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Tangy Air-Fried Chickpeas for Salads
En-cas

Tangy Air-Fried Chickpeas for Salads

25 minPour 4Nutri-Score A€
par @thatsaladlady2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • canned chickpeas (low sodium, drained and rinsed)Épicerie480 g
  • extra-virgin olive oilÉpicerie15 ml
  • lemon juice (freshly squeezed, from half a lemon)Fruits et légumes15 ml
  • dried oreganoÉpices5 g
  • dried thymeÉpices5 g
  • paprikaÉpices5 g
  • kosher saltÉpices5 g
  • ground cuminÉpices2,5 g
  • garlic powderÉpices2,5 g
  • dried dillÉpices2,5 g
  • cayenne pepperÉpices2,5 g
  • black pepperÉpices2,5 g

par portion

Nutrition

222kcal

Glucides
33 g
Protéines
11 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse à air
  • Passoire
  • Saladier

pas à pas

Préparation

  1. Drain and dry the chickpeas

    • Drain and rinse the canned chickpeas well in a colander.
    • Rub them with a clean towel until they start to dry out and the skins begin to fall off.
    Étape 1

  2. Season the chickpeas

    • Transfer the chickpeas to a bowl and add the olive oil and lemon juice.
    • Sprinkle in the oregano, thyme, paprika, kosher salt, cumin, garlic powder, dill, cayenne and black pepper.
    • Toss until every chickpea is evenly coated.
    Étape 2

  3. Air fry

    • Spread the chickpeas in a single layer on the air fryer rack or in the basket.
    • Air fry at 380 °F, shaking them halfway through for even cooking.
    • Cook until golden brown and crispy on the outside but soft on the inside.
    Étape 3

  4. Serve

    • Let the chickpeas cool slightly, then use as a salad topper or enjoy as a plant-based snack.
    Étape 4
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