Roasted Vegetable Salad

Slice the eggplant, zucchini, king oyster mushrooms, and bell pepper into 1cm thick pieces. Arrange them in an air fryer tray.

Add cherry tomatoes and cooked chickpeas to the tray, then sprinkle salt evenly over the vegetables.

Air fry at 180°C (350°F) for 10 minutes. Flip the vegetables, then air fry for another 5 minutes.

In a small bowl, combine olive oil, lemon juice, allulose, minced garlic, sesame salt, and salt.

Add optional parsley flakes and mix well until everything is well combined.

Pour the prepared dressing over the warm roasted vegetables.

Toss gently to combine. The salad can be served warm or chilled.