Air-Fried Crispy Chickpea and Veggie Bowl

1.Preheat your air fryer to 400°F (200°C) for 3 minutes. Thoroughly drying the chickpeas with a paper towel is critical for achieving a crispy texture; moisture on the surface will cause them to steam rather than crisp.

2.In a large mixing bowl, combine the dried chickpeas, bell pepper chunks, zucchini half-moons, and cherry tomatoes. Drizzle with the olive oil and toss until all ingredients are evenly coated.

3.Sprinkle the smoked paprika, garlic powder, kosher salt, and black pepper over the mixture. Toss again to ensure the spices are evenly distributed across the vegetables and chickpeas.

4.Transfer the mixture to the air fryer basket. Spread it into a single layer to ensure even airflow; if your basket is small, work in two batches to prevent overcrowding, which leads to soggy vegetables.

5.Air fry at 400°F (200°C) for 8 to 10 minutes, shaking the basket vigorously halfway through the cooking time. The chickpeas should be golden and crunchy, and the vegetables should be tender with slightly charred edges.

6.Divide the fresh baby spinach or mixed greens between two serving bowls. Top with the warm, air-fried chickpea and vegetable mixture.

7.Garnish with crumbled feta cheese if desired and drizzle with your preferred lemon vinaigrette or tahini dressing before serving immediately while warm.