Crispy air fryer chickpeas are the tastiest and crunchiest snack you will find. Using the air fryer cuts the cook time down to 15 minutes, and they are so much crispier than in the oven! Vegan and gluten-free, these crispy roasted chickpeas are an awesome healthier snack.


  • 19 oz can of chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  •  teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne (optional)


  1. Heat air fryer to 390°F / 200°C.
  2. Drain and rinse chickpeas (no need to dry). Toss with olive oil and spices.
  3. Dump the whole batch of chickpeas in the air fryer basket. Cook for 12-15 minutes, shaking a couple of times.
  4. When chickpeas are cooked to your liking, remove from air fryer, taste and add more salt and pepper to taste.
  5. Store in an open container.


  •  Dry chickpeas before seasoning them is key for flavour in this recipe.
  • Rubbed the chickpeas together and removed most of the skin.
  • Don’t want to overcrowd them. I let each batch air fry for 5 minutes and give them a shake and air fry them for another 5 minutes, or until they are the desired crispness I prefer.
  • There is a secret to keeping the chickpeas crispy after you’ve made them, especially if you want to store them for a couple of days. Air flow is very important, so plastic bags are out. Storing them at room temperature in parchment bags keeps the crunch factor alive.
  • You can re-crisp them in the air fryer if you need to.


09.11.23 | Recipes

Chocolate Date Bark with Peanut Butter

This super easy chocolate date bark has gone absolutely viral on social media, and for good reason! This yummy bark combines sweet medjool dates with creamy peanut butter and chopped nuts for really delicious sweet treat.


  • 2.5 cups dates
  • 1/3 cup peanut butter melted
  • 1/4 cup walnuts chopped
  • 1 tsp coconut oil
  • 1.5 cups chocolate chips semi-sweet or dark chocolate


  • Line a baking sheet with parchment paper or silicone baking mat.
  • Slice dates open so that you’re able to flatten them. Put the sticky side down and arrange them in a rectangle.
  • Using a cup with a flat bottom, press the dates down firmly and form a layer on the parchment paper so that the dates are pressed down evenly across the pan. To get them more even, place another parchment paper sheet on top and roll with a rolling pin.
  • Melt peanut butter in the microwave for 20-30 seconds. Drizzle evenly with peanut butter and then add the chopped walnuts on top.
  • Next, melt your chocolate. Put your chocolate + coconut oil in a microwave safe dish and microwave in 15-30 second increments until smooth. Mix in between microwave sessions.
  • Pour the chocolate over the date, peanut butter and walnut layer. Be sure to cover the entire layer with chocolate. Top with more walnut pieces if desired.
  • Place the date bark in the freezer for 20 minutes until set.
  • Slice into large pieces for serving (about 12-15 pieces)