Roasted chickpeas (oven or air fryer recipe)
Are you tired of roasted chickpeas that end up soft, mushy and not crunchy? With oven and air fryer directions, plus 4 variations (salt, spicy, BBQ, sweet granola) this recipe gives you the crunchiest chickpeas ever!
- 1 cup cooked chickpeas (see notes)
- 1 tablespoon olive oil
- The seasoning of your choice (see notes)
Preheat your oven to 350°F (175°C) and chose the fan mode if supported.
Transfer the chickpeas in a colander, rinse them very well and let them drain.Remove any loose skins (optionally you can remove all the skins) and pat them dry with kitchen (or paper) towels. Transfer them to a baking pan lined with baking paper and bake for 10 minutes.Remove from the oven, transfer them to a bowl, add the olive oil and mix gently until every chickpea is coated with the oil. Return to the oven and continue baking for another 30 minutes. Stir once during baking.
Let the chickpeas cool completely and bake for a second time at 390°F (200°C) for 15-20 minutes until very crunchy (optionally you can add 1 teaspoon of olive oil for the second roasting).
Remove from the oven, add the seasoning and mix to combine. Serve.
For the sweet granola flavored chickpeas you will bake them for 10 minutes the second time, mix in a bowl with the seasoning and continue baking for another 10 minutes or until the maple syrup has dried.
Air fryer directions:
Transfer the chickpeas in a colander, rinse them very well and let them drain.Remove any loose skins (optionally you can remove all the skins) and pat them dry with kitchen (or paper) towels.
Transfer them in a bowl and mix with the olive oil. Set the air fryer temperature to 390°F (200°C) and cook 15 minutes, stopping and stirring them every 4-5 minutes.
Let the chickpeas cool completely and cook for a second time at the same temperature for another 10 minutes, stirring them twice during cooking.
Transfer to a bowl and mix with the seasoning of your choice while still hot. Serve.
For the sweet granola flavored chickpeas you will cook them for 5 minutes the second time, mix them with the seasoning ingredients and continue cooking for 5-8 minutes until the maple syrup has dried. During the second cooking time it's best to use a piece of baking paper or aluminum foil at the bottom of the air fryer bowl, so that the seasoning doesn't leak from the bowl.
For the salt and pepper seasoning:
For the spicy seasoning:
- a pinch of salt
- freshly grated black pepper (¼ to ½ teaspoon or to taste)
For the BBQ seasoning:
- 1 teaspoon paprika (sweet or spicy)
- ½ teaspoon dried onion powder
- ½ teaspoon dried garlic powder
- a pinch of salt
For the sweet granola seasoning:
- 1 ½ teaspoons brown sugar
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoons onion powder
- ½ teaspoon ground mustard
- a pinch of salt
The chickpeas can be from a can or dried, soaked overnight and then boiled. If you use dried chickpeas it's best to soak them in plenty of water with 1 tablespoon baking soda. Rinse them well before simmering them in fresh water and cook until tender, about 45-60 minutes.
More than 1 cup chickpeas in the air fryer may need more time, but this can also depend on the capacity of your air fryer.
A traditional Greek recipe for a type of extra crispy roasted chickpeas called stragalia requires that you roast them 5 times! I haven't tried this yet, but if you do please leave a comment!
- 1 teaspoon coconut oil
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon desiccated coconut
- ¼ teaspoon cinnamon
- 2 teaspoons sesame seeds