Ingredients
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1 (15 ounce) can reduced-sodium chickpeas, rinsed
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2 tablespoons extra-virgin olive oil, divided
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¼ teaspoon salt
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⅛ teaspoon garlic powder
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⅛ teaspoon onion powder
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⅛ teaspoon ground pepper
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3 tablespoons tahini
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3 tablespoons lemon juice
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2 tablespoons water
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1 teaspoon Dijon mustard
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1 teaspoon honey
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6 cups torn romaine lettuce or torn stemmed kale leaves (see Tip)
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1 ⅓ cups chopped cucumber
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1 ⅓ cups chopped radishes
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½ cup sliced Kalamata olives (Optional)
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½ cup grated Parmesan cheese
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2 teaspoons black and/or white sesame seeds, toasted
Directions
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Spread chickpeas on paper towels; pat dry. Transfer to a medium bowl. Add 1 tablespoon oil, salt, garlic powder, onion powder and pepper; toss to coat. Spread the chickpeas in a single layer in the basket of a 6- to 8-quart air fryer.
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Cook at 380°F, shaking the basket once, until lightly browned, 16 to 18 minutes. (Some of the chickpeas will burst.) Set the chickpeas aside to cool.
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Meanwhile, whisk the remaining 1 tablespoon oil, tahini, lemon juice, water, mustard and honey in a small bowl until well combined.
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Divide lettuce (or kale) among 4 shallow bowls. Top with cucumber, radishes, olives (if desired) and Parmesan. Top evenly with the chickpeas and drizzle with the dressing. Sprinkle with sesame seeds.
