One way to to use leftover chickpeas from when you made chole or hummus is to turn into a salad. Chickpeas are very filling and make for great salads without adding too many vegetables or even any meat to it. I usually toss the chickpeas in some salt and pepper and add some cucumber and tomatoes. This time I took it up a notch and popped them in my air fryer for a few minutes. They crisped up on the outside and were still soft on the inside. This added a great element of texture. Threw in some cherry tomatoes, capsicum and onions. Not just that, I roasted some cauliflower with turmeric and that was a great addition too.
For the dressing I simply lightened some tahini with garlic and lemon juice. It gave a much needed nuttiness to the salad. The lemon juice lifted the whole dish with its freshness. You could use any vegetables here with the chickpeas. I didn’t have any on me but I’d loved to have added cucumber and some greens to this.
Cooked chickpeas – 1 cup
Cherry tomatoes – 5 halved
Onion – 1 small cut into cubes
Capsicum – 1 small cut into cubes
Basil or any herb – handful torn
Tahini – 2 tsp
Lemon juice – of half a lemon
Garlic – 1 big clove grated
Salt to taste
Warm water – 1 tbsp
Preheat your air fryer to 200 degrees C for 5 mins.
Pop the chickpeas in there and let them roast at 200 degrees C for 10 mins. Give them a shake halfway through.
Keep the chickpeas aside and pop the onion and capsicum in and roast for 5-6 mins. You could omit this step if you want them raw. Or you could simply roast them on a pan with 1/2 tsp oil.
Place chickpeas in a bowl or a plate and add the onions, capsicum, cherry tomatoes and keep aside.
Mix the ingredients for the dressing and pour over the salad.