Fried Chickpeas Recipe

“Fried” often gets a dirty rap. But there’s a difference, of course, between using refined oils like canola and soybean to make deep-fried foods like potato chips and chowing down on healthy fried foods. And yes, these do exist!

These Fried Chickpeas are one of those healthy fried options. I love them because they’re made wholly from chickpeas, coconut oil and seasonings. Nutrition-rich chickpeas are a terrific source of animal-free protein and full of fiber. And if you haven’t tried them, they are delicious when cooked and crispy, like in this recipe.

Slip these fried chickpeas in a sealed plastic bag as an on-the-go snack or enjoy them while watching your favorite TV program. You’ll never go back to those unhealthy chips again.

Fried chickpeas ingredients - Dr. Axe

Start by heating the benefit-rich coconut oil in a large frying pan over low heat. While that happens, pat the chickpeas dry with a paper towel to blot out any excess moisture.

Fried chickpeas recipe - Dr. Axe

Next, add the chickpeas and spices to the pan and turn the heat up higher to medium.

Fried chickpeas recipe - Dr. Axe

Fry the chickpeas for 10–12 minutes until they’ve reached your desired crispiness level. Personally, I like mine pretty crunchy and toasty. Serve in bowls and eat!

These fried chickpeas are an easy-to-make snack and very customizable. Swapping out the spices can give these chickpeas a whole new tastes, too — make curry-flavored ones or Italian-spiced ones. However you choose to jazz these chickpeas up, they’re going to taste great.


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Fried Chickpeas Recipe

Total Time: 20 minutes
Serves: 4

Ingredients:

  • 2 cans of chickpeas, drained and rinsed
  • 2 tablespoons coconut oil
  • 2 teaspoons of each: cumin, chili powder, garlic, smoked paprika, sea salt, pepper

Directions:

  1. Dry the chickpeas with a paper towel to remove excess moisture.
  2. In a large frying pan over medium low heat melt the coconut oil.
  3. Add the chickpeas and spices to the pan and turn the heat to medium. Fry for 10–12 minutes or until desired crispiness.
  4. Serve and enjoy!

Josh Axe

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16 Comments

  1. Helen on

    I have to try this. I’ve been looking for an alternative for chips (which I love but have given up to be more healthy). I can’t wait to try it.

    Reply
    • Milli on

      Salt can actually be good for you contrary to what we’ve been taught if your drinking the proper amount of water daily and your flushing your systems with your balanced healthy meal plan

      Reply
  2. Charlotte L Powers on

    I have seen this somewhere and meant to try these. I’ll save it now and get my Chickpeas out of the cabinet! Thanks for sharing this!

    Reply
  3. Carlos on

    I don’t even like chickpeas and I love these! The flavor is awesome! I had to cook them for a while to give them the crunch I wanted (about 30 minutes in a cast iron pan), but it is worth it! After that I put them in snack bags in the fridge to snack on. They didn’t keep their crunchiness, but the flavor was still there so I actually didn’t mind eating them without the crutch.

    Going to make another batch now!

    Does anyone know a way to keep these crunchy?

    Reply
    • Savitrita on

      In order to be crunchy you can’t use canned chick peas. You need to soak raw chickpeas overnight, for at least 12 hours, then drain water and pat dry with paper towels.Next deep,fry in coconut oil until crispy and cooked.(about 7 mins)Then remove from fry pan and place in a bowl.Immediately add spices so it will be absorbed.

      Reply

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