Crispy Air Fryer Chickpeas turn a pantry can into a crunchy, craveable snack with a cool, tangy yogurt dip on the side. It comes together with almost no active work, which makes it perfect for busy weeknights when you want something satisfying without a big cleanup. Serve it as a snack, toss it over salads, or pile it into wraps the next day.
About 25 minutes start to finish.
Per serving (makes 2): 281 cal · 15.7g protein · 31.4g carbs · 11.2g fat
Ingredients
- 1 1/2 cup chickpeas
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Drain and pat chickpeas very dry.
- Toss with olive oil, paprika, garlic powder, and salt.
- Air fry at 400F for 12-15 minutes, shaking halfway, until crispy.
- Whisk Greek yogurt with lemon juice for dipping.
- Serve chickpeas hot with the yogurt dip.
Meal prep & storage
Double the batch and store cooled chickpeas in a loosely covered container at room temperature for up to 2 days to keep the crunch, or refrigerate up to 4 days if you don't mind a softer bite. Re-crisp them in the air fryer at 350F for 3-4 minutes before serving. The yogurt dip keeps in a sealed jar in the fridge for up to 4 days; give it a quick stir before using.
Swaps
Swap the chickpeas for white beans or black beans using the same drying and seasoning steps, though texture will vary slightly. For a dairy-free dip, use unsweetened coconut yogurt or a thick almond-based yogurt with the lemon juice. Smoked paprika, cumin, or curry powder all work in place of regular paprika if you want a different flavor direction.
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