Angely
I like finding easy ways to incorporate more legumes into my diet and crunchy air fried Mediterranean chickpeas that are ready in less than 20 minutes is my solution.
Ingredients:
- dried chickpeas or canned chickpeas
- olive oil
- za’atar
- ground sumac
- harissa powder
- garlic powder
- fine sea salt
Where do I buy za’atar, sumac, and harissa?
Check out Amazon, or take a trip to your nearest international grocery store or middle eastern grocery store/market. I had a wonderful time at my local middle eastern grocery store.
2 ways to make these air fryer Mediterranean chickpeas
- fast way (using a can of chickpeas)
- cheaper way (cooking dried chickpeas)
How to cook dried chickpeas in the instant pot for this recipe:
- Soak 1 cup of dried chickpeas overnight (or at least 10-12 hours)
- Drain chickpeas, add to instant pot, add 4 cups of water, 1/2 tsp of salt.
- Cook on HI pressure for 23 minutes, then do a natural pressure release (NPR) for 20 min. Drain when done.
How do I store air fried chickpeas? in a glass jar with the lid loosened a little bit or a brown paper bag (3-5 days) in the fridge.
How long do they last in the freezer? 1 month.
Help! What if I can’t find any of these spices?
No worries, just cook them using my method and add your favorite seasoning like ranch seasoning, everything bagel seasoning, chili lime, or whatever you’ve got. Beware of salt in these seasonings though, things can get salty pretty fast. I always get salt-free versions of premade seasonings when I can.
How long do I cook chickpeas in the air fryer?
I have narrowed it down to 390°F for 14 minutes in my air fryer. I have an air fryer basket insert that goes with my pressure cooker. My sister in law tried to cook my recipe and her air fryer gets a lot hotter than mine so she had to turn down the temperature to 375°F for 20 minutes. So don’t give up, you just have to fine tune to your air fryer. If they seem like they are cooking too fast turn the temperature down and cook it for a longer period, making sure to shake or stir the chickpeas around every 5-10 minutes.
PrintAir Fryer Mediterranean Chickpeas
This snack is an easy way to incorporate more legumes and fiber into your diet!
- Prep Time: 3
- Cook Time: 14
- Total Time: 17
- Yield: 15 oz chickpeas 1x
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 (15 oz) can of chickpeas or 1.5 cups of cooked chickpeas
- 1 tbsp of olive oil
spice blend
- 1 tsp za’atar
- 2 tsp ground sumac
- 1 tsp harissa powder
- 1/2 tsp garlic powder
- 1/2 tsp of fine sea salt
Instructions
- Preheat your air fryer to 390°F for 3 minutes.
- Drain the chickpeas and add them to a small bowl. Add the 1 tbsp of olive oil and mix to incorporate.
- When the air fryer is done preheating, add your chickpeas into the air fryer and spread them out. Cook the chickpeas for 14 minutes at 390°F, shaking or stirring the chickpeas around the 7 minute mark.
- NOTE: If you cooked dried chickpeas beforehand, you will need to cook them for longer to get the same crunchiness. (Note: every air fryer is different so check in around the 10 minute mark)
- While the chickpeas cook, make your spice blend. Add the za’atar, sumac, harissa powder, garlic powder, and salt to a small bowl and mix.
- After they are done cooking, take your chickpeas out, place them in a bowl, drizzle with a little bit of olive oil, add your spice mix, and toss them with a spatula to coat them. Or you could put them into a tupperware container and shake it up with the spices.
Keywords: air fryer chickpeas, air fried chickpeas, air fryer mediterranean chickpeas, air fried mediterranean chickpeas
Everything is very open with a precise clarification of the issues. It was truly informative. Your website is very helpful. Thank you for sharing!
Excellent post. I am facing many of these issues as well..
I love the spice mixture on these crispy chickpeas. These will keep a long time, so a good way to “preserve” them if you’ve fallen for the gigantic can of chickpeas from Costco. I just found mason jar of crispy chickpeas in my pantry from two years ago, and they are still good (and crispy!)
By the way, have you ever made aquafaba from the canned chickpea liquid? It’s an amazing vegan substitute for Cool Whip. I also make meringues with it. A fun way to use the liquid you might normally toss!
Thanks for trying the chickpea recipe! I’m happy you liked the spice mixture 🙂 I have tried to make whipped aquafaba once from my chickpea liquid but it didn’t work like I thought it would. Maybe I just need to try some different recipes. I’m still trying to figure out how to preserve it so I can get it to last the whole week because if I can get it to last then I can put it on top of my lentil waffles!