Ingredients
15ozchickpeas,(1 can) drained and rinsed
1tbspcanola,or vegetable oil
2tspfresh thyme,,minced
1tspza’atar seasoning
½tspsea salt
¼tspcracked black pepper
½tspsea salt
½tspchili powder
½tsppaprika
¼tspcayenne
1tspherbs de provence
½tspsea salt
¼tspfreshly cracked black pepper
1tsplemon zest
1tspfinely grated parmesan,or pecorino romano cheese
1tspitalian seasoning,or equal parts oregano, thyme, basil, and marjoram
½tspsea salt
¼tspfreshly cracked black pepper
Preparation
Preheat the air fryer to 390 degrees F for 10 minutes or according to the manufacturer’s instructions.
Dry the chickpeas thoroughly on paper towels or a clean kitchen towel. They can be dried in a salad spinner, but some might get lost a few depending on the design of the spinner. Discard any skins that come off of the chickpeas during this step.
Combine the oil and spice mix in a bowl and whisk to combine. Gently incorporate the chickpeas until coated.
Transfer to the preheated air fryer and air fry for 8 to 10 minutes until crispy. Taste one of the chickpeas; if it’s not as crispy as desired, then continue to cook for another 1 to 3 minutes. Some of the chickpeas may look as though they have “popped.” Don’t fret if that happens!
Remove from the basket to a bowl, taste, and add more salt, pepper, or seasoning to liking. Serve immediately; the crispy chickpeas will not keep.
