.

Ingredients & Prep

Crispy Chickpeas:

• 2 (15 oz) cans chickpeas, drained, patted dry
• 1 tbsp avocado oil
• 1 tsp chili powder
• ¼ tsp cumin
• ¼ tsp sea salt

Salad:

• 4 cups baby spinach
• 1 cup cherry tomatoes, halved
• ½ cup corn kernels
• 1½ cups diced cucumber
• ¼ cup chopped walnuts
• 2 tbsp sunflower seeds
• 1 avocado, sliced

Tahini Lime Dressing:

• ¼ cup tahini
• Juice of 1 lime
• 2 tsp honey or maple
• ½ tsp salt
• Water to thin

Step-by-Step Instructions

1. Preheat oven to 425°F; toss drained chickpeas with oil, chili, cumin, and salt.
2. Roast on parchment-lined sheet 20 minutes, stirring halfway, until crispy.
3. Whisk tahini, lime juice, honey, salt, and water until smooth.
4. Layer spinach, tomatoes, corn, cucumber, nuts, seeds, and avocado in bowls.
5. Top with hot chickpeas; drizzle dressing generously.

Flavor Variations

Storage Tips

Store chickpeas and dressing separate; assemble fresh. Keeps 4 days refrigerated.

FAQs

Chickpeas soggy?
Pat extra dry; single layer roasting.

Dressing thick?
Thin with lime juice or water.

Nut-free?
Pepitas replace walnuts/seeds.

Conclusion

Crispy Chili Lime Chickpea Salad ignites bowls with spicy crunch addictive.

Crispy Chili Lime Chickpea Salad Recipe

Print Recipe

A bold, refreshing salad made with crispy roasted chili-lime chickpeas, crunchy vegetables, and a zesty lime dressing. Packed with flavor, protein, and perfect for a light lunch or vibrant side dish.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• Crispy Chickpeas:
• 2 (15 oz) cans chickpeas, drained, rinsed, and dried
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp salt
• Zest of 1 lime
•  
• Salad:
• 4 cups mixed greens or romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
•  
• Lime Dressing:
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey or maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• 1. Preheat oven to 400°F (200°C).
• 2. Toss chickpeas with olive oil, chili powder, smoked paprika, cayenne, salt, and lime zest.
• 3. Spread chickpeas on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy.
• 4. Meanwhile, whisk all dressing ingredients together in a small bowl.
• 5. In a large bowl, combine greens, tomatoes, cucumber, red onion, avocado, and cilantro.
• 6. Top salad with warm crispy chickpeas.
• 7. Drizzle with lime dressing just before serving and toss gently.

Notes

• For extra crunch, let chickpeas cool slightly before adding to the salad.
• Add feta or cotija cheese for a creamy contrast.
• Great served warm or chilled.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 10g
• Protein: 11g
• Cholesterol: 0mg

Keywords: crispy chickpea salad, chili lime chickpeas, healthy salad