Fried chickpeas make for the perfect snack, to garnish a salad or to top your hummus with. Not only are they high in protein and tasty, they're super easy to prepare.
Simply drain and rinse one 16-ounce can of chickpeas. Fill a large high-sided skillet or cast-iron pan over medium-high heat with enough olive oil to reach a depth of half an inch. Working in small batches, so the pan does not get crowded, fry the chickpeas until crisp and golden, 2 to 3 minutes, before transferring them to a paper towel-lined plate or sheet tray. Season with salt while still hot and allow to dry.
You can get creative with your spice toppings, too: In addition to salt, season the chickpeas with smoked paprika, cumin, a swipe of lemon zest or a dash of cayenne. Once fried, the chickpeas will be crunchy on the outside all while retaining a bit of creaminess inside.
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