Step 1

Oven Directions

Step 2

Pre-heat oven to 350 degrees.

Step 3

Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.

Step 4

Place dried chickpeas on a rimmed baking sheet. Add 1 tablespoon oil, salt and pepper and move around to evenly coat this chickpeas. Bake for 40 minutes.

Step 5

Add remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Continue baking for 5 minutes and remove from oven.

Step 6

Let cool.

Step 7

Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.

Step 8

Air Fryer Directions

Step 9

Drain and rinse the chickpeas well. Place on a clean kitchen towel and rub the chickpeas dry. The skins will start to loosen. If desired you can remove any leftover chickpea skins still intact, but this is optional.

Step 10

Heat air fryer to 390ºF and spray with avocado oil spray.

Step 11

Air fry the chickpeas for 15 minutes, shaking the basket every five minutes until golden brown and crunchy!

Step 12

Place your crunchy chickpeas into a bowl, drizzle with a teaspoon or so of olive oil, and season while they are still hot. Seasoning them before cooking  can result in burnt spices (for oven and air fryer).

Step 13

Let cool.

Step 14

Store at room temperature in a breathable storage container (like a brown paper bag, or in a jar with a loose seal) for 3-5 days.