Pan fried chickpeas | These easy crispy pan-fried chickpeas are seasoned, slightly spicy, and perfect for a nutrient-dense snack, or for adding some crunch to a grain bowl or salad. Chickpeas are cheap, super versatile, and perfect for snacking.
This method of cooking chickeapas is among the couple of ways that I can eat almost a whole can of chickpeas in one sitting. These crispy seasoned chickpeas (also known as garbazno beans) are the perfect healthy snack, and great for adding to a nourish bowl or salad. Chickpeas are also full of nutrients themselves, and high in protein and fibre according to Healthline.
Pan frying the chickpeas is super quick and you can control the texture. I suggest 10-12 minutes for golden brown colour and a light crunch. Using oil helps crisp them up, so start with a tablespoon and add more if needed.
Seasonings I use for the chickpeas include onion powder, garlic powder, salt, and pepper for some basic flavour. Also some cumin and smoked paprika for some warmth. I use just a bit of chili powder for some spice, but you can add more if you want them spicier.
These pan fried chickpeas are great for simply snacking, or for topping various dishes, like grain bowls or salads. I enjoy fried chickpeas in pitas with lettuce, cucumber, tomato, vegan mayo, and some sort of grain.
These chickpeas are shelf stable. They’ll keep in a bowl at room temperature for a few days. This is also the best method to keep their crispiness.
How to make pan fried chickpeas
The process of making pan fried chickpeas is easy and quick. Just drain and rinse a can of chickpeas, or cook dried chickpeas. Then heat about a tablespoon of neutral oil (canola, vegetable, peanut, etc.) in a frying pan over medium high heat. The oil helps them get crispy.
Then add the chickpeas and spices. Stir to evenly distribute the spices, then let the chickpeas cook undisturbed. Every few minutes, stir them to get an even colouring.
Cook for 10-12 minutes total, or until the chickpeas are at your desired colour and texture.
Canned chickpeas vs dried chickpeas
Dried chickpeas offer a smooth and creamier inside, but they take some time to make. Canned chickpeas are lower in calories, and slightly lower in nutrients, but they’re just as good when it comes to recipes like these pan fried chickpeas.
Make sure the chickpeas you use are fully cooked before pan frying.
Ways to use crispy fried chickpeas
Crispy chickpeas make a great light yet nutritious snack. They’re great for snacking by the handful or packing for lunch or a post workout snack.
They’re also great for on top of various dishes, like salads or grain bowls.
I like to add these pan fried chickpeas to wraps or pitas, along with my favourite veg.
More about the ingredients in this recipe. The exact measurements are below.
Heat the oil in a pan on medium high heat.
Add the chickpeas and spices. Stir to distribute the spices.
Cook for 10-12 minutes, stirring occasionally. The chickpeas should be browned and crispy.
Let the chickpeas cool slightly, then enjoy.
Serve in salads, grain bowls, or wraps. Or snack by the handful.
Tips for making fried chickpeas
What to make with pan fried chickpeas
Turn seasoned chickpeas into a delicious breakfast hash with potato, onion, and bell peppers. Or, top avocado toast with a small handful of the chickpeas.
Use these fried chickpeas in salads and nourish bowls.
Top your favourite soup with a sprinkle of crispy chickpeas.
To keep the chickpeas crispy, store them in a bowl or a glass container at room temperature, for up to 3-4 days. You can store them in a sealed bag or container, but they may lose some of their crispiness.
Freezing fried chickpeas will result in a chewy texture. They will lose their crispiness. But if you need to freeze them, store them in an air tight bag or container, and keep them frozen for up to 6 months.
About 10-12 minutes gives the chickpeas an even golden brown colour, and makes them slightly crispy.
Yes, canned chickpeas can be pan fried. Cook for 10-12 minutes in a frying pan with a drizzle of oil and your favourite seasonings.
Easy Pan Fried Chickpeas
- 1 frying pan
- 2 cups chickpeas (one 540ml can)
- 1 tablespoon neutral oil canola, vegetable, peanut etc.
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground pepper
- ¼ teaspoon chili powder
- Heat the oil in a frying pan over medium high heat.
- Add the chickpeas and all the spices to the pan and stir.
- Cook for 10-12 minutes, stirring occasionally. The chickpeas should be browned and crispy. Add another drizzle of oil if you want them to be crispier.
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