Roasted Chickpeas Made In An Air Fryer

Roasted Chickpeas Made In An Air Fryer


Crispy Roasted Chickpeas made in an Air Fryer! You wont believe how incredibly easy and delicious this healthy snack is to make, with very little oil!

Veggies First Then Dessert: Roasted Chickpeas Made In An Air Fryer

I have wanted an Air Fryer since they first came out like 10 years ago, along with an Instant Pot too. But my stingy, budget strict self just wouldn't allow me to to buy either one.

Until a few months ago when I was drooling over a recipe one of my friends posted, of some sweet potato fries she had made in her air fryer.

Well, I guess it was finally time to get one, because later that day I went shopping at Aldi's, and guess what they had on sale? Yep, air fryers! It was for a great price, so of course I grabbed one.


AirFryer - Veggies First Then Dessert


WHAT IS AN AIR FRYER?

An air fryer is basically a convection style oven. It circulates hot air around a metal basket which creates a crispy outer layer. What does that mean for you? It means you can get things browned and crispy, without having to “fry” everything in a ton of oil.

WHAT CAN I MAKE IN AN AIR FRYER?

I use it for everything from sweet potato fries and roasted chickpeas for myself, to pizza rolls and chicken wings for my husband. The air fryer gets them so crispy, much more than your oven can, and is super easy!

HOW TO AIR FRY CHICKPEAS

  1. Drain and rinse a can of chickpeas, and pat dry with a paper towel. You want to remove as much moisture as possible form the chickpeas, so they can become crispy.
  2. Place chickpeas in a large bowl and gently toss with a little pure olive oil, and your choice of seasonings. (I'll share some suggestions down below.)
  3. Pour the chickpeas into the fryer basket, making sure not to crowd them, and cook for around 15 minutes at 400 degrees. 
  4. Every 5 minutes while they are cooking, remove the basket and shake them around a little, to ensure even browning.
  5. Once they are brown and crispy, remove them to a serving bowl to cool slightly before enjoying.

Handful Roasted Chickpeas - Veggies First Then Dessert

Salt and Pepper Airfryer Roasted Chickpeas


SPICE IDEAS FOR AIR FRYER CHICKPEAS

  • Salt and pepper (One of my favorites, they remind me of the little packs of corn nuts I enjoyed as a child.)
  • Garlic powder, onion powder and salt.
  • Chili powder, cumin, black pepper, and salt for a Spanish kick.
  • Replace 1/4 teaspoon of the olive oil with sesame oil, and season with ground ginger, garlic powder, and salt for an Asian flair.
  • Or make them sweet with olive oil, brown sugar and cinnamon.
  • Watching your sodium intake? Try one of the salt-free seasoning blends from Mrs. Dash.
The possibilities are endless!


Printable Recipe

Roasted Chickpeas Made In An Air fryer

Ingredients

1 - 15 ounce can chickpeas, rinsed and drained
2 teaspoons of pure olive oil
Seasonings of choice (See note above - for this batch I used sea salt and vegan bacon seasoning, to taste)

Directions

Preheat air fryer to 400 degrees.
Spread the chickpeas onto a plate and gently pat dry with a paper towel. (Remove any loose skins you may see.)
Place chickpeas in a large bowl and toss with oil and seasonings.
Cook in the air fryer for 5 minute intervals, removing the basket each time to gently shake the chickpeas around for even browning. (You may hear a chickpea pop occasionally like popcorn, this is totally normal.)
Continue cooking for a total of 15 minutes, or until they are golden brown and crispy. Be careful! They can burn quickly after the first 15 minutes.
Carefully remove chickpeas to a serving bowl and allow to cool slightly. Taste for seasonings, adding a little more if needed.

Veggies First Then Dessert: Roasted Chickpeas Made In An Air Fryer


NOTES:

  • How long to cook the chickpeas will depend on Air Fryer brand and size. I suggest checking the doneness of your chickpeas after 15 minutes, and proceed from there.
  • I like using pure olive oil, but feel free to use any neutral flavored oil you would like. Avocado is a good one. Prefer to use even less oil than what is stated in the recipe? I've never done it, but many people have had success using cooking oil spray.
  • Some air fryers have an indicator, letting you know when it is preheated. If your's doesn't, just give it 10 minutes to heat up.

WHAT'S YOUR FAVORITE THING TO COOK IN AN AIR FRYER?


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Roasted Chickpeas Made in an Air Fryer - Veggies First Then Dessert

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April
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Vegan Chocolate Mousse

Vegan Chocolate Mousse


Fluffy, light, and creamy Vegan Chocolate Mousse. Super easy and ready in less than 15 minutes!

Veggies First Then Dessert: Vegan Chocolate Mousse


VEGAN CHOCOLATE MOUSSE

Did you ever think you'd see a vegan chocolate mousse recipe, that is dairy, gluten, soy, AND egg free?! Well that day has come.

If you've had a filling meal, but your sweet tooth is calling to you, then this dessert is the perfect finishing touch. It's fluffy and airy, but deliciously chocolaty, so it will satisfy even the biggest sweet tooth, without making you feel weighed down.

While traditional chocolate mousse is made with heavy cream and eggs, this one uses aquafaba, an amazing product that can replace eggs in so many things. As well as dairy in this mousse!


WHAT IS AQUAFABA? 

Aquafaba is actually just the liquid from a can of chickpeas. It couldn't be easier to turn it into fluffy, whipped peaks either. Just add it to a stand mixer, and whip it like you would heavy cream or egg whites. In fact, whipping aquafaba is easier, because you don't have to worry about chilling the bowl or beaters, or over-whipping it, because aquafaba can't be overmixed!

HOW TO MAKE IT

Place chocolate and non-dairy milk into a microwave safe bowl, and microwave  for 40 seconds. Stir until chocolate and milk are completely mixed and smooth; set aside. Add the aquafaba to a bowl and whip till soft peaks form. Add the vanilla, powdered sugar and chocolate mixture to the aquafaba, and stir gently with a rubber spatula until incorporated. Pour into serving bowls, cover, and chill in the refrigerator for at least three hours.

Easy, right?! It takes less than 15 minutes from start to finish to prepare it. The hardest part is waiting for it to set up.

Vegan Chocolate Mousse - Veggies First Then Dessert

Don't throw those chickpeas away once you drain the liquid off either. I'll be sharing some amazing recipes for them soon!

This week Christie asked us to come up with an easy chocolate recipe. Be sure to check out our other #OurFamilyTable group members delicious recipes below!


Printable recipe

Vegan Chocolate Mousse

Ingredients

1 cup aquafaba (liquid from canned chickpeas)
7 3/4 ounces semi-sweet baking chocolate, chopped
2 Tablespoons vegan powdered sugar, or to taste
1 teaspoon vanilla extract

Directions

Place aquafaba to the bowl of a stand mixer, and process on high until soft peaks form. (Whipping the aquafaba can take up to 10 minutes. Don't worry about whipping it to long, because aquafaba can't be over-whipped.)
Add chocolate mixture, powdered sugar, and vanilla to whipped aquafaba, and gently stir together with a rubber spatula, until everything is incorporated.
Pour into small dessert bowls, cover, and refrigerate for at least three hours, or preferably overnight.
Serve with your favorite toppings.

Veggies First Then Dessert - Chopped Chocolate


NOTES:

  • This mousse is VERY rich. I made 2 1/2 servings out of it, but when I make it again, I will divide it into at least 3 servings!
  • 1 - 14 ounce can of chickpeas should equal about 3/4 cup of aquafaba. Save the chickpeas for another recipe. (Recipes using chickpeas coming soon!)
  • Make sure your mixer bowl and beaters are very clean, as any greasy residue will prevent aquafaba from whipping to stiff peak stage.


Veggies First Then Dessert - #ourfamilytable

Welcome to #OurFamilyTable, where we share Recipes From Our Dinner Table. Come find all of the delicious goodness on our Pinterest board. Are you a blogger who's interested in joining the fun? Visit our group page and request to join!

Easy Chocolate Recipes



WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Veggies First Then Dessert - Vegan Chocolate Mousse

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April
11 Comments
Crockpot Stuffed Peppers

Crockpot Stuffed Peppers


Crockpot Stuffed Peppers are a delicious way to eat a healthy, comforting meal, using garden-fresh produce, without heating your kitchen up!

Veggies First Then Dessert: Vegan Crockpot Stuffed Peppers


Talk about getting your serving of veggies in for the day. Bell peppers, cauliflower, tomatoes, green onions and salsa, plus a shot of protein from black beans, makes for one healthy and filling meal, without weighing you down.

I love stuffed peppers, but who wants to heat their house up in the middle of July, by turning their oven on? Not a problem with this recipe, because these yummy stuffed peppers are cooked in a crockpot.

Veggies First Then Dessert - Crockpot Stuffed Peppers


And talk about easy! No pre-cooking is involved. You just mix the filling ingredients together, stuff the bell peppers, and pop them into your crockpot. Then they cook low and slow, for a tasty, fuss-free meal your family will love.

These peppers have a bit of a Spanish flavor theme going on with the tomatoes, salsa, black beans and cumin, which my family LOVES. And it's vegan to boot! I am totally in love with this recipe.

Crockpot Stuffed Peppers - Veggies First Then Dessert


If you'r looking for a healthy and delicious plant-based dinner, then you need to try this one!

Today is Multicooker Monday, a group I belong to that meets once a month, to make sure we post recipes using some of our favorite small appliances, such as the Instant Pot, Crockpot, Sous Vide, and more. Make sure to check out what everyone else made, after the recipe below.


Printable recipe

Crockpot Stuffed Peppers

Ingredients

4 green bell peppers (red, yellow, or orange may be used if you prefer)
2 cups cauliflower rice
1 - 14.5 ounce can diced tomatoes, drained
1 cup canned black beans, drained
3/4 cup shredded vegan cheddar cheese, plus extra for sprinkling on top.
1/3 cup prepared salsa
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
Fresh ground black pepper, to taste.

Directions

Grease the inside of a 6-quart crockpot with pure olive oil.
In a large bowl stir together cauliflower rice, tomatoes, black beans, shredded cheese, salsa, green onion, minced garlic, cumin, garlic powder, salt and pepper.
Rinse bell peppers well, slice the top off of each bell pepper, and carefully scoop out the seeds.
Taste filling for seasoning and adjust if needed, then spoon filling equally into each of the four bell peppers. Add bell peppers into the crockpot, cover and cook on HIGH for 2 1/2 - 3 hours, or LOW for 5 - 6 hours.
Top peppers with a little more cheese, then cover and cook for another 8-10 minutes, or until cheese is melted.
Serve with avocado, cilantro, and chips and salsa if desired.

Serves 3-4

Veggies First Then Dessert: Crockpot Stuffed Peppers


NOTES

  • Select bell peppers with flat bottoms, so they stand up in the crockpot without any problem.
  • Store leftovers in an airtight container in the refrigerator, for up to 4 days.
  • These peppers can also be baked in the oven: Stand the peppers up in a pan, pour a little water in the bottom, and cover with aluminum foil. Bake for 40 to 50 minutes at 400 degrees F, until softened and cooked through.


Veggies First Then Dessert: #multicookermonday

We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

Multicooker Monday July 2020:
Recipes using Small Kitchen Appliances



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Veggies First Then Dessert - Vegan Crockpot Stuffed Peppers

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April
4 Comments
Cucumber Gazpacho

Cucumber Gazpacho


Cool and refreshing Cucumber Gazpacho really hits the spot on those hot summer days, and couldn't be easier to prepare!

Cucumber Gazpacho: Veggies First Then Dessert


While gazpacho is normally made with tomatoes as the main ingredient, this version uses garden fresh cucumbers, for a unique twist on the traditional recipe.

Don't let how easy this recipe is fool you, it is BIG on flavor. Refreshing cucumbers are blended with creamy avocado, green onion, fresh herbs, the tang of lime juice, and a touch of olive oil to bring it all together. You're rewarded with a deliciously light and refreshing soup, that wont weigh you down on those hot summer days.

Veggies First Then Dessert: Cucumber Gazpacho


How do you make Cucumber Gazpacho?

It's super easy, here’s what you’ll need:

  • Cucumber 
  • Avocado
  • Green Onion
  • Garlic
  • Basil & Parsley
  • Lime
  • Olive oil
  • Vegetable Broth or Water
  • Salt and Pepper

This soup is tangy, creamy, light, refreshing and so easy to make. Just toss everything in a bender, process until smooth, then let it chill in the refrigerator for a couple hours. Enjoy for lunch with some crusty bread, or as an appetizer for dinner.

Veggies First Then Dessert - Cucumber Gazpacho


Make this soup dinner party worthy, by pouring it into small jars or tall shot glasses, and serving as an appetizer.

Be sure to check out our other #SoupSaturdaySwappers members delicious recipes below!


Printable recipe

Cucumber Gazpacho

Ingredients

2 medium sized cucumbers, peeled, seeded, and chopped
1/2 avocado
1 green onion, chopped
1 clove garlic, chopped
2 tablespoons chopped basil
2 tablespoons chopped parsley
Juice of 1 lime
1 tablespoon olive oil
1/8 teaspoon salt, or to taste
Fresh ground black pepper, to taste
1/4 - 1/2 cup vegetable broth or water

Directions

Place cucumber, avocado, green onion, garlic, basil, parsley, lime juice, olive oil, salt and pepper, and 1/4 cup of broth or water in a high speed blender, and blend until smooth. Add the other 1/4 cup of broth or water if needed, to reach your desired consistency.
Taste for seasoning, adding more salt and pepper if needed, then chill in the refrigerator for at least 2 hours before serving.
Garnish with cucumber slices and fresh basil.

Serves 2


Veggies First Then Dessert: Chilled Cucumber Gazpacho


NOTES

  • Store soup in an airtight container in the refrigerator for up to 3 days.
  • English cucumbers can be substituted.


Veggies First Then Dessert #soupsaturdayswappers

Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month, to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers just send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.

This month is being hosted by Camilla from Culinary Adventures with Camilla, with the theme Hot or Cold Summertime Soups.



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Cucumber Gazpacho - Veggies First Then Dessert

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Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

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April
10 Comments
Grilled Mahi-Mahi with Mojo Sauce

Grilled Mahi-Mahi with Mojo Sauce


Tender Grilled Mahi-Mahi, topped with deliciously tangy Mojo Sauce. Prepare this for your next cookout, and get ready to reel in the compliments!

Veggies First Then Dessert: Grilled Mahi-Mahi with Mojo Sauce

Summertime is here and that means grilling season is as well. My husband and I love the flavor grilling adds to foods, not to mention how HOT it gets in the house when you turn on the stove. So you'll usually see us outside firing up the grill four or more times a week, when the temps get into the 80's and above.

From fish and vegetables for me, to steaks and burgers for my husband, you can cook just about anything on the grill, even fruit. Sometimes you want a little more flavor with those grilled foods though, and that's when I whip up a batch of Mojo Sauce!

Veggies First Then Dessert: Mojo Sauce

What Is Mojo Sauce

Mojo sauce, which is similar to chimichurri sauce, is one of the easiest and fastest sauces you’ll ever make. It has the most addicting blend of tangy, herby, garlicky goodness you’ll ever taste.

What is Mojo Sauce Made Of?

Cilantro
Parsley
Garlic
Lime
Olive Oil
Salt

How Do You Make Mojo Sauce?

Just add all of the ingredients to a blender and process until smooth. It takes all of 5 minutes to make!

How Do You Use Mojo Sauce?

It’s the perfect sauce for grilled fish, roasted vegetables, scrambled eggs, baked potatoes... anywhere you want to add a zesty sauce. It's also great on chicken, pork, and beef for the carnivores out there.

Veggies First Then Dessert: Grilled Mahi-Mahi

What Does Grilled Mahi Mahi Taste Like?

Mahi-Mahi is my favorite fish to grill. It's a wild-caught white fish, with a firm flesh that stands up to grilling with no problem. It has a distinct, yet mild flavor, not fishy tasting at all. I like to keep the seasonings simple, then top it off with the amazingly tasty mojo sauce. It compliments the fish perfectly.

Be sure to check out all of the other tasty fish and seafood recipes created by the #FishFridayFoodies bloggers after the recipe below!


Printable recipe

Grilled Mahi-Mahi with Mojo Sauce

Ingredients

Mojo Sauce
1 bunch of cilantro
1/2 bunch parsley
2 cloves garlic, chopped
1/4 cup fresh squeezed lime juice (about 2 limes)
1/4 cup pure olive oil
1/8 teaspoon sea salt, or to taste

For The Fish
Two (5 - 6 ounces each) mahi-mahi fillets
Pure olive oil, about 3 tablespoons (for brushing fish and grill grate)
Sea salt and fresh ground black pepper, to taste
Bed of mixed salad greens, for serving

Directions

For The Mojo Sauce
Place all of the Mojo Sauce ingredients in a blender, and process until desired texture is reached. (Stop the blender and scrap down the sides of the container as needed).
Yields about 3/4 to 1 cup of Mojo Sauce.

For The Fish
Preheat gas grill to medium-high heat (450 °F), and brush grate with pure olive oil.
Brush fish fillets with olive oil, then season to taste with sea salt and fresh ground black pepper.
Cook for 5 minutes each side, or until fish flakes easily with a fork. (See Note Below)
Place fish on bed of mixed salad greens, and serve with your choice of sides.
Serving suggestion: Grilled vegetables such as asparagus, corn-on-the-cob, green onions, or potatoes are good side dishes to serve with this recipe.

Serves 2

Veggies First Then Dessert - Grilled Mahi-Mahi


NOTES:

  • Mojo Sauce can be refrigerated in an air tight container for up to 5 days.
  • A good rule of thumb for cooking fish, is to cook it for 10 minutes per 1 inch of thickness. So a 1 inch thick fillet would be grilled for 5 minutes per side. Don't overcook it, or it will turn dry and rubbery.


Veggies First Then Dessert: #fishfridayfoodies

Special thanks to Wendy from A Day in the Life on the Farm, who came up with this month's theme of Fish and Seafood Cooked Outdoors.


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


WANT TO SAVE THIS RECIPE FOR LATER? PIN IT TO YOUR FAVORITE PINTEREST BOARD AND FOLLOW ME AT Veggies First Then Dessert FOR MORE DELICIOUS RECIPES! 

Veggies First Then Dessert - Grilled Mahi-Mahi with Mojo Sauce

Did you make this recipe?

Tag @tuelltimeadventures on Instagram and hashtag it #veggiesfirstthendessert, or let me know what you thought of it in the comments below.

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April
6 Comments