Preheat air fryer to 390°F and set the timer for 12 minutes. In a small bowl, toss the chickpeas with the oil, nutritional yeast, garlic powder, onion powder, salt, and pepper. Once air fryer is heated, add the chickpeas and shake a bit. Close the air fryer.
Cook chickpeas for about 10-12 minutes, shaking the basket every 2-3 minutes. The chickpeas will be crunchy and golden brown when done. Set aside.
Make the dressing. Place all dressing ingredients in a wide mouth jar. Blend ingredients together with an immersion blender until totally smooth and emulsified. Check for seasoning and adjust if necessary. Set aside.
In a large bowl, combine the arugula, red onion, fennel, and half of the chickpeas. Pour about a third to half of the dressing over top and season with salt and pepper. Toss with tongs to evenly coat everything in the dressing. Sprinkle the remaining chickpeas on top and drizzle more dressing if you like. Enjoy immediately!
Equipment
Air Fryer
Recipe Notes
You can roast the chickpeas in the oven–425 for 25-30 minutes. They don’t get as crispy as the air fried version, but they’re still pretty tasty. Also note that if you’re baking in the oven, you’ll need to blot the chickpeas dry with a clean kitchen towel before tossing with oil and seasoning.
You can also blend the dressing in an upright/personal blender. I’m just really into my immersion blender lately.
This chickpea arugula salad is all about the dressing! Perfectly tangy, a little sweet, and deeply savory with shallots and thyme. Chickpeas crisp up in the air fryer and the whole thing takes about 30 minutes to throw together.