Name: Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (15-oz) can chickpeas, drained; 2 tsp avocado oil; 1 tsp chili powder; 1 tsp cumin powder; 1 tsp garlic powder; Sea salt & black pepper, to taste; ½ cup raw cashews, soaked in hot water for 10 minutes; ½ cup spring water; 2 tbsp fresh lime juice; ¼ cup fresh cilantro; 2 garlic cloves, minced; Sea salt & black pepper, to taste; Fresh greens of choice; ½ English cucumber, diced; ½ red onion, diced; ½ cup cherry tomatoes, halved; 1 jalapeño, sliced; Avocado(s), cubed; Fresh cilantro

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Last Updated on April 15, 2025 by Christin Gillespie

Full of flavor at every bite, this Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema, is a next-level healthy vegan recipe. Fresh greens, vibrant veggies, creamy avocado, & protein-packed chickpeas, all get coated in an irresistible cilantro lime cashew crema. It’s the perfect plant-based creation to spice up your evening!

Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema topped with red onion, cherry tomatoes, jalapeños, cucumber, avocado, fresh cilantro, and baby spinach, with a fork in it, on a white marble counter.

This Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema recipe will have you digging in for more & more. Trust me, the combination found in this vegan salad will leave your tastebuds very satisfied!

Even though the flavors are bold, the preparation process is so seamless. Simply chop the veggies, roast the chickpeas, blend the crema, & you got dinner ready in just about 30 minutes, depending on how crispy you prefer your chickpeas.

Flavorful, healthy, & filling, this plant-based creation will hit the spot on a busy weeknight!

Why You’ll Love This Vegan Mexican Chickpea Salad

Full of Flavor & Packed with Nutrition: Just because this is a salad recipe, it’s loaded with Mexican flavor & spice, which will have you digging in for more!
Quick & Easy: Ready in about 30 minutes & clean-up is a breeze!
Great for Meal Prep: This Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema topped with red onion, cherry tomatoes, jalapeños, cucumber, avocado, fresh cilantro, and baby spinach, with a fork in it, on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
Organic Greens: Spinach, kale, arugula, or any combination will do for the base!
Organic Vegetables: I added diced English cucumbers, red onion, cherry tomatoes, & jalapeños, to elevate the freshness!
Creamy Avocado: Diced up for some healthy fats.
Organic Cilantro Lime Cashew Crema: It’s a creamy + dairy-free blend of wholesome ingredients that completes this vegan Mexican salad perfectly.
Organic Herbs & Spices: Fresh cilantro, along with ground cumin, chili powder, garlic powder, sea salt, & black pepper.

How To Make

Crispy Chickpeas. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, toss the drained chickpeas with the avocado oil & spices. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
Cilantro Lime Cashew Crema. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
Assemble. Divide the greens between bowls. Top with the veggies, avocado, crispy chickpeas, a drizzle of the crema, & fresh cilantro. Enjoy!

Tips for Making this Mexican Salad Recipe Perfectly

Baking: Flip the chickpeas halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cilantro lime cashew crema is creamy & smooth.

Storing & Reheating

This Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.

Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema Recipe topped with red onion, cherry tomatoes, jalapeños, cucumber, avocado, fresh cilantro, and baby spinach, with a fork in it, on a white marble counter.

More Healthy Chickpea Salad Recipes You’ll Love

If you make this Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
2 tsp avocado oil
1 tsp chili powder
1 tsp cumin powder
1 tsp garlic powder
Sea salt & black pepper, to taste

CILANTRO LIME CASHEW CREMA

½ cup raw cashews, soaked in hot water for 10 minutes
½ cup spring water
2 tbsp fresh lime juice
¼ cup fresh cilantro
2 garlic cloves, minced
Sea salt & black pepper, to taste

SERVING

Fresh greens of choice
½ English cucumber, diced
½ red onion, diced
½ cup cherry tomatoes, halved
1 jalapeño, sliced
Avocado(s), cubed
Fresh cilantro

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Instructions

Crispy Chickpeas. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, toss the drained chickpeas with the avocado oil & spices. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
Cilantro Lime Cashew Crema. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
Assemble. Divide the greens between bowls. Top with the veggies, avocado, crispy chickpeas, a drizzle of the crema, & fresh cilantro. Enjoy!

Notes

Baking: Flip the chickpeas halfway, as this ensures even baking.

Organic Vegetables: Feel free to customize with your preferred vegetables.

Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cilantro lime cashew crema is creamy & smooth.

Storing & Optional Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.