Ingredients
Scale
- 19 oz can of chickpeas (drained and rinsed)
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne (optional)
Notes
Eye the spices. Needs more salt and garlic powder than the recipe calls for. But Leif liked these, as did I. These don't really last past that day.
Nutrition
Serving: 1/4 batch, Calories: 251kcal, Carbohydrates: 36g, Protein: 11g, Fat: 6g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 9mg, Potassium: 391mg, Fiber: 10g, Sugar: 6g, Vitamin A: 35IU, Vitamin C: 1.7mg, Calcium: 66mg, Iron: 3.9mg
Directions
- Heat air fryer to 390°F / 200°C.
- Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices.
- Dump the whole batch of chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a couple of times.
- When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste.
- Store in an open container.