This Crispy Air Fryer Veggie Bowl is what happens when you want something crunchy, colorful, and satisfying without a sink full of dishes. Chickpeas and broccoli get golden in the air fryer while a quick lemony yogurt sauce comes together in the time it takes to grab a bowl. It is a fast, flexible dinner that lands 17 grams of protein per serving with pantry staples you probably already have.
About 25 minutes start to finish, including chopping and air fryer time.
Per serving (makes 2): 284 cal · 17.0g protein · 34.9g carbs · 10.7g fat
Ingredients
- 3 cups broccoli
- 1 cup chickpeas
- 1 cup bell pepper
- 1/2 cup greek yogurt
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp lemon juice
Instructions
- Pat chickpeas dry and chop broccoli and bell pepper into bite-size pieces.
- Toss veggies and chickpeas with olive oil, garlic powder, and paprika.
- Air fry at 400F for 12-14 minutes, shaking halfway, until crispy and golden.
- Stir lemon juice into Greek yogurt for a quick dip.
- Pile veggies in a bowl and drizzle with the yogurt sauce.
Meal prep & storage
Double the veggies and chickpeas and air fry in two batches so everything crisps evenly, then store components separately in airtight containers in the fridge for up to 4 days. Keep the yogurt sauce in its own small container so the veggies stay crunchy. Reheat the veggies and chickpeas in the air fryer at 375F for 3-4 minutes to bring back the crisp, then top with cold sauce just before eating.
Swaps
Swap the chickpeas for white beans or cubed extra-firm tofu tossed in the same spices if that is what you have on hand. For a dairy-free version, use a thick unsweetened coconut or almond yogurt with an extra squeeze of lemon. Cauliflower or zucchini can stand in for the broccoli, and smoked paprika works beautifully in place of regular if you want a deeper flavor.
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