20mins prep

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Chickpeas :

540 ml canned chickpeas drained and rinsed

1 tbsp olive oil

1 tsp garlic powder

½ tsp dried oregano

½ tsp smoked paprika

¼ tsp salt or to taste

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Dressing :

¾ cup sunflower seeds raw, hulled, unsalted

¾ cup water plus more as needed

3½ tbsp nutritional yeast

1 clove garlic

1 tbsp apple cider vinegar

1 lemon juiced

1 tbsp maple syrup can sub with another sweetener

1 tsp dijon mustard

½ tsp salt

½ tsp pepper

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Salad :

1½ cups uncooked pasta* about 2 cups cooked. I used rotini, but most pastas will work!

1 large head romaine lettuce, chopped about 8 cups

3 tbsp nutritional yeast

¼ tsp salt

¼ tsp fresh ground pepper

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Chickpeas :

1. Drain and rinse a can of chickpeas. Make sure that you rinse them really well to get rid of any of the liquid, since this is where most of the salt and gas-inducing compounds are found.

2. Place the chickpeas in a large bowl and drizzle with the olive oil, garlic powder, oregano, smoked paprika and salt. Stir well to mix together.

3. Place the chickpeas in the air fryer and air fry at 400F for 15 minutes, or until lightly golden brown and crispy.

4. Start the pasta!

Dressing :

5. Add all ingredients to a high speed blender and blend until perfectly smooth, which usually takes about 3-4 minutes.

Salad :

6. In a large bowl, combine the romaine lettuce, Air Fryer Chickpea Snack, cooked pasta, nutritional yeast, salt and pepper and toss well to combine. Serve and enjoy!

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I don’t bother cooling the pasta after cooking as I’ve found that when it’s combined with the other ingredients it cools down quickly anyway, but feel free to put it in the fridge for 15-20 minutes to cool it down after cooking if you’d prefer!

If you don’t have any maple syrup, honey or another sweetener also works well!

Store leftovers in an airtight container for up to 5 days in the fridge.

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Nutrition per serving

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460 calories

Carbohydrates: 54g

Protein: 20g

Fat: 19g

Saturated Fat: 2g

Sodium: 750mg

Fiber: 12g

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