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Glass jar filled with air-fried chickpeas seasoned with paprika, cumin, and green onion.

Smoky Chili-Lime Air Fryer Chickpeas

Patricia Granek
Crispy chickpeas seasoned with smoked paprika, cumin, and chili flakes, then finished with lime and sesame oil for bold, Brazilian-inspired flavors.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Side Dish, Snack
Cuisine Brazilian, Gluten-free
Servings 6 servings
Calories 63 kcal

Ingredients
 

  • 2 15 ounce canned chickpeas drained and rinsed
  • 2 tablespoon ground cumin
  • 2 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • ½ teaspoon chili flakes adjust to taste
  • 2 tablespoon sesame oil or olive oil
  • 2 tablespoon fresh lime juice
  • ¼ cup green onions diced
  • 1 teaspoon flaky sea salt table salt works too
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Drain, and Rinse: Open your can of chickpeas and pour them into a strainer. Rinse under cold water to remove any of the canned liquid.
  • (optional): Remove the Skins: For extra crispy chickpeas, place them in a bowl of cold water and gently rub them with your hands. The skins will loosen and float. Slowly pour off the water so the skins drain first. Repeat a few times until most of the skins are gone, then dry the chickpeas again very well.
  • Dry Chickpeas: Spread them out on a clean kitchen towel or a few paper towels, and gently pat them completely dry. This is important—if they’re wet, they’ll steam instead of crisping.
  • Season: Transfer the chickpeas to a bowl. Add the cumin, smoked paprika, garlic powder, and chili flakes. Toss everything until well coated. Make sure the spices stick evenly.
    📍Don’t add the lime juice or sesame oil yet. They go in after cooking to keep the flavor sharp and the texture crisp.
  • Air Fry: Preheat your air fryer to 400°F (200°C). Then, place the chickpeas in a single layer in the air fryer basket. Cook for 8 minutes, shaking the basket a couple of times.
    📍Do not crowd in the basket or the chickpeas will steam instead of crisp.
  • Add Lime and Sesame: Add the chickpeas back to the bowl and toss with lime and sesame oil. Then return to the air fryer for another 2-3 minutes. This helps seal in the flavor and adds that final toasted finish without making them soggy.
  • Add Salt and Serve: Let the chickpeas cool for a few minutes then sprinkle on the green onions and flaky salt. They’ll crisp up even more as they sit. Then snack away or use them as a topping for bowls, soups, or salads.

Notes

Cripsy Tip: Ensure chickpeas are completely dry before cooking. Wet chickpeas won’t crisp properly.
Storage Tips: Store fully cooled chickpeas in an airtight container at room temperature for 1-2 days. Or refrigerate for longer storage. Re-crisp in air fryer at 375°F for 2–3 minutes if needed.

Nutrition

Serving: 1servingCalories: 63kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 398mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 1268IUVitamin C: 2mgCalcium: 30mgIron: 2mgZinc: 0.3mg
Tried this recipe? I’d love to hear how it turned out in the comments !