Air Fryer Chickpea Salad

Discover a new favourite with my air fryer chickpea salad, a delightful blend of crispy textures and vibrant flavours that’s both nutritious and satisfying. This salad features air fried chickpeas, which are perfectly seasoned and roasted to a crunchy perfection in the air fryer, providing a delightful contrast to the fresh, crisp vegetables. This salad is a versatile dish that can serve as a hearty main course or a refreshing side or sharing with friends. Whether you’re looking for a quick lunch, a healthy dinner, or a dish to impress your guests, this air fried chickpea salad is sure to become a staple in your culinary repertoire. Enjoy the convenience and health benefits of air frying while savouring every bite of this delicious and wholesome 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 cucumber, diced

1 small red onion, peeled and chopped

A handful of mint

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 tablespoon of light olive oil

Pittas to serve

Method

Start by draining your chickpeas and drying them, as much as you can, you will find 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.

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 and cook for 15 to 18 minutes. Shake the 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.

When there is 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.