air fryer tahini dressed crispy chickpea salad
Air Fryer
Air Fryer Tahini Dressed Crispy Chickpea Salad
Chickpeas get deliciously crispy in the air fryer and provide a welcome textural contrast to the leafy greens in this salad. A quick tahini-lemon dressing adds nuttiness and brightness.
Ingredients:
- 1 (15 ounce) can reduced-sodium chickpeas, rinsed
- 2 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon ground pepper
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 6 cups torn romaine lettuce or torn stemmed kale leaves (see tip)
- 1 ⅓ cups chopped cucumber
- 1 ⅓ cups chopped radishes
- ½ cup sliced kalamata olives (optional)
- ½ cup grated parmesan cheese
- 2 teaspoons black and/or white sesame seeds, toasted
Directions:
- Spread chickpeas on paper towels; pat dry. Transfer to a medium bowl. Add 1 tablespoon oil, salt, garlic powder, onion powder and pepper; toss to coat. Spread the chickpeas in a single layer in the basket of a 6- to 8-quart air fryer.
- Cook at 380°F, shaking the basket once, until lightly browned, 16 to 18 minutes. (Some of the chickpeas will burst.) Set the chickpeas aside to cool.
- Meanwhile, whisk the remaining 1 tablespoon oil, tahini, lemon juice, water, mustard and honey in a small bowl until well combined.
- Divide lettuce (or kale) among 4 shallow bowls. Top with cucumber, radishes, olives (if desired) and Parmesan. Top evenly with the chickpeas and drizzle with the dressing. Sprinkle with sesame seeds.
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