These crispy chickpeas are so delicious and they are inspired by a snack my aunt Celina used to make for us when we were kids. She used to present us with a bowl of cooked chickpeas doused in lime juice and sprinkled with salt and powdered chili, which us kids devoured as soon as she brought them out. I specifically remember eating these with my cousins, while bathing in the hot springs pool of her family’s country home in San Juan Cosalá, on the shores of lake Chapala. If you want to try her recipe, go ahead, it’s a deliciously simple and healthy snack.
I have started to incorporate more salads into my diet, and as a result, I am always looking for healthy and interesting toppers for them. As you know, us Mexicans love anything with lime juice, salt and chili, so that is what we’re using in this recipe. Crisping chickpeas in the air fryer is amazing because it is so quick and easy, and they are an addictive and healthy snack. You may want to make more as you’ll see they go pretty fast!
Garbanzos con Chile y Limón
Crispy, Spicy Air Fried Chickpeas
2 cups cooked chickpeas (rinsed if canned)
1-2 Tbsp Tajín seasoning
1 Tbsp olive oil
1 Tbsp lime juice
Salt to taste (only if needed)
In medium bowl combine chickpeas, Tajín, olive oil and lime juice. Toss to combine.
Preheat air fryer to 390°F. Place chickpeas in greased air fryer basket and cook for 15-20 minutes, shaking the basket once or twice during cooking time.
When chickpeas are done to your liking, remove from basket and let cool down. They will continue to crisp up as they cool.
Use them as a snack or as a salad topper.
* If you don’t have an air fryer, you can roast the chickpeas in the oven. First, make sure the chickpeas are completely dry, so use paper towels to remove every bit of moisture. Then season them and spread on a parchment-covered sheet pan and roast in a preheated 400°F oven for 25-35 minutes, tossing once or twice, until crispy.
Makes about 1 1/4 cups.