Crispy Chili Lime Chickpea Avocado (Printable)

Crunchy spiced chickpeas meet creamy avocado and fresh veggies in a zesty lime dressing

# List of ingredients:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp ground cumin
06 - 1/2 tsp sea salt
07 - Zest of 1 lime

→ Salad Base

08 - 5 oz mixed salad greens
09 - 1 large ripe avocado, diced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 small red onion, thinly sliced
12 - 1 small cucumber, sliced
13 - 1/4 cup fresh cilantro, chopped

→ Chili Lime Dressing

14 - 3 tbsp fresh lime juice
15 - 2 tbsp olive oil
16 - 1 tsp maple syrup or honey
17 - 1/2 tsp chili flakes
18 - 1/4 tsp salt
19 - 1/4 tsp black pepper

# Steps:

01 - Preheat oven to 400°F. Pat chickpeas thoroughly dry with a clean kitchen towel to ensure maximum crispiness.
02 - In a mixing bowl, combine chickpeas with olive oil, chili powder, smoked paprika, ground cumin, sea salt, and lime zest. Toss until evenly coated.
03 - Spread seasoned chickpeas in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, shaking the pan halfway through, until golden and crispy. Allow to cool slightly.
04 - In a large serving bowl, combine mixed greens, diced avocado, halved cherry tomatoes, sliced red onion, cucumber, and fresh cilantro.
05 - In a small jar or bowl, whisk together lime juice, olive oil, maple syrup or honey, chili flakes, salt, and black pepper until fully emulsified.
06 - Pour dressing over the salad mixture and toss gently to coat all ingredients evenly.
07 - Top salad with warm crispy chickpeas immediately before serving to maintain crunch. Serve at room temperature.

# Expert Advice:

01 -
  • The roasted chickpeas stay crispy for days, making this perfect for meal prep lunches
  • Its that magical combination of cool and creamy with warm and spicy
  • You get complete protein from the chickpeas without any meat required
02 -
  • Never skip the step of thoroughly drying the chickpeas, moisture is the enemy of crunch
  • The chickpeas continue crisping as they cool, so don't worry if they seem slightly soft right out of the oven
  • Adding the chickpeas last is non-negotiable, otherwise they'll get soggy from the dressing
03 -
  • Let the roasted chickpeas cool completely before storing, otherwise they'll steam and lose their crunch
  • Save a handful of whole cilantro leaves for garnish, it makes the salad look restaurant-worthy

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