Crispy Air Fryer Chickpeas
If you’ve got a can of chickpeas and an air fryer, you’re already halfway to one of the easiest, crunchiest snacks ever! These Crispy Air Fryer Chickpeas are bold, flavorful, and impossible to stop snacking on.
This is one of my favorite ways to dress up a can of chickpeas! Just toss them in spices, pop them in the air fryer, and 15 minutes later you’ve got a crunchy topping for grain bowls, salads, or soups (or just eat them by the handful like I do..no shame!). The texture is super addictive: crispy on the outside, slightly soft in the center, and loaded with flavor from a smoky, garlicky spice blend.
These are also a great meal prep staple. I’ll make a batch at the start of the week and sprinkle them onto dishes for a little extra crunch and protein. They add so much to even the simplest bowl of greens or leftover veggies.
Ingredients You Need
- Chickpeas: Just one 15-ounce can. Drain, rinse, and blot them dry with paper towels so they crisp up properly. Canned chickpeas are easiest, but you can use dried and cooked chickpeas too.
- Olive oil: Helps the spices stick and gives the chickpeas that perfect golden crunch.
- Kosher salt: To taste.
- Cumin: A warm and earthy spice to add depth.
- Garlic powder: For a subtle savory note.
- Paprika: Adds color and a bit of sweet smokiness. For an extra smoky flavor, use smoked paprika!
- Cayenne: Just a pinch for heat! You can add more or skip it depending on your spice preference.
How to Make Crispy Chickpeas in the Air Fryer
For the full ingredients list and instructions, click here.- Prep the chickpeas: Drain, rinse, and pat the chickpeas dry with a clean towel or paper towel. This helps them crisp up in the air fryer.
- Season: Add the chickpeas to a mixing bowl. Drizzle with olive oil, then sprinkle in the salt, cumin, garlic powder, paprika, and cayenne. Toss well until evenly coated.
- Air fry: Transfer the chickpeas to the air fryer basket in a single layer. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes to ensure even crisping.
- Cool and serve: Once golden and crispy, remove from the air fryer. Let cool slightly, then enjoy as a crunchy snack or toss on top of bowls, salads, or soups. Store any leftovers in an airtight container at room temperature for up to 3 days.
How to Serve Them
Once they’re cooled, these crispy chickpeas are ready to toss into anything that needs a little crunch. I love them on top of grain bowls with roasted veggies, scattered over salads for texture, or used like croutons in soups. They go well with my roasted veggie bowls or my Mediterranean chicken bowls!
Frequently Asked Questions
Definitely! These air fried chickpeas would be delicious with curry powder, chili lime seasoning, za’atar, or even a little cinnamon sugar for a sweet version.
Let them cool completely, then store in an airtight container at room temperature for up to 3 days. They’ll soften a bit over time, but you can re-crisp them in the air fryer for a few minutes.
Yes! To make them in the oven, spread the seasoned chickpeas out on a parchment-lined baking sheet and roast at 400°F for 30–40 minutes, shaking the pan every 10 minutes or so. They won’t get quite as evenly crispy as they do in the air fryer, but they’re still delicious, just make sure they’re well dried before roasting!
More of My Favorite Recipes
Crispy Air Fried Chickpeas
Ingredients
Method
- Prep the chickpeas: Drain, rinse, and pat the chickpeas dry with a clean towel or paper towel. This helps them crisp up in the air fryer.
- Season: Add the chickpeas to a mixing bowl. Drizzle with olive oil, then sprinkle in the salt, cumin, garlic powder, paprika, and cayenne. Toss well until evenly coated.
- Air fry: Transfer the chickpeas to the air fryer basket in a single layer. Air fry at 380°F for 15 minutes, shaking the basket every 5 minutes to ensure even crisping.
- Cool and serve: Once golden and crispy, remove from the air fryer. Let cool slightly, then enjoy as a crunchy snack or toss on top of bowls, salads, or soups. Store any leftovers in an airtight container at room temperature for up to 3 days.
