Tomato and Extra Crispy Chickpea Salad

COURSE:
Salad

Tomato and Extra Crispy Chickpea Salad

Tomato and Extra Crispy Chickpea Salad

Prep Time:
5-10 mins

Cook Time:
25 mins

Servings:
4-6 servings

Ingredients

400g tin of chickpeas
Oil
2 tbsp gram flour
½ tsp cumin
½ tsp coriander
½ tsp garlic
1 tsp Fine sea salt
2 tbsp gram flour
400g large plum tomatoes, halved
340g heirloom tomatoes,
50g rocket
Sprinkling of feta
Salt and pepper as needed

Instructions

1. Drain and rinse the chickpeas, then pat dry with paper towel
2. Place the chickpeas into a bowl, drizzle over a little oil, then add the spices, salt and gram flour. 3. Toss to combine.
4. Place the plum tomatoes into one side of your air fryer, cut side up. Drizzle with oil, and season with salt and pepper.  Set this draw to Air Fry at 170°C for 25 minutes.
5. Put the coated chickpes in the other side, on Air Fry at 180°C for 15 minutes. Select SyncCook to ensure both sides finish cooking at the same time
6. Into the other draw tip the chickpeas and spread them out in an even layer
7. Set the draw with the tomatoes to cook on air fry at 170C for 25 mins and the draw with the chickpeas to cook on air fry at 180C for 15 minutes. Select sync cook to ensure both sides finish cooking at the same time
8. While the chickpeas and tomatoes cook, prepare the colourful heirloom tomatoes by slicing them in half or into quarters, depending on their size. Toss the tomatoes with oil, salt and pepper and set aside.
9. Once the air fryer has finished cooking, open the draws and allow the chickpeas and tomatoes to cool slightly.
10. Once ready to serve, toss the fresh tomatoes, their juice, the rocket, warm roasted tomatoes and chickpeas together in a bowl and and season everything with a pinch of salt. Top with feta and serve.

Course:
Salad

Keyword:
Air Fryer