Chickpeas are a great source of plant-based protein and fiber. I love that they can be added to practically any food bowl. These crispy ones taste amazing on top of a loaded salad bowl, and the sweet and tangy dressing complements them well. They can also be added to a rice bowl for some extra crunch.
The chickpeas are great on their own as a snack, and they can be made ahead and stored in the fridge for 3-4 days if you’re planning on munching on them throughout the week. Same goes for the salad dressing! You can make a large batch and use it whenever you want.
Crispy Chickpea Salad with Strawberry Dijon Dressing
A high-protein, vegan and gluten free salad bowl that's sure to fill you up!
Equipment
- Air Fryer (sub oven)
- Cutting Board
- Chef's knife
- Whisk
- Can opener
Ingredients
Chickpea Ingredients & Seasonings:
- 1 can Chickpeas rinsed, drained
- 1 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
- Salt & pepper
Salad Ingredients:
- 3-4 cups Shredded or chopped kale
- 1-2 Persian cucumber(s) washed, diced
- 10-15 Cherry tomatoes halved or cut in quarters
- 1/2 cup Shredded carrots
- 1/3 cup Sunflower seeds
- 1/3 cup Fresh parsley finely chopped
Dressing Ingredients:
- 1 tbsp Dijon mustard
- 1 tbsp Strawberry preserves
- 1/4 cup Olive oil
- 1/2 Large lemon juiced (use whole lemon if needed)
- Salt & pepper to taste
Instructions
- Open the can of chickpeas, rinse them well in a colander, and dry with a paper towel.
- Place the chickpeas in a bowl and drizzle with olive oil.
- Add the seasonings and mix well until the chickpeas are evenly coated.
- Line an air fryer basket with tinfoil, and cook them in the air fryer at 380°F for 10-12 mins, shaking halfway.
- While they’re cooking, whisk together dressing ingredients until fully combined.
- Add salad ingredients to a bowl, top with crispy chickpeas, and drown in dressing!
Notes
Adjust the chickpea seasonings as needed.
