 |  |
Air Fryer makes food that is crunchy on the outside and soft on the inside. Adding crunchy chickpeas with chili spice to salads, creamy soups, or grain bowls is delightful. Start by substituting them for croutons in a Caesar salad, adding them to spinach soup, or folding them into a dish of spicy salmon. Of course, they're also great in a bowl as a snack with cocktails or an afternoon pick-me-up. For a protein-rich movie snack, combine a batch of the chickpeas with heated popcorn.
Since an air fryer removes moisture from the legumes without adding fat, it is the ideal appliance for preparing wonderfully crispy chickpeas. Here, they are given a chili powder seasoning to create a deeply flavorful, mildly spicy snack. The spices are incredibly simple to combine in subsequent rounds. Instead of hummus, try curry powder and serve the chickpeas over Greek yogurt with cilantro and pickled red onions. Za'atar can also be substituted.
P.S. Don't throw away the chickpea can's liquid! The liquid, also referred to as aquafaba, is a vegan alternative to eggs and may be used to make anything from light meringue to chocolate mousse.
Ingredients
- 1 (15-oz.) can chickpeas, rinsed and drained
- 1 tbsp. extra-virgin olive oil
- 2 tsp. chili powder
- 1/4 tsp. kosher salt
- Finely grated lime zest, for serving
Steps
Using paper towels, thoroughly dry the chickpeas. Mix the chickpeas, salt, chili powder, and oil in a medium bowl.
While transferring the chickpea mixture to an air fryer basket, srape the bowl to extract all of the oil. Cook for 10 to 14 minutes at 370° until crispy and golden brown.
Chickpeas can be served heated or at room temperature. Add some lime zest.