Servings: 3
Prep time: 5 min Cooking time: 8-30 min
Ingredients
1 15 oz can chickpeas, low sodium, drained and rinsed
1 Tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp Za'atar spice (optional)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Directions
1. Preheat the air fryer or oven to 400ºF.
2. Drain chickpeas in a colander and rinse well.
3. Transfer chickpeas to a paper towel and pat them dry completely.
4. In a bowl, mix together the chickpeas, oil, and salt.
5. Bake until crispy and browned, shaking the tray halfway through.
Air fryer bake time: 8-10 minutes.
Oven bake time: 20-30 minutes (ovens can vary).
6. Remove from the oven or air fryer, and while chickpeas are still warm, toss with the remaining spices.
6. Remove from the oven and let cool to room temperature.
7. Store roasted chickpeas in a loosely covered container at room temperature. They are best used immediately or within three days. Enjoy.
Notes:
Leftovers: Store in an airtight container for up to a week. If leftover chickpeas get soft you can pop them back in the air fryer 2 to 3 minutes to crisp them back up.
For crunchy chickpeas: It’s important to start with dry chickpeas or they won't get crisp. Dry them well on paper towels, then if time permits leave them out an hour to hour dry before cooking.
Alternative Flavor Combos: Use 1 teaspoon dried spices of your choice, such as Cajun seasoning, garlic salt, blackened seasoning, montreal steak seasoning, zatar, etc.
