Crispy Air Fryer Chickpea Banh Mi-Style Rice Noodle Salad

1. Preheat your air fryer to 400°F for 3 minutes while you prepare the chickpeas.

2. Drain and rinse chickpeas thoroughly, then spread them on a clean kitchen towel and pat completely dry — this is key for crispiness. Toss dried chickpeas with vegetable oil, garlic powder, and 1 tablespoon of soy sauce.

3. Place chickpeas in the air fryer basket in a single layer (cook in two batches if needed). Air fry at 400°F for 15 minutes, shaking the basket halfway through at the 7-minute mark, until chickpeas are golden and audibly crunchy when you shake the basket.

4. While chickpeas cook, bring a large pot of water to a boil over high heat. Add rice vermicelli noodles and cook for 3-4 minutes until noodles are soft and translucent but still have slight chew. Drain immediately and rinse under cold running water to stop cooking and prevent sticking. Set aside.

5. Thinly slice the cucumber into half-moons about 1/4-inch thick. Slice green onions into thin rounds.

6. In a small bowl, whisk together rice vinegar, remaining 1 tablespoon of soy sauce, hoisin sauce, lime juice, sriracha, and sugar until the sugar dissolves. Taste and adjust — it should be tangy, slightly sweet, and savory.

7. Add the cooled noodles to a large bowl. Pour about two-thirds of the dressing over the noodles and toss well to coat every strand.

8. Divide dressed noodles among four bowls or plates. Top each with shredded carrots, cucumber slices, fresh cilantro, and green onions.

9. Add a generous portion of crispy chickpeas on top of each bowl. Drizzle the remaining dressing over everything and serve immediately while chickpeas are still crunchy.