Oil-free, crunchy, and seasoned to satisfy these protective nibbles are snack-tastic. Eating high-fiber, spiced chickpeas increases the microbiota’s production of anti-inflammatory short-chain fatty acids. Jerry and I devour them as a protective spiced salad crouton. They add spice and boost nutrition in our grain bowls. We toss them into soup for additional flavor and fiber. Air-Fried Chickpeas add eye appeal to creative Cobb salads, platters of creamy hummus, and Baba Ganoush. Please share in the comments below how you incorporated protective spiced chickpeas into your plant-based meals with this recipe.

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