Rinse the canned chickpeas under cold water and drain them well. Pat them dry with a clean kitchen towel to remove excess moisture. Optionally, you can remove the skins for a crispier result.
In a mixing bowl, toss the chickpeas with olive oil and your preferred seasonings. I have used salt, pepper, paprika, cumin, and dried mango powder for this recipe.
Place the seasoned chickpeas in the air fryer basket in a single layer, ensuring they are not overcrowded.
Air fry the chickpeas at 360°F (180°C) for about 15-18 minutes, shaking the basket halfway through the cooking time.
