Caesar Roasted Chickpeas
1 can (19 oz/540 ml) chickpeas
1 tbsp olive oil
1⁄4 tsp Sea Salt
1 (142g) container baby kale or spinach
1 large avocado
1 large English cucumber
1 1⁄2 cups cherry tomatoes
- For the chickpeas, preheat air fryer to 375° F or oven to 400° F. Drain and rinse chickpeas. Pat dry with a clean kitchen towel. Remove and discard any loose skins that fall off the chickpeas.
- Place chickpeas in 4-Cup Prep Bowl. Add oil, dressing mix and salt; stir to combine. Cook in the air-fryer or oven:
Place seasoned chickpeas in air fryer basket; cook until browned and crispy, 12–14 min. Shake basket halfway through.
Line Sheet Pan with Sheet Pan Liner. Place chickpeas on pan. Drizzle with oil and salt; stir to coat. Roast 30 min or until crispy, stirring halfway through. Sprinkle with dressing mix.
Meanwhile, place kale in a large serving bowl. Dice avocado and cucumber. Slice cherry tomatoes in halves. Place in bowl with greens. Top with chickpeas, then drizzle with dressing. Toss to mix.