Discover a new favourite with my air fryer chickpea salad, a delightful blend of crispy textures and vibrant flavours that is both nutritious and satisfying. This salad features air-fried chickpeas, which are perfectly seasoned and roasted to a crunchy perfection in the air fryer, creating a delightful contrast to the fresh, crisp vegetables. The chickpeas’ crunchy exterior and tender inside make them the perfect addition, adding both texture and a boost of plant-based protein to the dish.
The beauty of this salad lies in its versatility. It can easily be served as a hearty main course for lunch or dinner, or as a refreshing side dish or sharing platter for your next gathering with friends. With its mix of crisp vegetables like cucumbers, cherry tomatoes, and bell peppers, paired with the crunch of the air-fried chickpeas, it’s a meal that’s as satisfying as it is delicious. You can even customize it further by adding ingredients like avocado, feta, or olives for extra flavour.
Whether you’re looking for a quick lunch, a light dinner, or a dish to impress guests, this air-fried chickpea salad is sure to become a staple in your kitchen. The air-fryer offers the convenience of cooking the chickpeas with minimal oil, reducing the fat content without compromising on taste. Plus, the air fryer’s ability to cook evenly ensures the chickpeas stay perfectly crunchy, while the fresh vegetables maintain their crispness and vibrant colours.
With its wholesome ingredients and bold flavours, this air fryer chickpea salad not only delivers on taste but also offers a range of health benefits. Enjoy the ease and health-conscious nature of air frying while savouring every bite of this nutritious and satisfying salad!
PREP 5 minutes
COOK 18 minutes
SERVES 2 people
KIT you will need an air-fryer, kitchen roll and mixing bowl.
Ingredients for Air Fryer Chickpea Salad
A 400g tin of chickpeas drained and really dried!
1/3 of a cucumber, diced
1 small red onion, peeled and chopped
A handful of fresh mint leaves
4 tablespoons of Greek yogurt
1 apple, grated
The juice of a lemon
Seasoning
Half a teaspoon of curry powder
1/2 a teaspoon of cumin
Half a teaspoon of garlic powder
1/2 a tablespoon of light olive oil
Pitta breads to serve
Method
Start by draining your tinned chickpeas and drying them, as much as you can. You will find that some of the skins come off, juts remove them and pop them in the compost. The drier the chickpeas are, the crisper they will become in the air fryer.
Once your chickpeas are dry, add them into a mixing bowl with a drizzle of olive oil and your spices. Toss them well to ensure that all the chickpeas are evenly coated. Then add them directly into your air fryer, leaving the crisper plate in. Set your air fryer to 180c (355°F) and cook for 15 to 18 minutes. Shake the air fryer basket regularly throughout the cook to be sure that the chickpeas cook evenly.
While your chickpeas are cooking you can prepare your salad vegetables. Dice your cucumber, then peel and thinly slice your onions. Grate your apple and squeeze a teaspoon of lemon on top and stir through. This will stop your apple from turning brown.
So when there are a couple of minutes left to cook, open the air fryer and pop your pittas on top of the chickpeas to warm through. Once finished remove your pittas and slice through, all ready for dipping. Place a piece of kitchen roll onto a plate and spread out your chickpeas, you don’t want too hot when you place them onto your yogurt, while they are cooling a little, spread your yogurt onto the plate, add one your cucumber, onions and apple. Follow with the chickpeas and sprinkle over your fresh mint, finish with a squeeze of lemon and season to taste.
Served your crispy air fryer chickpea salad with pitta breads on the side.
Tips for Air Fryer Chickpea Salad
1. Dry the Chickpeas Well
Whether canned or cooked from dry, pat them dry thoroughly with paper towels. Moisture = sogginess instead of crispness.
2. Toss with Oil + Spices Before Air Frying
Coat chickpeas with olive oil and seasonings like cumin, smoked paprika, garlic powder, chili powder, or curry powder. Add salt last to help them stay crisp.
3. Don’t Overcrowd the Basket
Spread chickpeas in a single layer for even crisping. Shake halfway through cooking to promote uniform browning.
4. Air Fry at the Right Temp
Cook at 190°C (375°F) for 12 to 15 minutes, shaking every 5 minutes. Watch closely at the end to avoid burning.
5. Let Them Cool Before Mixing
Let air-fried chickpeas cool slightly before tossing with fresh veggies to keep them crisp.
6. Mix in a Bright Dressing
A lemony vinaigrette, tahini-lime dressing, or yogurt-based sauce works beautifully. Toss right before serving to preserve texture.
7. Balance Crunch and Freshness
Add a mix of crisp + juicy ingredients:
Crunchy: cucumber, red onion, bell pepper
Juicy: cherry tomatoes, pomegranate, orange segments
Creamy: avocado, feta, or goat cheese
8. Add Grains or Greens for Heft
Serve over quinoa, couscous, or bulgur, or toss with baby spinach, arugula, or kale for a more filling salad.
9. Season Everything, Not Just Chickpeas
Lightly salt and pepper the fresh salad components to make the whole dish pop, not just the chickpeas.
10. Top Just Before Serving
Keep chickpeas crisp by storing them separately and adding them just before serving, especially if prepping ahead.
Similar recipes
If you love this air fryer chickpea salad, you might also like my air fryer chickpea curry, the air fryer avocado salad or the air fryer chickpeas recipe.
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