Ingredients

• ●1 pound Brussels sprouts
• ●2 tablespoons olive oil
• ●to taste Salt
• ●to taste black pepper
• ●1 tablespoon fresh lemon juice
• ●1 (15-ounce) can canned chickpeas
• ●1 tablespoon olive oil
• ●2 tablespoons za'atar
• ●2-3 anchovy fillets packed in oil
• ●2 tablespoons tahini
• ●2 tablespoons fresh lemon juice
• ●1 small clove garlic
• ●2-4 tablespoons water
• ●to taste Salt
• ●to taste black pepper

Instructions

1. 1Preheat your air fryer to 400°F (200°C). In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper.
2. 2Arrange the Brussels sprouts in a single layer in the air fryer basket. Air fry for 12-15 minutes, or until they are crispy and slightly charred, shaking the basket halfway through. Transfer to a bowl and toss with lemon juice.
3. 3While the Brussels sprouts are cooking, in a separate bowl, toss the drained and rinsed chickpeas with olive oil and za'atar.
4. 4Add the chickpeas to the air fryer basket (you may need to do this in batches depending on the size of your air fryer). Air fry for 5-7 minutes, or until crispy, shaking the basket occasionally.
5. 5In a food processor or using an immersion blender, combine the anchovy fillets, tahini, lemon juice, and garlic. Blend until smooth. Add water, one tablespoon at a time, until the dressing reaches your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
6. 6In a large bowl, combine the air-fried Brussels sprouts and za'atar chickpeas. Drizzle with the anchovy tahini dressing and toss gently to coat.
7. 7Serve immediately.