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Donna R. Luis

Crispy Air Fryer Chickpeas

Canned chickpeas are air fried until golden and crunchy, then tossed while hot with olive oil spray and your favorite dried spices. Serve them as a snack or use them to add texture to salads.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 people
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15- ounce can chickpeas: Rinsed and drained.
  • Extra virgin olive oil spray: Used to lightly coat the hot chickpeas after air frying.
  • 1 teaspoon dried spices of your choice: Such as Cajun seasoning garlic salt, blackened seasoning, Montreal steak seasoning, Za’atar, or another preferred dried spice blend.

Equipment

  • Colander: For rinsing and thoroughly draining the canned chickpeas.
  • Paper towels: For spreading out the chickpeas and drying them completely before air frying.
  • Air fryer: For cooking the chickpeas at 380°F until golden brown and crunchy.
  • Medium bowl: For tossing the hot chickpeas with olive oil spray and the selected dried spices.

Method
 

  1. Drain the Chickpeas: Drain the chickpeas in a colander, then transfer them to a plate lined with paper towels.
  2. Dry Thoroughly: Spread the chickpeas out and let them dry completely; thorough drying is important for achieving a crisp texture.
  3. Arrange in the Air Fryer: Place the completely dry chickpeas in the air fryer basket in a single layer so they can cook evenly.
  4. Air Fry Until Crisp: Cook the chickpeas at 380°F for about 12–15 minutes, shaking the basket every 5 minutes, until they are crunchy on the inside rather than moist and golden brown on the outside.
  5. Transfer While Hot: Immediately move the hot chickpeas to a medium bowl as soon as they finish cooking.
  6. Add Olive Oil: Spritz the hot chickpeas all over with extra virgin olive oil spray.
  7. Season Immediately: Add the 1 teaspoon dried spices and toss right away while the chickpeas are still hot, coating them evenly.
  8. Serve at Room Temperature: Let the seasoned chickpeas come to room temperature, then enjoy them as a snack or use them as a crunchy topping for your favorite salad.

Notes

  • Start with chickpeas that have been rinsed, drained, and dried thoroughly. Excess moisture can keep them from becoming crisp.
  • If time allows, leave the dried chickpeas out for about 1 hour before air frying to help remove additional moisture.
  • Shake the air fryer basket every 5 minutes during cooking to help the chickpeas brown and crisp evenly.
  • The chickpeas are ready when they are golden brown on the outside and crunchy inside rather than moist.
  • Season the chickpeas immediately after air frying while they are still hot so the olive oil and spices coat them well.
  • Store cooled chickpeas in a jar at room temperature for up to 1 week.
  • If stored chickpeas become soft, return them to the air fryer for 2–3 minutes to crisp them again.
  • Seasoning options include Cajun seasoning, garlic salt, blackened seasoning, Montreal steak seasoning, Za’atar, Tajin, curry powder, grated Parmesan cheese, or ranch seasoning.