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Garlic Dill Air-Fryer Chickpeas and White Beans

Shatteringly crisp chickpeas and white beans tossed hot with fresh garlic, dill, parsley and a squeeze of lemon for a bright, herby crunch.

Garlic Dill Air-Fryer Chickpeas and White Beans

Ingredients

  • 1½ cans, drained381 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsedpatted very dry
  • 1 tbsp14 gOlive oildivided
  • 1 tsp3 gGarlic powder
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cloves6 gGarlicfinely grated
  • ½ cup sprigs4 gFresh dillfinely chopped
  • 2 tbsp chopped8 gFresh parsleyfinely chopped
  • 1½ tsp8 gLemon juice

Steps

  1. Spread the chickpeas and great northern beans on a clean towel, pat them very dry, and let them air-dry for 10 minutes while you prep the herbs.
  2. Finely grate the garlic and finely chop the dill and parsley; set them aside in a small bowl.
  3. Preheat the air fryer to 390°F (200°C).
  4. In a large bowl, toss the chickpeas and great northern beans with half of the olive oil, the garlic powder, the salt and the black pepper.
  5. Air-fry in a single layer, working in two batches if needed, for 15 to 20 minutes, shaking the basket every 5 minutes, until deep golden and crunchy; the beans crisp a little faster, so watch them near the end.
  6. In the large bowl, stir the remaining half of the olive oil and the lemon juice into the garlic, dill and parsley.
  7. Tip the hot chickpeas and beans into the bowl and toss until coated, then spread them on a tray and cool for 5 minutes so they stay crisp. Eat the same day for the best crunch.

Allergens: none of the nine major allergens in the ingredients as written.

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

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