Name: Air-Fryer Crispy Barbecue Chickpeas
Total time: 45 min
Ingredients: 1 (15-ounce) can chickpeas; 4 teaspoons extra-virgin olive oil; 1½ teaspoons chili powder; ¾ teaspoon sugar; ½ teaspoon garlic powder; Pinch table salt; Pinch cayenne pepper

Why This Recipe Works

The air fryer transforms soft and creamy canned chickpeas into crisp, golden-brown, nutty bites of protein goodness. We discovered that we could streamline the cooking method of our successful oven-roasted chickpeas, which requires the chickpeas to first dry out in the microwave. The air-fryer method allowed us to omit the microwaving step because the dry heat of the air fryer dries out the chickpeas, allowing them to split open, release their interior steam, and get perfectly crisp in about 30 minutes. Coating them in extra-virgin olive oil allowed the legumes to develop a deep golden-brown hue. We tossed the chickpeas with the spice blends after the crisping process so that the spices didn't burn in the air fryer.

Before You Begin

The heat from the chickpeas was enough to successfully “bloom” the spices. This recipe can be easily doubled.

Instructions

Drain chickpeas thoroughly (do not rinse), then pat dry with paper towels. Toss chickpeas with oil until evenly coated, then transfer to air-fryer basket and spread into single layer. Place basket into air fryer and set temperature to 300 degrees. Cook until chickpeas appear dry, slightly shriveled, and deep golden brown, 25 to 35 minutes, tossing occasionally. (To test for doneness, remove a few paler chickpeas and let cool briefly before tasting; if interiors are soft, return to air fryer for 2 minutes before testing again.)

Combine chili powder, sugar, garlic powder, salt, and cayenne in large bowl. Add chickpeas and toss to coat. Let cool completely before serving, about 10 minutes. (Chickpeas can be stored in airtight container for up to 1 week.)