Air Fryer Spiced Chickpeas with Sumac, Cumin and Pine Nuts
Crunchy roasted chickpeas tossed with warm spices, bright sumac, and toasted pine nuts. This Turkish-inspired side is addictively crispy and works equally well as a snack, salad topper, or accompaniment to mezze platters.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- 4 servings (about 2 cups)
Steps
Before you start
- Drain and thoroughly dry canned chickpeas—pat them between paper towels until very dry so they crisp properly
- Preheat the air fryer to 380°F (193°C) for 2–3 minutes
- Have all spices measured and ready before starting
Toss chickpeas with oil and spices
- Place the dried chickpeas in a small mixing bowl.
- Drizzle with the olive oil and add the sumac, cumin, smoked paprika, black pepper, and sea salt.
- Toss well with a spoon or your hands until every chickpea is lightly coated and the spices are evenly distributed.
- The mixture should look fragrant and clumpy—not wet, but evenly coated.
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Ready when: chickpeas are evenly coated with spices
Tip: Don't skip drying the chickpeas—any moisture will prevent crisping and make them chewy instead of crispy.
Air fry the chickpeasOven 380°F / 195°C
- Pour the spiced chickpeas into the air fryer basket in a single layer.
- Do not overcrowd—they should have room to air-circulate.
- If necessary, cook in two batches.
- Air fry at 380°F (193°C) for 15 minutes, shaking the basket halfway through (at about 7–8 minutes) to ensure even crisping.
- They should turn golden and sound hollow when shaken.
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Ready when: chickpeas are deep golden brown and sound hollow when shaken
Tip: If using a smaller air fryer, batch them to avoid steaming; crowded chickpeas will soften rather than crisp.
Toast the pine nuts
- While the chickpeas cook, add the pine nuts to a dry skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until they turn light golden and fragrant.
- Watch carefully—pine nuts brown quickly and can burn.
- Transfer to a small plate to cool.
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Ready when: pine nuts are light golden and fragrant
Tip: Pine nuts contain oils that brown rapidly—don't walk away from the stove, and err on the side of removing them slightly early.
Cool and finish
- Transfer the hot chickpeas to a serving bowl and let them cool for about 5 minutes.
- This helps them firm up and become even crispier.
- Stir in the toasted pine nuts.
- If using, add the lemon zest and juice, and fold in the fresh parsley.
- Taste and adjust seasoning if needed—you want brightness from the sumac and lemon, warmth from the cumin, and a nutty finish from the pine nuts.
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Ready when: chickpeas have cooled slightly and feel crispy when bitten
Tip: Add lemon juice just before serving if making ahead, or it will soften the chickpeas over time.
Good to know
Tips
- For extra crispness, after air-frying, spread the hot chickpeas on a clean kitchen towel to cool—the steam escapes and they become even crunchier.
- Sumac is essential to the Turkish flavor profile; if you don't have it, the dish loses its signature tangy note. It's worth seeking out at a Middle Eastern market or online.
- These chickpeas make an excellent salad topper, snack straight from the bowl, or part of a mezze spread. They pair well with hummus, labneh, or grilled vegetables.
- For a spicier version, add ¼ teaspoon of cayenne pepper or a pinch of Aleppo pepper to the spice mixture.
Make ahead
Prepare the spice mixture and dry the chickpeas up to 1 day ahead, storing in an airtight container. Toast and air-fry just before serving for maximum crispness. Cooked chickpeas stay crispy at room temperature for up to 4 hours.
Storage & reheating
Room temperature: up to 4 hours in an airtight container (they gradually soften). Refrigerator: up to 3 days in an airtight container; reheat in the air fryer at 350°F (175°C) for 3–4 minutes to re-crisp. Freezer: not recommended, as the texture becomes mealy upon thawing.
Substitutions
- ground sumac → lemon zest (finely grated). Sumac provides tartness and a distinctive color. Lemon zest gives acidity but less of the tangy umami character; add an extra ½ teaspoon if substituting.
- raw pine nuts → sliced or slivered almonds, or chopped walnuts. Pine nuts add a luxurious, buttery quality. Almonds and walnuts are more affordable; toast them the same way and adjust quantities to taste.
- smoked paprika → cayenne pepper (use half the amount for less heat) or Aleppo pepper. Smoked paprika adds depth and smokiness. Cayenne is spicier; Aleppo pepper is milder and fruitier. Start with ¼ teaspoon cayenne.
- fresh flat-leaf parsley → fresh mint, cilantro, or dill. Parsley is fresh and mild. Mint brings coolness, cilantro adds brightness, and dill offers aniseed notes—all work beautifully with the spices.
