Air Fryer chickpeas are crunchy, slightly spicy and totally addictive! They are great for a healthy, high-protein snack or to add some crunch to salads, wraps and dips.
The first week of the new year has been off to a really good start.
Sure, the kids didn't really want to go back to school. And I didn't really want to go back to work.
But we're all getting back into the groove and it feels good to be productive. Not that I don't miss the lazy mornings and PJs until noon days of their holiday break. Sigh.
Moving right along on to the food...
Today I’m excited to share these crunchy Air Fryer chickpeas that are roasted to perfection and flavored with a BBQ spice mix.
They’re a little smoky, a little sweet, a tad spicy and totally addictive. ❤️
(They are also based on my oven crunchy BBQ roasted chickpeas, if you want to check out that version.)
I love just grabbing a handful to munch on, but they are also great on top of salads or in a wrap to add some serious crunch. 🙌
You could even add them to dips or cheese boards.
They make a great healthy snack for the new year and they are naturally vegan and gluten-free, so they work for lots of different dietary needs.
OK, let’s get to “frying.”
Now, I’ve got some notes and tips coming up on how to make Air Fryer chickpeas. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Air Fryer chickpeas:
- Canned chickpeas: I recommend using canned chickpeas (aka garbanzo beans) here. I sometimes make crock pot chickpeas from dried beans, but I think the canned chickpeas produce a crispier “fried” chickpea for this purpose.
- Seasoning: It will seem like a ton of seasoning to put on just one can of chickpeas, but it’s needed to help the beans pick up the flavor.
- Spicy: You can adjust the amount of cayenne in this recipe to control how spicy you make yours. As is, they have just a bit of heat.
- Pops: You will hear some pops as the chickpeas are cooking in the Air Fryer. They might also pop a little when you pause to shake the tray during the cook time, so be careful.
- Crunchy: I must tell you, these don’t stay very crispy after the first day. I’ve stored them in a few different kinds of containers and they always soften. They are still flavorful and delicious but that crunch factor is gone.
- Reheat: To reheat and regain some crunchiness, place them back in the Air Fryer and cook at 400 for 2-3 minutes. Works like a charm!
Now, a quick note about the flavor options.
These have a decidedly BBQ flavor to them with the seasoning mix we are using.
But you can use this same method and swap in whatever type of seasoning mix you’d like to use.
You could use a Ranch seasoning mix, some Indian curry flavors or even a cheesy Parmesan mix. Mix up a homemade seasoning mix or buy a packet from the store.
(We love the Trader Joe’s chili lime seasoning and I might have to try that on these next time!)
But as mentioned, you do really need a LOT of seasoning for just a small amount of chickpeas to get them thoroughly coated and flavorful. So don’t be shy.
As far as leftovers, these chickpeas will keep in a covered container at room temperature for up to a week. And you will love having them on hand!
But as mentioned, they will soften as you store them. Even when I leave them out for a few hours to cool and dry out, they still lose their crunch.
As I said though, you can get that crispy crunchy bite back if you just pop them in the Air Fryer again for a few minutes at 400 degrees. So worth it for those crispy edges!
I hope you give these crunchy chickpeas a try, whether you are new to air frying or an old pro. They will be a delicious new snack!
- 1 (15 oz.) can chickpeas, rinsed and drained and patted dry with a paper towel
- 1 tablespoon extra-virgin olive oil (or sub canola oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon light brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne (optional)
- Preheat your Air Fryer to 400, if it requires preheating.
- Place the chickpeas in a medium bowl. Add the oil and toss to coat.
- In a separate small bowl, combine all of the seasonings and mix well. Sprinkle the seasoning mix - yes, all of it - over the chickpeas and mix well to coat evenly.
- Cook the chickpeas at 400 for 12 minutes, pausing to shake the tray once or twice during the cooking time. (Note: You will hear popping. And a few chickpeas might pop up a bit as you shake the tray, so be careful.)
- Remove and once cool enough to handle, enjoy.
- Store extras in an airtight container at room temperature for up to 1 week. To reheat and regain the crunchiness, cook in the Air Fryer at 400 for 2-3 minutes.
Seasoning: It will seem like a ton of seasoning to put on just one can of chickpeas but it’s needed to help the beans pick up the flavor.
Spicy: You can adjust the amount of cayenne in this recipe to control how spicy you make yours. As is, they have just a bit of heat.
Pops: You will hear some pops as the chickpeas are cooking in the Air Fryer. They might also pop a little when you pause to shake the tray during the cook time, so be careful.
Crunchy: I must tell you, these don’t stay very crispy after the first day. I’ve stored them in a few different kinds of containers and they always soften. They are still flavorful and delicious but that crunch factor is gone.
Reheat: To reheat and regain some crunchiness, place them back in the Air Fryer and cook at 400 for 2-3 minutes. Works like a charm!
Other flavors: Feel free to use other spice mixtures to change up the flavors of your Air Fryer chickpeas. Ranch seasoning, a curry mix, Cajun seasoning - use whatever you like!
Serving Size:¼ cup
Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 62mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 3g