Air fryer cauliflower and chickpea salad with tahini dressing

by Simon Evans-5 February 2026Medium

Prep Time30 min

Cook Time10 min

Total Time40 min

Servings2

Spiced cauliflower and chickpeas are perfect cooked in the air fryer. Drizzle with tahini sauce and finish with pops of pomegranate seeds and mint leaves for a filling warm salad.

Imported RecipeOriginally from: www.bbc.co.uk

Method

0
Preheat the air fryer to 180C.
1
Spray the chickpeas with the oil, add half of the garlic powder and half of the paprika and stir to coat evenly. Season with salt and pepper, and cook in the air fryer for 12 minutes.
2
Spray the cauliflower and leaves with oil, add the remaining garlic powder and paprika. Season with salt and pepper and air-fry for 8 minutes.
3
For the dressing, place all ingredients except salt in a sealed container and shake until emulsified. Season with salt to taste.
4
To assemble, transfer the cauliflower, leaves, and chickpeas to a plate. Pour over the dressing and garnish with mint and pomegranate. Serve immediately.