These Crispy Roasted Air Fryer Chickpeas are a quick, easy, crunchy, savory, and delicious healthy snack that’s simply irresistible!
If you’ve never tried roasted chickpeas, you’re totally missing out. Toss ’em with some olive oil, salt and pepper, stick ’em in your air fryer and, in about 15 minutes, you’ll be in snacking heaven!
They’ve got protein, fiber and other nutrients, and they’re vegan and gluten-free. And you can change things up and season them any way you like!
So, did you make any New Year’s resolutions this year?
One of my resolutions is to try to snack better. That means cutting back on my beloved potato chips and tortilla chips and replacing them with healthier options.
Yep, it’s kind of a tough thing for me to do…but the key (besides keeping those things out of my pantry) is to find better-for-me snacks that are so tasty I won’t even miss that other stuff.
And, friends, these crispy air fryer chickpeas are exactly that!
In the past, I’ve tried oven-roasting chickpeas. They were good, but they took a long time and never got as crunchy as I wanted them to be.
The air fryer has changed all that. These little gems are perfectly golden brown and ultra-crispy in such a short amount of time. It’s like magic!
And even seasoned very simply with just salt and pepper, they’re super tasty because the chickpeas themselves are so delicious (of course, you can always add any other seasonings you might like).
They most definitely satisfy my craving for a crunchy and salty snack. Once I start eating them, it’s hard to stop…they’re really that good. You’ll see!
Ingredients You Need:
Note: Ingredient amounts are in the recipe card below.
- Canned chickpeas (aka garbanzo beans)
- Olive oil
- Salt
- Black pepper
Special Equipment Needed:
- Air fryer (I use a 6-quart basket-style air fryer)
Note: The above video is just a brief overview of the steps. Scroll down to the recipe card for the full printable recipe with ingredient amounts and detailed instructions.
Recipe Tips & Tidbits:
- Home-cooked chickpeas can be used instead of canned. Check out my recipe for Instant Pot Chickpeas for an easy way to make a batch!
- Because of the circulating air in the air fryer, it’s not as crucial to get the chickpeas totally dry as it would be if you were going to cook them in the oven. Just get as much moisture off as you can with the paper towels (drier = crispier).
- For maximum crunch, the chickpeas should be in a single layer and spread out as much as possible in the air fryer to allow the air to circulate around them. If you’re going to scale up the recipe, cook them in batches if needed.
- Give the basket a shake once or twice during the cooking time so that the chickpeas cook evenly (I find that the ones on the outer edges of the basket seem to get more crunchy than the ones in the middle).
- The best way to check if they are done (i.e. crunchy) is to taste one. Just be careful, though, because they are hot!
- In my air fryer, it usually takes 15 minutes to get the chickpeas to the level of crunchiness that I like, but since all air fryers are different, I suggest that you start checking on them at 12 minutes. If they need more time, keep a close eye on them because they can overcook or burn rather quickly at this point.
- Feel free to experiment and add any other seasonings you might like (such as garlic powder, onion powder, paprika or smoked paprika, cumin, chili powder, curry powder, cayenne pepper, taco seasoning, Cajun seasoning, ranch seasoning, dried herbs, and more).
- I recommend avoiding anything with sugar, as it can burn very easily.
- If you are concerned about your spices burning (and thus turning bitter), wait and toss the chickpeas with the spices after cooking.
Make-Ahead, Storing Leftovers and Freezing:
- Make-Ahead: Not recommended. These chickpeas are best when eaten immediately and still warm. Unfortunately, they can start to lose some of that awesome crunch as they cool off.
- Storing Leftovers: If you happen to have any leftovers, once they are completely cooled, keep them in an airtight container or sealed storage bag for up to 2 to 3 days.
- They may lose some of their crunch and become more chewy during this time, but they will still be quite tasty.
- You can put them back in the air fryer for a few minutes to try to get some of the crunch back (just be careful not to overcook or burn them).
- Freezing: Not recommended.
Besides eating these as a snack, you could also use them to top salads or soups (YUM)!
I hope you try this Crispy Roasted Air Fryer Chickpeas recipe and love it as much as I do. Thanks for visiting today!
More Chickpea Recipes You Might Like…
More Air Fryer Snack Recipes You Might Like:
- Homemade Air Fryer Jalapeno Poppers
- Crispy Breaded Air Fryer Zucchini Sticks
- Homemade Air Fryer Mozzarella Bites
- Air Fryer Hard-Boiled Eggs
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Crispy Air Fryer Roasted Chickpeas
Ingredients
- 1 (15.5-ounce) can chickpeas, also called garbanzo beans
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste (I use kosher salt)
- ¼ teaspoon black pepper, or to taste (freshly ground recommended)
Special Equipment
- air fryer (I use a 6-quart Instant Vortex basket-style air fryer)
Instructions
- Drain and rinse the chickpeas.
- Spread out the chickpeas on a large plate lined with paper towels. Take another paper towel or two and gently pat them dry as best as you can (because of the circulating air in the air fryer, it's okay if you don't get them completely dry).If any of the chickpea skins come off in the process, just discard them.
- Preheat the air fryer to 390°F.If your air fryer doesn't have an automatic preheat cycle, just let the air fryer run empty at 390°F for 3 to 4 minutes.
- While the air fryer is preheating, put the chickpeas in a medium bowl. Add the olive oil, salt and pepper; toss to combine and coat the chickpeas evenly.
- When the air fryer is preheated, add the chickpeas in a single layer (give the basket a quick shake, if needed, to spread them out so the air can better circulate around them).
- Cook for 12 to 15 minutes or until the chickpeas are golden brown and have reached your desired level of crunchiness.The best way to check if they are crunchy is to taste one. Just be careful, though, because they are hot!In my air fryer, it usually takes 15 minutes to get the chickpeas to the level of crunchiness that I like, but since all air fryers are different, I suggest that you start checking on them at 12 minutes. If they need more time, keep a close eye on them because they can overcook or burn rather quickly at this point.
- Taste and sprinkle with more salt and pepper, if needed.
- Serve immediately (these are best when enjoyed while still warm and crispy; they can start to lose some of that awesome crunch after they cool off)!
Notes
- Home-cooked chickpeas can be used instead of canned.
- If you’re going to scale up the recipe, cook them in batches, if needed, so the air fryer basket isn’t overcrowded.
- Feel free to experiment and add any other seasonings you might like (such as garlic powder, onion powder, paprika or smoked paprika, cumin, chili powder, curry powder, cayenne pepper, taco seasoning, Cajun seasoning, ranch seasoning, dried herbs, and more).
- I recommend avoiding sugars, as they can burn very easily.
- If you are concerned about your spices burning (and thus turning bitter), wait and toss the chickpeas with the spices after cooking.
- Allow any leftovers to cool completely and store in an airtight container or a sealed storage bag for up to 2 to 3 days (they may lose some of their crunch and become more chewy during this time, but they will still be quite tasty).
- You can put them back in the air fryer for a few minutes to try to get some of the crunch back; just be careful not to overcook or burn them.
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