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!
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.
- Salads – Kale and Quinoa Salad, Spinach Salad with Avocado and Goat Cheese, Protein Packed Quinoa Salad, or Cruciferous Salad with Creamy Balsamic Dressing.
- Bowls – Greek Cauliflower Bowls with Chicken, Shrimp Pesto Rice Bowls, Asian Salmon Grain Bowls, or Mediterranean Grain Bowls with Chicken.
- Or just for snacking on. Watch out, they’re super addicting!
- 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!
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.
- 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.
- 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.
- 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.
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.
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How to make Crispy Chickpeas
- 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
- 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.
- These are best consumed immediately, or on the first day.
- Don’t cover leftovers tightly. Just place a paper towel loosely over the top.