Crispy Roasted Chickpea Snack Cups (Oven & Air Fryer) You’ll Crave Daily

Craving a crunchy, protein-packed snack that actually keeps you full? Meet your new obsession: crispy roasted chickpea snack cups. They’re fast, wildly customizable, and perfect for meal prep or a last-minute snack attack. Whether you rock the oven or the air fryer, you’ll get golden, shatter-crisp chickpeas that make boring chips jealous.

We’re talking bold flavors, easy toppings, and snack cups that travel like a dream. Ready to level up snack time?

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1. Classic Sea Salt Crunch Cups That Taste Like Gourmet Bar Snacks

Start simple, nail the technique, and everything else gets easier. These classic cups deliver pure chickpea crunch with just the right hit of salt and lemon. Toss them into cups with fresh, herby yogurt for a clean, snacky vibe that goes with everything.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp fine sea salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional)
• Zest of 1 lemon, plus lemon wedges for serving
• 1 cup Greek yogurt or dairy-free yogurt
• 1 tbsp chopped dill or parsley
• 1 tsp honey or maple syrup (optional, for the yogurt)
• Snack cups or small bowls for serving

Instructions:

1. Dry the chickpeas very well with paper towels. Remove loose skins for extra crispiness.
2. Oven method: Preheat to 425°F (220°C). Spread chickpeas on a sheet pan, toss with olive oil, salt, pepper, garlic powder, and paprika. Roast 28–35 minutes, shaking the pan halfway, until deep golden and crisp.
3. Air fryer method: Preheat to 390°F (200°C). Toss chickpeas with oil and spices. Air fry 14–18 minutes, shaking the basket every 5 minutes, until crunchy and browned.
4. Stir yogurt with dill, lemon zest, and honey. Taste and add a pinch of salt.
5. Toss hot chickpeas with a little extra salt and a squeeze of lemon. Load into cups over a dollop of herby yogurt.

Serve with extra lemon wedges and more herbs on top. Want them crunchier later? Re-crisp in the air fryer for 3–4 minutes. FYI: Cool completely before storing so they stay snappy.

2. Smoky Chili-Lime Street Snack Cups With Corn & Cotija

Think elote energy but with crispy chickpeas doing the heavy lifting. They bring bold heat, zesty lime, and cool toppings that make this a snack you’ll dream about. It’s perfect for game day or when you need a flavor bomb at 3 p.m.

Ingredients:

• 2 cans chickpeas, drained and dried
• 2 tbsp avocado oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp cayenne (optional)
• Zest and juice of 1 lime
• 1 cup charred corn kernels (fresh or frozen, thawed)
• 1/3 cup crumbled Cotija or feta
• 1/4 cup cilantro, chopped
• 2 tbsp red onion, finely minced
• 2 tbsp crema or sour cream (or dairy-free alt)

Instructions:

1. Toss chickpeas with oil, chili powder, cumin, smoked paprika, salt, and cayenne.
2. Oven: Roast at 425°F for 28–35 minutes, shaking once. Air fryer: 390°F for 14–18 minutes, shaking often.
3. While they cook, quickly char the corn in a hot skillet until slightly blackened.
4. When chickpeas finish, toss immediately with lime zest and a squeeze of lime juice.
5. Assemble cups: chickpeas, corn, Cotija, cilantro, red onion, and drizzle of crema.

Want extra fireworks? Add a dash of hot sauce or Tajín on top. Skip the dairy and use a cashew crema for a fully vegan cup. Trust me, the lime zest at the end makes the flavors pop.

3. Maple-Chai Crunch Cups That Feel Like Cozy Sweater Weather

Sweet, spiced, and dangerously snackable. These warm chai spices with a maple glaze turn chickpeas into dessert-adjacent treats without the sugar crash. They’re unbeatable for fall movie nights or when your sweet tooth shows up uninvited.

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Ingredients:

• 2 cans chickpeas, drained and dried
• 1 1/2 tbsp coconut oil, melted (or neutral oil)
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cardamom
• 1/8 tsp cloves or allspice
• 1/2 tsp fine salt
• 1/3 cup toasted chopped pecans or walnuts
• 1/4 cup unsweetened coconut flakes (optional)
• 1/2 cup vanilla yogurt or coconut yogurt
• Fresh orange zest for finishing

Instructions:

1. Toss dried chickpeas with coconut oil, cinnamon, ginger, cardamom, cloves, and salt.
2. Oven: Roast at 400°F (205°C) for 30–35 minutes, shaking pan twice. Air fryer: 380°F for 15–18 minutes, shaking every 5 minutes.
3. While hot, drizzle with maple syrup and toss quickly to coat. Return to heat for 2–3 minutes to set the glaze.
4. Stir in toasted pecans and coconut flakes.
5. Spoon over vanilla yogurt in cups and finish with orange zest.

For extra crunch, add a sprinkle of granola. Prefer less sweet? Cut the maple in half and add more cinnamon. IMO, the orange zest makes everything taste bakery-level.

4. Garlicky Parmesan Caesar Cups With Shaved Lettuce (Snack Meets Salad)

It’s the Caesar salad glow-up: salty, garlicky, and wildly crunchy. These cups solve the “I want Caesar but don’t want a fork” problem. You get crispy chickpeas, velvety dressing, and a flurry of cheese in every bite.

Ingredients:

• 2 cans chickpeas, drained and dried
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 3/4 tsp kosher salt
• 1/2 cup finely grated Parmesan (plus more for topping)
• 2 cups finely shredded romaine or baby kale
• 1/3 cup Caesar dressing (store-bought or homemade)
• 1 tsp lemon juice
• Crouton crumbs or panko for extra texture (optional)

Instructions:

1. Toss chickpeas with olive oil, garlic powder, onion powder, pepper, and salt.
2. Oven: Roast at 425°F for 28–35 minutes. Air fryer: 390°F for 14–18 minutes, shaking often.
3. While hot, toss chickpeas with grated Parmesan so it melts and clings.
4. Mix shredded romaine with Caesar dressing and lemon juice.
5. Layer cups with dressed greens, then a mound of cheesy chickpeas. Finish with extra Parm and crouton crumbs.

Anchovy fan? Mash one into the dressing for that classic punch. For a vegetarian option, use a Parm-style cheese without animal rennet. Pro tip: Keep greens separate until serving so everything stays crisp.

5. Za’atar Lemon-Tahini Cups That Bring Mezze Magic

Herby, tangy, and ridiculously snackable, these cups taste like your favorite mezze platter—minus the plate. The chickpeas carry bold za’atar and citrus, while a silky tahini sauce ties it all together. It’s a quick, impressive snack for guests or meal prep gold for the week.

Ingredients:

• 2 cans chickpeas, drained and dried
• 2 tbsp olive oil
• 1 1/2 tbsp za’atar
• 1/2 tsp sumac (optional but awesome)
• 3/4 tsp kosher salt
• Zest of 1 lemon
• 1/2 cup tahini
• 3–4 tbsp lemon juice
• 1 small garlic clove, grated
• 1/4–1/3 cup warm water (to thin sauce)
• 1/2 cup chopped cucumber
• 1/2 cup diced tomato
• 2 tbsp parsley or mint, chopped
• Pinch of red pepper flakes (optional)

Instructions:

1. Toss chickpeas with olive oil, za’atar, sumac, and salt.
2. Oven: Roast at 425°F for 28–35 minutes. Air fryer: 390°F for 14–18 minutes, shaking every 5 minutes.
3. Whisk tahini with lemon juice, garlic, and warm water until smooth and pourable. Season with salt.
4. When chickpeas finish, shower with lemon zest and a pinch more za’atar.
5. Assemble cups with a generous swirl of tahini sauce, then chickpeas, cucumber, tomato, and herbs. Add red pepper flakes if you like heat.

Serve with warm pita chips on the side, or tuck everything into mini pita pockets. Want it heartier? Add chopped olives or a spoonful of hummus under the chickpeas. Seriously, the lemon zest at the end is non-negotiable.

Ready to become the person with the best snacks? These crispy roasted chickpea snack cups deliver big flavor with pantry staples and minimal fuss. Crank up the crunch, mix and match toppings, and make snack time your daily highlight. Now go claim your crispy crown.

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