CRISPY ROSEMARY CHICKPEAS

 

The ultimate cocktail snack, these addictive pearls pair nicely with beer, wine and cocktails! They’re protein-packed, gluten-free, crispy and delicious…but be careful, the bowl goes empty fast!

Ingredients

1 teaspoon freshly minced rosemary
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 can (15-ounce) garbanzo beans, drained and rinsed
1 tablespoon extra-virgin olive oil

Instructions

1. In a mixing bowl, combine the rosemary, paprika, cumin, salt and cayenne and mix well. Add the garbanzo beans and olive oil and toss to coat well.

2. Place the garbanzos in your air fryer basket and set the air fryer to 380ºF. Air fry for 10 minutes, shaking the basket halfway through cooking. Continue cooking, as necessary, until the chickpeas are crispy and golden.

3. Transfer the chickpeas to a bowl and serve warm.

4 servings

Chef’s Tips: Garbanzo beans vary in size by brand and therefore air fry at different rates. I suggest you start at 10 minutes, then continue to cook at
2-minute intervals, until the chickpeas are golden and crispy.

Flavor Inspiration: Try mixing it up to create different flavor explosions!
Sweet Cinnamon Crispy Chickpeas: Combine garbanzo beans, olive oil, salt, 1 teaspoon ground cinnamon and 1 tablespoon granulated sugar. Toss to coat and air fry.

Ranch-Flavored Crispy Chickpeas: Combine garbanzo beans, olive oil, salt, 1 teaspoon freshly minced parsley, 1 teaspoon freshly minced dill, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder and1/4 teaspoon freshly ground pepper. Toss to coat and air fry.

Lemon Parmesan Crispy Chickpeas: Combine garbanzo beans, olive oil, the zest of 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper and 3 tablespoons grated Parmesan cheese. Toss to coat and air fry.


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