YOUR SOLIN GENERATED RECIPE
Crispy Chickpea Salad with Lemon-Tahini Dressing
Air-fried chickpeas and crisp cucumbers tossed with baby arugula and a creamy tahini dressing, finished with a zesty lemon squeeze.
INGREDIENTS
0.45 cup Canned Chickpeas
2 cups Arugula
1 teaspoon Tahini
2 tablespoons Nutritional Yeast
0.5 cup Sliced Cucumber
1 tablespoon Lemon Juice
PREPARATION
Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
Toss the chickpeas with a pinch of salt and garlic powder, then air-fry at 400°F for 12-15 minutes until crunchy.
In a small bowl, whisk together the tahini, nutritional yeast, lemon juice, and a splash of water until smooth.
Place the arugula and sliced cucumbers in a large bowl.
Top the greens with the crispy chickpeas and drizzle the creamy dressing over the top before serving.