Ingredients
- 1 can chickpeas
- 1 tbsp avocado oil
- Salt and pepper
- 1 tsp garlic powder
- 1 cucumber, diced
- ½ onion (red or yellow), diced
- ½ cup cherry tomatoes
- ½ cup kale or spinach
- 1/8 cup fresh basil, chopped
- 1/2 lemon
Directions
1. Drain and rinse chickpeas and dry with a paper towel. Place in a bowl with ½ tbsp oil, ½ tsp garlic powder, and lightly add salt and pepper. Toss to coat and place into the air fryer. Bake at 375 degrees for 10 minutes, shake, and cook for another 5 minutes until crispy.
2. Add the diced cucumber, onion, kale, and tomatoes to a bowl with ½ tbsp oil, ½ tsp garlic powder and small amount of salt and pepper. Add about half of the basil and mix.
3. Place the vegetables and chickpeas together in a bowl and serve with remaining basil and freshly squeezed lemon juice if desired. Top with balsamic vinaigrette dressing or tzatziki sauce.
Nutritional info per serving: serves 2
- Calories: 256
- Protein: 11 g
- Fat: 10 g
- Carbs: 35 g
