A little lime and cilantro make this Black Bean, Avocado, Cucumber, and Tomato Salad a perfect companion for air fryer chicken breast, grilled chicken or steak. You can also serve this with chips as a dip, or serve it over grilled salmon. Black Bean, Avocado, Cucumber Tomato Salad My girlfriend made this refreshing black bean […]
A little lime and cilantro make this Black Bean, Avocado, Cucumber, and Tomato Salad a perfect companion for air fryer chicken breast, grilled chicken or steak. You can also serve this with chips as a dip, or serve it over grilled salmon.
Black Bean, Avocado, Cucumber Tomato Salad
My girlfriend made this refreshing black bean avocado salad years ago at a party, and we’ve made it a tradition at summer cookouts. It is the perfect side dish to take to a party in the summer or serve it with chips as a dip. I’ve also served this over grilled salmon, it’s so versatile! If you like this bean salad recipe, you may also like my Southwestern Salad made with corn, this salad with quinoa and mango, or my Fiesta Bean Salad.
In case you haven’t heard, I finally bought an air fryer! After hearing so many wonderful things about them, I just had to try one out for myself. And what’s the first thing I cooked in my air fryer? Crispy air fryer chickpeas! …Because I already had a can of chickpeas on hand, they’re super easy, and I’ll never say no to a delicious crunchy snack. ;)
What are Air Fried Chickpeas Like?
Air-fried chickpeas are crunchy little snacks with a slightly dense and chewy center. You can season them with just about any seasoning blend you like and, quite honestly, they’re ADDICTIVE. And not only are they high in fiber and protein, these crunchy little chickpeas are also inexpensive, making them a fantastic budget-friendly snack.
Do I Have to Dry the Chickpeas?
If you’re used to roasting chickpeas in the oven, then you probably know that drying the chickpeas really well first is key to getting crispy chickpeas. But with an air fryer, the quickly circulating dry air acts to quickly dry the chickpeas so they can get nice and crispy without taking the extra step ahead of time. That being said, if you do want to take the time to dry them first, your chickpeas will be extra-SUPER crispy.
How to Season Air Fried Chickpeas
We used Everything Bagel Seasoning for these chickpeas because it’s such a tasty all-purpose seasoning, but there are so many different options. Here are some ideas for flavoring your air fryer chickpeas:
Air-fried chickpeas will slowly absorb ambient moisture from the air and get a little soft as they’re left out (similar to a cracker getting stale), so they’re best to eat right away. But if you don’t, you can crisp them back up again by popping them back into the air fryer for 2-3 minutes.
Air Fryer Chickpeas
Air fryer chickpeas are extra crispy, take only minutes to make, are a deliciously crunchy, high-fiber snack!
Rinse and drain one can of chickpeas well. For extra crispy chickpeas, press the chickpeas between some paper towels or a lint-free kitchen towel to dry.
Add the drained chickpeas to a bowl and drizzle with 2 teaspoons cooking oil. Stir to coat.
Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, let it run empty for 2-3 minutes on 400ºF).
Add the chickpeas to the air fryer basket and spread them into a single layer. Air fry the chickpeas for 5 minutes, then shake to stir. Air fry for an additional 5 minutes and shake again. Check the chickpeas for doneness and add 2-3 more minutes or until they reach your desired level of doneness (we do 13 minutes total).
Transfer the air fried chickpeas to a bowl, drizzle with the second 1 teaspoon oil to help the seasoning stick, and stir to coat. Add your favorite seasoning and salt, if needed, then stir to coat again. Enjoy while warm and crispy!
Notes
*We used everything bagel seasoning. See the blog text for other seasoning ideas.
How to Make Air Fryer Chickpeas – Step by Step Photos
Rinse and drain one 15oz. can of chickpeas. If you want, you can take the extra step to towel-dry the chickpeas for maximum crispiness.
Place the chickpeas in a bowl and drizzle 2 teaspoons of cooking oil over the chickpeas. Stir the chickpeas well until they are evenly coated in oil.
Preheat the air fryer to 400ºF (if your air fryer does not have a pre-heat function, simply let it run with an empty basket for about 3 minutes at 400ºF). Add the chickpeas to the basket and spread them into a single layer.
Cook the chickpeas in the air fryer for 10 minutes, shaking the basket after 5 minutes. (Photo above is after 5 minutes of cooking)
At ten minutes, shake the basket again and test the chickpeas for doneness. Add 2-3 minutes of cooking time or until they reach your desired level of crispness. We liked our chickpeas at 13 minutes when they were deliciously crispy and slightly cracked open like a kernel of popcorn.
Add the air-fried chickpeas to a bowl, add the remaining teaspoon of oil and stir to coat. Add seasoning and or salt to your liking and stir to coat again. Enjoy!
This article is from Delicious Everyday.
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Strawberry season is so fleeting and I’m always tempted to buy a ton of strawberries when they’re on sale at the height of the season. So I like to make a quick batch of this strawberry syrup to enjoy that fresh strawberry flavor a little longer. You can use it in all sorts of things from strawberry lemonade, to homemade ice cream (recipe coming soon), or just as a topper for your yogurt, ice cream, waffles, and pancakes. Bonus: if you cook it down a little longer it will thicken up even more and make a delicious homemade strawberry jam!
What’s in Strawberry Syrup?
Strawberry syrup, at its most basic, is just fresh strawberries and sugar cooked down until they form a delicious and vibrant syrup. I’ve added a little bit of vanilla extract and salt for depth, which really gives the strawberry syrup more dimension. It’s so good that you’ll want to just eat it by the spoonful!
Make it Chunky or Smooth
I like my strawberry syrup to be a little bit chunky with bits of strawberry still in the syrup, but if you prefer a smooth and clear syrup, simply strain the mixture through a fine wire mesh strainer to remove the remaining strawberry flesh. The total volume of the syrup will be slightly reduced after straining.
How to Use Strawberry Syrup
I love spooning strawberry syrup over pancakes, waffles, French toast, ice cream sundaes, or yogurt parfaits. But you can also use it to make lemonade, mix it into cocktails and homemade popsicles, drizzle it over cakes, or blend it into smoothies.
Make Strawberry Syrup or Strawberry Jam
With this one simple recipe you can make either strawberry syrup or strawberry jam! The only difference is how long you simmer the strawberries. A shorter simmer time will have less evaporation and a more syrupy consistency. Simmer longer to evaporate more water and create a thicker, jam-like consistency. And if you accidentally simmer too long and make the syrup thicker than you’d like, you can simply stir in a bit of water to thin it out again.
How Long Does Strawberry Syrup Last?
You can keep this homemade strawberry syrup in the refrigerator for about three weeks, or freeze it for longer storage.
Strawberry Syrup
Homemade strawberry syrup is so easy to make and it tastes great in and on everything from yogurt and ice cream to waffles and pancakes.
Wash and chop the strawberries into ¼-inch pieces.
Add the chopped strawberries and sugar to a saucepot. Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot.
Let the strawberries simmer in the syrup, stirring occasionally, until they break down and lose their shape and the syrup has thickened to your desired consistency (5-10 minutes). Keep in mind the syrup will thicken more after cooling.
Remove the syrup from the heat and stir in the vanilla extract and salt. Let the syrup cool. Use the syrup as-is, or strain through a wire mesh strainer for a clear, smooth syrup.
How to Make Strawberry Syrup – Step by Step Photos
Begin by washing and chopping one pound of fresh strawberries into ¼-inch pieces.
Add the chopped strawberries to a medium saucepot along with ¾ cup of sugar.
Begin to stir and cook the strawberries over medium heat. The sugar will immediately start to draw the water out of the strawberries, creating a syrup.
Let the strawberries simmer over medium to medium-low heat for 5-10 minutes, or until the strawberries have broken down and lost their shape, and the syrup has thickened to your desired consistency. Keep in mind that the syrup will thicken further as it cools.
Remove the syrup from the heat and stir in 1/4 tsp vanilla extract and 1/8 tsp salt. You can either use your syrup as-is with the strawberry chunks in it or strain it through a fine wire mesh strainer to make a clear, smooth syrup. I like the bits of strawberry in mine. ;)
Keep your strawberry syrup in an air-tight container in the refrigerator for up to three weeks. Spoon it over all of your favorite summer foods!
