Crispy Air Fryer Feta Veggies pack a satisfying mix of roasted broccoli, peppers, and zucchini with golden chickpeas and salty pockets of melted feta. It comes together in one basket with pantry staples, which makes it a reliable option when the week gets loud and you still want something hearty on the plate.
About 25 minutes start to finish, including a few minutes of chopping.
Per serving (makes 2): 638 cal · 35.0g protein · 65.4g carbs · 29.4g fat
Ingredients
- 3 cup broccoli
- 1 cup bell pepper
- 1 cup zucchini
- 1/2 cup feta cheese
- 1 cup chickpeas
- 1 tbsp olive oil
- 1 tsp garlic powder
Instructions
- Chop broccoli, pepper, and zucchini into bite-size pieces.
- Toss veggies and drained chickpeas with olive oil and garlic powder.
- Air fry at 400F for 12 minutes, shaking halfway.
- Top with crumbled feta and air fry 2 more minutes until golden.
Meal prep & storage
Double the veggies and chickpeas and stash leftovers in an airtight container in the fridge for up to 4 days. For best texture, keep the feta separate and add it fresh when reheating. Reheat in the air fryer at 375F for 3 to 4 minutes to bring back the crisp, or use a hot skillet if that is easier.
Swaps
Swap broccoli for cauliflower or green beans, and trade bell pepper for cherry tomatoes if that is what you have. Halloumi or paneer cubes work in place of feta for a sturdier melt, and crumbled tofu seasoned with lemon and salt makes a solid dairy-free option. White beans or butter beans can stand in for chickpeas without changing the spirit of the dish.
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