This crispy chickpea salad is crunchy, refreshing, and packed with plant protein and fiber—perfect for a light meal or healthy side. It's simple, fresh, and nourishing, making it an ideal choice for those seeking a healthy and satisfying dish.
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Boil soaked chickpeas until soft. Drain and let them cool completely.
Add salt, black pepper, red chili powder, and 1 tbsp olive oil. Mix well.
Air fry at 180°C (356°F) for 15–20 minutes until crispy. Shake halfway.
In a bowl, add chopped tomato, onion, cucumber, roasted seeds, and crispy chickpeas.
Add remaining olive oil and orange zest/juice. Toss well and serve fresh.
Ensure chickpeas are completely dry before air-frying to achieve maximum crispiness.
You can substitute orange zest with lemon juice for a tangy flavor.
Add more roasted seeds for extra crunch and nutrition.
Can I use canned chickpeas instead of raw chickpeas?
Yes, you can use canned chickpeas. Make sure to rinse and drain them before seasoning and air-frying.
What can I use instead of an air fryer?
You can roast the chickpeas in an oven at 180°C (356°F) for 20–25 minutes, stirring halfway.
Can I make this salad ahead of time?
Yes, but it's best to add the crispy chickpeas just before serving to maintain their crunch.
What other vegetables can I add to this salad?
You can add bell peppers, shredded carrots, or avocado for more variety and nutrition.
Is this salad suitable for meal prep?
Yes, you can prepare the ingredients in advance and store them separately. Assemble the salad just before eating for freshness.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
