These fried chickpeas make great garnishes for salads or pasta dishes. They’re so easy to make and store in the fridge to have on hand.
And, if you have an air fryer of some sort, they are even easier to make (see recipe notes).
This recipe uses:
Yield: 1 ½ cups (200 g)
Fried chickpeas from home canning
- Non-stick frying pan
- Wash hands, prepare clean work surfaces.
- Empty jar of chickpeas into sieve or colander. Rinse the liquid sludge off them. Let sieve / colander stand somewhere to drain a bit.
- Put oil in frying pan. Heat oil until a drop of water will sizzle in it.
- Add chickpeas.
- Cook for about 10 minutes, stirring frequently.
- Towards end of cooking, season with seasoning of your choice.
- Drain on brown paper or paper towel.
- Store leftovers in sealed container in fridge and use up within 3 to 5 days.
Suggested possible seasonings: cajun spice, chile flakes, chili paste, chili powder, chipotle powder, curry powder, dill weed, garlic powder, harissa, salt and pepper, lemon salt, onion powder — whatever direction you want to take these in! Recommended addition: a souring agent to wake the flavour of the beans up such as a tablespoon of lemon or lime juice, rhubarb powder, sumac powder, etc.
To cook these in an air fryer, whether it be a basket type or a paddle type such as an Actifry, you can reduce the oil down to 1 or 2 teaspoons.
For a basket fryer, put the drained chickpeas in a bowl with 1 teaspoon of oil and toss (retain bowl that you tossed them in.) Put in basket fryer, cook 10 minutes at 180 C (350 F), tossing once. Empty in bowl, season, add another teaspoon of oil if desired, then return to fryer for another 5 to 10 minutes of cooking, tossing occasionally.
In an Actifry, heat 1 teaspoon oil. Put in drained chickpeas. Cook 15 minutes. Season, and give the chickpeas a final 5 minutes of cooking time.
Modifed for home canning from a recipe by Deb Perlman: Crisped chickpeas with herbs and garlic yoghurt. (Accessed April 2020)
Per 1 tablespoon: 89 calories