Crispy Air Fryer Chickpeas
Updated Oct 01, 2026
Air fryer chickpeas tossed with olive oil, garlic, and cumin and air fried until crispy in 15 minutes. An easy high-protein snack or crunchy salad topper.
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I always have a can of chickpeas in the pantry, and air fryer chickpeas are probably responsible for me going through them as fast as I do. I like them really crisp on the outside but not dried all the way through, and I usually season them with garlic and cumin. I’ve tried plenty of other seasonings on air fryer chickpeas, but I guess I’m pretty boring because I keep going right back to those two.
I usually start eating the chickpeas straight out of the air fryer while they’re still warm, which is also why they don’t always make it onto whatever I originally made them for. When I do save some, I like them on salads for the crunch. They’re especially good when I want something besides croutons, but most of the time I’m perfectly happy eating them by the handful.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this air fryer chickpeas recipe.
I learned pretty quickly that “not dripping wet” and actually dry are two different things with chickpeas. I made a batch after giving them a quick pat with a paper towel, and they stayed annoyingly chewy instead of getting crisp. Now I dry them really well before they go into the air fryer. I’ve tried rushing that part again since, and every time I do, I wish I hadn’t.
The cooling part fooled me for a while too. I kept giving them extra time because they still felt a little soft when I first pulled them out, and then I’d end up taking them too far. They get noticeably crunchier after sitting for a few minutes. I finally stopped judging them straight out of the air fryer. They do soften again by the next day, though, so I don’t really pretend these are a make-ahead snack anymore.
Happy Cooking!
– Yumna
Air Fryer Chickpeas Ingredients
- Chickpeas: I use canned chickpeas (also called garbanzo beans) for this recipe. Place them in a fine mesh strainer and run them under water, stirring with your hands for a minute or two, then pat them completely dry with a paper towel so they crisp up nicely. You can also cook your own chickpeas from scratch. Use about 1½ cups of cooked, drained chickpeas in place of the 15-ounce can.
- Oil and seasoning: Olive oil, garlic powder, cumin, salt, and black pepper season the chickpeas. Avocado oil is a good substitute.
How to Make Air Fryer Chickpeas
These photos give you a quick visual on how to make crispy roasted chickpeas in the air fryer. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → Air Fryer Chickpea Recipe
1. Pat the chickpeas dry
Place the rinsed and drained chickpeas in a medium bowl and blot them with a paper towel to remove the surface moisture.
2. Toss with oil and spices
Add the olive oil, garlic powder, cumin, salt, and pepper. Stir until the chickpeas are evenly coated.
3. Spread in the air fryer basket
Transfer the seasoned chickpeas to the air fryer, spreading them across the bottom so they aren’t piled on top of one another.
4. Air fry the chickpeas
Shake the basket once or twice during cooking to help the chickpeas brown evenly. Let them cool slightly before eating.
Full Air Fryer Chickpea Recipe
Air Fryer Chickpea Recipe
Ingredients
- 1 15 ounces can chickpeas rinsed and drained
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper
Instructions
- Preheat air fryer to 400°F.
- Place chickpeas in a medium bowl and use a paper towel to dab them dry. Add olive oil, garlic powder, cumin, salt, and pepper, and toss until the chickpeas are well coated.
- Transfer the chickpeas to the air fryer and cook for 12–15 minutes, shaking the air fryer basket once or twice during cooking to ensure even cooking.
- Allow to cool slightly and enjoy warm or completely cooled.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Smoked paprika: Add ¼ teaspoon with the garlic powder and cumin before cooking.
- Parmesan: Toss the warm chickpeas with 1 tablespoon of finely grated Parmesan after cooking.
- Lemon zest: Add ½ teaspoon of finely grated lemon zest after cooking. Use zest instead of juice to keep the coating dry.
Recipe Tips
- Don’t overcrowd the air fryer basket. Keep the chickpeas in a single layer so hot air can circulate around them. Cook them in batches, if necessary.
- Cool them uncovered. Spread the chickpeas on a plate after cooking. Putting them straight into a covered container traps steam and softens the outside.
Serving Ideas
- Top a soup: I love adding these crispy chickpeas to a homemade soup for some extra crunch. Try my crushed lentil soup, sweet potato cauliflower soup, or creamy potato soup.
- Add to a salad: In place of croutons, these chickpeas taste so good sprinkled on a Brussels sprout salad, classic Caesar salad, or green goddess salad.
- Spoon over a dip: I love serving crispy chickpeas over a plate of hummus or labneh with homemade pita bread on the side. You get a little crunch with each scoop!
Troubleshooting
The chickpeas may not crisp up if you didn’t pat them dry completely first, or if the air fryer basket is too crowded. If they’re still pale and soft after the suggested cooking time, spread them out into smaller batches and return them to the air fryer, checking often. Let one cool slightly before judging the texture.
The best way to tell is by looking at them. They should be golden brown and have a slightly dry, dense texture. You can also give them a taste test. If they’re still soft in the middle, they need to cook for a few minutes longer.
You can roast your chickpeas in the oven, but they won’t get quite as crispy. Preheat your oven to 400°F and roast the chickpeas for 20–25 minutes, or until golden brown.
Comments
I liked these so much, that I made them several times exactly as you recommended. But eventually, I decided to cook up an entire 1 pound bag of chickpeas, and then after I dried them well, I added seasonings and cooked them in the air fryer. My question is because it made about four times the amount of the basic recipe, how long would you recommend that I cook them in the air fryer? I cooked them several minutes longer than you suggested, but I don’t think they’re crispy enough. I’m wondering if I should cook them some more, and how much would you recommend? Thanks for your help.
I’m so glad you’ve been making them! For that many chickpeas, I wouldn’t recommend air frying them all at once because the air fryer needs space for the air to circulate and crisp them up. If the basket is too crowded, they’ll steam more than crisp, even if you cook them longer. I’d suggest cooking them in batches, keeping the chickpeas in a single layer if you can. (It can be hard when you just want to cook them all at once, I know!) For each batch, follow the original cook time, then add 3–5 extra minutes as needed, shaking the basket a few times, until they’re golden and crisp. If you already cooked the full batch and they’re still not crispy, you can definitely put them back in the air fryer in smaller batches for another 5–8 minutes, checking often so they don’t get too dark. Also make sure they’re really dry before seasoning, and let them cool on a plate or baking sheet after air frying. They crisp up a little more as they cool!
Thank you so much for you fast reply – I really appreciate it! I will try cooking the rest of them more, as you recommended above. But to tell you the truth, I ate some of them last night because I didn’t have the self-control to wait until you replied, and though they weren’t as crispy as I would have liked, they were still “so good” as you always say!
I get it! Sometimes you just can’t wait!
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