Air Fryer Ranch Chickpeas Food

RANCH AIR FRYER CHICKPEAS

Steps:

• Open the can of chickpeas and pour off the liquid.
• After you drain the chickpeas, pour them into the basket of your air fryer. Shake it around to make sure they are in a single layer and as spread out as possible.
• Air fry them at 375 degrees F for 15 minutes, shaking the basket halfway through (after approximately 7 or at minutes).
• Pour them into a medium-size bowl and drizzle them with olive oil. Sprinkle the ranch dressing mix over them and stir to make sure they're all coated.
• Put them back in the air fryer at 350 degrees F for 2 minutes.
• They should be crispy. If not, return them to the air fryer for 1 minute at a time, until you get the crispness you want.

AIR FRYER BUFFALO-RANCH CHICKPEAS

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place a layer of paper towels over the chickpeas and gently press to remove excess moisture.
• Place chickpeas in a bowl. Add wing sauce and toss to combine. Add ranch dressing powder and mix well.
• Place chickpeas in the basket of the air fryer in an even layer.
• Cook for 8 minutes. Shake and cook for an additional 5 minutes. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for for 5 minutes and serve immediately.

AIR FRYER RANCH CHICKEN SALAD

Steps:

• Whisk together 1/2 cup buttermilk and 1 tablespoon ranch seasoning in a medium bowl. Add the chicken, cover and refrigerate for up to 24 hours, if time allows, or use immediately.
• Whisk together the flour, cornstarch and 4 tablespoons ranch seasoning in a separate medium bowl. Pour in 3 tablespoons of the buttermilk marinade and mix with a fork to form small lumps throughout.
• Preheat a 6-quart air fryer to 380 degrees F. Remove the chicken from the marinade and dredge in the flour mixture, pressing to adhere and lightly shaking off the excess. Place on a baking sheet lined with a wire rack. Generously spray all sides of the chicken with olive oil cooking spray and place half of the chicken in the preheated air fryer basket. Fry the chicken in two batches until the chicken is cooked through, crisp and golden, about 7 minutes per side. When the chicken is done, remove from the air fryer and chop into bite sized pieces.
• Meanwhile, whisk the mayonnaise, sour cream, remaining 3 tablespoons buttermilk, remaining 1 tablespoon ranch seasoning, parsley, chives, dill and 1/2 teaspoon each salt and pepper together in a large bowl. Add the carrot ribbons, cucumbers, tomatoes, avocado and lettuce and toss to combine.
• Divide the salad among plates and top with the chicken.