Air Fryer Crunchy No-Oil Roasted Chickpeas

By the Gracious Vegan

I could never find a way to get no-oil roasted chickpeas to work without having to peel them. I finally found the answer: an air fryer! I got the air fryer top to my Instant Pot and really enjoy it. This is one of those recipes where the right tool makes all the difference.  

Makes about 1 cup

Open the can of chickpeas, drain, and save the liquid from the can (the aquafaba) (set the aquafaba aside). You don’t need to rinse your chickpeas, but drain off as much moisture as possible.

• 1 can (15 ounces) chickpeas and the aquafaba, separated

Dump the chickpeas into your air fryer and shake the pot a bit so the chickpeas spread out evenly.

Set the air fryer temperature to 390º and cook for 5 minutes. Remove the basket and shake the pot to redistribute the chickpeas. Then cook for another 5 minutes.

Dump the chickpeas from the pot into bowl. Toss them with:

• 1 Tablespoon of the aquafaba (save the rest for other recipes – you can freeze it)

• Some of your favorite ground spices—here are some ideas

  • 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder; 1/4 teaspoon salt

  • 1.5 teaspoons Taco seasoning

  • 1.5 teaspoons dried Italian herbs with 1/4 teaspoon salt

  • 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/4 teaspoon turmeric, 1/4 teaspoon salt, optional cayenne pepper

Then place the seasoned chickpeas back into the air fryer basket, set the temperature to 390º and cook for 6 minutes. Test them to make sure they are as crisp as desired. If they aren’t, return to the air fryer and cook in 2-minute increments.

Timing: About 20-25 minutes

Gluten-free