Air Fryer Chickpeas are crispy, crunchy flavor bites that make a great snack and salad topper. Crisp them in the air fryer in a little over 15 minutes, with the option to roast them in the oven too.
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 linedbaking 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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.