Crispy, crunchy curried air fryer chickpeas – vegan, gluten free
2 (4ooml) cans of cooked chickpeas (or 2 1/2 cups/245g of dried and cooked chickpeas)
2 tbsp of coconut oil
2 tbsp of curry powder (see post for homemade version)
1/2 tbsp of parsley
1/4 – 1/2 tsp of chilli (depending on heat threshold)
1/2 tsp of himalayan pink salt
Preheat the air fryer basket
Make sure the chickpeas are drained and (especially if using canned to rid excess sodium) and blot with a paper towel.
Place the chickpeas in a large bowl and proceed to sprinkle on the coconut oil, curry powder, parsley, chilli and pink salt.
Use a spoon to evenly combine the herb and spices so each chickpeas is coated.
Pour the chickpeas into the air fryer basket and shake so it’s not over crowded. You may need to work in batch depending on the size of your unit.
Set the temperature to 190c/375f and cook for 15-18 minutes.
Stop the fryer and shake a few time throughout the stated cooking time (I did this twice).
Once cooled store in an air tight container/jar
The chickpeas will become more crunchy and harden as they cool down