Healthier Air-fryer Kale, Pumpkin & Chickpea Salad
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
Method
- 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.
- 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.
- Combine chickpeas and seed mix in the air fryer basket. Spray with oil and cook at 180°C for 8 minutes or until toasted.
- 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.
