Air-Fried Chickpeas and Squash

Serve this easy air-fryer vegetarian dinner on busy weeknights.

Air-Fried Chickpeas and Squash on black plate with side salad
Photo: Brie Passano
Cook Time:
12 mins
Hands On Time:
10 mins
Total Time:
22 mins
5 cups


  • 3 tablespoon olive oil

  • 1 teaspoon garam masala

  • ½ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 3 cup cauliflower florets

  • 2 cup cubed, peeled butternut squash

  • 1 15 ounce can chickpeas, rinsed and drained

  • ¼ cup chopped fresh parsley


  1. Preheat air fryer at 400°F. In a large bowl combine oil, garam masala, salt, and crushed red pepper. Add cauliflower, squash, and chickpeas; toss to coat.

  2. Transfer cauliflower mixture to air-fryer basket. Cook 12 to 14 minutes or until squash is tender, stirring once. Top servings with parsley and, if desired, drizzle with additional oil.

Nutrition Facts (per serving)

220 Calories
12g Fat
25g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 220
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Sodium 439mg 19%
Total Carbohydrate 25g 9%
Total Sugars 5g
Protein 6g
Vitamin C 56mg 280%
Calcium 80mg 6%
Iron 1.7mg 9%
Potassium 554mg 12%
Folate, total 90.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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