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Exotic Tamarind & Pomegranate Crunch Salad with Spiced Chickpeas
Indulge in a vibrant tamarind & pomegranate salad with spiced chickpeas. A healthy, flavorful twist on salads perfect for clean eating enthusiasts.
Discover a salad experience unlike any other with our Exotic Tamarind & Pomegranate Crunch Salad. This vibrant dish combines the tangy sweetness of tamarind with the juicy burst of pomegranate seeds, creating a symphony of flavors that dance on your palate. Rich in antioxidants and fiber, pomegranate seeds are not only delicious but also support heart health and reduce inflammation.
Complementing the fruits, we have spiced chickpeas, seasoned with a blend of exotic spices and air-fried to crispy perfection. This method preserves nutrients while providing a satisfying crunch. Packed with plant-based protein and essential vitamins, chickpeas are a smart choice for those focused on clean eating and maintaining energy levels throughout the day.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
340 kcal
per serving
Cuisine
Mediterranean
Indulge in a vibrant tamarind & pomegranate salad with spiced chickpeas. A healthy, flavorful twist on salads perfect for clean eating enthusiasts.
Ingredients
- • chickpeas (canned, drained, and rinsed): 1 can (15 oz)
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • cayenne pepper: 1/4 teaspoon
- • olive oil: 2 tablespoons
- • tamarind paste: 2 tablespoons
- • pomegranate seeds: 1 cup
- • mixed greens (such as arugula, spinach, and kale): 4 cups
- • cucumber (sliced): 1
- • red onion (thinly sliced): 1/4
- • fresh mint leaves: 1/4 cup
- • sunflower seeds: 1/4 cup
- • lemon juice: 2 tablespoons
- • salt and pepper: to taste
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a bowl, mix the chickpeas with cumin, smoked paprika, cayenne pepper, and 1 tablespoon of olive oil. Ensure the chickpeas are well-coated with the spices.
- 3 Place the spiced chickpeas in the air fryer basket and cook for 12-15 minutes, shaking occasionally, until they are crispy and golden brown.
- 4 In a small bowl, combine the remaining olive oil, tamarind paste, lemon juice, and a pinch of salt and pepper to create a tangy dressing.
- 5 In a large salad bowl, toss the mixed greens, cucumber slices, red onion, pomegranate seeds, and fresh mint leaves.
- 6 Add the crispy chickpeas and sunflower seeds to the salad, then drizzle with the tamarind dressing. Gently toss to combine and ensure even distribution of the dressing.
- 7 Taste and adjust seasoning, adding more salt or lemon juice as desired.
Serving Suggestions
- • Serve this salad as a standalone dish for a light lunch or pair it with grilled salmon for a more substantial meal. A whole grain roll or a slice of crusty bread complements the flavors beautifully, providing a contrast to the salad's vibrant textures. For a refreshing beverage, try a chilled mint and lime infused water or a light, unsweetened iced green tea to enhance the dish's exotic notes. The salad's colorful presentation makes it an excellent choice for entertaining guests or as part of a holiday spread. The combination of textures and flavors will leave a lasting impression, making it a conversation starter at any gathering.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. To maintain the salad's crispness, store the dressing separately and add it just before serving. If the chickpeas lose their crunch, you can re-crisp them by placing them back in the air fryer for a few minutes before adding them to the salad.
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