Delicious air fryer chickpeas

I don’t like to cook, I barely boil water. Oh, I can cook, I just don’t like to.

But the other day I made Air Fryer Chickpeas (Garbanzo beans). A friend posted a photo on Facebook of the ones she made and I had it on my mind. So I bought a couple of cans of the chickpeas and went at it.

The recipe I read had to be adjusted because as they started frying, they started popping, so I lowered the temperature and the time and they came out perfect – crunchy and delicious.

I washed the chickpeas to get all the salt off and let them dry in the air on paper towels – about an hour. If you let them dry, they’ll come out crunchy.

After that, I put them in the air fryer and air fried them for about 10 to 12 minutes at 360 degrees F. Some recipes call for a higher temp and a little longer time, but as I said, this worked out better for me.

As they were frying, I juggled them a bit every few minutes, to move them around.

When they were done, while still hot, I drizzled them with olive oil and then added sea salt, pepper, turmeric, powdered ginger and powdered garlic. I added rosemary, too, at another time. That really was delicious. They came out delicious. You can actually add whatever you like to them. Add nothing, or add everything. But if adding stuff, do it after they are done frying. Not before or during.

I never liked chickpeas even though I know they are very healthy and full of protein. I try to eat hummus, but never really like it either. There’s a chocolate hummus now, which I bought, but it’s still sitting in the fridge. But now that this new crunchy method is so easy to make and delicious, I may just start eating them, in this form.

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4 thoughts on “Delicious air fryer chickpeas

  1. This looks interesting but I have to confess I don’t own an air-fryer. I do have a convection oven (I didn’t seek out a convection oven when I bought the stove) and believe I could make them in that with modifications.

    I’m the family cook and am loathe to novelty kitchen appliances such as air-fryers, rice cookers, and coffee pod machines. I might haul out my blender/food processor (I prefer immersion blenders) once a year. Really, why would I ladle batches of hot liquids into a blender—that’s just asking for trouble. Likewise my slow/pressure cooker is only used occasionally. So I pretty much rely on pots/pans, a stove and oven along with the usual kitchen utensils.

    I shall go ahead and try “convection oven garbanzo beans” and see what happens.


  2. I don’t have an air fryer either – small house, limited storage. I have, however, made the crunchy chickpeas a few time using the same method – rinse, air dry, & bake on a cookie sheet stirring a couple of times. When they come out of the oven I spray with olive oil and add whatever seasonings fit the mood – salt, garlic, chili powder, basil, thyme – whatever combination hits the spot.


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