• You can watch the video in the post for visual instructions.

  In a small/medium bowl combine all spices and stir with a spoon. Set aside.
• Drain and rinse chickpeas, then pat dry with a clean kitchen towel or paper towel. Some skins will fall off, and you can simply discard them. Add the chickpeas to a bowl and toss with the olive oil and salt.

Air fryer method:

• Transfer the chickpeas to the air fryer basket. Set the timer to 15 minutes and 380 °F (195 °C). I didn't preheat my air fryer.
• Cook for 5 minutes, shake the basket once, cook for a further 5 minutes and shake again. Mine were crunchy after 14 minutes, but you can leave them in for a further minute.
• Remove the chickpeas from the air fryer and add them to the bowl you used to toss them with oil. Spray with a little additional cooking spray (to help the spices adhere to the chickpeas). Then, add the spices and toss well to combine.

Oven method:

• Preheat the oven to 375 °F (190 °C) and line a baking sheet with parchment paper. Transfer the chickpeas to the baking sheet. Roast them for 35 to 45 minutes, stirring halfway through.
• Remove the chickpeas from the oven and add them to the bowl you used to toss them with oil. Spray with a little additional cooking spray, then, add the spices and toss well to combine.
• Enjoy! Store in a glass container (jar) at room temperature for a couple of days. They taste best freshly made.