YOUR SOLIN GENERATED RECIPE
Crunchy Chickpea and Tomato Salad
A light salad of air-fried chickpeas and vine-ripened tomatoes tossed in a zesty lemon dressing with a savory, toasted finish.
INGREDIENTS
36g Canned Chickpeas (rinsed and dried)
5g Nutritional Yeast
20g Cherry Tomatoes (halved)
20g Cucumber (diced)
1g Everything Bagel Seasoning
5g Fresh Lemon Juice
PREPARATION
Preheat your air fryer to 390°F.
Ensure the chickpeas are completely dry by patting them with a paper towel.
In a small bowl, toss the chickpeas with the nutritional yeast until evenly coated.
Place the chickpeas in the air fryer basket and cook for 8-10 minutes, shaking halfway through, until they are crisp and golden.
While the chickpeas cool slightly, dice the cherry tomatoes and cucumber.
In a serving bowl, combine the tomatoes, cucumber, and air-fried chickpeas.
Drizzle with fresh lemon juice and sprinkle with the everything bagel seasoning before serving.