Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup white vinegar
- 1 tablespoon olive oil
- ½ teaspoon sea salt
Directions
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Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
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Drain chickpeas, removing any loose skins.
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Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
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Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.
Cook’s Notes:
The longer the chickpeas sit in the vinegar, the better.
These tend not to keep well. If needed, store in a paper bag or wrapped in parchment paper. If they lose their crisp, reheat them in the air fryer for 1 minute.
Editor’s Note:
Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
