Air Fryer Chickpea Broccoli Mashed Potato Bowl

Ingredients

• 4 medium Russet potatoes
• 2 tablespoons Greek yogurt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 7.5 oz can chickpeas, drained and rinsed
• 1 teaspoon curry powder
• 1 cup broccoli florets
• 1/2 teaspoon paprika
• 1/2 English cucumber, diced
• 1 large tomato, diced
• 2 tablespoons feta cheese (optional)
• fresh parsley, chopped (optional)
• lemon wedge (optional)

Method

1. 1 Wash, peel, and cube potatoes into 2-inch pieces. Place in a pot, cover with cold water, and bring to a boil. Reduce heat to simmer and cook until fork-tender, about 15-20 minutes. Drain well and return to pot to dry for 30 seconds.
2. 2 Preheat air fryer to 400°F. Toss chickpeas with 1 tbsp olive oil and curry powder; toss broccoli with 1 tbsp olive oil and paprika. Roast both in air fryer for 10 minutes until crispy and tender. Remove and set aside.
3. 3 To the hot potatoes, add Greek yogurt, remaining olive oil, and granulated garlic. Mash until smooth but not gluey. Season with salt and pepper to taste.
4. 4 Dice cucumber and tomato. Combine in a bowl and toss. To serve, layer mashed potatoes in a bowl, top with roasted chickpeas, broccoli, and cucumber-tomato salad. Garnish with feta, parsley, and lemon if desired.