Name: Air Fryer Chickpeas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp garlic powder; 1/2 tsp paprika or smoked paprika (optional); 1/4 tsp ground cumin or chili powder (optional)

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Air Fryer Chickpeas are my go-to snack when I want something crispy, salty, and satisfying without the guilt. They come out crunchy on the outside and perfectly seasoned, with endless ways to customize the flavor. Whether I’m craving a savory snack, a salad topper, or just something to munch on during the day, these roasted chickpeas always hit the spot.

Why You’ll Love This Recipe

I love how quick and easy it is to make these in the air fryer. There’s no need to heat up the oven, and I get perfect crunch in less than 15 minutes. They’re packed with plant-based protein and fiber, so I feel good about eating them. Plus, I can switch up the seasonings based on my mood—smoky, spicy, cheesy, or even sweet. They’re affordable, healthy, and surprisingly addictive. Air Fryer Chickpeas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (garbanzo beans), drained and rinsed
Olive oil
Salt
Garlic powder
Paprika or smoked paprika (optional)
Ground cumin or chili powder (optional for extra flavor)

Directions

I start by draining and rinsing the canned chickpeas, then patting them dry really well with a clean kitchen towel or paper towels.
Once they’re dry, I toss them in a bowl with olive oil, salt, and any spices I’m using—like garlic powder, paprika, or cumin.
I preheat my air fryer to 390°F (200°C) for a few minutes.
I spread the chickpeas in a single layer in the air fryer basket and cook for 12–15 minutes, shaking the basket every 5 minutes for even crisping.
When they’re golden and crunchy, I let them cool slightly before enjoying. They crisp up even more as they cool.

Servings and timing

This recipe makes about 2–3 servings.
Prep time: 5 minutes
Cook time: 12–15 minutes
Total time: Around 20 minutes

Variations

For a spicy version, I add cayenne pepper or chili powder.
When I want something savory and cheesy, I sprinkle on nutritional yeast after air frying.
I’ve also made them sweet with cinnamon and a touch of maple syrup (I add the syrup after they’re done so they stay crisp).
A dash of lemon zest or vinegar powder gives them a tangy kick.
Curry powder, ranch seasoning, or everything bagel seasoning are also great choices.

storage/reheating

I store any leftover chickpeas in an open container at room temperature for up to 3 days. If they start to lose their crunch, I re-crisp them in the air fryer at 375°F (190°C) for 3–5 minutes. I avoid sealing them in an airtight container too soon—they stay crisp longer if there’s some airflow. Air Fryer Chickpeas

FAQs

Do I need to peel the chickpeas?

No, I don’t bother peeling them. As long as they’re dry, they still get super crispy. Peeling is optional if I want an ultra-smooth texture, but not necessary.

Why are my chickpeas not crispy?

If they’re not dry enough before air frying, they’ll steam instead of crisp. I always make sure to pat them dry thoroughly and don’t overcrowd the basket.

Can I use dried chickpeas?

Yes, but I cook and fully cool them before air frying. Canned chickpeas are faster, but dried ones work great too once prepped.

Can I double the batch?

Yes, but I cook in batches. Overcrowding the basket makes them cook unevenly and stay soft.

Are they good for meal prep?

Definitely. I often make a batch at the start of the week to snack on or toss onto salads. I just refresh them in the air fryer if needed.

Conclusion

Air Fryer Chickpeas are one of my favorite quick and healthy snacks. I love how customizable, budget-friendly, and protein-packed they are. Whether I’m seasoning them sweet or savory, they always turn out crunchy and delicious. Once I started making them at home, I never went back to store-bought roasted chickpeas again.