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    Home » Recipes » Snack Recipes

    Published: Mar 9, 2022 · Modified: Jul 4, 2024 by Petra · This post may contain affiliate links.

    Pan-Fried Chickpeas (Sautéed)

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    A photo of fried chickpeas with text overlay "Healthy Pan-Fried Chickpeas"."
    A collage of photos of fried chickpeas with text overlay "Healthy Pan-Fried Chickpeas"."

    These Pan-Fried Chickpeas are a delicious and healthy snack that's easy to make, and ready with just 6 pantry ingredients. Perfect for when you want crispy roasted chickpeas, but you're short on time!

    Pan-fried chickpeas in a cast-iron skillet with a wooden spoon in it.

    Chickpeas have to be one of my favorite ingredients of all time! They're so versatile, healthy, and affordable.

    You can use them for anything from homemade hummus without garlic, to garam masala chickpea curry, and even chickpea cookie dough.

    These pan-fried chickpeas come together with 4 ingredients. They're a true staple of mine that I make time and time again.

    I have also included 6 flavoring options, so you can make them different every time!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients and notes
    • Variations
    • How To Make Pan-Fried Chickpeas
    • 👩🏼‍🍳 Petra's Tips
    • Recipe FAQs
    • Serving suggestions
    • Storage & Freezing
    • More Recipes with Chickpeas
    • 📖 Recipe

    Why You'll Love This Recipe

    • Quick and easy to make. This recipe is ready with just 6 simple ingredients and in just 15 minutes.
    • Customizable. You can use your favorite spices and adjust the seasoning to your taste.
    • Packed with plant-based protein. Chickpeas are packed with nutrients and are high in fiber, and plant protein. All of this means that they'll keep you feeling full for longer!
    • Versatile. Salads, wraps, soups, pasta dishes... you name it. You can put these pan-fried chickpeas on anything!

    Ingredients and notes

    Gathered ingredients for making pan-fried chickpeas with text overlay on each ingredient.
    • Spices: We love to add smoked paprika and cumin, but you can use any spices you like or leave them out completely. It's up to you to customize these pan-fried chickpeas however you want.
    • Olive oil: You can use any neutral oil you have on hand like canola oil or grapeseed oil.
    • Chickpeas: You'll need cooked chickpeas, either from a can or home-cooked. If you want to learn how to prepare your own from scratch, check out this article.

    See the recipe card below for the full list of ingredients and exact measurements.

    Variations

    You can flavor these pan-fried chickpeas however you like! Here are some of my favorite ways to jazz them up.

    • Sweet and salty: Toss with 1 tablespoon maple syrup and finish with a sprinkle of flaky salt.
    • Middle-Eastern: Toss with ½ teaspoon zaatar and ½ teaspoon sumac.
    • Chili lime: Toss with ¼ teaspoon cayenne pepper and a squeeze of lime juice.
    • Spicy: Add ½ - 1 teaspoon of cayenne pepper.
    • Curried: Toss with 1 teaspoon curry powder.
    • Herby: At the last minute of cooking, stir in chopped cilantro, parsley, or dill.
    • Cheesy: Toss with 1-2 tablespoon of nutritional yeast and ½ teaspoon of mustard powder.
    • Fall-inspired: Toss them with ½ - 1 teaspoon of my DIY pumpkin pie spice for a festive flavor. If you want them sweet, add 1-2 tablespoon of maple syrup.

    How To Make Pan-Fried Chickpeas

    Drained chickpeas in a stainless steel colander.

    Step 1: First, drain and rinse a can of chickpeas.

    Rinsed chickpeas drying on a white kitchen towel.

    Step 2: Then, transfer to a clean kitchen towel and pat dry. Remove any of the skins that come off.

    Chickpeas tossed in oil and spices in a large mixing bowl.

    Step 3: Add chickpeas to a bowl, and toss with spices, salt, black pepper, and oil.

    Frying chickpeas in a cast-iron skillet.

    Step 4: To a cast-iron skillet, add the remaining oil and heat over medium-high heat. Once hot, add the chickpeas and pan-fry for 10-12 minutes, or until golden.

    👩🏼‍🍳 Petra's Tips

    • Pat dry the chickpeas well. This is essential if you want your pan-fried chickpeas to crisp up. Don't skip this step! It takes less than 5 minutes, but it makes a lot of difference.
    • Cook in batches. You may be tempted to dump everything all at once and call it a day, but if you cook them in 2 or 3 batches you'll have far better results. This is true not only for this recipe, but also for things like fried silken tofu and vegan tofu meatballs, where the main method of preparation is pan-frying.
    • Don't stir too often. Give them enough time to stay in contact with the pan and to brown. This is how you make smoky pan-fried chickpeas!
    • Toss the chickpeas in cornstarch if you want them to be extra crispy. Just 1-2 teaspoons will do the job, no need to go overboard.

    Recipe FAQs

    Are fried chickpeas good for you?

    Chickpeas, packed with nutrition, provide an excellent source of plant-based protein and fiber. If you haven't tried them, they are delicious when cooked and crispy, as shown in this recipe. Pack these fried chickpeas in a sealed plastic bag for an on-the-go snack or enjoy them while watching your favorite TV show.

    Why are my chickpeas not crispy?

    Dry the chickpeas thoroughly! The key step is to ensure the chickpeas are completely dry. Use paper towels to dry them well, then leave them in a colander for a while to drain any remaining moisture. The drier the chickpeas, the crispier they become when roasted.

    Can you fry chickpeas without soaking?

    Dried chickpeas, or garbanzo beans, can be cooked without presoaking for 40 minutes to eight hours, depending on your preferred method. However, cooking garbanzo beans without soaking first may increase the risk of digestive side effects such as gas and bloating.

    Do they taste just like roasted chickpeas?

    Roasted chickpeas can be crispier, depending on how long you cook them for. However, this recipe for pan-fried chickpeas is great for when you're short on time.

    How do you reheat leftover pan-fried chickpeas?

    It's best to reheat them in a pre-heated oven for 10 minutes, or in an air fryer for 5 minutes. This way they'll crisp up again!

    Avocado toast served on a white plate topped with fried chickpeas, lemon zest, and dill.

    Serving suggestions

    Here are some of my favorite ways to serve these pan-fried chickpeas!

    • Add on top of Mediterranean tomato soup or pumpkin soup with tomato, in place of croutons.
    • Toss in salads like this sweet potato beet salad or spinach arugula salad to add some protein and crunch.
    • Toss with garlic chili oil noodles or vodka pasta pasta without vodka to make the dish more filling.
    • Top over creamy vegan polenta to add texture and crunch.
    • Sprinkle over avocado toast.
    • Serve with a dollop of yogurt or whipped cottage cheese.
    • Garnish them with chopped fresh parsley and/or grated parmesan for more flavor.
    • Or snack on them on their own!

    Storage & Freezing

    • Fridge: Pan-fried chickpeas will keep for 3-4 days if stored in an air-tight container, though they're best served right away.
    • Freezer: This recipe is not freezer-friendly.

    More Recipes with Chickpeas

    • Lemon dill hummus in a white bowl served with fresh vegetable and pita chips on the side.
      Easy Hummus without Garlic
    • Two chickpea egg sandwiches stacked on top of each other and placed on a white cutting board.
      Easy Chickpea "Egg" Salad Sandwich (Vegan)
    • The BEST Vegan Chicken Salad Recipe
    • Our garam masala curry recipe served in a white bowl with naan, topped with sour cream, chopped cilantro and a wedge of lime.
      Garam Masala Curry Recipe with Chickpeas

    If you tried these Pan-Fried Chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Pan-Fried (Roasted) Chickpeas

    These Pan-Fried Chickpeas are a delicious and healthy snack that's easy to make, and pantry-friendly. Perfect for when you want crispy roasted chickpeas, but you're short on time!
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American, Gluten-free, Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Cast iron skillet or another frying pan
    • A bowl
    • Kitchen towel

    Ingredients

    • 1 (15-oz) can cooked chickpeas, drained and rinsed
    • 3 tablespoon olive oil, divided
    • ½ teaspoon smoked paprika (optional; or use other spices of choice)
    • ½ teaspoon ground cumin (optional; or use other spices of choice)
    • ¼ teaspoon pink salt (or more to taste)
    • Freshly ground black pepper, to taste
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • Drain and rinse the chickpeas. Transfer to a clean kitchen towel and pat dry. Remove any of the skins that come off.
    • Add to a bowl and toss with 1 tablespoon olive oil, spices of choice, salt, and black pepper.
    • To a cast-iron skillet or a rimmed pan, add the remaining 2 tablespoon olive oil and heat over medium-high heat. Once hot, add half of the chickpeas and cook for 10-15 minutes, or until golden and lightly browned. Make sure to stir from time to time, but not too often. Repeat with the second half.
    • Remove from the stove and serve right away!

    Notes

    • Pat dry the chickpeas well. This is essential if you want your chickpeas to crisp up and not become soggy. Don't skip this step! It takes less than 5 minutes, but it makes a lot of difference.
    • Cook in batches. You may be tempted to just dump all of the chickpeas at once and call it a day, but if you cook them in 2 or 3 batches you'll have far better results.
    • Don't stir too often. Give them enough time to stay in contact with the pan and to brown. This is how you make amazing smoky chickpeas!
    • Toss the chickpeas in cornstarch if you want them to be extra crispy. Just 1-2 teaspoon will do the job, no need to go overboard.
    Storage
    Allow them to cool completely. Then, store in a jar or in a container, in a dry place, away from direct light. They will keep up for up to 4 days at room temperature. Not freezer friendly.
    To reheat
    • Oven: Pre-heat oven to 350ºF (180ºC). Add chickpeas to a baking dish and bake for 10 minutes or until warmed through.
    • Air fryer: Pre-heat air fryer to 350ºF (180ºC). Add chickpeas to the air fryer basket and cook for 3-4 minutes or until warmed through.

    Nutrition

    Serving: 1serving | Calories: 174.5kcal | Carbohydrates: 13.75g | Protein: 4.3g | Fat: 11.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7.7g | Sodium: 275.3mg | Potassium: 76mg | Fiber: 3.9g | Sugar: 2.4g | Vitamin A: 7IU | Calcium: 30.2mg | Iron: 0.8mg

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Vegan and Vegetarian Snacks

    • Bagels on a piece of parchment paper.
      2-Ingredient Bagels
    • Pumpkin chocolate mousse in a glass cup topped with cocoa powder and raspberries.
      Pumpkin Chocolate Mousse
    • Cottage cheese cookie dough in an ice cream cup, topped with chocolate chips.
      Cottage Cheese Cookie Dough
    • A glass of Bahama mama smoothie topped with coconut flakes and white chocolate.
      Bahama Mama Tropical Smoothie Copycat

    Reader Interactions

    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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