Air Fryer Marry Me Chickpeas
Add Preferred SourceAir Fryer Marry Me Chickpeas turned into my go-to for date nights at home because it comes together so easily in the air fryer. The sauce is creamy and rich with hints of garlic and herbs, while the chickpeas soak up every bit of flavor. Sun-dried tomatoes bring sweetness and tang that balance it perfectly. One bite and you’ll understand the name.
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I make this for dinner parties, weeknights when I want something special, and casual gatherings because it comes together easily but feels impressive. It’s crowd-pleasing, travels well to potlucks, and tastes even better the next day for meal prep. It also works great for Meatless Monday and Valentine’s Day. Store it in the fridge for 3 to 4 days or freeze for up to 4 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Marry Me Chickpeas with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this plant-based recipe easy to throw together. Follow my steps, and it all comes together effortlessly.
Build the Flavor Base
Add the olive oil, minced garlic, onion powder (or finely minced shallots for a sweeter, more aromatic flavor), roughly chopped sun-dried tomatoes, dried thyme, oregano, and black pepper to an oven-proof pot. I use this round ceramic dish because it fits perfectly in my air fryer and goes from stovetop to oven easily, making it easy to toss in garlic, sun-dried tomatoes, and spices without any mess.
Cook at 350°F (180°C) for 5 minutes so the garlic gets fragrant and the sun-dried tomatoes start releasing their oils, giving the best texture.
Add the Liquids
Pour in the vegetable broth and coconut milk, stirring it all together. The liquid should look creamy and pale at this point. A wooden spoon like this one stirs my coconut milk and vegetable broth smoothly, helping me achieve the perfect consistency for a creamy, well-blended sauce without scratching my cookware.
Cook for another 10 minutes until the coconut milk reduces slightly and the flavors concentrate, and you’ll notice the sauce thickening and coating the back of your spoon as you stir.
Finish With Greens and Cheese
Stir in the vegan parmesan, drained and rinsed chickpeas, and fresh spinach. Toss everything together until the spinach starts wilting into the sauce.
A stainless steel box grater shreds my vegan parmesan perfectly, creating fluffy, melt-ready cheese, while this colander drains my chickpeas effortlessly for a smooth, mess-free cooking experience.
Cook for 5 more minutes, or until the spinach has completely wilted and the chickpeas are thoroughly heated. Taste and adjust the salt and pepper since the vegan parmesan adds saltiness.
Serve
Scoop the chickpeas into these wide shallow bowls and serve immediately while the sauce is still glossy, then garnish with fresh basil leaves. I like serving them over pasta with extra vegan parmesan or with crusty bread for soaking up all the creamy sauce. Serve and enjoy!
When bringing this dish to potlucks, keep it fresh and mess-free by storing it in these BPA-free portable food containers with lids. Slip it into an insulated casserole carrier for easy, worry-free transport. Keep it level on the way there so it arrives looking as delicious as it tastes!
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon pepper
- 1 cup sun-dried tomatoes roughly chopped
- 2 cups chickpeas drained & rinsed
- ½ cup vegetable broth
- 2 cups coconut milk
- ¼ cup grated vegan parmesan
- 1 cup spinach
Instructions
- Add the olive oil, garlic, tomatoes, and dry seasonings to an oven-proof pot and cook in the air fryer at 350ºF (180°C) for 5 minutes.1 tablespoon olive oil, 4 cloves garlic, ½ teaspoon dried thyme, ½ teaspoon oregano, ½ teaspoon onion powder, 1 cup sun-dried tomatoes, ½ teaspoon pepper
- Add broth and coconut milk. Cook for another 10 minutes.½ cup vegetable broth, 2 cups coconut milk
- Mix in vegan parmesan, chickpeas, and spinach, tossing until the spinach wilts. Cook for 5 more minutes, or until everything’s been heated through and the spinach is wilted. Adjust salt and pepper.2 cups chickpeas, ¼ cup grated vegan parmesan, 1 cup spinach
- Serve and enjoy!
Notes
- Check your pot size: Make sure your oven-proof pot fits comfortably in your air fryer basket with at least an inch of space around the sides for proper air circulation.
- Chop sun-dried tomatoes roughly: You want bite-sized pieces that soften and become jammy as they cook, not tiny bits that disappear into the sauce.
- Use full-fat coconut milk: Light coconut milk won’t create that thick, creamy sauce you’re looking for. The full-fat version reduces into a luscious coating that clings to every chickpea.
- Don’t skip the vegan parmesan: It adds salty, umami depth and helps thicken the sauce while melting into the coconut milk. Regular nutritional yeast works in a pinch, but won’t melt the same way.
- Stir the spinach in at the end: Adding the spinach too early makes it slimy and overcooked, so tossing it in during the last 5 minutes keeps it tender and bright green.
- Flash freeze for meal prep: Portion the chickpeas into individual containers and freeze them flat on a baking sheet for 1 hour before stacking them in the freezer so they don’t stick together and you can grab single servings easily.
Nutrition
How to Store Leftovers
Let the chickpeas cool to room temperature before transferring them to airtight containers like these. They’ll stay fresh in the refrigerator for about 3 to 4 days, and they’ll actually taste better the next day once the flavors come together. Reheat in the microwave in 30-second intervals, stirring between each to keep the coconut cream from separating.
For longer storage, freeze them in freezer-safe plastic containers for up to 3–4 months. Thaw overnight in the fridge and reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of coconut milk or broth to loosen the sauce; the spinach may be softer, but the flavor stays delicious.
What to Serve With Air Fryer Marry Me Chickpeas
Serve them over pasta, rice, or quinoa to soak up all that creamy sauce. They’re also incredible with crusty bread, garlic naan, or roasted potatoes on the side for dipping and soaking up every drop. For a lighter meal, spoon them over arugula or mixed greens so the warm sauce wilts the lettuce slightly.
To make it a complete meal, add roasted vegetables like broccoli, Brussels sprouts, or root veggies on the side. A simple cucumber salad with lemon and dill also works beautifully because the cool, fresh crunch balances the rich coconut sauce perfectly. You could also serve them with a side of steamed green beans or roasted asparagus.
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