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.
