Serves 1
Directions
- 1Dry the chickpeas with paper towels.
- 2Put the chickpeas in a bowl.
- 3Add salt, pepper, spices, tajini and olive oil.
- 4Remove well and pass to an oven or air fryer source.
- 5Add a little more oil.
- 6Cook for 20 minutes at 190 in the air fryer.
- 7Prepare the sauce with yogurt, mayonnaise, mustard, garlic, lime juice, salt, pepper and olive oil.
- 8In a large bowl, add the crispy chickpeas, all the finely chopped vegetables, chopped cilantro, quartered cherry tomatoes, and chopped mango.
- 9Add sauce to taste.
- 10Stir and enjoy.
Ingredients
- 400 g garbanzos
- 1 cdta pimentón
- 1 cdta comino
- 2 cdas tahini
- 0.5 pimiento rojo
- 0.5 pimiento verde
- 0.5 cebolla morada
- 100 g tomates cherry
- cilantro fresco picado
- 1 mango maduro
- sal
- pimienta
- aceite de oliva
- 1 yogur griego
- 1 cda mayonesa
- 1 cdta mostaza en grano
- 1 diente de ajo
- 0.5 zumo de lima
Equipment
bowlspoonpaper toweloven trayair fryer
Tips
- To make this salad, start by drying the chickpeas and then put them in a bowl with a little salt, pepper, spices, tahini, and olive oil.
- Remove well and transfer to an oven or air fryer dish.
- Add a little more oil and cook for 20 minutes at 190 in the air fryer.
- Combine the crispy chickpeas with the chopped vegetables, cilantro, sliced mango, and yogurt sauce. Mix well and enjoy.
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