Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 4 cups curly kale, stems removed and torn into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
Instructions
- Start by rinsing the chickpeas thoroughly under cold water. Use a clean kitchen towel or paper towels to pat them completely dry. In a large mixing bowl, toss the dried chickpeas with one tablespoon of olive oil, half the garlic powder, paprika, salt, and pepper. In a separate bowl, massage the remaining oil into the kale pieces until they are lightly coated and slightly softened.
- Preheat your air fryer to 390°F (200°C). Place the seasoned chickpeas into the air fryer basket in a single layer. Slide the basket in and air fry for 10 minutes. Every 5 minutes, remove the basket and give it a good shake to ensure the chickpeas brown evenly on all sides. They should start to look golden and feel firm to the touch.
- After the chickpeas have cooked for 10 minutes, open the basket and add the seasoned kale on top. Give everything a quick toss together. Air fry for another 4 to 5 minutes. Watch the kale closely during this stage, as it can turn from crispy to burnt very quickly. Once the kale is vibrant green and brittle and the chickpeas are crunchy, remove from the air fryer.
- Transfer the mixture to a large bowl. While they are still hot, sprinkle on the nutritional yeast or any extra salt if desired. Let the toppers cool for at least 5 minutes before adding them to your salad. The cooling process allows them to crisp up even further as the steam escapes.
- Cook Time: 25 minutes