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Serving inspiration for air fryer chickpeas for one: a larger bowl of roasted chickpeas on a wooden table.

Air Fryer Chickpeas for One

Air fryer chickpeas for one make a crisp, savory snack from a small scoop of canned beans. Get exact amounts, drying tips and doneness cues.
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 1 snack portion
Course: Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup drained rinsed canned chickpeas (about 85 g)
  • 1 teaspoon olive oil 5 ml
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • 1/16 teaspoon fine salt or a small pinch to taste

Equipment

  • 2-quart or larger basket air fryer
  • colander
  • Clean kitchen towel
  • small bowl
  • measuring spoons
  • Heatproof dish

Method
 

  1. Drain and rinse the already-cooked canned chickpeas. Spread on a clean towel and pat or roll them dry. Remove any loose skins that come away easily.
  2. Preheat the air fryer to 390 F (200 C) if its instructions call for preheating. Toss dry chickpeas with olive oil in a small bowl. Mix paprika, garlic powder and salt separately.
  3. Spread beans in one loose layer. Air fry at 390 F (200 C) for an estimated 12 to 16 minutes, shaking around 5 minutes and again near 10 minutes. Begin checking at 10 minutes. Continue briefly until browned and lightly crisp outside, not black or rock-hard.
  4. Tip into a heatproof dish and toss with the reserved spice mixture while warm. Cool about 5 minutes before eating. Serve as one snack or over a single salad.

Notes

Only use ready-to-eat cooked canned chickpeas; uncooked dried chickpeas require soaking and cooking first.
Drain and dry well. A half-cup portion should not crowd the basket; do not use loose parchment or foil.
Cooking and nutrition are estimates, not measured kitchen-test results. Total includes about 5 minutes of cooling and excludes model-specific preheating.
Refrigerate uneaten beans within 2 hours, or 1 hour above 90 F (32 C); use within 3 to 4 days and reheat leftovers to 165 F (74 C).
The stock image is a larger bowl of roasted chickpeas, not this exact single-serving spice mix.