Air fryer cauliflower and chickpeas with tahini recipe
Air fryer cauliflower and chickpea salad with tahini dressing 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. 400g tin chickpeas, drained and rinsed1 tbsp garlic powder 1 tbsp paprika vegetable oil spray ½ cauliflower, chopped into florets and leaves retainedsalt and freshly ground black pepper 2 tbsp fresh mint, leaves picked, to garnish1 tbsp pomegranate seeds, to garnish 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 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only1 garlic clove, crushed1 tbsp runny honey½ tsp sumac 2 tbsp tahini 4 tbsp freshly boiled water from a kettle ½ lemon, juice only 1 garlic clove, crushed 1 tbsp runny honey ½ tsp sumac Method To make the cauliflower and chickpeas, preheat the air fryer to 180C. 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. To make the cauliflower and chickpeas, preheat the air fryer to 180C. To make the cauliflower and chickpeas, preheat the air fryer to 180C. 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 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. 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.) 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. 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.