Crispy Air Fryer Chickpeas turn a pantry staple into a crunchy, savory bowl you can throw together on autopilot. Cool, tangy Greek yogurt and salty feta round it out into something that actually feels like a meal, not a snack. It's the kind of recipe that saves a busy weeknight when you want real flavor without a big cleanup.
About 25 minutes start to finish, including a couple of minutes to dry and season the chickpeas.
Per serving (makes 3): 324 cal · 17.8g protein · 38.9g carbs · 11.7g fat
Ingredients
- 2 cup chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 cup greek yogurt
- 1 oz feta cheese
Instructions
- Drain and pat chickpeas very dry.
- Toss with olive oil, paprika, garlic powder, and salt.
- Air fry at 390F for 14-16 minutes, shaking halfway, until crispy.
- Serve over Greek yogurt topped with crumbled feta.
Meal prep & storage
Double the chickpea batch and air fry in two rounds so they cook evenly and stay crispy. Store the roasted chickpeas in an uncovered container at room temperature for up to 2 days, or refrigerate for up to 4 days and re-crisp in the air fryer at 350F for 3-4 minutes. Keep the yogurt and feta separate until serving so nothing goes soggy.
Swaps
Swap the chickpeas for white beans or black beans if that's what you have, just dry them thoroughly for the same crunch. Coconut yogurt makes an easy dairy-free base, and crumbled vegan feta or a sprinkle of nutritional yeast keeps the salty finish. For a different flavor lane, trade the paprika and garlic for cumin and coriander, or a spoon of harissa stirred into the yogurt.
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