Air Fryer Crispy Chickpea and Charred Tomato Pasta Salad

Name: Air Fryer Crispy Chickpea and Charred Tomato Pasta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) small pasta shapes (ditalini, orzo, or small penne); 15 oz (425 g) canned chickpeas, drained, rinsed, and patted very dry; 2 tablespoons (30 ml) olive oil, divided (1 tablespoon for chickpeas, 1 for tomatoes); ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) smoked paprika; ¼ teaspoon (½ g) freshly ground black pepper; 12 oz (340 g) cherry tomatoes, halved; 3 cloves (30 g) garlic, minced; 3 tablespoons (45 ml) fresh lemon juice; 3 tablespoons (45 ml) extra-virgin olive oil; 1 teaspoon (5 g) Dijon mustard; ⅓ cup (15 g) fresh flat-leaf parsley, chopped; ¼ cup (10 g) fresh basil leaves, torn or sliced thin; ⅓ medium (50 g) red onion, thinly sliced; ¾ cup (115 g) crumbled feta cheese; ½ cup (85 g) pitted Kalamata olives, halved (optional)

From the MyKitchenBank Kitchen

A vibrant Mediterranean pasta salad featuring air-fried crispy chickpeas and charred cherry tomatoes. The chickpeas develop a golden, crunchy exterior while the tomatoes blister and concentrate their sweetness. Tossed with fresh herbs, garlic-infused olive oil, and lemon juice, this is a hearty vegetarian salad that's equally good warm or at room temperature.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 2 cups per person)

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Ingredients

4 servings

8 oz (225 g) small pasta shapes (ditalini, orzo, or small penne)
15 oz (425 g) canned chickpeas, drained, rinsed, and patted very dry
2 tablespoons (30 ml) olive oil, divided (1 tablespoon for chickpeas, 1 for tomatoes)
¾ teaspoon (4 g) kosher salt
½ teaspoon (1 g) smoked paprika
¼ teaspoon (0.5 g) freshly ground black pepper
12 oz (340 g) cherry tomatoes, halved
3 cloves (30 g) garlic, minced
3 tablespoons (45 ml) fresh lemon juice
3 tablespoons (45 ml) extra-virgin olive oil
1 teaspoon (5 g) Dijon mustard
⅓ cup (15 g) fresh flat-leaf parsley, chopped
¼ cup (10 g) fresh basil leaves, torn or sliced thin
⅓ medium (50 g) red onion, thinly sliced
¾ cup (115 g) crumbled feta cheese
½ cup (85 g) pitted Kalamata olives, halved (optional)

Equipment (9)

Air fryer basket (6-quart capacity)
Large pot for pasta
Two medium bowls
Wooden spoon
Measuring spoons and cups
Chef's knife
Cutting board
Colander
Whisk

Steps

Before you start

Preheat your air fryer to 400°F (200°C)
Bring a large pot of salted water to a boil for the pasta
Pat the canned chickpeas completely dry with paper towels—moisture prevents crispiness

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until just al dente (usually 8–10 minutes).
- Drain in a colander and set aside to cool slightly.
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Ready when: Pasta is tender but still has a slight bite
Tip: Do not rinse the cooked pasta—the starch helps the dressing cling
2
Season the chickpeas
- In a medium bowl, combine the patted-dry chickpeas with 1 tablespoon (15 ml) olive oil, ¾ teaspoon kosher salt, smoked paprika, and black pepper.
- Toss well to coat evenly.
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Ready when: All chickpeas are lightly coated with seasoned oil
Tip: Dry chickpeas are essential; any moisture will create steam and prevent crispiness
3
Air fry the chickpeasOven 400°F / 205°C
- Spread the seasoned chickpeas in a single layer in your air fryer basket.
- Air fry at 400°F (200°C) for 12–14 minutes, shaking the basket halfway through, until the chickpeas are deeply golden and crunchy.
- They will continue to crisp slightly as they cool.
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Ready when: Chickpeas are golden brown, sound hollow when tapped, and feel dry and crispy
Tip: Start shaking at the 6-minute mark to prevent burning and ensure even browning
4
Prepare and cook tomatoesOven 400°F / 205°C
- While the chickpeas cook, toss the halved cherry tomatoes with 1 tablespoon (15 ml) olive oil and a pinch of salt in a small bowl.
- When the chickpeas have about 4 minutes left, add the tomatoes to the air fryer basket, spreading them around the chickpeas.
- Continue cooking until both are done—the tomatoes should be blistered and slightly collapsed.
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Ready when: Tomato skins are blistered and browned, flesh is soft
Tip: Add tomatoes toward the end so they don't dry out completely or burst open
5
Make the dressing
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, and Dijon mustard until emulsified.
- Taste and adjust seasoning as needed.
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Ready when: Dressing is smooth and emulsified
Tip: Let the garlic sit in the lemon juice for 1–2 minutes before whisking to develop flavor
6
Assemble the salad
- Transfer the cooked pasta to a large bowl.
- Pour the dressing over the warm pasta and toss gently to combine.
- Add the roasted chickpeas and charred tomatoes (including any released juices), along with the sliced red onion, chopped parsley, torn basil, feta cheese, and Kalamata olives if using.
- Toss everything together lightly.
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Ready when: All ingredients are evenly mixed and the salad has absorbed some dressing
Tip: Toss gently to keep the crispy chickpeas intact; rough handling will break them

Good to know

Tips

For extra crunch, reserve a handful of crispy chickpeas to scatter on top just before serving
This salad is delicious warm, at room temperature, or even chilled—serve it however you prefer
If your air fryer is smaller, cook the chickpeas and tomatoes in separate batches to avoid crowding
Make this recipe your own by swapping in seasonal vegetables like roasted peppers, zucchini, or fresh cucumber

Make ahead

The pasta and chickpeas can be cooked up to 1 day ahead and stored separately in the refrigerator. The dressing can also be made ahead and refrigerated for up to 3 days. Assemble just before serving to keep the chickpeas crispy; if assembled early, the chickpeas will soften.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The chickpeas will soften slightly over time. Reheat gently in the oven at 300°F (150°C) for 5–8 minutes if you'd like to restore some crispiness, or enjoy at room temperature. Do not freeze, as the texture will suffer.

Substitutions

crumbled feta cheese → crumbled goat cheese or ricotta salata. Both offer a tangy flavor and work well with the Mediterranean profile
cherry tomatoes → grape tomatoes or halved heirloom tomatoes. Any firm tomato works; adjust cooking time slightly for very large pieces
fresh basil leaves → fresh dill or mint. Both add brightness; use the same amount
pitted Kalamata olives → green Castelvetrano olives or sun-dried tomatoes. Changes the flavor profile slightly but maintains the briny, Mediterranean character