Ingredients

• 250 g shelled edamame — thawed
• 400 g can chickpeas — drained and rinsed
• 1 tbsp olive oil
• 20 g finely grated parmesan
• 1 tsp Italian herbs
• 0.5 tsp smoked paprika
• 0.25 tsp onion powder
• 1 pinch Black pepper — to taste optional

Instructions

1. Preheat the air fryer to 190°C.
2. Pat the chickpeas and edamame dry with paper towel.
3. Toss with olive oil, herbs and paprika.
4. Air fry for 12–15 minutes, shaking halfway through.
5. Toss with parmesan immediately after cooking.
6. Allow to cool slightly before serving.