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Snack recipe · from the recipe book

Crispy Chickpea and Feta Romaine Snack Salad

Crunchy air-fried smoky chickpeas over crisp romaine with briny feta, sweet roasted-pepper bite, and a bright lemon-olive oil dressing.

Crispy Chickpea and Feta Romaine Snack Salad

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 cup158 gKidney beans, canned, drained and rinsed
  • 6 cups chopped280 gRomaine lettucechopped
  • 1 medium119 gRed bell pepperdiced
  • ¼ cup chopped40 gRed onionthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 2½ tbsp36 gOlive oil
  • 1 lemon, juiced45 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1 clove3 gGarlicgrated
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the air fryer to 390°F (200°C).
  2. Toss the chickpeas with one-third of the olive oil, the paprika, the cumin and half of the salt.
  3. Air-fry the chickpeas for 12 to 15 minutes, shaking the basket halfway, until crisp and golden; let them cool for 5 minutes.
  4. While the chickpeas cook, make the dressing: whisk the lemon juice, lemon zest, garlic, black pepper, the remaining half of the salt and the remaining two-thirds of the olive oil.
  5. In a large bowl, toss the kidney beans, red onion and bell pepper with half of the dressing and let sit 5 minutes to soften the onion.
  6. Add the romaine and parsley with the remaining half of the dressing and toss to coat.
  7. Divide among 4 bowls and top with the feta and the crispy chickpeas just before serving.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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