Wash hands with soap and water.

Wash and scrub the potato with a vegetable brush. Cut into 2-inch pieces and place in a small pot. Cover the diced potatoes with cold water. Place the pot on the stove and turn the heat to high. Once the water comes to a boil, reduce the heat to a simmer. Cook the potato pieces until they are fork-tender but not falling apart, about 15 to 20 minutes. Remove from heat and drain the potatoes. Return the potatoes to the stove for about 30 seconds to ensure all the water is removed from the pan and the potatoes are dry.

While the potatoes are boiling, roast the chickpeas and broccoli in the air fryer. Toss the chickpeas with 1 tablespoon olive oil and the curry powder, lay them out on a baking tray in an even layer, and place in a 400 °F air fryer for 10 minutes, until crispy. Toss the broccoli with 1 tablespoon of olive oil and the paprika, and roast in an air fryer at 400 °F for 10 minutes. This can be done simultaneously if your air fryer has the space for both.

Remove the potatoes from the heat and add the Greek yogurt, olive oil, and granulated garlic. Mash the potatoes using a potato masher or a sturdy wire whisk. Do not over mix the potatoes, or they can become gluey. Adjust the seasoning with the salt and pepper.

While everything is roasting, prepare the cucumber-tomato salad. Dice 1/2 of a large cucumber and 1 large tomato. Combine in a bowl and toss.