Chickpea and Broccoli Salad for Air Fryer
restaurant 2-4 portions
schedule 20 min
Cooking details
This recipe has been tested in a Newlux 3’5L air fryer. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt200 g. of cooked chickpeas drained and rinsed
- task_alt200 g. broccoli
- task_alt2 tbsp. of olive oil
- task_alt1 tsp. of salt
- task_alt100 g. of arugula
- task_alt½ tsp. of turmeric
- task_alt½ tsp. cumin
- task_alt½ tsp. of sweet paprika
- task_alt1/8 tsp. of hot paprika (optional)
- task_altSalsa:
- task_alt50 ml. of lemon juice
- task_alt50 ml. of olive oil
- task_alt1 tbsp. of honey or maple syrup (for vegan option)
- task_alt1 tsp. Dijon mustard
- task_alt½ tsp. garlic powder
- task_altSalt and pepper to taste
step by step recipe
- Cut the broccoli into bite-sized pieces and place them in a bowl. Drizzle 1 tablespoon of olive oil over them and sprinkle with the desired amount of salt. Stir to combine.
- Place the broccoli in the air fryer basket and set the machine to 180°C for 10 minutes. Once finished, remove the broccoli and set aside covered with aluminum foil.
- Repeat the process with the rinsed and dried chickpeas, adding the remaining olive oil and salt, and stirring to combine. Place them in the air fryer basket and set the machine to 180°C for 5-7 minutes or until the chickpeas are crispy.
- While they're cooking, whisk together the sauce ingredients and set aside.
- In a small bowl, mix the turmeric, cumin, paprika, and chili powder and set aside. Once the chickpeas and broccoli are cooked, sprinkle the spices over them while they're still hot and mix to coat everything evenly.
- Pour the desired amount of dressing over the arugula and mix with the roasted vegetables.
- Serve immediately!
