How do we feel about chickpea recipes? Love em, hate em, think you like them but haven’t figured out how to make them at home? Chickpeas have protein, they’re easy to use, and cheap to prepare. So personally – I love them. Between mashing them for a chickpea tuna melt to using them as crispy croutons on a crunchy kale chickpea salad, I probably eat a chickpea every day. One of my favorite ways is to snack on them is fried chickpeas!
Why you’ll love it
Just 2 main ingredients and some spices are needed to make fried chickpeas. The magic is in the ratio of spices and the use of both smoked and sweet paprika. They’re the perfect snack or topping. You can grab them for the road, add them to a savory trail mix, or add them to salads. Ready in 15 minutes, flat.
Ingredients for Fried Garbanzo Beans
Chickpeas: These can be found canned or dried. I prefer using a can of chickpeas because you only have to drain them (but here’s how to cook chickpeas from dried). Coconut Oil: I like to use coconut oil because it has a high smoke point and great flavor, making it ideal for frying at home. Spices: To get that french fry-level tasty spice, this seasoning blend pairs garlic powder with smoked paprika, sweet paprika, and a good amount of salt. You can use all smoked or all sweet paprika if that’s all you have on hand.
How to make pan-fried chickpeas
Here’s a quick overview of just how easy these are to make. Be sure to check the recipe card at the bottom of this post for the full instructions.
Storage
Fried chickpeas can be stored at room temperature for up to 2 weeks in an airtight container. This is one of the reasons I love them – you can make a large batch and just use them as needed!
Recipe Testing Notes
Frying in coconut oil vs vegetable oil: I initially tried this recipe with olive oil and avocado oil. Olive oil has too low of a smoke point so the chickpeas were more burnt tasting and avocado oil was too heavy. But coconut oil has both a high smoke point and is light enough to not make the chickpeas feel greasy. Seasoning at the end: This is something you do to make seasoned fries. The method allows the spices to stick to the oil while it’s still hot and then “set” into the chickpeas as it cools. I did test this by adding the spices directly to the coconut oil but they just burned up. Let the chickpeas cool: Trust me, I tried eating these right after taking them off the heat. But, 1) they burn your mouth, 2) the spices just fall off, and 3) the chickpeas aren’t that crispy yet. So, learn from me and let them cool for 10 minutes before eating.
How to Use Fried chickpeas
As a snack on a road trip, in a savory trail mix, on a trail, and more! In a wrap or taco like chickpea taco or chickpea gyros. As part of an adult Lunchable like this gyro lunch meal prep or Mediterranean meal prep lunch box.
Looking for other ways of cooking chickpeas? Try Air Fryer Chickpeas and Roasted Chickpeas next!
