Prep: Drain and pat chickpeas dry with a paper towel. Toss together with oil and salt (or your chosen seasoning).
Cook: Spread in a single layer in your air fryer basket or rack. Cook at 390°F (200°C) for 8 to 10 minutes, or until crispy and lightly browned.
Notes
Optional flavorings: Toss on before baking. Find a full list of my favorite seasonings here. A few of my favorites:Ranch: ½ tsp dried dill, ½ tsp dried chives, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, ¼ tsp pepperDorito: 2 Tbsp nutritional yeast, ¼ tsp garlic powder, ¼ tsp onion powder, ¼ tsp cumin, ¼ tsp paprika, ¼ tsp chili powder, ¼ tsp saltCoconut Curry: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp saltStore these roasted chickpeas in a paper bag, or in a loosely sealed plastic bag lined with a paper towel. They keep well at room temperature for up to a week.Serve on Roasted Chickpea Gyros, in Chickpea Stuffed Avocados, or as a topping for Pumpkin Soup!