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Place the chickpeas on a plate lined with paper towels. Pat with paper towels and let stand to dry completely.
In a small bowl, combine the salt, za'atar, and garlic powder.
Preheat the air fryer to 375°F.
Place half of the chickpeas in the air fryer basket in a single layer. Cook, shaking the basket every 5 minutes, until crunchy all the way through (no longer moist) and golden brown on the outside, about 12 minutes. (For a toaster oven-style air fryer, cook at 350°F for 10 minutes.)
Transfer the chickpeas to a medium bowl. Lightly spray all over with olive oil and immediately toss with half of the spices while hot. When the second batch is cooked, spray with oil and toss with the remaining spices. Let cool and eat at room temperature.