The New Movie Snack: Fried Chickpeas
These savory fried chickpeas are packed with protein and can be eaten by themselves for a mid-day or anytime snack. Perfect for vegetarians and/or anyone with gluten intolerance, I find these a refreshing change from the everyday search for a snack for my vegetarian daughter. Besides, since they taste so good, the whole family loves them! Olive oil, when not cooked at high temperatures, is still a good oil to cook with and still will impart flavor and nutrition. However, if you don't want to use that, a good substitute with a neutral profile would be safflower or sunflower oil.
  • one 29 ounce can (1 pound 13 ounces) chickpeas, drained and patted dry
  • ¼ cup extra-virgin olive oil
  • 1½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • 1½ teaspoons ground coriander
  1. Heat the oil in a wide shallow sauté pan over medium-low heat. You want the oil to be hot but not smoking at all.
  2. Add the chickpeas that are fully drained and mostly dry (this will avoid oil splatter).
  3. Increase the heat to high and fry for about 3-4 minutes, stirring regularly, until the chickpeas begin to brown. Some of the skins may begin peeling off by themselves too.
  4. Stir in the salt, cumin, and ground coriander.
  5. Turn heat to medium and continue to fry for 2-3 more minutes. The spices should NOT blacken.
  6. Remove from heat and season further to taste.
© Shefaly Ravula/ Shef’s Kitchen
Recipe by Shef's Kitchen at