These Air Fryer Chickpeas are crispy, crunchy, tiny-little flavor bites that are ideal for snack time, or as a salad topper. Season them with a Mediterranean or Indian spice blend, and crisp them in the air fryer in a little over 15 minutes, with the option to roast them in the oven too.
Serve these roasted air fryer chickpeas over a large Greek salad, or as a crispy, protein-packed snack during busy afternoons.
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There are those days when you just want a crave-able, irresistible, salty snack you can enjoy at your leisure. And these Air Fried Chickpeas sure hit the spot!
As you pop them in your mouth, you get an amazing balance of the crunchy exterior with a slightly chewy core. I can eat them non-stop. Seriously!
In this easy recipe, I included two seasoning choices that are on repeat in my home - Mediterranean and Indian.
I have also included two ways of roasting chickpeas. Follow an easy 17-minute air fryer method, or roast them in the oven. Both methods are equally hands-off, so pick whatever is most convenient.
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Why You'll Love This Recipe
- Prepped and ready to eat in just under 20 minutes when made in the air fryer. Much faster than their oven-roasted counterpart, but you'll love them either way!
- The ultimate and healthy homemade snack food - with just a few quality ingredients, these little guys are much better for you than any store-bought brand!
- Customize them to be as salty, crispy or seasoned as you like - all it takes is a few spices and a couple extra minutes of cooking time (see flavor variations below)!
How to Roast Chickpeas in Air Fryer
Crispy air fryer chickpeas require a few basic ingredients you probably already have on hand. The real fun is creating two special spice blends to really amp up the flavor.
Ingredients - Notes & Substitutions
- Chickpeas: Use either home cooked or canned chickpeas, depending on what you have on hand. I cook up a big batch of chickpeas in the Instant Pot over the weekend, and use these throughout the week in different recipes. Chickpeas or garbanzo beans both work for this recipe.
- Olive Oil: The amount of oil will actually dictate the crispiness of your beans. I've found 2 tablespoons to be the right amount for 3 cups (or 2 cans). Avocado oil would be a great sub.
- Lemon Juice: For that extra bit of tang and pop of flavor. Lime juice will also work.
- Salt: Start with ¾ teaspoon fine pink salt (or ⅓ teaspoon regular salt), then add more to taste after cooking.
- Spices & Seasonings: Here are the two flavor choices:
- Mediterranean Spices: Blend together crushed black pepper, paprika (regular), cayenne and ground cumin. Feel free to add more spice, if you want that extra bit of heat. The Mediterranean version makes an excellent salad topper for a Greek salad.
- Indian Spices: Turn up the volume with an easy combination of garam masala, ground coriander, ground cumin, chaat masala and red chili powder.
Scroll to the recipe card for a detailed list of ingredients and quantities.
Step by Step Instructions
Follow a few simple steps to have these chickpeas ready and waiting. They crisp up much faster in the air fryer, but oven roasted is the next best method.
Season Chickpeas
Drain and pat dry the cooked chickpeas. In a mixing bowl, toss the chickpeas with a Mediterranean or Indian spice blend (Pic 1).
Roast Chickpeas in Air Fryer
Toss with olive oil, lemon juice, and salt. Spread the seasoned chickpeas in the fryer basket or tray in a single layer. Cook at 390°F for 12-15 minutes, until crispy and lightly golden brown (Pics 2-4).
Texture Tip: Air fryer temperatures vary, so check on them towards the last 5 minutes when making this recipe for the first time. If needed, shake the basket and add them for another 2-3 minutes for an extra-crispy texture.
Alternative Method: Oven Roasted Chickpeas
- Preheat oven to 400°F. Spread them evenly on a parchment lined baking sheet. Bake for 25 minutes, shaking and stirring every 10 minutes.
- Take out of the oven and sprinkle the seasoning of your choice. Using a wooden spoon or spatula, stir to coat the chickpeas in the seasoning. Bake another 5 minutes.
Note: Take the baking sheet out of the oven. Check for doneness. Chickpeas should be crispy on the outside and slightly chewy on the inside. If you like them crispier, put them back in for another 5 minutes. Oven temperatures may vary, so check regularly when making this recipe for the first time.
Seasoning Variations
The great thing about this recipe is that you can totally make it your own. This recipe includes two popular flavors - Mediterranean and Indian. But you can use Cajun, Italian, Mexican, or whatever seasoning blends you have on hand.
A few of my favorite flavor variations include Taco seasoning, Trader Joe's Chili Lime or Everything Bagel seasoning, or classic Italian seasoning. Add 1 Tablespoon of your preferred seasoning blend near the end of cooking.
Serving Suggestions
Air fried chickpeas, aka the crunchiest snack you will find, are a poppable treat any time the craving strikes. I serve them to my girls when they arrive home from school, or nibble on them while working. I add them in individual portions of reusable snack containers for convenience.
They also pack a big punch when served on top of salads, soups, or even a few vegetarian curries for that extra pop of texture and protein.
How to Store
Store these air-fried garbanzo beans in an open container, without a lid. This keeps them nice and crispy, without having to worry about them getting soggy.
If storing for longer than two days, pop a lid on them. The chickpeas will last up to 1 week but will get chewier as the days go on.
Recipe Tips & Notes
This recipe results in chickpeas that have a great crunch on the outside, and a little chewiness on the inside. Here are a few things to keep in mind:
- Drain well and pat-dry. Whether you are using home-cooked or canned, drain them really well. Then, spread them out on the counter or tray and pat them dry with paper towels.
- Not necessary to remove the skins. Some recipes call for removing the skins as that helps them crisp up. I did that for a few chickpeas and then lost patience. The chickpeas with skin were just as crisp and crunchy.
- Oil and lemon juice. Quantity of oil plays a key role in the result. For best results, I use 2 tablespoons of oil for 3 cups of chickpeas (2 cans). I tried a few batches with reduced oil and the chickpeas weren't as crisp. I also find that tossing them with lemon juice before roasting leads to a better end texture.
- Air fry in a single layer: For even crisping, spread the chickpeas in a single layer in the fryer basket out without overlapping them.
- When making this for the first time: Since air fryer (and oven) temperatures vary, keep an eye on the chickpeas towards the last 5 minutes. If needed, roast them for additional 2-3 minutes for extra crisp texture.
- When roasting in oven, season towards the last 5 minutes. It is best to roast the chickpeas with just oil, salt, lemon for the first 25 minutes. Seasoning them later prevents the spices from burning.
- Serve warm. It is best to serve them warm, because as they cool, they lose their crunchiness. That being said, I love the chewy texture of the chickpeas on day 2. It goes really well with salads.
- Store after completely cooled. If you want to store them, wait to cool completely, then store them in an open container, without a lid. This allows the chickpeas to breathe and get rid of excess moisture.
Frequently Asked Questions
Yes, chickpeas need to be soaked and cooked before roasting. I like to make a big batch of Instant Pot chickpeas or purchase a few cans when I am short on time.
Yes! Roasted chickpeas are a great source of protein, fiber, vitamins, minerals, and antioxidants. I like to add them as a plant-based protein source to so many of my salads.
Chickpeas can be soaked, boiled, or made in the Instant Pot for easy preparation. Roasting chickpeas in the air fryer or oven just takes them one step further.
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📖 Recipe
Air Fryer Chickpeas (& Oven-Roasted)
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Equipment
Ingredients
- 3 cups cooked chickpeas (or 2 cans)
- 2 tablespoon light olive oil
- 1 teaspoon lemon juice
- ¾ teaspoon salt (adjust to taste)
Mediterranean Seasoning
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon cayenne (or ½ if you like it spicy)
- 1 teaspoon ground cumin
Indian Seasoning
- ½ teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chaat masala
- ½ teaspoon red chili powder
Instructions
Season Chickpeas
- Drain and pat dry cooked chickpeas. In a mixing bowl, toss the chickpeas with either Mediterranean or Indian spice blend, if desired.
Air Fryer Roasted Chickpeas
- Toss with olive oil, lemon juice and salt. Spread the seasoned chickpeas in the fryer basket or tray in a single layer. Cook at 390°F for 10-12 minutes, until crispy and lightly golden brown.
Oven Roasted Chickpeas
- Preheat oven to 400°F. Spread them evenly on a parchment lined baking sheet. Bake for 25 minutes, shaking and stirring every 10 minutes.
- Take out of the oven, sprinkle the seasoning of your choice. Using a wooden spoon or spatula, stir to coat the chickpeas in the seasoning. Bake another 5 minutes.
- Take the baking sheet out of the oven. Check for doneness. Chickpeas should be crispy on the outside and slightly chewy on the inside. If you like them crispier, put them back in for another 5 minutes. Oven temperatures may vary, so check regularly when making this recipe for the first time.
Notes
- Drain well and pat dry. Whether you are using home-cooked or canned, drain them really well. Then, spread them out on the counter or tray and pat them dry with paper towels.
- Not necessary to remove the skins. Some recipes call for removing the skins as that helps them crisp up. I did that for a few chickpeas and then lost patience. The chickpeas with skin were just as crisp and crunchy.
- Oil and lemon juice. The quantity of oil plays a key role in the result. For best results, I use 2 tablespoons of oil for 3 cups of chickpeas (2 cans). I tried a few batches with reduced oil and the chickpeas weren't as crisp. I also find that tossing them with lemon juice before roasting leads to a better end texture.
- Air fry in a single layer: For even crisping, spread the chickpeas in a single layer in the fryer basket out without overlapping them.
- When making this for the first time: Since air fryer (and oven) temperatures vary, keep an eye on the chickpeas towards the last 5 minutes. If needed, roast them for additional 2-3 minutes for an extra crisp texture.
- When roasting in the oven, season towards the last 5 minutes. It is best to roast the chickpeas with just oil, salt, lemon for the first 25 minutes. Seasoning them later prevents the spices from burning.
- Serve warm. It is best to serve them warm because as they cool, they lose their crunchiness. That being said, I love the chewy texture of the chickpeas on day 2. It goes really well with salads.
- Store after completely cooled. If you want to store them, wait to cool completely, then store them in an open container, without a lid. This allows the chickpeas to breathe and get rid of excess moisture.
Nutrition
This recipe was recently updated with new photos, helpful information, tips, and step-by-step photos.
Orange says
Even after 19,minutes they weren't crisp. I ran out of time and ate as they were. Tasty, but I wanted crunchy.
Aneesha says
Sorry you had that experience! Before I start troubleshooting can you please tell me if you used the oven or air fryer?