Curry Chickpeas
veganvegetariangluten-freedairy-freenut-freesnackappetizerKid-FriendlyMeal-Prep
Lime juice, curry powder, and turmeric combine for a warm, aromatic snack. The lime juice helps the curry powder adhere and bloom. These chickpeas taste like a high-end Indian restaurant snack.
Ingredients
- 1 can chickpeas, drained, rinsed, dried
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- squeeze lime juice
Season it upPairs with Simple Salt & Pepper, Smoked Paprika & Brown Sugar, Ranch Seasoning, or Taco TuesdaySee all seasonings →
Steps
- 01Dry, oil, salt, air fry per base recipe.
- 02Toss hot chickpeas with curry powder, turmeric, cayenne, and lime juice.
The lime juice on hot chickpeas creates a tiny bit of steam that helps the curry powder adhere and bloom. It also adds brightness that keeps the curry flavor from being heavy. These taste like a high-end bar snack.
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How to Air Fry It
- 01Preheat the air fryer to 390°F (199°C).
- 02Season the prepared chickpeas with the Taco Tuesday or Smoked Paprika & Brown Sugar seasoning and place them in the air fryer basket in a single layer.
- 03Cook for 15 minutes, shaking the basket halfway through.
- 04Check for crunchiness and serve immediately.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 3-4 days. They soften over time. Re-crisp at 375°F (190°C) for 3 minutes.
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