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How to make Crispy Chickpeas

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Today we’re talking about How to make Crispy Chickpeas. This is a quick 10 minute process, and make a great addition to so many salads and bowls. They’re also an addicting snack!

A plate of crispy chickpeas, with a tablespoon.

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).

THESE crispy chickpeas are a great addition to so many things.

A green salad with some crispy chickpeas and some balsamic vinaigrette.

Ingredients needed:

  • 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 almost every time I make them. Tailor this to what you like best!
The ingredients needed - chickpeas, olive oil, and seasonings.

How to make crispy chickpeas:

I used to make these in the oven but they took forever and never got AS crispy as this method. Thanks to Smitten Kitchen for opening my eyes to this method.

  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.
  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.
  3. Add seasonings. Remove the pan from the heat and add seasonings – salt, pepper, and seasonings of your choice. I used onion powder and cumin, but make them your own.
  4. Serve. These are great as a little snack, but we normally 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.

A paper towel with chickpeas drying.
A dutch oven with the crispy chickpeas right after cooking, with seasonings on top.

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.

Other ways to enjoy chickpeas:

A plate of crispy chickpeas with dressing, next to a green salad.

Kitchen Tools used for this recipe: (Affiliate Links)

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A plate of crispy chickpeas, with a tablespoon.

How to make Crispy Chickpeas

Today we're talking about How to make Crispy Chickpeas. This is a quick 10 minute process, and make a great addition to so many salads and bowls. They're also an addicting snack!
5 from 1 vote
Print Pin Rate
Course: Side Dish, Snack
Cuisine: American
Keyword: crispy chickpeas, how to make crispy chickpeas
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 269kcal
Author: Sue Ringsdorf

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

  • Strain and rinse the chickpeas and place on some paper towel. Place another paper towel on top and roll them around, getting them as dry as you can.
  • Heat a stock pot or cast iron skillet over medium-high heat. Add olive oil, and when hot, add the chickpeas, making sure they are in a single layer. Stir frequently, covering with a splash guard (or foil) in between as these will POP as they cook. After about 10 minutes, these should be nicely browned and crisp.
  • Remove pan from heat and add the seasonings – the salt, pepper, onion powder, and cumin. You can also choose other seasonings to use in place of the onion powder and cumin.
  • Spoon the chickpeas into a bowl. Serve them over salads, in bowls, or for just snacking on.

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.

Nutrition

Calories: 269kcal | Carbohydrates: 30g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 318mg | Fiber: 8g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg

One Comment

  1. These seem easy. I think even I could manage them!

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