Crunchy, addictive, and ridiculously easy—Air Fryer Chickpeas are the snack you didn’t know you needed. I used my homemade all-purpose seasoning, but you can make them your own with any spice blend you love!
I’ve always loved chickpeas—and ever since I discovered you can perfectly roast them (years ago!), my obsession only grew. I mean, come on… a bean you can eat straight out of the can, whip into creamy hummus, and crisp up into a crunchy, addictive snack in the oven or air fryer? Is there anything chickpeas can’t do?
Whether you’re new to roasting chickpeas or just looking to switch things up, you’re in for a treat. These little guys turn golden, crunchy, and dangerously addictive in the air fryer. Want them salty and savory? Spicy and bold? Sweet and smoky? Go wild—chickpeas are basically a blank canvas for flavour. Just be warned: once you start snacking, it’s real hard to stop. But hey, I won’t be the one judging if you finish the entire bowl (been there…).
I love snacking on these air fryer roasted chickpeas because they’re crispy, super satisfying, and actually feel like real fuel. They’re packed with fiber and plant-based protein, so they keep me full without weighing me down. Plus, they’re ridiculously easy to throw together with pantry staples. Minimal effort, max flavour—yes please.
They’re also great tossed into salads, sprinkled on soup, or just grabbed by the handful when you need a quick snack on the go. No judgment if you keep a little container in your bag—I fully support snack preparedness. Once you try them, don’t be surprised if they become your go-to crunch fix. Snack game = upgraded.
WHAT YOU’LL NEED TO MAKE AIR FRYER CHICKPEAS
These crispy air fryer chickpeas come together with just a handful of simple pantry staples—nothing fancy, just real ingredients that pack big flavour. Whether you’re using canned chickpeas for convenience or starting with dried ones, this snack is super versatile and easy to customize. Here’s what you’ll need in a little bit more detail:
- Chickpeas (Garbanzo Beans): I used canned chickpeas to keep things quick and easy—just drain, rinse, and pat them dry really well for the best crunch. You can absolutely use dried chickpeas if you prefer—just soak and cook them first.
- Olive Oil: A little goes a long way here! Olive oil helps the chickpeas crisp up beautifully in the air fryer while also helping the seasoning stick. You can use a different oil (such as avocado or coconut) instead, if you prefer.
- Seasoning: I used my homemade all-purpose blend (think garlic powder, onion powder, paprika, a touch of cumin, and herbs)—it’s savory, a little smoky, and totally addictive. But feel free to swap in your favourite seasoning mix to make it your own. I’ve also tried these air fryer chickpeas with smoky BBQ rub, taco seasoning, and blackened seasoning—they’re all chef’s kiss.
HOW TO MAKE CHICKPEAS IN THE AIR FRYER (KEY TIPS)
You can find full instructions for how to make these air fried chickpeas in the recipe card down below, but here are a few quick tips to keep in mind:
- Dy the chickpeas REALLY well. Moisture is the enemy of crispiness! After rinsing canned chickpeas, pat them super dry with a clean kitchen towel or paper towels. The drier they are, the better they’ll crisp up.
- Toss in oil before seasoning. Coating the chickpeas in olive oil before adding seasoning helps everything stick and roast evenly. It also gives them that golden crunch. Make sure all of the chickpeas are nicely coated in the seasoning. EXTRA TIP: Feel free to sprinkle on some more seasoning after air frying for maximum flavour!
- Don’t skimp on air circulation. Spread the chickpeas in a single layer in your air fryer basket—no overlapping. If you’re making a big batch, cook in two rounds to avoid steaming them.
- Shake the basket often. Give the basket a good shake every 5–10 minutes to ensure even cooking and colour.
- Keep an eye near the end. Chickpeas can go from crispy to burnt real quick. Start checking them closely in the last few minutes of cooking so they don’t overdo it.
- Let them cool in the basket. After cooking, let the chickpeas cool down in the air fryer basket—they’ll continue to crisp up as they cool.
- Eat soon after cooking. These are best enjoyed fresh! If you need to store them, use a paper towel-lined container and skip sealing it completely to avoid trapping moisture.
FREQUENTLY ASKED QUESTIONS
Absolutely! The air fryer is perfect for making crispy chickpeas with little oil. It circulates hot air to roast them evenly, giving you that addictive crunch without deep frying.
Air frying preserves most of the nutrients in chickpeas, especially compared to deep frying. You might lose a tiny bit of heat-sensitive vitamins, but overall, they remain a healthy, protein-packed snack.
There are a few common culprits: too much moisture (make sure they’re really dry), overcrowding the basket, or not cooking them long enough. Also, keep an eye on them at the end—chickpeas crisp up more as they cool!
Let them cool completely, then store in a paper towel-lined container. Keep the lid slightly open or use a loosely covered bowl—this prevents steam from softening them.
They’re best fresh, but stored properly, air fried chickpeas can last up to 3–4 days at room temperature. Just know they’ll slowly lose their crunch over time.
MORE DELICIOUS SNACK IDEAS
SALT & VINEGAR ROASTED ALMONDS
PERFECT OVEN-ROASTED PUMPKIN SEEDS
MILK CHOCOLATE COVERED PRETZELS
LOVE THIS RECIPE? PIN IT FOR LATER!
AIR FRYER CHICKPEAS
Ingredients
- 1 (15oz.) can Chickpeas (garbanzo beans) drained and rinsed
- 1 tbsp Extra Virgin Olive Oil
- 1-1.5 tsp All-Purpose Seasoning (or your favourite blend – see notes)
Instructions
- Drain and rinse the chickpeas thoroughly. Pat them very dry with paper towels or a clean kitchen towel.
- In a medium bowl, toss the chickpeas with olive oil until evenly coated. Sprinkle on your seasoning and toss again to coat.
- Preheat your air fryer to 390°F (200°C) if your model requires it. Add the chickpeas to the air fryer basket in a single layer—don’t overcrowd.
- Air fry for 15–18 minutes, shaking the basket every 5 minutes. Keep a close eye on them in the last 2–3 minutes to prevent burning. Let the chickpeas cool in the air fryer basket for 5–10 minutes. They’ll crisp up even more as they cool. Enjoy immediately for the crunchiest texture! Or let cool fully and store as noted below.
Video
Notes
Nutrition
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