Za’atar Fried Chickpeas
These crispy, crunchy Za’atar Fried Chickpeas make a flavourful addition to salads, sandwiches, and more. All you need is 3 ingredients and an air fryer, oven, or stovetop!
I am seriously addicted to this Za’atar Fried Chickpeas recipe. They are so easy to make, so tasty, and perfectly crunchy. To keep things simple, I use canned chickpeas and I always have some of my za’atar spice blend on hand. The only other thing needed is olive oil!
I make these in the air fryer, as I think it’s easiest and I can avoid heating up the kitchen, but I’ve also included oven and stovetop instructions for those who haven’t caved to the air fryer obsession.
These Za’atar Fried Chickpeas make a great snack. They’re high protein, low FODMAP, and super filling. A handful is plenty to hold me over to dinner if I’m feeling a bit hangry! And they’re just so tasty – eating just one is like trying to eat just one chip. Impossible!
But they’re also fabulous on salads and in wraps. A handful of these and you won’t need to add any meat or tofu, plus they add a burst of tangy-sweet flavour.
Ingredients & Substitutions
- Chickpeas – Rinse, drain, and pat canned chickpeas dry.
- Olive oil – Helps the seasoning stick and makes the chickpeas nice and crisp.
- Za’atar spice – I make my own blend with sesame seeds, ground sumac, and a few dried spices.
How to Make Za’atar Fried Chickpeas
Preheat your air fryer to 435°F.
Toss the chickpeas with the olive oil and za’atar spice in a large bowl, until evenly coated.
Add the chickpeas to the air fryer basket. Cook for 20 to 30 minutes, turning them every 10 minutes. Let cool and enjoy.
Can these be made in the oven?
Yes, you can make roasted chickpeas in the oven. Just preheat the oven to 425°F, season the chickpeas as directed, and bake for 20 to 30 minutes. Stir every 10 minutes or so for even roasting.
Can these be pan-fried?
Yes, fried chickpeas can also be made on the stovetop. Follow the same steps, just add the chickpeas to a preheated non-stick pan on the stove. Stir every few minutes for even frying.
Can I make air-fried chickpeas with other spices?
Absolutely! While I love the bitter, sweet, and tangy flavor of za’atar, you can substitute pretty much any seasoning you want to make roasted chickpeas. A few good options are Italian seasoning, cayenne pepper, smoked paprika, garlic powder, or any other dried herb.
Ways to Use Roasted Chickpeas
I love this roasted chickpeas recipe because they’re so versatile and can be used in many different ways. Here are a few of my favorites:
- On salads (especially my Tahini Cauliflower and Chickpea Salad)
- In wraps or sandwiches
- As a high-protein snack
- A side dish to almost any meal
How to Store
Allow the chickpeas to cool completely before storing. Transfer to a glass jar and store on the counter, in the pantry, or in another cool, dry place.
Do not refrigerate your roasted chickpeas as the moisture will cause them to soften and definitely do not freeze them.
Why Are My Roasted Chickpeas Soft?
There are a few reasons why fried chickpeas could end up soft. First, if they weren’t dried before cooking the moisture can make them soft. This is also an issue if too much oil is used (especially when baking or pan-frying).
Chickpeas can also soften the next day if they weren’t cooked long enough, so be sure to air fry them for a minimum of 20 minutes. They’ll also soften if placed in the fridge or an environment with lots of moisture.
More Air Fryer Recipes:
- Cilantro Lime Air Fryer Roasted Veggies
- Buffalo Air Fryer Turkey Meatballs
- Toasty Air Fryer Ravioli
- Air Fryer Turnip Fries
Za’atar Fried Chickpeas
- 18 oz canned chickpeas; drained and rinsed
- 2 tsp olive oil
- 1 tbsp za'atar spice
- Preheat an air fryer to 435°F
- Add the chickpeas to a large bowl along with the olive oil and zaatar spice. Toss until evenly coated.
- Add the coated chickpeas to an airfryer basket and air fry fro 20-30 minutes turning them every 10 minutes. Remove from the oven and let cool.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.