How to make Crispy Chickpeas
Today, we’re diving into the simple art of making crispy chickpeas! In just 15 minutes, you can whip up a crunchy, flavorful snack that’s perfect on its own or as a tasty topping for salads and bowls.
Crispy Chickpeas
Seasonal salads and bowls are a very big thing at our home, especially now that our nest is nearly empty and we aren’t consuming as much meat. So one of the things that I place importance on is incorporating different flavors and textures. Savory, sweet, salty, crunchy, creamy, and zesty (among others).
Why This Recipe Works:
- SIMPLE – You’ll need just a handful of simple ingredients to make this 15 minute recipe. Easy peasy!
- CRUNCHY – The process of cooking this on your stovetop will result in crispy chickpeas that you may not be able to stop eating, speaking from experience.
- CUSTOMIZABLE – You can add or subtract seasonings to make these your own.
What You’ll Need:
- Chickpeas – You’ll need one 15 oz. can of chickpeas.
- Olive Oil – I normally use extra-virgin olive oil.
- Salt and Pepper – Kosher salt and freshly ground black pepper.
- Other Seasonings – For this batch, I used onion powder and ground cumin. I normally try different seasonings every time I make them. Tailor this to what you like best!
How to make crispy chickpeas:
I used to make these in the oven but they took forever and never got as crispy as this stove-top method.
Step 1
Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.
Step 2
Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.
Step 3
Add seasonings. Remove pan from heat, add seasonings – salt, pepper, and seasonings of your choice – and stir well. I also used onion powder and cumin, but make them your own.
Step 4
Serve. These are great as a little snack but we often add them to salads or bowls.
How to store leftovers: These are best eaten fresh, the first day! They get soggy if completely covered or stored in a container. So just cover them lightly with a paper towel. You can also do a quick sauté to crisp them back up.
What are chickpeas?
Chickpeas, otherwise known as garbanzo beans, are a type of legume. Chickpeas appear in dishes ranging from hummus to salads and falafel. They can be eaten straight from a can, puréed, stewed, or dried and ground into flour. Dried chickpeas must be soaked before being cooked.
Are chickpeas healthy?
Chickpeas are fairly nutritious. They provide a variety of vitamins and minerals, and are a good source of fiber and protein. Chickpeas are a filling food that may help lower appetites and manage weight.
Ways to enjoy chickpeas:
- Add to hummus recipes – The Best Healthy Hummus Recipe and Toasted Pine Nut Hummus
- Salads – Top our Arugula Quinoa Salad, Antipasto Chopped Salad, or Goat Cheese Quinoa Salad.
- Bowls – We love this addition to our Mediterranean Grain Bowls or Chicken Hummus Bowls.
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
How to make Crispy Chickpeas
Ingredients
- 15 oz chickpeas – strained and patted dry
- 3 Tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin – or try another seasoning!
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Dry chickpeas. Strain and rinse the chickpeas and place on a paper towel. Place another one on top and roll them around, getting them as dry as you can.
- Cook. Heat a stock pot or a cast iron skillet to medium-high heat. Add olive oil, and when hot, pour in the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard in between. The chickpeas will POP as they cook. After about 10 minutes, they should be nice and browned.3 Tablespoons olive oil, 15 oz chickpeas
- Add seasonings. Remove pan from heat, add seasonings – salt, pepper, and seasonings of your choice – and stir well. I also used onion powder and cumin, but make them your own.1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon cumin
- Serve. These are great as a little snack, but we often add them to salads or bowls.
Notes
- These are best consumed immediately, or on the first day.
- Don’t cover leftovers tightly. Just place a paper towel loosely over the top.
These seem easy. I think even I could manage them!