Air fryer chickpeas
These crunchy air fryer chickpeas make the perfect healthy snack by themselves, but they are also a great addition to salads and bowls. You need just 15 minutes from start to end to make these in the air fryer with a few simple seasonings. They are garlicky, spicy, tangy and absolutely delicious. They are also vegan, gluten-free, soy-free and nut-free.
Servings: 8 servings
- 3 cups cooked chickpeas (use homemade or canned. See instructions in recipe notes for making Instant Pot chickpeas)
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ½ to 1 teaspoon cayenne (or use paprika for less heat)
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper (skip if sensitive to heat as there is already cayenne in this recipe. Or skip the cayenne and use black pepper)
- ½ teaspoon chaat masala (use 1 tablespoon lemon juice as a substitute)
- 1 tablespoon rice flour (or cornstarch)
- 1 tablespoon vegetable oil
- Salt to taste
Place the chickpeas in a bowl and add the spices--garlic, turmeric, cayenne (or paprika), ground cumin, ground black pepper and chaat masala (or lemon).
Add the rice flour (or cornstarch), vegetable oil and salt. Mix everything until every chickpea is coated with the spices.
Place the chickpeas in the air fryer basket. If necessary, work in batches to avoid overcrowding--you preferably want a single layer of chickpeas in the air fryer basket so every chickpea roasts perfectly. I needed to do two batches in my air fryer.
Set the air fryer to 375 degrees F/190 degrees C for 12 minutes. Toss the chickpeas every four minutes so they roast evenly.
Eat hot or warm or at room temperature!
Cooking chickpeas in Instant Pot:
Meal prep and storage instructions:
- You can cook chickpeas in the Instant Pot without soaking them. To do this, add the dry, rinsed chickpeas to the Instant Pot with four cups water. Set the IP to the "beans" setting. Let the IP release naturally or force-release 10 minutes after cooking is over. Chickpeas cooked this way have the perfect texture for air frying: firm, with a slight bite. Make sure you drain out all the water before using and, if you have some time, let them air-dry in the strainer for a few minutes.
Seasoning suggestions and substitutions:
- Make-ahead: You can cook the chickpeas in advance and store them in the refrigerator. Toss with other ingredients and air-fry. Or make a large batch of these air fried chickpeas and keep them in the fridge in an air-tight container.
- Refrigerate: The chickpeas will keep in the fridge for up to four days.
- Freeze: For longer storage, flash freeze the air fried chickpeas by placing on a baking sheet and then freezing. When the chickpeas are frozen store them in a freezer bag or in a freezer-safe container.
- Reheat: The chickpeas will soften a bit when stored but simply zap them in the air fryer at 375 degrees for 3-4 minutes before eating and they will be as crunchy and crispy as new! You might need to add a couple of extra minutes for frozen chickpeas.
- The seasonings used in this recipe are how I love to make these and you can just use them as a guideline. Use any other seasonings or seasoning blends of your choice, or feel free to substitute an ingredient with something else you think will appeal to you. You can even just use a simple seasoning of salt and ground black pepper with your chickpeas. Sometimes, when I'm feeling a little lazy, I'll toss these with garam masala or curry powder, and they're delicious.
Calories: 122kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 189mg | Fiber: 5g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg