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Ingredients
- 1 15 oz. can chickpeas , drained and rinsed
- 3 tbsp extra virgin olive oil , separated
- 1 tsp paprika , divided
- 1 tsp garlic powder
- ½ tsp turmeric
- pinch black pepper
- 1 medium head cauliflower , cut into florets
- ½ cup parmesean cheese , freshly grated and divided
- 2 cups arugula
- ½ cup fresh parsley , chopped
- Juice of 1 lemon
Ingredients
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Instructions
- Add the chickpeas, 1 tablespoon olive oil, and half of the paprika to a medium bowl, tossing to combine. Season with salt and pepper.
- Add the chickpeas to the air fryer basket at 390F for 8 to 10 minutes, shaking halfway through. Once crisp, remove them from the air fryer.
- Meanwhile, toss the remaining 2 tablespoons of oil, paprika, garlic powder, turmeric, and cauliflower in the bowl.
- Add the cauliflower to the air fryer once the chickpeas are done. Air fry at 390F for 16-18 minutes, shaking halfway through. Once cooked, top the hot cauliflower with ¼ cup parmesan.
- In a large bowl, toss the crispy chickpeas, cauliflower, arugula, parsley, and remaining parmesan cheese. Squeeze lemon juice overtop, and toss before serving.