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Air Fryer Crispy Chickpea Bowl served on a plate

Air Fryer Crispy Chickpea Bowl

Crunchy air fryer chickpeas over quinoa with greens, veggies, avocado, and creamy tahini dressing. Plant based power in 20 minutes.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas 15 oz, drained and dried
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 2 cups cooked quinoa
  • 3 cups baby kale
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • 1 ripe avocado sliced
  • 1/3 cup tahini
  • 3 tbsp fresh lemon juice
  • 1 tbsp maple syrup

Method
 

  1. Drain and rinse chickpeas. Pat very dry on a kitchen towel. Remove loose skins.
  2. Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and cayenne.
  3. Air fry at 400F for 12 to 15 minutes, shaking every 4 minutes, until deeply golden and crunchy.
  4. Whisk tahini, lemon juice, warm water, garlic, maple, and salt until creamy and pourable.
  5. Layer quinoa, kale, tomatoes, cucumber, carrots, and avocado in bowls. Top with crispy chickpeas and tahini dressing.

Notes

Pat the chickpeas very dry before air frying. Shake the basket every 4 minutes. Eat the chickpeas the same day for best crunch.