Air Fried Spicy Roasted Chickpeas
Roasted Chickpeas are a delicious, easy appetizer for entertaining and are perfect for homemade gifts. They’re absolutely addicting! The best healthy snack just got even better and we are Air-frying them and You only need a few ingredients for this healthy, high protein, gluten free and vegan treat!
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Servings:
Calories:
Equipment
Ingredients
- 2 cups Boiled chickpeas cooked or 15 oz canned chickpeas
- 2 teaspoons oil or Aquafaba if you want plant based
- 1 tablespoon cumin powder
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- salt to taste
Instructions
Oven method for Crispy Roasted Chickpeas
- Start by preheating your oven to 400 degrees F (200 degrees C), adjusting the rack to the middle position.
- Rinse and dry 2 cans of chickpeas thoroughly using a paper towel until completely dry.
- Remove any loose chickpea skins for better taste, although this step is optional.
- In a bowl, stir chickpeas with olive oil and a good pinch of salt until well coated.
- Spread the chickpeas in a single layer on a rimmed baking sheet lined with parchment paper or foil.
- Roast in the preheated oven for 20 to 35 minutes, shaking the baking sheet every 10 minutes, until crisp and golden brown.
- As the chickpeas cool, season to taste with your preferred spices. Enjoy!
- Once cooled completely, store your roasted chickpeas in an air-tight container.
- Air Fryer method for Crispy Roasted Chickpeas
To prepare Crispy Roasted Chickpeas using an Air Fryer, follow these steps:
- Start by draining and patting dry cooked chickpeas.
- Toss them in a mixing bowl with a choice of Mediterranean or Indian spice blend.
- Mix in olive oil, lemon juice, and salt.
- Spread the chickpeas evenly in the fryer basket.
- Cook at 375°F for 12-15 minutes until they become crispy and lightly golden brown.
- Check on them in the final 5 minutes for preferred crispiness.
Video
Notes
If you are using canned chickpeas draining the chickpeas. Make sure they are fully drained and patted completely dry.
You can store your roasted Chickpeas in an airtight container in your pantry. They’ll keep for two to three days.
For plant based (WFPB) skip the oil and coat it with aquafaba
