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Cooking 101
Canned chickpeas spend just 15 minutes in the air fryer and transform into an herby, crispy topping for this simple kale salad.
Chef Tip: Save the liquid after draining chickpeas. This is called the aquafaba, which can be used in a variety of ways as a vegan-friendly egg replacement.
1 (15 oz.) can chickpeas
Salt
Olive Oil
¼ cup tahini
Juice of one lemon
2 cloves of garlic, minced
Hot water
4-5 cups of kale/baby kale
Preheat your air fryer to 375F. In a large bowl, toss the canned chickpeas with a pinch of salt, a glug of oil, and a ¼ pouch of the Chimichurri.
Spread the chickpeas in the air fryer and cook for 10 minutes. Turn the heat up to 400F and continue to cook for 5 minutes more.
In the meanwhile, make the dressing by whisking the tahini, lemon juice, garlic, salt, another squeeze of the chimichurri and thinning it down with hot water as required.
Toss the kale with dressing in a large bowl. Top it with the crispy chickpeas and serve immediately.
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Edamame Green Goddess sauce.
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