![['Close-up of crispy air fryer chickpeas garnished with parsley.', 'Side view of golden-brown chickpeas cooked in an air fryer, served in a bowl.', 'Juicy air-fried chickpeas drizzled with pomegranate molasses and garnished.', 'Stacked chickpeas with spices visible, highlighting their texture and color.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/u6426281249_Prompt_to_retry_close_up_photo_side_view_from_red_7da15335-592e-477f-8802-d4f0db97a714_0.webp)
air fryer chickpea recipe
Enjoy crispy, flavorful chickpeas with a sweet and savory glaze, perfect for a healthy snack or appetizer.
Ingredients
Canned Chickpeas
- 1 can chickpeas, drained, rinsed, and thoroughly patted dry
- 3 tablespoons pomegranate molasses, divided
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 0.25 cup fresh parsley, finely chopped, for garnish
Instructions
- Drain, rinse, and dry the chickpeas; remove loose skins.
- Mix 2 tbsp pomegranate molasses, olive oil, cumin, paprika, salt, and pepper to make the glaze.
- Toss chickpeas in the glaze until evenly coated.
- Preheat air fryer to 400°F (200°C). Air fry chickpeas for 15-20 minutes, shaking every 5 minutes.
- Transfer to a bowl, drizzle with remaining pomegranate molasses, and garnish with parsley.
Notes
For extra crunch, shake the basket vigorously during air frying.