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Crunchy Chickpea Bowl

Recipe from Mediterranean Diet Plan, from their Instagram reelWritten down by ReelsMeals from the caption and voiceover. Added 22 October 2026.

15 minutes to prep, 20 to cook. A vibrant bowl that combines crispy roasted chickpeas and potatoes with a cool cucumber‑yogurt dressing, creamy avocado, and salty feta. The mix of warm, roasted flavors and fresh, tangy toppings creates a satisfying contrast of textures, making it perfect for a quick, nutritious dinner.

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Crunchy Chickpea Bowl by Mediterranean Diet Plan, a frame from the Instagram video

Method

  1. Toss the diced potatoes, edamame, and chickpeas with olive oil and salt.

  2. Roast in an air fryer at 400°F (392°F) for about 20 minutes until golden brown and crispy, shaking the basket once halfway through.

  3. Finely chop the cucumber.

  4. Mix the cucumber with yogurt, sour cream, olive oil, lemon juice, salt, and pepper to create a creamy base.

  5. Finely chop the red onion, dice the avocado, and quarter the cherry tomatoes.

  6. Spread the cucumber‑yogurt mixture into a bowl.

  7. Arrange the tomatoes and avocado on top.

  8. Add the roasted edamame and diced potatoes.

  9. Top with feta, red onion, dill, and a drizzle of olive oil.

  10. Sprinkle the crunchy chickpeas over the top as a final touch.

Tips while you cook

Shake basket halfway
Shake the air‑fryer basket once at the 10‑minute mark.
Season before roasting
Toss the diced potatoes, edamame, and chickpeas with olive oil and salt before air‑frying.
Cool roasted items briefly
Allow the roasted vegetables to cool slightly before arranging them over the cucumber‑yogurt base.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Mediterranean Diet Plan’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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