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.

Liz Mervosh
This Story Originally Appeared On cookinglight.com

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Credit: Liz Mervosh

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gently smash chickpeas with your hands in a medium bowl (do not crush); discard chickpea skins.

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  • 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.

Nutrition Facts

173 calories; fat 8g; saturated fat 1g; protein 7g; carbohydrates 18g; fiber 5g; sugars 1g; sodium 146mg.
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