This air fryer broccoli and chickpeas recipe is one of those simple, reliable meals you'll keep coming back to. It's quick, flavorful, and made with pantry spices — perfect for busy days when you want something healthy without much effort.
Crispy chickpeas paired with tender, lightly charred broccoli make this dish satisfying on its own or as a side. It's naturally plant-based, high in fiber, and ideal for clean-eating or weight-loss meals.
If you like meals like that, then do try my other air fryer recipes. Also, try my other chickpea recipes, full of flavor, including Indian Chickpea Salad, Delhi-style chole (Chickpea Curry), Vegan Shakshuka with Chickpeas, Sweet Potato and Chickpea Hash, and Kala Chana Curry.
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Watch the Video
If you prefer to see the process, watch the full step-by-step video below, where I show how to season, air-fry, and achieve the best texture for both broccoli and chickpeas.
⭐Why This is the Ultimate Weight Loss Snack
- High Protein & Fiber: The combination of chickpeas and broccoli makes this a nutritional powerhouse that keeps hunger pangs at bay.
- Ready in 15 Minutes: No preheating the oven or waiting 40 minutes to roast.
- Versatile: Eat it as a snack, use it as a salad topper for crunch, or serve it as a side dish with your dal and rice.
- Kid-Friendly: My son loves the crunchy chickpeas—they are a great alternative to processed snacks.
🥘Ingredients You Need
- Broccoli: Cut into small, bite-sized florets. Make sure they are roughly the same size as the chickpeas so they cook evenly.
- Chickpeas (Garbanzo Beans): Canned chickpeas work best. The secret is to rinse them and pat them dry completely.
- Oil: A light spray of Avocado oil or Olive oil helps the spices stick and crisp up the veggies.
- Spices: I use a mix of garlic powder, paprika (or Kashmiri chili powder for color), cumin powder, and salt.
- Lemon Juice: A squeeze of fresh lemon at the end brightens up the roasted flavors.
*Exact measurements and cooking times are shared in the recipe card below.
🔪Instructions
Refer to the recipe card below for the full recipe, and click here for step-by-step photo instructions.
- Step 1 - Prep: Dry the chickpeas and cut the broccoli. Best to dry the chickpeas well before seasoning for maximum crispiness. Cut broccoli into similar-sized florets for even cooking.
2. Step 2 - Season: Toss everything in a bowl with oil and spices and toss them well.
3. Step 3 - Air Fry: Preheat the air fryer at 380F for 3-5 minutes. Cook at 380°F (190°C) for 10-15 minutes.
Shake: Shake the basket halfway through to ensure even browning.
4. Step 4 - Serve: Finish with lemon juice and enjoy immediately while hot and crispy. Garnish with chili flakes and cilantro, if desired.
The Secret to Crispy Chickpeas: The #1 mistake people make is tossing wet chickpeas into the air fryer. If they are wet, they will steam instead of roast.
Tip: After rinsing, lay your chickpeas on a kitchen towel or paper towel and pat them completely dry. Peel off any loose skins if you want them extra crispy!
👪 Serving Ideas
This dish is very versatile and works well with many meals. Here are a few easy ways to serve it:
- With grains: Serve over rice, quinoa, or couscous for a simple, filling bowl.
- As a side dish: Pair it with grilled paneer, tofu, or any protein of choice.
- In wraps or pita: Add a spoonful of hummus or yogurt sauce, then roll it up.
- With soups: Serve alongside lentil dal soup or vegetable soup for a comforting meal.
- As a snack: Enjoy it on its own with a squeeze of lemon or a light dip.
📖Storage Ideas
This recipe stores well and reheats easily:
- Store in an airtight container for up to 3 days
- Reheat in the air fryer for a few minutes to restore crispiness
- Avoid microwaving if you want to keep the chickpeas crunchy
💭Tips for the Best Air Fryer Broccoli and Chickpeas
- Dry the chickpeas really well: Pat them dry with a towel (or let them air-dry for 5–10 minutes). Less moisture = crispier chickpeas.
- Use small, even broccoli florets: Similar-sized florets cook evenly and get those lightly charred edges without burning.
- Don’t overcrowd the basket: Spread everything in a single layer if possible. Crowding = steaming, not roasting.
- Add oil lightly (or skip if needed): Even 1–2 teaspoons helps spices stick and improves browning. For weight loss, keep it minimal.
- Shake halfway through: This is key for even crispiness — especially for chickpeas.
- Season in two steps: Add most spices before cooking, then taste and sprinkle a little extra salt/seasoning at the end for the best flavor.
- Finish with lemon juice: A squeeze of lemon juice after air-frying makes the flavors pop and keeps it tasting fresh and light.
- For extra-crispy chickpeas: Air-fry the chickpeas alone for 5 minutes first, then add the broccoli and finish together.
📖FAQs
Yes. This recipe is high in fiber and plant protein, uses very little oil, and is naturally vegetarian and vegan, making it great for healthy eating and weight loss.
Yes. You can skip oil entirely, though a small amount helps with browning and flavor. For weight loss, even 1 teaspoon is enough.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to bring back some crispiness.
Yes, but for the best results, thaw and pat it dry first. Frozen broccoli may be softer and less crispy than fresh.
Other Recipes
- CARROT RIBBON SALAD (FRESH, CRUNCHY, AND READY IN 10 MINUTES!)
- GOCHUJANG CARROTS (AIR FRYER SWEET & SPICY ROASTED)
- AIR FRYER BUTTERNUT SQUASH FRIES (CRISPY, LOW-CALORIES, SO GOOD!)
- ALOO GAJAR MATAR
AIR FRYER BROCCOLI & CHICKPEAS
Ingredients
- 2 cups Broccoli
- 1 cup Chickpeas
- 1 teaspoon Olive Oil or Cooking Spray
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika or Kashmiri Red Chili Powder
- 1 teaspoon Onion Powder
- Salt & Pepper
- ½ Lemon Juice
- Chili Flakes or Chili Oil, optional
- Cilantro to garnish
Equipment
Method
- Place the chickpeas on a paper towel and pat them dry.1 cup Chickpeas
- Add broccoli and chickpeas to a bowl. Drizzle with olive oil and add spices and salt. Toss well to coat.2 cups Broccoli, 1 cup Chickpeas, 1 teaspoon Olive Oil or Cooking Spray, 1 teaspoon Garlic Powder, 1 teaspoon Paprika or Kashmiri Red Chili Powder, 1 teaspoon Onion Powder, Salt & Pepper
- Preheat the air fryer to 380°F (193°C) for 3-5 minutes.
- Spread the mixture in a single layer in the air fryer basket.
- Air-fry for 12–15 minutes, shaking the basket halfway through, until the chickpeas are crispy and the broccoli is tender with lightly charred edges.
- Serve hot with a squeeze of lemon juice, chili flakes, and cilantro, if desired.½ Lemon Juice, Chili Flakes or Chili Oil, optional, Cilantro to garnish
Nutrition
Notes
- Drying the chickpeas thoroughly helps them crisp up.
- For extra crunch, air-fry the chickpeas alone for 5 minutes before adding the broccoli.
- Adjust spices to taste or use your favorite seasoning blend.
- Keep the oil to a minimum for a lighter, weight-loss-friendly version.
Kim says
My go to lunch recipe ! so good !