These Air Fryer Chickpeas are the perfect snack or salad topper. Crunchy, jam-packed with protein and completely addicting. You’ll want to make these on the daily, for sure.
Naturally, I’m a savory eater. So, diving face-first into a candy bowl isn’t really my thing. I do, however, like having a few options on hand for grazing throughout the day. These salty-crunchy gems are incredibly easy to make, and I promise that your whole family will love them!
I’ve been using my air fryer for everything lately. Seriously, I use it every day. It’s my favorite appliance I’ve ever purchased. Preheating only takes a few minutes (as opposed to a regular oven), reheating leftovers is a breeze (hello crispy pizza!) and clean-up couldn’t be easier.
OTHER AIR FRYER RECIPES YOU MIGHT ENJOY:
HOW TO MAKE AIR FRYER CHICKPEAS:
First things first, you’ll want to make sure your chickpeas are extra dry before air frying. This will result in a crispier, crunchier bean. After draining them in a colander, set your air fryer to 400F and place them in there to dry out. They should be ready in about five minutes.
Next, place the chickpeas in a large bowl and mix with a dab of olive oil. I’d say around 1 teaspoon should do the trick. Place them back in the air fryer in an even layer and roast them for 10 minutes. Make sure to either shake the drawer or rotate the racks halfway through (depending on which model air fryer you have). Cooking times may vary, mine were perfectly crunchy after 10 minutes using the Instant Pot Vortex. However, they may take more/less time if you are using a different model.
I wait to add my seasonings until they’re finished roasting. Otherwise the spices will burn during the process. I love the garlic parmesan anything, so that’s what I went with here. But honestly, you can choose whatever seasonings you enjoy most. Smoked paprika is always a good idea, too. Yum.
After you’ve mixed the chickpeas with your preferred spices, technically they’re ready to eat. Enjoy them over salads, in Buddha bowls, or eat them on their own as a snack.
I’ve been roasting chickpeas for a while now, here’s a blog from 2017 with a healthy dinner salad idea!
If you have time, I like to add them back to the air fryer for 2 – 3 minutes to allow the parmesan to crisp up a bit and stick to the chickpeas. This step isn’t 100% necessary, but I recommend it for sure!
- 1 can (15.5) ounce Chickpeas
- 1 tsp. Olive Oil
- ¼ cup Grated Parmesan
- 1 tsp. Garlic Powder
- 1 tsp. Smoked Paprika
- Salt + Black Pepper, to taste
- Drain chickpeas in a colander and preheat air fryer to 400F. Roast chickpeas to air fryer for 5 minutes to dry.
- Add chickpeas to a mixing bowl with olive oil. Toss to coat. Return chickpeas to the air fryer for an additional 10 minutes. Check them and roast for additional time, if necessary.
- Once crispy, add chickpeas to a bowl and mix with desired seasonings.
- OPTIONAL: If using parmesan cheese, I like to add the chickpeas back to the air fryer for 2 - 3 minutes for extra crunch.
- Enjoy on their own as a snack, over salads or whatever you prefer. Store leftovers, after fully cooled, for two - three days in an airtight container.
NOTES ON AIR FRYER CHICKPEAS:
- Roasted chickpeas will not stay crispy if you store them in an airtight container when they are still warm. They will end up steaming a bit and turn soggy. Make sure to give them time to fully cool before storing for later use. They lose their crispiness over time, so I’d aim to eat them within 2 days.
- Never store roasted chickpeas in the refrigerator, they’ll become chewy.
- Depending on which air fryer you have, you may have to cook these in batches. I used the Instant Pot Vortex for this recipe, however, if you have a different model cooking times may differ.
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