Name: Air-Fryer Chicken and Chickpea Salad with Carrots, Cucumbers, and Feta
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 garlic cloves , minced; 1 teaspoon smoked paprika; ⅛ teaspoon table salt; 12 ounces boneless, skinless chicken breasts , trimmed and cut into 1-inch pieces; 1 (15-ounce) can chickpeas , rinsed; 2 tablespoons lemon juice; 2 carrots , peeled and shredded; 2 Persian cucumbers , sliced thin; ½ cup chopped fresh mint , cilantro, and/or parsley; 1 ounce feta cheese , cut into ½-inch pieces (¼ cup); 2 tablespoons chopped toasted almonds

Why This Recipe Works

We tossed the chicken and chickpeas in a smoked paprika mixture (which we also used in our dressing) before air-frying them together. This took the chickpeas from soft and creamy to slightly crispy and firm, and cooked the chicken to a golden brown. Shredded carrots provided a sweet orange foil to the meat and legumes, and Persian (aka “mini”) cucumbers added green color and coolness. We loved the “use up what you have on hand” approach of this recipe toward nuts and herbs. Use mint, cilantro, or parsley, or any combination of these. We added toasted almonds but you could use other nuts. Finally, feta added creamy tartness. Use the large holes on a box grater to shred the carrots.

Before You Begin

Use half an English cucumber if you can't find Persian ones. This recipe can be easily doubled.

Instructions

Microwave oil, garlic, paprika, and salt in large bowl until fragrant, about 1 minute, stirring halfway through microwaving.

Toss chicken and chickpeas with 2 teaspoons oil mixture. Transfer to air-fryer basket and spread into even layer. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken registers 160 degrees, 10 to 15 minutes, stirring halfway through cooking.

Whisk lemon juice into remaining oil mixture. Add chicken and chickpeas, carrots, cucumbers, mint, feta, and almonds and toss gently to combine. Season with salt and pepper to taste. Serve.