We need 1.5 cups of cooked chickpeas for this recipe. Either you can use canned chickpeas/garbanzo beans (one 15 oz can), or you can use homemade ones too. Soak 1 cup of dried chickpeas for 8 hours or overnight. Discard the water used for soaking and pressure cook for 3 to 4 whistles by adding sufficient water. If using Instant Pot, cook at bean/chili mode with sufficient water. Drain the water and take the required amount of chickpeas. Using a kitchen towel or paper towel, pat it dry. Make sure there isn't any moisture.

Preheat the air fryer if required as per the manual instructions. Take 1.5 cups of cooked chickpeas in a bowl and add 1 tsp of oil and mix well. Ensure you have coated the oil nicely.

Add the oil-coated chickpeas into the air fryer basket and air fry at 380 deg F for 10 minutes, shaking once halfway through around 5 minutes.

Transfer the partially roasted chickpeas into the mixing bowl and add all the spices - ground turmeric, chaat masala, red chili powder, dried mint, salt, and the remaining oil.

Mix them well. Transfer these partially roasted chickpeas coated with spice to the air fryer basket and air fry at 380 deg F for 5 minutes.

After 5 minutes, shake the chickpeas, increase the temperature to 400 deg F, and air fry for 3 to 4 minutes.

Let it cool before storing these roasted chickpeas in an air-tight container.

Preheat the oven to 450 degrees F. Mix the chickpeas with oil, spread on a baking tray lined with parchment paper or aluminum foil, and bake for 25 minutes. Remove them from the oven, add the spices, and bake again for 5 to 8 minutes at 450 degrees F.