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Combine the diced potatoes, edamame, and chickpeas in a bowl. Drizzle with olive oil and sprinkle with salt, then mix well.
Place the mixture in the air fryer and roast at 200 degrees for about 20 minutes, shaking the basket once halfway through, until they are golden brown and crispy.
Finely chop the cucumber and set it aside.
In another bowl, mix together the yogurt, sour cream, olive oil, lemon juice, salt, and pepper to create a creamy dressing.
Finely chop the red onion, dice the avocado, and quarter the cherry tomatoes.
Spread the cucumber yogurt mixture in a serving bowl.
Layer the diced tomatoes and avocado on top of the yogurt.
Add the roasted edamame and potato mixture over the vegetables.
Finish by sprinkling feta cheese, red onion, fresh dill, and a drizzle of olive oil on top.
Finally, add the crunchy chickpeas as a topping.