Air fryer cauliflower and chickpeas with tahini dressing
Spiced cauliflower and chickpeas are perfect cooked in the air fryer. Drizzle with tahini sauce and finish with pops of pomegranate seeds and mint leaves for a filling warm salad.
Ingredients
For the cauliflower and chickpeas
- 400g tin chickpeas, drained and rinsed
- 1 tbsp garlic powder
- 1 tbsp paprika
- vegetable oil spray
- Β½ cauliflower, chopped into florets and leaves retained
- salt and freshly ground black pepper
- 2 tbsp fresh mint, leaves picked, to garnish
- 1 tbsp pomegranate seeds, to garnish
For the dressing
Method
To make the cauliflower and chickpeas, preheat the air fryer to 180C. Add the chickpeas, half of the garlic powder and half of the paprika to the air fryer. Season with salt and pepper, spray with the oil and mix well to combine. Air-fry for 12 minutes and then set aside.
Add the cauliflower and cauliflower leaves, the remaining garlic powder and the remaining paprika to the air fryer. Season with salt and pepper, spray with the oil and mix well to combine. Air-fry for 8 minutes.
Meanwhile, to make the dressing, place all of the ingredients except the salt in a sealed container or bottle and shake together until emulsified. Season with salt to taste.
To assemble, transfer the cauliflower, cauliflower leaves and the chickpeas to a serving plate. Pour over the dressing and then garnish with the mint and pomegranate. Serve immediately.
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