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These air-fryer chickpeas are simple, flavorful, and ready in about 10 minutes. If you don’t have an air fryer, an oven-roasting option is included below.
Why you’ll love these chickpeas
- Minimal ingredients: Just five simple pantry staples.
- Protein-packed: About 20.5 grams of protein per serving.
- Quick & easy: Prep and cook in roughly 10 minutes.
- Customizable: Easily change spices and seasonings to suit your taste.
If you like air-fryer recipes, consider trying my Air Fryer Green Beans or Buffalo Cauliflower Wings.
Ingredient notes
Chickpeas: Canned organic chickpeas are convenient—just drain and rinse. You can also use cooked dried chickpeas if you prefer.
Seasoning: A simple blend of salt, pepper, and Italian seasoning works well, but any spice mix you like will do.
Olive oil: Extra virgin olive oil adds flavor and helps the seasoning stick. Use your preferred oil if needed.
See the recipe card below for the exact ingredient list and amounts.
Step-by-step instructions
This recipe is straightforward and fast.
1. Preheat your air fryer to 375°F (380°F is fine if your unit doesn’t list 375).
2. While it preheats, drain and rinse a 15-oz can of chickpeas. Pat them lightly dry, then toss in a bowl with 1 tablespoon extra virgin olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon Italian seasoning (or to taste).
3. Transfer the seasoned chickpeas to the air fryer basket in a single layer. Cook for 8 minutes total, pausing at the 4-minute mark to shake or toss so they brown evenly.
4. If you prefer a crunchier snack, add 1–2 more minutes. Let the chickpeas cool slightly before serving.
This is the air fryer I use and recommend.
Below is the oven-roasting method if you’d rather bake them.
How to make oven-roasted chickpeas
To bake instead of air-frying, follow the same prep: drain, rinse, and toss chickpeas with oil and seasoning. Preheat the oven to 425°F. Spread the chickpeas on a nonstick or lined baking sheet and roast for about 20 minutes, stirring once halfway through. Bake a few minutes longer if you want them extra crisp.
How to serve these chickpeas
These chickpeas are versatile—use them to add texture and protein to many dishes. Ideas:
- Salads: Top greens or grain bowls for extra crunch.
- Wraps: Add to veggie wraps for substance and flavor.
- Tacos: Use them as a filling or topping in vegetable tacos.
- Snack: Cook a bit longer for a crunchy, portable snack.
Recipe variations
This recipe is easy to adapt—try these ideas.
Spicy: Add ¼ teaspoon crushed red pepper or cayenne for heat.
Extra crispy: Extend the cook time by a couple of minutes.
Flavor swaps: Change the seasoning to make ranch, everything-bagel, sriracha, garlic, or other flavored chickpeas.
Try more plant-based recipes for inspiration.
Blueberry Peanut Butter Smoothie-
Mason Jar Caesar Salads
-
Peanut Butter Chia Pudding
-
Sheet Pan Gnocchi
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Air Fryer Chickpeas
Equipment
- Air fryer
Ingredients
- 15 oz (1 can) chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
- Preheat the air fryer to 375°F (or 380°F).
- Drain and rinse the chickpeas, then pat briefly to remove excess water. Toss with olive oil, salt, pepper, and Italian seasoning.
- Place chickpeas in the air fryer basket in a single layer and cook for 8 minutes, shaking or stirring at the 4-minute mark to promote even browning.
- For a crunchier result, cook 1–2 minutes longer. Allow to cool slightly before serving.
Notes
Store leftovers in the refrigerator for up to 4 days. Re-crisp in the air fryer or oven if needed before serving.