Air Fryer Chickpeas (No Oil)

4 standard portions

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Ingredients

• 2 14.5oz canned chickpeas ((400ml) or (2½ cups of cooked chickpeas))
• 1-2 tbsp of lime juice ((15g))
• 2-3 tbsp of curry powder ((12g) see post for homemade version)
• ½ tsp paprika ((1g))
• ½ tbsp of parsley ((2g))
• ¼ tsp of scotch bonnet pepper powder ((1.23g) optional)
• ½ tsp of himalayan pink salt ((3g))

Method

1. Preheat the air fryer basket
2. Make sure the chickpeas are drained and (especially if using canned to rid excess sodium) and blot with a paper towel.
3. Place the chickpeas in a large bowl and proceed to sprinkle on the  lime juice, curry powder, paprika, parsley, scotch bonnet pepper powder and pink salt.
4. Use a spoon to evenly combine the herb and spices so each chickpeas is coated.
5. Pour the chickpeas into the air fryer basket and shake so it's not over crowded. You may need to work in batches depending on the size of your unit.
6. Set the temperature to 190c/375f and cook for 15-20 minutes.
7. Stop the fryer and shake a few times throughout the stated cooking time (I did this twice).
8. Serve accordingly
9. Once cooled, store in a jar/container that is slightly ajar or in a bowl covered with kitchen towel.
10. Add additional pink salt, if required.