Ingredients
Main Ingredients
- 14 ounces cooked chickpeas (drained, 400 grams)
- 1 tablespoon paprika
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ lemon (juice only)
- fresh parsley (handful, chopped)
Instructions
- Prepare Ingredients: Drain and rinse the cooked chickpeas thoroughly to remove any excess liquid. Chop the fresh parsley finely and set aside.
- Heat the Pan: Place a non-stick or cast iron skillet over medium heat and add the extra virgin olive oil. Allow the oil to warm up for about a minute.
- Cook Chickpeas: Add the chickpeas to the hot oil in the skillet. Cook, stirring occasionally, for about 8-10 minutes until they become crispy and slightly golden on the outside.
- Add Seasonings: Sprinkle the paprika, salt, and garlic powder (if using) over the chickpeas. Stir well to evenly coat all the chickpeas with the spices. Continue to cook for an additional 1-2 minutes to enhance the flavor.
- Finish with Lemon and Parsley: Remove the skillet from heat and squeeze the juice of half a lemon over the chickpeas. Toss in the chopped parsley and gently mix to combine all flavors.
- Serve: Transfer the pan-fried chickpeas to a serving dish and enjoy warm as a tasty snack, side, or salad topping.
Notes
- For extra crispiness, make sure the chickpeas are well-drained and dry before frying.
- You can substitute garlic powder with fresh minced garlic if preferred; add it during the last minute of cooking to avoid burning.
- This recipe is versatile – try different spices like cumin, chili powder, or coriander for varied flavors.
- Leftover pan-fried chickpeas can be stored in an airtight container in the refrigerator for up to 3 days but will lose their crispness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegan
