Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.

Place the chickpeas on a paper towel-lined tray and pat them with more paper towels until they are well dried.

Repeat this process for the edamame on fresh paper towels.

In a large bowl, toss the chickpeas with 2 tablespoons of olive oil.

Combine the granulated garlic, fennel seeds, crushed red pepper flakes, onion powder, paprika, and salt flakes in a small bowl.

Sprinkle half of the spice mix over the chickpeas.

Carefully pull out the air fryer pan and basket.

Place the chickpeas in the basket and slide the pan and basket back into the appliance.

Keep the temperature set at 350°F and set the timer for 15 minutes.

Cook, turning the chickpeas twice during the cooking time, until they are crisp and golden.

If you are using pepitas, add them 2 minutes before the end of the cooking time.

Transfer the crisp chickpeas to a clean bowl to cool.

In a bowl, combine the edamame, the remaining olive oil, and the remaining spice mix.

Place the edamame in the basket.

Keep the temperature set at 350°F and set the timer for 12 minutes.

Cook, turning the edamame twice during the cooking time, until they are crisp and darkened.

Transfer the edamame to the bowl with the chickpeas to cool.