Air Fryer Crispy Chickpea & Veggie Bowls

1.Preheat your air fryer to 200°C (390°F).

2.In a medium bowl, combine the rinsed and thoroughly dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and black pepper. Toss until evenly coated.

3.Add the seasoned chickpeas to the air fryer basket in a single layer. Air fry for 8-10 minutes, shaking the basket halfway through, until crispy and golden brown.

4.While the chickpeas are air frying, in the same bowl (no need to wash), toss the broccoli florets, diced red bell pepper, and thinly sliced red onion with a tiny drizzle of olive oil, salt, and pepper.

5.Once the chickpeas are done, remove them from the air fryer. Add the seasoned vegetables to the air fryer basket. Air fry for 5-7 minutes, shaking halfway through, until tender-crisp and slightly charred.

6.To assemble the bowls, divide the cooked quick-cook rice between two serving bowls. Top with the crispy chickpeas and air-fried vegetables.

7.Garnish with fresh cilantro, a squeeze of lime, and a drizzle of tahini dressing or sriracha mayo, if desired. Serve immediately.