Ingredients
Scale
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup roasted almonds or cashews
- 1/2 cup mini pretzels
Instructions
- Start by draining and rinsing your canned chickpeas thoroughly under cold water. This is the most important part: dry the chickpeas extremely well. Spread them out on a clean kitchen towel or several layers of paper towels. Roll them around gently to remove as much moisture as possible. If you have time, let them air dry for an additional 10 minutes. Remove any loose skins that fall off during this process, as they can burn easily in the air fryer.
- Preheat your air fryer to 390°F (200°C). In a medium bowl, toss the dried chickpeas with olive oil until they are evenly coated. Add the smoked paprika, spacing, cumin, garlic powder, onion powder, salt, and cayenne pepper. Stir well so every chickpea is covered in spices. Place the seasoned chickpeas into the air fryer basket in a single layer. Slide the basket in and cook for 12 to 15 minutes. Shake the basket every 5 minutes to ensure they brown evenly and don’t stick.
- Once the chickpeas are golden brown and sound “hollow” or “clinky” when you shake the basket, remove them from the air fryer. Let them cool for about 5 minutes in the basket; they will continue to crisp up as they cool. In a large serving bowl, combine the crispy chickpeas with the roasted almonds and mini pretzels. Toss everything together one last time. Serve immediately while still warm or store for later.
- Cook Time: 20 minutes