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Heat an air fryer to 400ºF.
Meanwhile, drain and rinse 2 (about 15-ounce) cans chickpeas.
Line a plate or baking sheet with paper towels, place the chickpeas on the towels, and pat very dry with more towels.
Transfer to a medium bowl.
Add 2 tablespoons olive oil, 2 teaspoons ras el hanout, and 1 teaspoon kosher salt. Stir well to combine.
Transfer the chickpeas into an air fryer basket.
Air fry, shaking halfway through, until the chickpeas are deeply golden and crisp, about 20 minutes total.
Serve with lemon wedges for squeezing if desired.