Air Fryer Chickpea Kale Salad With Raisins and Tahini Dressing

Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Company. Food styling by Pearl Jones for Ashley Klinger & Co. 

Makes 2 Servings

Ingredients

• 1 15.5-oz. can chickpeas, rinsed, drained, and dried on paper towels
• 1tablespoon olive oil
• Salt and pepper, to taste
• 6cups chopped kale
• 1tablespoon olive oil
• 2tablespoons tahini
• 1tablespoon lemon juice
• ⅓cup raisins
• 2ounces Parmesan, shaved

Directions

1. Heat air fryer to 400 degrees. (If you’re using an oven: Preheat to 425 degrees.)

2. In a bowl, toss chickpeas, oil, and some salt and pepper.

3. When air fryer is hot, pour in chickpeas and cook at 400 degrees for 12 minutes, until chickpeas are crispy and light brown on the outside. (If you’re using an oven, spread chickpeas out on a parchment-lined sheet pan and bake for 25–30 minutes at 425 degrees, until they’re crispy and light brown on the outside.)

4. Set chickpeas aside to cool slightly.

5. Put kale in a large mixing bowl and pour in oil, tahini, and lemon juice.

6. Use your hands to massage dressing into kale, mixing everything together in the process. In about a minute, kale will be soft and dressing will be mixed.

7. Toss chickpeas and raisins into kale.

8. Top with Parmesan and serve.