High-Protein Layered Chickpea Salad Jar
High-Protein Layered Chickpea Salad Jar
Ingredients
For the Air-Fried Chickpeas
- 2 cans canned chickpeas, 15-ounce, rinsed, drained, and patted very dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
For the Salad Layers
- 1 1/4 cups zero-fat Greek yogurt, (approximately 320g)
- 1 3/4 cups cucumber, diced (approximately 200g)
- 1 3/4 cups tomatoes, diced (approximately 200g)
- 1 3/4 cups red onion, thinly sliced (approximately 200g)
- 1/2 cup fresh coriander leaves, chopped, plus more for garnish
- 1/4 cup green chutney, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin powder, or to taste
- 1/2 teaspoon chaat masala, or to taste
- 2 lime, freshly squeezed juice
Instructions
- 1
Preheat your air fryer to 375°F (190°C). In a medium bowl, toss the rinsed and very dry chickpeas with olive oil, salt, cumin powder, and paprika until evenly coated.
⏱️ 2 min•🌡️ 375
- 2
Spread the seasoned chickpeas in a single layer in the air fryer basket. Air fry for 20-25 minutes, shaking the basket every 5-7 minutes, until the chickpeas are golden brown and crispy. Let them cool slightly.
⏱️ 25 min•🌡️ 375
- 3
Divide the cooled crispy chickpeas evenly among four 16-ounce (or larger) wide-mouth glass jars, placing them at the bottom of each jar (approximately 150g per jar).
⏱️ 3 min
- 4
Carefully spoon 80g (about 1/3 cup) of zero-fat Greek yogurt over the chickpeas in each jar, creating a distinct layer.
⏱️ 2 min
- 5
Add 50g (about 1/2 cup) of diced cucumber on top of the yogurt layer in each jar.
⏱️ 2 min
- 6
Next, add 50g (about 1/2 cup) of diced tomatoes over the cucumber in each jar.
⏱️ 2 min
- 7
Layer 50g (about 1/2 cup) of thinly sliced red onions on top of the tomatoes in each jar.
⏱️ 2 min
- 8
Sprinkle a generous amount of fresh, chopped coriander leaves over the red onions in each jar.
⏱️ 1 min
- 9
Drizzle approximately 1 tablespoon of green chutney over the herbs and vegetables in each jar.
⏱️ 1 min
- 10
Season each jar with a sprinkle of salt, cumin powder, and chaat masala, to taste.
⏱️ 1 min
- 11
Finish each jar with a squeeze of fresh lime juice.
⏱️ 1 min
- 12
Seal the jars tightly. When ready to eat, shake the jar vigorously to thoroughly mix all the ingredients. Pour into a bowl and enjoy immediately. Jars can be stored in the refrigerator for up to 3 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Layered Chickpea Salad Jar
Ingredients
For the Air-Fried Chickpeas
- 2 cans canned chickpeas, 15-ounce, rinsed, drained, and patted very dry
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon paprika
For the Salad Layers
- 1 1/4 cups zero-fat Greek yogurt, (approximately 320g)
- 1 3/4 cups cucumber, diced (approximately 200g)
- 1 3/4 cups tomatoes, diced (approximately 200g)
- 1 3/4 cups red onion, thinly sliced (approximately 200g)
- 1/2 cup fresh coriander leaves, chopped, plus more for garnish
- 1/4 cup green chutney, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon cumin powder, or to taste
- 1/2 teaspoon chaat masala, or to taste
- 2 lime, freshly squeezed juice
Instructions
- 1
Preheat your air fryer to 375°F (190°C). In a medium bowl, toss the rinsed and very dry chickpeas with olive oil, salt, cumin powder, and paprika until evenly coated.
⏱️ 2 min•🌡️ 375 - 2
Spread the seasoned chickpeas in a single layer in the air fryer basket. Air fry for 20-25 minutes, shaking the basket every 5-7 minutes, until the chickpeas are golden brown and crispy. Let them cool slightly.
⏱️ 25 min•🌡️ 375 - 3
Divide the cooled crispy chickpeas evenly among four 16-ounce (or larger) wide-mouth glass jars, placing them at the bottom of each jar (approximately 150g per jar).
⏱️ 3 min - 4
Carefully spoon 80g (about 1/3 cup) of zero-fat Greek yogurt over the chickpeas in each jar, creating a distinct layer.
⏱️ 2 min - 5
Add 50g (about 1/2 cup) of diced cucumber on top of the yogurt layer in each jar.
⏱️ 2 min - 6
Next, add 50g (about 1/2 cup) of diced tomatoes over the cucumber in each jar.
⏱️ 2 min - 7
Layer 50g (about 1/2 cup) of thinly sliced red onions on top of the tomatoes in each jar.
⏱️ 2 min - 8
Sprinkle a generous amount of fresh, chopped coriander leaves over the red onions in each jar.
⏱️ 1 min - 9
Drizzle approximately 1 tablespoon of green chutney over the herbs and vegetables in each jar.
⏱️ 1 min - 10
Season each jar with a sprinkle of salt, cumin powder, and chaat masala, to taste.
⏱️ 1 min - 11
Finish each jar with a squeeze of fresh lime juice.
⏱️ 1 min - 12
Seal the jars tightly. When ready to eat, shake the jar vigorously to thoroughly mix all the ingredients. Pour into a bowl and enjoy immediately. Jars can be stored in the refrigerator for up to 3 days.
⏱️ 1 min