Air fryer cauliflower and chickpea salad with tahini dressing
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Spiced cauliflower and chickpeas are perfect cooked in the air fryer. Drizzle with tahini sauce and finish with pops of pomegranate seeds and mint leaves for a filling warm salad.
Each serving provides 400 kcal, 18g protein, 42g carbohydrate (of which 14g sugars), 15g fat (of which 2.3g saturates), 13g fibre and 0.61g salt.
Ingredients
For the cauliflower and chickpeas
- 400g tin chickpeas, drained and rinsed
- 1 tbsp garlic powder
- 1 tbsp paprika
- vegetable oil spray
- ½ cauliflower, chopped into florets and leaves retained
- salt and freshly ground black pepper
- 2 tbsp fresh mint, leaves picked, to garnish
- 1 tbsp pomegranate seeds, to garnish
For the dressing
Method
To make the cauliflower and chickpeas, preheat the air fryer to 180C. Air-fry for 12 minutes and then set aside.
Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and give it a good stir to coat them evenly. Season with salt and pepper, and pop them into the air fryer to cook for 12 minutes.
Spray the cauliflower and cauliflower leaves with oil and add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes.
Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste. (You can always add a bit more water if the dressing thickens up too much.)
To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately.
