Air Fryer Crispy Harissa Chickpeas

• 2 canschickpeas — 15 oz each, drained — organic if you can
• 1 tbspolive oil — extra-virgin
• 1 tbspharissa paste — or 2 tsp harissa powder
• 1/2 tspfine sea salt
• 1/2lemon — zest and a squeeze, to finish

Method

1. 01

   Drain and rinse the chickpeas, then dry them thoroughly on a towel — roll them around until the skins look matte. Dampness is the only thing standing between you and crunch. Discard any loose skins.

2. 02

   Air fry the bare, dry chickpeas at 390°F for 12 minutes, shaking twice. They should rattle and turn light gold — this first pass drives off the water.

3. 03

   Toss the hot chickpeas with the olive oil, harissa, and salt. Return to the basket and air fry another 5–6 minutes until deeply crisp and brick-red.

4. 04

   Tip into a bowl, hit them with lemon zest and a squeeze of juice, and eat warm. They lose their crunch as they sit, so these are a make-and-eat snack, not a make-ahead one.