Hearty Pesto Salad with Tomatoes, Farro, and Air-Fried Chickpeas

Rinse and drain chickpeas (reserve ⅔ cup of the aquafaba); place chickpeas in a medium bowl. 2. For pesto, in a food processor combine ½ cup of the reserved aquafaba, spinach, 2 cups of the basil, nutritional yeast, lemon juice, garlic, cayenne, and 4 tablespoons of the pine nuts. Process until nearly smooth. Season with salt and black pepper. Add 2 tablespoons of the pesto to bowl with chickpeas; toss to coat. Stir the remaining aquafaba into the remaining pesto. 3. Preheat an air fryer to 400°F for 5 minutes. Spread chickpeas in a single layer in air-fryer basket. Air-fry 10 to 12 minutes or until chickpeas are lightly browned and crisp. (You might have to work in batches.) Spread chickpeas on a plate to cool. 4. Arrange salad greens on a platter or plates. Top with farro, tomatoes, onion, and chickpeas. Top with reserved pesto, the remaining 2 tablespoons pine nuts, and additional fresh basil.