Chickpea and Crispy Potato Bowl

Crispy air-fried chickpea and potato bowl with fresh vegetables and creamy yogurt sauce. Maximum texture and freshness.

Time: 30 min · Servings: 4 · Calories: 80 kcal

Ingredients

• 500 g potato
• 240 can of chickpea
• 300 units romaine lettuce
• 80 units carrot
• 150 g white cabbage
• 75 units red onion
• 60 units pickled cucumber
• 50 g mixed sprouts
• 30 tablespoons olive oil
• 5 to taste salt
• 2 to taste pepper
• 3 teaspoon of sweet paprika
• 1.5 teaspoon of cumin
• 150 g natural yogurt
• 15 tablespoon sour cream
• 15 tablespoon lemon juice
• 5 clove of garlic
• 15 tablespoon olive oil

Method

1. Cut the potatoes into small cubes and dry them very well with paper towels.
2. Drain the chickpeas well and also dry them with paper towels.
3. Mix the potatoes with olive oil, salt, pepper, and sweet paprika.
4. Mix the chickpeas with olive oil, salt, sweet paprika, and cumin.
5. Tear the romaine lettuce into large pieces.
6. Cut the carrot and white cabbage into fine julienne strips.
7. Finely chop the red onion.
8. Slice the pickled cucumbers.
9. For the sauce, whisk the natural yogurt, sour cream, lemon juice, grated garlic, salt, and olive oil until creamy.
10. Bake the potatoes and chickpeas together in the air fryer at 200 degrees for 22-25 minutes until golden and crispy, shaking halfway through cooking.
11. Place the lettuce as a base in the bowl.
12. Distribute the carrot on top.
13. Scatter the white cabbage and red onion over it.
14. Add the pickled cucumbers and mixed sprouts.
15. Pour a quarter of the sauce over the vegetables.
16. Arrange the crispy chickpeas as the first crunchy layer.
17. Drizzle with the remaining sauce.
18. Finish by placing the crispy potato cubes on top.

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Categories: Salads & Vegetable Dishes · All recipes

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