Fried Chickpeas

Warning: once you’ve enjoyed chickpeas this way, you may crave them all the time. 

Chickpeas are an excellent source of protein and for usually less than $1 per can, they are also an economical addition to any meal. So, how do you transform canned chickpeas into restaurant-worthy side dish? Read below.



Canned Chickpeas


Garlic Powder*

Kosher Sea Salt

Fresh Cracked Black Pepper

Your choice of spice: Herbs de Provence, Curry, Paprika, Cocoa Powder, Cinnamon, your favorite! 

*Don’t add garlic powder if you are going to add Cocoa Powder or Cinnamon


Vegetable Oil 



  1. Drain and rinse your chickpeas. Shake dry. 
  2. In a medium-sized mixing bowl, add 1/4 c. cornstarch, add 1 teaspoon salt, add 1 teaspoon pepper, add 1 teaspoon garlic powder, and spice of your choice (1 teaspoon). You can add more spices to taste, 1 teaspoon is a baseline. Using a whisk, thoroughly mix cornstarch mix. 
  3. Add in chickpeas. Move the bowl in a circular motion to coat the chickpeas in the cornstarch. 
  4. Heat large skillet to medium-high, add a 3-second pour of EVOO and Vegetable Oil and once hot, add in coated chickpeas.
    1. Cover the pan to reduce mess as chickpeas tend to “pop” when frying. 
    2. Using a metal spatula, flip chickpeas every 5 minutes until golden brown on each side. 
    3. Once cooked, take a plate and place a piece of paper towel on it (this soaks up excess oil).
    4. Using a slotted metal spoon, remove chickpeas from hot oil onto the paper towel. 
    5. Let sit for a couple of minutes.
  5. Use the paper towel to transfer chickpeas to a small serving bowl. Carefully pour chickpeas into the bowl. Enjoy! 


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