Crunchy Air Fryer Chickpeas

Are you looking for the crispiest, most delicious roasted chickpeas for your salads, soups, bowls, wraps, and snacks? This is it! I have tested and re-tested this recipe using many different methods, and the final recipe is the crunchiest and most flavorful version possible.

Keep reading for additional information on ingredients and helpful tips, or use the button at the top to skip straight to the recipe.

Tools Needed for Air Fryer Chickpeas

This recipe is pretty simple, but you will need an air fryer. You'll also need a wire rack to dry the chickpeas (or you could use a large plate in a pinch), and a large bowl for tossing the chickpeas with the oil and seasonings.

Ingredient Notes and Substitutions

In this section, you'll find answers to common ingredient questions, like how to use dry chickpeas instead of canned. If you can't find the answer to your question, please leave a comment and I'll respond as soon as I can!

canned chickpeas: Canned chickpeas are easiest, but if you have dry chickpeas, you can cook them according to package instructions, then continue to draining and drying as directed in step 1.

extra-virgin olive oil: A bit of oil acts as the glue to hold your seasonings in place. The taste of extra-virgin olive oil complements the chickpeas' flavor well, but another oil like avocado, peanut, or vegetable oil will work, too. For an oil-free version, you can substitute with a bit of water or lemon juice, but you'll want to air fry the chickpeas for an extra 2 or 3 minutes after adding the liquid so that it doesn't cause them to lose their crunch.

salt: Just a tiny bit of salt enhances the flavor of the chickpeas and any seasonings you add. I used sea salt, but Himalayan salt or table salt work just as well.

seasonings: You can use any seasonings you like here (see the next section for more ideas), or skip the seasonings and just use salt. In the photo below, you'll see three variations:

• one just has salt

• another has 1/2 teaspoon paprika, 1/4 teaspoon allspice, and 1/4 teaspoon ginger powder

• the third version uses lemon juice instead of oil, plus 1/2 teaspoon each of garlic powder and onion powder

Seasoning Ideas

You can flavor these chickpeas with almost any seasonings you like, because their flavor is incredibly versatile. If you're eating them with your hands, watch out for anything that contains turmeric, like curry powder, which can turn your fingers yellow. Here are some of my top suggestions for dry seasonings:

• garlic powder

• onion powder

• cumin

• cayenne

• paprika

• parsley

• thyme

You could also use seasoning blends such as:

• Cajun seasoning

• tajin

• za'atar

• garam masala

• Chinese 5 spice

• garlic salt

• Italian seasoning

If you want to use liquid seasonings to flavor your chickpeas, like lemon juice or soy sauce, you can add those instead of olive oil. I suggest tossing the chickpeas in the liquid, then returning them to the air fryer for another two or three minutes so the chickpeas don't soak up the liquid and lose their crunch.

Serving Suggestions

These air fried chickpeas are a great source of protein, fiber, and iron, and they also fit into many kinds of diets, including gluten-free, vegan, and vegetarian. Here are some ways to enjoy them:

• as a snack on their own

• as a crunchy salad topping

• inside a wrap

• on top of a grain bowl

• as a soup topper

A bowl of crunchy chickpeas seasoned with paprika, allspice, and ginger powder.

Tips and Troubleshooting

For the crispiest results, dry your chickpeas first. I have tested this recipe with and without leaving the chickpeas out to dry, and drying really makes a big difference in the crunch of the final result. Also, if your chickpeas contain too much moisture when you put them in the air fryer, they could explode during cooking.

Taste the chickpeas to know when they're done. When the chickpeas are done, they'll turn golden brown, but the main thing you want to look for is that they're crunchy all the way through to the center. Let one cool off and then try it to find out whether they're done.

If your chickpeas are exploding in the air fryer, they might need to dry out longer. If they're still exploding, try reducing the heat to 350°F (180°C) and cooking for a little longer.

Add oil and seasonings after cooking, not before. I tested this recipe using both methods, and when I added the oil and seasonings before cooking, it often resulted in charred seasonings that didn't taste great. This effect was more pronounced with herb seasonings like dried basil and parsley than it was with powders like garlic and onion powder, but every seasoning had some degree of charring. If you want to cook the seasonings to dry them a bit, you can pull out the chickpeas after 10 minutes of air frying, season them, then continue air frying them for the final 5 minutes.

Storing Leftovers

These chickpeas will last about a week at room temperature in an uncovered or loosely covered container. They're most crispy straight from the air fryer, and might lose their crunch more quickly if you live in a humid environment. But you can put them back in the air fryer for 2 to 3 minutes to crisp up if they've gotten soft.