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Tangy Air-Fried Chickpeas for Salads
Snack

Tangy Air-Fried Chickpeas for Salads

25 minServes 4Nutri-Score A€
from @thatsaladlady2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • canned chickpeas (low sodium, drained and rinsed)Pantry480 g
  • extra-virgin olive oilPantry15 ml
  • lemon juice (freshly squeezed, from half a lemon)Produce15 ml
  • dried oreganoSpices5 g
  • dried thymeSpices5 g
  • paprikaSpices5 g
  • kosher saltSpices5 g
  • ground cuminSpices2.5 g
  • garlic powderSpices2.5 g
  • dried dillSpices2.5 g
  • cayenne pepperSpices2.5 g
  • black pepperSpices2.5 g

per serving

Nutrition

222kcal

Carbs
33 g
Proteins
11 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Colander
  • Mixing bowl

step by step

Method

  1. Drain and dry the chickpeas

    • Drain and rinse the canned chickpeas well in a colander.
    • Rub them with a clean towel until they start to dry out and the skins begin to fall off.
    Step 1

  2. Season the chickpeas

    • Transfer the chickpeas to a bowl and add the olive oil and lemon juice.
    • Sprinkle in the oregano, thyme, paprika, kosher salt, cumin, garlic powder, dill, cayenne and black pepper.
    • Toss until every chickpea is evenly coated.
    Step 2

  3. Air fry

    • Spread the chickpeas in a single layer on the air fryer rack or in the basket.
    • Air fry at 380 °F, shaking them halfway through for even cooking.
    • Cook until golden brown and crispy on the outside but soft on the inside.
    Step 3

  4. Serve

    • Let the chickpeas cool slightly, then use as a salad topper or enjoy as a plant-based snack.
    Step 4
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