Roasted cauliflower and chickpeas with lemon yogurt in a bowl
Everyday cooking Recipe

Air fryer cauliflower chickpea bowl

Air fryer cauliflower chickpea bowl with paprika, cumin and lemon yogurt. Add fully cooked chickpeas later so the vegetables roast evenly.

5.0 out of 5 from 1 rating
Jump to recipe View ingredients
Share
Total time 40 min
Calories 359 kcal
Servings 2 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Give cauliflower a head start

This bowl combines roasted vegetables, fully cooked chickpeas and cold yogurt sauce. A wide basket of about 6 litres makes loose spreading easier. Allow separate batches in smaller appliances.

Vegetarian Dinners Dinner Air Fryer Recipes Vegetables

Recipe

Air fryer cauliflower chickpea bowl

Air fryer cauliflower chickpea bowl with paprika, cumin and lemon yogurt. Add fully cooked chickpeas later so the vegetables roast evenly.

Ingredients

2 servings

Method

  1. 1

    Prepare

    Cut cauliflower into florets about 2 cm across. Rinse, drain and dry chickpeas. Mix cold yogurt with lemon, parsley and a little salt.

  2. 2

    Mix and season

    Mix oil with paprika, cumin, pepper and remaining salt. Add two thirds to cauliflower and the rest to chickpeas.

  3. 3

    Cook

    If required by the manufacturer, preheat for 3 minutes at 180 °C. Roast cauliflower loosely for about 12 minutes at 180 °C, turning after 6 minutes. The stems should already be softening.

  4. 4

    Check and serve

    Add chickpeas and cook another 10 minutes at 180 °C, mixing partway through. Serve only when cauliflower is tender. Spoon over yogurt sauce.

Kitchen know-how

Tips for Air fryer cauliflower chickpea bowl

What matters

Wet chickpeas steam the vegetables. Dry carefully after rinsing.

Serving guidance

The bowl has no rice or grain base. Plan any additions separately.

Variations

How to adapt this recipe

Use plain soy yogurt instead of dairy yogurt for a plant-based version; choose unsweetened.

Replace some sweet paprika with a little smoked paprika.

Nutrition per serving

359kcal
33.0 gCarbohydrates
17.2 gProtein
14.2 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Air fryer cauliflower chickpea bowl

No, fully cooked chickpeas are required. Soaking alone is not enough.

Its raw stems need longer than already cooked chickpeas.

No, mix it cold and serve separately under the cooked vegetables.

A small knife should slide easily through the thickest stem. Dark tips alone are not enough.

Keep cooking

Related recipes and topics

Similar recipes

38 min · Mediterranean Inspired Air Fryer Stuffed Peppers Pepper halves are first softly pre-cooked in the air fryer and then filled with couscous, chickpeas, tomatoes and feta. 45 min · European Spinach and chickpea pan with eggs Leaf spinach and chickpeas in chunky tomato sauce with fully firm cooked eggs. 1 hr 6 min · Everyday cooking Air fryer chickpea carrot patties Air fryer chickpea carrot patties bound with egg and breadcrumbs. Mash cooked chickpeas coarsely, chill the mixture and bake small flat patties. 44 min · Everyday cooking Air fryer tempeh with peppers Air fryer tempeh with peppers, soy sauce and paprika. Use plain soy tempeh, toss during cooking and finish with lemon juice after baking. 58 min · Everyday cooking Air fryer sweet potatoes with beans and corn Air fryer sweet potatoes filled with kidney beans, sweetcorn and Gouda. Roast the halves until tender before adding the filling and cheese. 58 min · Everyday cooking Air fryer lentil feta aubergines Air fryer aubergines filled with lentils, tomato and feta. Roast the hollowed halves first, then add the cooked filling and finish baking.