Up your app game with these addictively crunchy chickpeas. The main ingredient of hummus, creamy chickpeas bake into crisp little nuggets in almost no time. These are a great snack substitute for chips thanks to loads of fiber and a good amount of protein. Be gentle when mashing the chickpeas in step 1; you want to press them just enough to get the outer skin to release, instead of mashing them into a paste. If you can’t track down Aleppo pepper, use 1/4 tsp. crushed red pepper flakes. You can make these ahead; they’ll keep about a week in an airtight container.
1 (15-oz.) can no-salt-added chickpeas (garbanzo beans), drained and rinsed (about 1 1/2 cups)
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon plus 1/8 tsp. ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
Thinly sliced fresh cilantro
Added sugars 0g
Calcium 6% DV
Potassium 4% DV
How to Make It
Gently smash chickpeas with your hands in a medium bowl (do not crush); discard chickpea skins.
Add vinegar and oil to chickpeas, and toss to coat. Add curry powder, turmeric, coriander, cumin, and cinnamon; stir gently to combine.
Place chickpeas in single layer in air fryer basket, and cook at 400°F until crispy, about 15 minutes, shaking chickpeas halfway through cooking.
Transfer chickpeas to a bowl. Sprinkle with salt, Aleppo pepper, and cilantro; toss to coat.
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