Crunchy Chickpeas, by Diane

 

I've been making these in the airfryer as a snack, or a crunchy salad topping. They couldn't be easier and way healthier than storebought dried chickpeas which tend to have a lot of oil and random ingredients. I've listed my current spice blend below, but you can obviously vary this as needed. I out the spices in order of how much I tend to sprinkle on. Once I figured out how to keep the moisture out of these after cooking and for storage I was all set!

Ingredients:

1 can chickpeas, drained and rinsed and patted dry

Spices- smoked paprika, garlic powder, onion powder, fine sea salt, curry powder, turmeric, black pepper

1 tsp EVOO

Directions:

1. In a bowl, combine all ingredients and toss well to coat evenly.

2. Spread in an even layer in the airfryer at 400 for about 20 minutes or until the chickpeas are completely dried out and crunchy. Open and shake the basket about halfway to evenly dry the chickpeas.

3. Spread chickpeas onto a plate in an even layer to cool- you don't want to put them in the storage container yet while hot so they don't build moisture back up. Once cooled completely, store in an airtight container.

Golden Beet Salad, by Diane

 

I found this recipe from Violet Witchel on IG, she just makes super good salads. This was so fast and easy to whip up and I loved the flavors! I used the Air Fryer Chicken Breast recipe here, and it worked great. These were awesome lunches this week!

Ingredients:

4 small golden beets, diced

1 can chickpeas, drained and rinsed

2 tbsp EVOO

1 tsp each curry powder, turmeric, garlic powder, salt

cracked black pepper

10 brussels sprouts, thinly sliced

1 bunch rainbow chard, leaves thinly sliced

EVOO

Dried cranberries, nuts, goat cheese (I omitted the goat cheese)

Grilled chicken breast

Honey mustard dressing: 2 tbsp creamy dijon, 2 tbsp honey, pinch red pepper flakes, 1/2 tsp salt, 2 tbsp champagne vinegar, 3 tbsp EVOO and blend until smooth

Directions:

1. Preheat oven to 400 and roast beets, chickpeas, seasonings, EVOO on one sheet and cook for 30 min or until beets are tender. On the other tray, roast sprouts and chard with EVOO for 5-10 min until warmed and wilted slightly.

2. Combine beets/chickpeas and greens with chicken, cranberries, nuts, cheese and dressing. Enjoy!

Roasted Asian Cabbage Salad, by Diane

 

I saw this recipe on @starinfinitefood and she makes really creative salads. I tried this and added rotisserie chicken to make it a meal. Overall, this was really good! I like the flavors, they tasted way better through the week, and it was good cold during this heatwave. The only changes I would make are roasting the carrots with the cabbage, and roasting the chickpeas longer because mine weren't dried out and then became chewy. Otherwise I loved this and would make it again!

Ingredients:

For the Cabbage:

1 medium cabbage, chopped

3 tbsp EVOO

1 tsp salt

3/4 tsp pepper

For the dressing:

6 tbsp chopped peanuts

6 tbsp EVOO

1 tsp sesame oil

1/4 cup fresh cilantro, chopped

1 tsp grated ginger

2 cloves diced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 cup soy sauce

3 tbsp maple syrup

2 tbsp apple cider vinegar

1 tbsp lime juice

1/2 tbsp red pepper flakes

For the chickpeas:

1 15 oz can chickpeas, rinsed drained and patted dry

2 tbsp maple syrup

1/2 tbsp EVOO

1/2 tsp salt

1 tbsp sesame seeds

For the Salad:

3/4 cup matchstick carrots

1/2 cup scallions, white and green parts sliced

1 rotisserie chicken, shredded

Directions:

1. Preheat the oven to 425 and add the cabbage and all cabbage ingredients to toss (I would add carrots too). Roast for 30-35 minutes, tossing again halfway.

2. Add just the chickpeas to a dry pan and roast with the cabbage on a separate tray for 20 minutes or until dry (I'd go longer). 

3. While these roast, add the salad ingredients and set aside, make the dressing and set aside, and make the chickpea sauce with the remaining ingredients and set aside.

4. Add the chickpea sauce to the chickpeas and cook another 8 min or until carmelized.

5. Toss the roasted cabbage mixture into the salad bowl and mix well with dressing. Top with crunchy chickpeas.