Healthier Air-fryer Kale, Pumpkin & Chickpea Salad

Healthier Air fryer Kale Pumpkin Chickpea Salad v2

Delight at dinnertime with a healthier kale, pumpkin and chickpea salad packed with flavour and crunch. Prepared in an air fryer, this budget-friendly dish is on the table in 25 minutes.

Ingredients

  • 1 bunch kale
  • 400g pumpkin
  • 2 tbs almond dukkah
  • 840g no-added-salt chickpeas, rinsed, drained
  • 1/2 cup natural seed mix with pine nuts
  • 2 lemons
  • 1/2 cup Greek-style natural yoghurt
  • 2 cloves garlic, crushed
  • 2 tbs organic hulled tahini
  • 1/2 bunch continental parsley, leaves picked
  • 2 wholemeal Lebanese bread rounds, cut into wedges
  • 5ml extra virgin olive oil cooking spray
View Method Healthier Air-fryer Kale, Pumpkin & Chickpea Salad

Method

  1. Spray kale with oil. Preheat a 5L air fryer to 200°C. Cook kale, in batches, for 5 minutes or until crisp. Transfer kale to a chopping board.
  2. Cut pumpkin into wedges, then cut each wedge in half. Sprinkle with dukkah. Spray pumpkin with oil. Place pumpkin in air-fryer basket and cook at 180°C for 8 minutes or until pumpkin is golden and tender.
  3. Combine chickpeas and seed mix in the air fryer basket. Spray with oil and cook at 180°C for 8 minutes or until toasted.
  4. Zest and juice 1 lemon. Cut remaining lemon into cheeks. Combine lemon zest and juice, yoghurt, garlic, tahini and 1/4 cup water in a bowl. Mix well. Arrange kale, pumpkin and chickpea mixture on plates. Drizzle with yoghurt mixture. Season with freshly cracked black pepper. Serve with bread and lemon cheeks.
View Ingredients Healthier Air-fryer Kale, Pumpkin & Chickpea Salad
View Method Healthier Air-fryer Kale, Pumpkin & Chickpea Salad
Sorry, no reviews yet. Be the first!