If you’re looking for a healthy crunchy snack, these Air Fryer Chickpeas are for you! They cook significantly faster than oven roasted chickpeas, and make the perfect soup or salad topping.
Why You’ll Love Them
- They help with appetite control. Pulses, including chickpeas, contain slowly digestible carbohydrates, fiber, and plant based protein, which may work together to help keep you feeling full and satisfied.
- They could reduce junk food cravings. One study suggests that adding chickpeas to your day may help you make better food choices, particularly when it comes to craving processed snacks.
- They contain quality protein. Chickpeas contain almost all of the essential amino acids your body needs to build protein. The only one missing is methionine, but you can find that in firm tofu, quinoa, and Brazil nuts, along with animal products, like turkey, beef, or cheese.
- They may help balance blood sugar levels. In one 12-week study, participants who ate chickpeas every week were shown to have lower fasting insulin levels.
- They may promote better digestion. Eating chickpeas may help increase frequency and ease of bowel movements (which is a good thing!) and the soluble fiber they contain may help to feed the good bacteria in your gut.
- They may promote a healthy heart. Chickpeas contain important minerals like magnesium and potassium, which may help to lower your risk of cardiovascular disease.
I usually use canned chickpeas for convenience, but you can also cook your own if you prefer.
How to Cook Air Fryer Chickpeas
1. Season them. Be sure to rinse and drain the chickpeas if you’re using the canned variety, and then dry them very well with a towel. The more moisture you can remove, the better.
Drizzle the chickpeas with olive oil, salt, pepper, garlic powder, and dried oregano. You can use any other spices you like, but this is my go-to seasoning blend because it reminds me of homemade croutons.
Pro Tip: You can remove the skins from the chickpeas if you want to, but I like to toss them in the air fryer, too, even when they fall off. They become crispy, just like potato chips! They will be prone to burning, however, so be sure to remove them after 5 to 8 minutes of cooking.
2. Cook. Pour the seasoned chickpeas into the air fryer basket and arrange them in a single layer. The more spread out the chickpeas are, the crispier they will cook, so try not to overcrowd the air fryer basket.
Cook at 400ºF for about 10 minutes, shaking the basket halfway through the cooking time to promote even crisping. The chickpeas should look golden when they are done; feel free to add another minute or two of cooking, as needed, since air fryer models can vary.
Wondering which air fryer is best? I cover 9 different models that I’ve tested in my own kitchen in my air fryer review.
3. Enjoy! Serve these chickpeas warm right away for a delicious taste & texture.
I think crispy chickpeas are best served soon after cooking, within an hour or so, as they can dry out as they sit. (And they develop a very strange texture when chilled in the fridge– it’s dry and oddly chewy, all at the same time.)
Luckily, since these chickpeas cook in just 10 minutes, it’s not too difficult to make them fresh when you’re in the mood for a crispy snack or soup topping.
These are my favorite topping for Roasted Tomato Soup!
More Air Fryer Recipes
Looking to get the most out of your air fryer? Try these!
Air Fryer Chickpeas
These Air Fryer Chickpeas become totally crispy in just 10 minutes! They are a fast & easy snack with plenty of crunch, and they make the perfect salad or soup topping, too.
- 1 (15 oz.) can chickpeas (400 grams)
- 1 tablespoon extra-virgin olive oil (12 grams)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt (3 grams; I use Real Salt brand)
- 1/4 teaspoon ground black pepper
Preheat your air fryer to 400ºF. Drain and rinse the chickpeas, and dry them off with a towel to remove any excess moisture. Transfer them to a bowl, and drizzle on the olive oil, garlic powder, oregano, salt and pepper. Stir well to coat them.
Transfer the chickpeas to the basket of your air fryer and spread them out in a single layer. The more space the chickpeas have, the crispier they will be, so don’t overcrowd the basket. Cook at 400ºF for 10 minutes, shaking the basket halfway through the cooking time to promote even crisping.
When the timer goes off, the chickpeas should be golden and crispy. You can always add another minute or two if they aren’t yet! Serve them warm right away for a savory snack, or serve them over your favorite salad or soup for extra protein. These are best served within the first few hours of making them, because the texture will change (for the worse!) when they are chilled in the fridge. The leftover chickpeas are safe to eat for up to 5 days in the fridge, but the texture isn’t as appealing, so just keep that in mind.
Feel free to change the spices up as desired. You can try my Cajun seasoning for a spicier snack, or some cumin and chili powder for more of a Southwest flavor. If you use a sweetener, like maple syrup or coconut sugar, keep in mind that those will be more prone to burn, so you might want to cook these at a lower temperature and check on them often.
Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 462mg | Potassium: 95mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
If you try these Air Fryer Chickpeas, please leave a comment below letting me know how you like them!
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