The flexitarian prescription

I have always loved garbanzo beans. And truth be told, it wasn’t until fairly recently that I learned “chickpeas” and garbanzo beans are actually the same thing. Why? Well, the Spanish word for chickpea is Garbanzo. And yes, there’s more to the story behind why there are two very different words for the same bean … which isn’t even a pea … alas, you can Google it if you want. The purpose of this post isn’t to educate you on the history of the chickpea/garbanzo bean, but to convince you to make them in your air fryer. (But if you really want, you can read more at FoodRepublic.com)

So why should you try cooking these little gems in your air fryer? Simple—they’re an excellent source of fiber and protein, low in fat, and when they’re “crunched” up they’re make a great addition to any salad. These nutrient-dense legumes are a super “super” food : )

 Unlike traditional deep-fried snacks, air-fried chickpeas are prepared using minimal oil, making them a healthier alternative. The air-frying process also helps to retain the nutritional value of the chickpeas, making them a nutrient-dense snack option. ChefSource.com

Air Fried Chickpeas

PREP TIME: 5 minutes | COOK TIME: 10 minutes

Drain and rinse a can of chickpeas. Drizzle with a little olive oil and dust with any kind of spices you desire. Bake in your air fryer for 6-8 minutes, at 400 degrees. And that’s that. Note, they don’t really save well so I suggest only making one can at a time.