Quick · 5–15 min

The Big Crunchy Chickpea Salad

Name: The Big Crunchy Chickpea Salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Ingredients: 1 can (drained) Chickpeas; 1 ½ tsp olive oil; 1 tsp smoked paprika and garlic powder; 3 cups romaine, chopped; ½ cucumber, diced; ⅔ cup cherry tomatoes, halved; 1 ½ tbsp pumpkin seeds; 1 ½ tbsp hemp hearts; 1 ½ tbsp tahini; 1 tbsp lemon juice; 1 tsp maple syrup; 1 tbsp water; Salt, a pinch

Crispy air-fried chickpeas, cold crunchy romaine, cucumber and tomato, all tossed in a lemony tahini dressing. Seeds on top for extra crunch and protein. This is the salad you'll actually look forward to.

Hands-on: 8 min
Hands-off: 12 min
Total: 20 min
Dishes: 2

33gprotein764cal80gcarbs40gfatper serving · $4.55

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Skillair-fryer

Method

1
Pat the chickpeas dry, toss with the oil, paprika and garlic powder, and air-fry at 400°F, shaking once, until crisp.
2
While the chickpeas cooks, chop the romaine, dice the cucumber and halve the cherry tomatoes.
3
While they cook, whisk the tahini, lemon, maple, water and salt until smooth and pourable.
4
Toss the romaine, cucumber and tomato with most of the dressing.
5
Top with the hot chickpeas, seeds and the last of the dressing. Eat it while the chickpeas still crackle.

Storage

Keep the dressing and chickpeas separate from the greens. Everything holds 3 days.

Good to know

Roast a double batch of chickpeas. They're the best thing to snack on while you wait.

Nutrition

per serving

Calories: 764
Protein: 33g
Carbs: 80g
Fat: 40g
Fiber: 26g
Sodium: 820mg

Contains sesameSoy-freeGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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The Big Crunchy Chickpea Salad

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