Ingredients

3 cups cooked chickpeas [or two 15 oz can] [see notes]
2 teaspoons oil olive or avocado
1 teaspoons chat masala
1.5 teaspoon dry mango powder (amchur)
1 teaspoon Kashmiri chili powder or any mild chili powder
1 teaspoon salt or as needed

Directions

Drain the water from the cooked chickpeas. Discard any skin. Use a cloth or paper towel to pat it dry.

Set the temperature to 400°F in your air-fryer.

Add the chickpeas to the air-fryer and set the time to 10 minutes

When the time is up, toss the chickpeas so that they get evenly cooked.

Set the timer for 10 minutes and continue to cook till the timer is up.

While the chickpeas are cooking, in a large bowl combine oil with the spices – chat masala, amchur powder, chili powder, and salt.

Once the cooking is complete, toss the hot chickpeas in the oil and spice mixture till they are completely coated.
Air fry the chickpeas for 3 more minutes at 400°F.

Transfer it to a plate to cool. Once cooled store it in a glass container for about 3-4 days in a cool, dark place.