Crispy Chickpeas
This recipe for crispy chickpeas is naturally gluten free and dairy free. We love to add these chickpeas to salads, but they’re also a terrific snack all on their own. I’d recommend making a batch early in the week to add to various lunches/dinners. And then make more. :)
The humble chickpea (or garbanzo bean) is an excellent addition to any number of meals and it’s an awesome, meatless way to get protein onto your plate. We’ve been making crispy chickpeas for a while now ever since we realized that the flavor of chickpeas, when cooked in a joyful amount of oil, is simply perfection. It’s like frying, but not quite. ;)
My favorite meal for crispy chickpeas is in salads, roasted sweet potatoes, or a grain bowl (more on that coming soon). And yes, you will be standing over your stove eating the leftovers - if there are any - from the pan. I guarantee it.
Crispy Chickpeas
Recipe by Seth Drury
Servings: Four to Six (depending on how much you enjoy sharing).
Time: Approximately twenty minutes
Ingredients
¼ cup Olive oil (a little extra won’t hurt!)
28 oz can chickpeas drained, rinsed, and dried
2-3 cloves garlic, minced
1 teaspoon Cumin
1 teaspoon Kosher salt
Fresh ground pepper
Preparation
Add olive oil to a 10-12” cast iron skillet (you can use other types of pans, but this is our preference) and heat over medium-high heat until the oil shimmers.
Add chickpeas, garlic, and other seasoning (we usually use cumin, but have also used paprika, oregano, and other spices depending on the dish being made).
Stir occasionally (every 30 seconds or so) and gradually reduce the heat to avoid burning until the chickpeas are a nice golden brown*.
Using a slotted spoon transfer the chickpeas to a paper-towel-lined bowl. Tip: The remaining flavored oil is an excellent base for a salad dressing.
*There is a wide range of done-ness that is delicious, so I recommend you start tasting when the chickpeas get golden and stop when they reach your level of perfection!
Thank you for making one of our recipes! Please be sure to share it on social media with the hashtag #gfmdrecipe and tag me (@glutenfreemollied).
Enjoy!