Sort through the chickpeas and remove any stones or grit. Rinse well. Place the chickpeas in a bowl and add enough water to cover by a few inches. Cover with a bamboo mat or a towel. Set aside at a room temperature to soak overnight or for at least 8 hours.
Preheat an air fryer to 325°F.
Drain the chickpeas well. Spread them on an absorbent towel and pat dry with another towel.
Toss the chickpea crumbs with olive oil and salt, then add to your air fryer basket.
Air fry for 20-30 minutes, tossing halfway through cooking to prevent the chickpeas from sticking together or burning on one side.
Remove the chickpeas from the air fryer basket and place on a paper towel to cool. Once cooled slightly, place them in a food processor and pulse until you have a fine bread crumb consistency.
Make sure bread crumbs are dry and cooled before storing in an airtight container in the cupboard for up to 3 months.