Description
A fast and wholesome bowl filled with crunchy chickpeas, colorful veggies, and cozy seasoning, perfect for weeknight dinners.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes or chopped tomatoes
- 1 small red onion, sliced
- 1 zucchini, chopped into half moons
- 1 bell pepper, chopped
- 2 cups greens for serving (spinach, arugula, or romaine)
- 2 teaspoons olive oil or broth for oil-free option
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Cooked quinoa, rice, or couscous for the base
- Optional toppings: lemon wedges, tahini drizzle, plain yogurt, feta, parsley
Instructions
- Preheat your air fryer to 390°F.
- Pat the chickpeas dry with a clean towel until they feel matte and not slippery.
- Toss chickpeas with smoked paprika, garlic powder, cumin, salt, pepper, and a tiny drizzle of olive oil or a splash of vegetable broth.
- Air fry chickpeas in a single layer for 12 to 15 minutes, shaking the basket halfway through.
- Meanwhile, toss zucchini, bell pepper, and red onion with a pinch of salt and pepper. Drizzle with olive oil if using.
- Air fry the veggies at 400°F for 8 to 10 minutes until charred and tender-crisp.
- Assemble your bowl with a scoop of quinoa or rice, pile on greens, roasted veggies, and chickpeas. Top with tomatoes, a squeeze of lemon, and your choice of sauce. Finish with chopped parsley.
Notes
For crispy chickpeas, ensure they are completely dry before frying and avoid overcrowding the air fryer basket.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mediterranean