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, versatile, and my favourite way to add a flavourful protein to a meal.
This method of pan frying chickpeas is among the couple of ways that I can easily eat almost a whole can of chickpeas in one sitting. Crispy seasoned chickpeas (also known as garbanzo beans) are the perfect snack and great for boosting your meals.
Pan frying the chickpeas is super quick and yields the perfect crisp on the outside while the inside remains soft and creamy.
Chickpeas are also full of nutrients and high in protein. They’ll keep you full for a while!
I love to eat fried chickpeas by the handful, or add them to meal prep for an easy protein boost.
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.
How To Get Crispy Chickpeas
My number 1 tip for getting crispy chickpeas is using a big enough pan! An overcrowded pan will cause the chickpeas to basically steam themselves, instead of searing against the hot pan.
Make sure that the pan is hot enough, and use enough oil.
Patting the chickpeas dry before cooking can also help.
Canned Chickpeas vs. Dried Chickpeas
When I make these pan fried chickpeas, I always use cooked dried chickpeas, not canned chickpeas. Dried chickpeas have a smooth, creamy interior that contrasts with the crunch that pan frying yields.
Canned chickpeas are less creamy and generally slightly lower in nutrients, but they save on time and effort. I recommend using cooked dried chickpeas, but canned chickpeas will work just fine.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
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.
Tips for making fried chickpeas
Ways To Use Pan Fried Chickpeas
These pan fried chickpeas are great for simply snacking or topping grain bowls and salads. I enjoy these fried chickpeas in pitas and wraps, too.
Use them as a crunchy topping for soup, avocado toast, or breakfast scrambles.
Enjoy the chickpeas as a simple side dish alongside roasted veg and potato, Panko Tofu, or Air Fryer Tofu.
Substitutions
Storage
Store fried chickpeas in a sealed container in the fridge for up to 3-4 days. They will lose some of their crispiness once refrigerated. Reheat in a frying pan or air fryer for a few minutes to crisp them up again.
Freezing fried chickpeas will result in a chewy texture, and they will lose their crispiness.
FAQ’s
Yes, canned chickpeas can be pan fried. Make sure to drain and rinse canned chickpeas well.
If your chickpeas aren’t getting crispy, you may need to add another drizzle of oil. Make sure the pan is hot enough and not crowded.
Easy Pan Fried Chickpeas
Equipment
- 1 frying pan
Ingredients
- 2 cups chickpeas cooked or canned
- 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
Instructions
- 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.
Video
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
Great recipe. Thank you!
Thank you Jasmin!