Name: Air Fryer Chickpeas – Perfectly Crispy!
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mediterranean-Inspired / Global
Ingredients: 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed; 1 tbsp olive oil; ½ tsp salt (or to taste); ½ tsp garlic powder (optional); ½ tsp smoked paprika (optional); ¼ tsp black pepper

Jump to Recipe·Leave a Review

Air Fryer Chickpeas are one of my favorite quick snacks when I want something crunchy, savory, and guilt-free. They’re light, high in protein and fiber, and incredibly versatile—I can season them any way I like. Whether I’m snacking straight from the bowl or tossing them over a salad, these crispy little bites never last long in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it takes such a simple pantry staple and transforms it into a crunchy, addictive snack in minutes. The air fryer gives the chickpeas that perfect crispness without the need for deep frying, and they’re much lighter than chips or nuts. Plus, they’re endlessly customizable—spicy, smoky, herby, or even a little sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
½ teaspoon salt (or to taste)
½ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
¼ teaspoon black pepper

Directions

Dry the Chickpeas: After draining and rinsing, I spread the chickpeas on a clean kitchen towel and pat them dry. For maximum crispiness, I let them air-dry for about an hour if I have time.
Season: I toss the chickpeas in olive oil, salt, pepper, and any spices I’m craving.
Air Fry: I preheat the air fryer to 390°F. I spread the chickpeas in a single layer and cook for 12–15 minutes, shaking the basket every 5 minutes, until they’re golden and crispy.
Cool Slightly: I let them cool for a few minutes—they crisp up even more as they rest.
Serve: I enjoy them warm or store them for snacking later.

Servings and timing

Servings: 4
Prep time: 5 minutes (plus optional 1 hour drying time)
Cook time: 12–15 minutes
Total time: 17–20 minutes (not including drying)

Variations

Sometimes I toss them with chili powder and lime for a spicy version, or with cinnamon and sugar for a sweet twist. Curry powder and turmeric give them a fragrant kick, while Parmesan and Italian seasoning make a great savory snack.

Storage/Reheating

I store cooled chickpeas in a loosely covered container at room temperature for up to 3 days. They’re best fresh, but if they soften, I pop them back in the air fryer for 3–4 minutes to re-crisp.

FAQs

Do I have to peel the chickpeas?

Not necessarily, but removing the skins does help them crisp up better.

Why aren’t my chickpeas crispy?

They may not have dried enough before cooking, or the basket was overcrowded. Drying and shaking often makes a big difference.

Can I use dried chickpeas instead of canned?

Yes, but I cook them first. Once fully cooked and cooled, I season and air fry as directed.

Can I bake these instead of air frying?

Absolutely. I roast them in the oven at 400°F for 30–35 minutes, shaking the pan halfway.

Are they healthy?

Yes! Chickpeas are high in protein and fiber, and air frying keeps them low in fat compared to fried snacks.

Conclusion

Air Fryer Chickpeas are the ultimate quick and healthy snack—crispy, customizable, and so satisfying. I love how easy they are to make and how many ways I can season them. Whether I’m snacking, meal-prepping, or adding crunch to salads, these chickpeas are always a hit.