Air fryer chickpeas without oil become perfectly crisp by drying and roasting them in the air fryer. The key is low-and-slow heat so the chickpeas dry out and crisp without burning.
I recently had a salad topped with exceptionally crunchy roasted chickpeas and decided to recreate that texture in the air fryer—without using oil. The result was a simple, reliable method that produces crunchy chickpeas perfect for salads, soups, grain bowls, or as a snack.
Cooking at a moderate temperature for a bit longer lets moisture escape without scorching the skins, which is especially important when you’re not using oil to promote crisping. Below is an easy-to-follow method and a few seasoning ideas to customize the flavor.
Ingredients
- Canned chickpeas (drained and rinsed)
- Pinch of salt
- Seasonings (optional)
How to make air fryer chickpeas with no oil
Preheat the air fryer to 330°F (165°C) for 5 minutes. Drain and rinse the chickpeas, then spread them on a paper towel and pat dry to remove as much moisture as possible. Sprinkle a pinch of salt over the dried chickpeas. If you plan to use dry seasonings (paprika, curry, chili powder, etc.), toss the chickpeas and seasonings together in a bowl before cooking for more even coverage.
Place the chickpeas in a single layer in the air fryer basket, leaving a little space for air to circulate.
Air fry at 330°F for 20–25 minutes, shaking the basket a couple of times during cooking to promote even browning. Chickpeas are ready when they are golden and crisp. Let them cool slightly; they will firm up more as they cool.
Serve immediately or store for later as described below.
Recipe tips
- Chickpeas continue to crisp as they cool, so pull them when they are mostly crisp but not burnt.
- Air fryers vary in power—begin checking for doneness at the 20-minute mark and adjust time as needed.
Seasoning ideas
Most dry spices can be added before air frying. Parmesan or other cheeses should be sprinkled on after cooking to avoid burning.
Try one of these flavor options:
- Smoked paprika
- Curry powder
- Powdered ranch seasoning
- Chili powder
How to use the air fried chickpeas
These chickpeas make a crunchy, protein-rich snack on their own. They’re also excellent as a substitute for croutons on soups and salads or as a crunchy topping for grain bowls. They add a satisfying texture and a boost of flavor wherever you use them.
How to store leftovers
Store leftovers in an uncovered container at room temperature. Leaving them uncovered helps preserve their crisp texture; sealed containers can trap moisture and soften the chickpeas.
Air fryer chickpea recipes
- Air fryer chickpeas (plain)
- Air fryer Greek chickpeas
Air fryer snacks
- Air fryer shishito peppers
- Air fryer edamame
- Air fryer chicken nuggets
- Air fryer mini peppers
- Air fryer salami chips
- Air fryer banana chips
Air Fryer Chickpeas (No Oil)
Pin Recipe
Equipment
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Air Fryer
Ingredients
- 15 ounce canned chickpeas drained and rinsed
- pinch salt
- seasonings optional
Instructions
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Preheat the air fryer to 330°F (165°C) for 5 minutes.
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Drain and rinse chickpeas, spread on paper towels, and pat dry. Sprinkle with a pinch of salt (and toss with seasonings if using).
-
Arrange chickpeas in a single layer in the basket and air fry at 330°F for 20–25 minutes, shaking a few times to ensure even cooking.
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Remove when golden and mostly crisp. Allow to cool slightly—the chickpeas will crisp further as they cool—and enjoy.
Notes
-
- Chickpeas will crisp up a bit more as they cool. They should be mostly crisp when removed from the air fryer.
- All air fryers cook differently—start checking at 20 minutes and adjust time as needed.
- Add most dry seasonings before cooking; add grated cheeses like Parmesan after cooking to avoid burning.
Leftovers:
Store leftovers in an uncovered container at room temperature to help maintain crispiness.
Nutrition
If nutrition info is shown, values are estimates based on an online calculator. Verify using your own data if needed.