Crispy Pan-Fried Chickpeas

April 23, 2025
- 0 / 5

If you are craving a savory snack, try Crispy Pan-Fried Chickpeas. They come together in no time and are addicting! You can not stop eating them…at least, I couldn’t!

You have to plan ahead to make these as the chickpeas must be dry in order to get good and crispy. That means they should sit overnight (or at least 8 hours) in the refrigerator on a towel-lined sheet pan.

After that, it’s a piece of cake!

Once the chickpeas are nice and dry, add them to a skillet with oil in it that’s been set over a medium-high heat.Try to spread them into an even layer. Fry them until they are brown all over, shaking the skillet every few minutes. Adjust the heat so they don’t brown too quickly.

Combine the salt and paprika in a mixing bowl and set aside.

Drain the chickpeas once they are toasted and spread them on a towel-lined sheet pan for a minute. Add them to the spice mixture and toss really well.

Serve them warm or at room temperature. Enjoy!

Share Your Thoughts...

Lastly, if you make Crispy Pan-Fried Chickpeas, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Crispy Pan-Fried Chickpeas

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes plus fridge time 8 hours

Ingredients

1 (16-ounce) can unsalted chickpeas (garbanzo beans), drained
1/3 cup olive oil
1 tsp smoked paprika
3/4 tsp Kosher salt, or to taste

Instructions

Drain and rinse the chickpeas in a colander and spread them to dry on a towel-lined dish or sheet pan in the refrigerator for eight hours, or overnight.

Heat the olive oil over medium-high heat in a 10-inch skillet. It should be about a 1/8-inch layer of oil. When the oil is shimmering but not smoking, add the chickpeas to the pan, and spread them to one even layer. A cast-iron pan will hold the temperature more evenly and steadily than other types.

Let the chickpeas fry in the oil for about 10 minutes, or until toasty brown, shaking the skillet every few minutes to make sure the chickpeas cook evenly. You may need to lower the heat to medium.

While the chickpeas are frying, combine the salt and paprika in a mixing bowl and set aside.

When the chickpeas are toasted and fried, drain them on the towel-lined pan for a minute, then add them to the salt-paprika mixture and toss to combine. Taste for seasoning, and serve warm or at room temperature.

Recipe by Unpeeled Journal