Air Fryer Chickpea & Cauliflower Salad is a wholesome, flavour-packed dish with crispy roasted cauliflower and chickpeas tossed in a creamy tahini dressing, fresh herbs, and a pop of sweetness from grapes. Ready in just 20 minutes. It is nourishing, vibrant, and delicious.
Serves 4
Ingredients
- 1 medium cauliflower, cut into florets
- 1 can (400g) chickpeas, drained and patted dry
- 4 tbsp olive oil
- 1 tsp sumac
- 1 tsp garam masala
- 1 tsp zatar
- ½ tsp ginger powder
- 1 tsp red chilli flakes (optional)
- 1 tsp tandoori masala for chickpeas
- Salt & black pepper, to taste
- 1 red onion, thinly sliced, quick-pickled in vinegar
- 1 cup of chopped coriander and parsley
- 1 red chilli, chopped
- 1 cup halved grapes
- 150 gm rocket leaves
For the tahini dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove, grated (optional)
- 2-3 tbsp cold water (to thin)
- Salt, to taste
Method
- Toss cauliflower florets in the powdered spices, chilli flakes, salt and oil.
- Mix the chickpeas with olive oil and tandoori masala.
- Mix the onions slices with malt vinegar and set aside.
- Make the dressing: Whisk together tahini, lemon juice, garlic, salt and cold water to make a pourable sauce.
- Cook the cauliflower and chickpeas in the basket for 20 min shaking halfway, until golden and crisp at the edges.
- Assemble salad: In a large bowl, combine roasted cauliflower, chickpeas, red chilli, herbs, grapes and red onion. Drizzle with tahini dressing.
- Serve: Enjoy warm or at room temperature as a hearty salad or side dish.