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This crispy air fryer chickpeas recipe is the ultimate quick, healthy, savory snack. They’re made with minimal ingredients and turn out golden, crunchy, and addictive.
We have been using the air fryer for anything and everything lately, and since I just ran out of my last batch of roasted chickpeas, I decided to try making them in the air fryer.
Spoiler alert: they turned out great. They’re golden, delicately seasoned, and extra crunchy. Not to mention they’re fast and fiber-packed.
Why I love this recipe
- Customizable. I tested a bunch of different seasonings, and my family unanimously voted for the Italian seasoning. But don’t worry, I included the runner-ups below!
- Even faster than the oven. Hate to say it, but when time is of the essence, I make my crispy chickpeas in the air fryer.
- SO crispy. I made sure to nail down the oil-to-garbanzo beans ratio so each bite has the perfect crunch.
Craving more snacky air fryer recipes? I’ve got you covered. Try my air fryer popcorn, air fryer kale chips, or air fryer potato chips next!
Key ingredients
- Chickpeas. I prefer to use a plain can of chickpeas with no added flavorings or salt. They’ll need to be drained and rinsed. Save the liquid to make aquafaba meringue!
- Olive oil. My preferred healthy oil of choice, though you could also use avocado oil or extra-virgin olive oil.
- Sea salt and black pepper. To taste.
- Italian seasoning. For a subtle herbaceous and Italian-inspired flavor. You can skip this and stick with salt and pepper or try other seasonings.
How to make air fryer chickpeas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the air fryer. Drain, rinse, and dry the canned chickpeas.
Step 2- Season. Toss the dry chickpeas in a bowl with a drizzle of oil and seasonings.
Step 3- Air fry. Transfer the chickpeas to the air fryer basket and air fry until they’re mostly crisp.
Step 4- Serve. Let them cool before storing.
Arman’s recipe tips
- Don’t worry if they’re not super crispy. I’ve noticed they tend to get much crispier after they’ve had time to cool.
- Keep them in a single layer. In order to make sure the chickpeas are equally crisp, there should be little to no overlapping. This may mean you have to air fry in batches.
- Shake the basket often. So all sides of the chickpeas get nice and crispy.
- Go easy on the salt. In testing this recipe, I learned that every brand of canned chickpeas varies in how salty they are. When in doubt, you can always add more salt later.
Storage instructions
To store: Let the chickpeas cool completely, then store them in an airtight container at room temperature for up to 1 week.
To freeze: Place leftovers in a ziplock bag and store it in the freezer for up to 6 months.
Frequently asked questions
If any chickpeas pop in the air fryer, it’s probably due to excess moisture inside the chickpea. It’s not a big deal, and it should only happen to a couple of them.
Air fryer chickpeas tend to get crispier as they cool. I like to lay them out on a baking sheet until they reach room temperature. If they’re still not crispy, it could be because they weren’t fully dried before roasting.
More ways to use chickpeas
Air Fryer Chickpeas
Ingredients
- 15 ounces canned chickpeas
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon Italian seasoning optional
Instructions
- Preheat the air fryer to 190C/375F.
- Drain and rinse the chickpeas, then pat them completely dry with a paper towel.
- In a bowl, toss the chickpeas with olive oil, salt, pepper, and Italian seasoning.
- Spread the chickpeas in a single layer in the basket. Cook for 8 minutes, shaking the basket every 4 minutes until crispy.
- Let them cool for a few minutes, as they get crispier as they cool down.
Notes
- Swap the seasoning blend. Try taco seasoning, Cajun seasoning, or ranch seasoning.
- Or add a mix of spices. Try a combination of paprika, garlic powder, and onion powder.
- Cheese. Cheese makes everything better, doesn’t it? Add a sprinkle of parmesan cheese a few minutes after the chickpeas are done cooking.
