Ingredients:

  • 1 can 15 oz (425g) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp fine sea salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Rinse chickpeas under cold water until the foam disappears. Note: This removes the metallic can taste.
  2. Pat them dry with a clean towel to remove excess surface moisture. Ensure they are bone dry to the touch.
  3. In a medium mixing bowl, toss the dried chickpeas with olive oil until evenly coated.
  4. Add fine sea salt, smoked paprika, garlic powder, and black pepper to the bowl.
  5. Toss until the chickpeas are uniformly seasoned and look a bit muddy.
  6. Place the seasoned chickpeas in the air fryer basket in a single layer. Note: Crowding causes steaming, not roasting.
  7. Air fry at 390°F (200°C) for 12–15 minutes.
  8. Shake the basket vigorously every 5 minutes to ensure even browning.
  9. Remove once the chickpeas are mahogany colored, smell nutty, and sound 'clink y' when shaken.