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Snack recipe · from the recipe book

Air-Fryer Smoky Chickpea and Edamame Crunch

Crackly chickpeas and nutty, chewy-crisp edamame dusted with smoky paprika, warm cumin and toasted sesame.

Air-Fryer Smoky 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 gOlive oil
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ¼ tsp1.5 gSalt
  • 1½ tbsp12 gSesame seeds

Steps

  1. Thaw the edamame in a colander under cool running water, then spread the edamame and the chickpeas on a clean towel and pat both very dry; rub off any loose chickpea skins.
  2. In a small bowl, mix the smoked paprika, cumin, garlic powder and salt to make the spice mix.
  3. Preheat the air fryer to 390°F (200°C).
  4. In a bowl, toss the chickpeas with half of the olive oil and air-fry them in a single layer for 12 minutes, shaking the basket halfway.
  5. Meanwhile, toss the edamame in the same bowl with the remaining half of the olive oil.
  6. Add the edamame to the basket with the chickpeas, shake, and air-fry 8 to 10 minutes more, shaking once, until the chickpeas are crisp and the edamame are blistered and golden at the edges.
  7. Tip the hot chickpeas and edamame into the bowl and toss right away with the spice mix and the sesame seeds so they cling.
  8. Spread the mix on a plate and let it cool for 10 minutes to crisp further. Serve the same day for the best crunch.

Contains: Soy, Sesame.

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

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