Seasoned Pan Fried Chickpeas are easy to make in 15 minutes in a skillet. You'll love the mouthwatering garlicky, smoky, and citrusy Mediterranean flavors. Enjoy this vegan protein option with your favorite sides dishes or as a tasty addition to a salad.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
If I had to choose one ingredient I can't live without, it would have to be chickpeas. Also known as garbanzo beans, these legumes are wonderful in a variety of dishes and cuisines.
Inspired by both chickpea stir fry and oven roasted chickpeas, I've been known to make Pan Fried Chickpeas several times a week.
Not only is the texture the perfect combination of crispy and soft, the seasonings can be varied to suit your mood.
Jump to:
Why you'll love this recipe
- It's easy to make in 15 minutes with only 6 ingredients (plus salt and pepper).
- The seasoned chickpeas are a delicious plant-based protein that pair well with a variety of side dishes and salads.
- You can serve them hot or cold, making them perfect for meal prep.
Ingredients
Smoked paprika: There are three types of paprika, sweet, hot, and smoked. For this recipe I like to use smoked paprika, which is produced by smoking and drying peppers. As the name suggests, it imparts a deep, smoky flavor. This variety is commonly used in Mediterranean cooking.
Variations
While I chose garlic, smoked paprika, and cumin for the seasoning, you can make Pan Fried Chickpeas with your own flavor combinations like the following:
- Nutritional yeast, dried dill, and dried parsley
- Garlic powder, onion powder, and nutritional yeast
- Italian seasoning, Herbes de Provence, or a mix of oregano, basil, thyme, and rosemary
- Dried cumin, chili powder, and dried coriander with a squeeze of lime juice instead of lemon
- Your favorite curry powder blend
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- In a medium mixing bowl, toss the chickpeas with olive oil and seasoning.
- Add them to a hot skillet and saute until heated through and lightly crispy. Finish with a squeeze of fresh lemon juice.
Amy's tip
You don't need to remove the chickpea skins. If some are loose, you can peel them off and discard them, if desired.
Serving suggestions
Pan Fried Chickpeas are a versatile plant-based protein. You can enjoy them hot or cold.
Try them with side dishes such as cubed roasted seasoned sweet potatoes, vegan nut-free mac and cheese, and roasted carrots and Brussels sprouts.
Or add them to a green salad with sliced red onions, tangy green olives, and oil-free avocado dressing as shown in the above photo. They are also delicious added to a vegan Greek salad or used in place of plain chickpeas in a chickpea spinach salad.
And you can toss them in dishes like garlicky swiss chard pasta and romanesco cauliflower pasta for an extra boost of protein.
In additional they work well for packed lunches with other make-ahead dishes like Greek potato salad and green bean and tomato salad. You can even enjoy them by the handful as a snack!
Storing
Chickpeas can be enjoyed right away or refrigerated for up to 4 days in an airtight container. Serve them hot or cold.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need ½ cup of dried chickpeas which will yield approximately 1½ cups when cooked.
They are actually the same thing. The word garbanzo comes from Spanish while the word chickpea comes from Latin.
If you don't care for the chickpea skins, you can remove them by rubbing the chickpeas in a clean kitchen towel and discarding the skins before proceeding with the recipe.
More vegan chickpea recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Pan Fried Chickpeas
Ingredients
- 1-15 ounce can chickpeas, (1½ cups cooked) rinsed and drained
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- salt and pepper, to taste
- lemon wedges, for serving
Instructions
- In a medium mixing bowl, combine the chickpeas with the olive oil, garlic powder, smoked paprika, cumin, and salt and pepper. Toss well to coat.
- Heat a medium skillet over medium heat. Add the chickpeas and saute, stirring occasionally, until the chickpeas are lightly crispy on the outside and heated through. Squeeze lemon over the top and enjoy hot or cold.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation only.
Comments
No Comments