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Air-Fryer Cumin Lime Chickpea and Edamame Crunch

Crackly chickpeas and toasty edamame with smoky cumin, a little chili heat and a bright lime-honey glaze.

Air-Fryer Cumin Lime Chickpea and Edamame Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 2 cups236 gShelled edamame, frozenthawed and patted very dry
  • 2¾ tsp12 gCanola oil
  • 2½ tsp5 gGround cumin
  • ¼ tsp1 gChili powder
  • ½ tsp1 gOnion powder
  • ¼ tsp2 gSalt
  • 1 tsp7 gHoney
  • 1½ tsp8 gLime juice
  • 3 tbsp chopped3 gFresh cilantrofinely chopped

Steps

  1. Spread the chickpeas and the thawed edamame on a clean towel, pat them very dry and rub off any loose chickpea skins; let them air-dry for 10 minutes.
  2. Preheat the air fryer to 390°F (200°C) for 3 minutes.
  3. In a bowl, toss the chickpeas and edamame with the canola oil until lightly coated.
  4. In a small bowl, stir together the cumin, chili powder, onion powder and salt to make the spice mix; set aside.
  5. Put the chickpeas and edamame in the air-fryer basket in a single layer (work in two batches if needed) and air-fry for 12 minutes, shaking the basket halfway.
  6. Tip the chickpeas and edamame back into the bowl and toss with the spice mix.
  7. In the small bowl, whisk the honey with the lime juice to make the glaze, drizzle it over the chickpeas and edamame and toss to coat.
  8. Return them to the basket and air-fry 5 to 7 minutes more, shaking once, until deep golden, glazed and crisp.
  9. Spread on a tray, scatter the cilantro over the top and cool for 10 minutes so they crisp further before serving.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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