Crispy Spiced Chickpeas


Today I went to the movies with my daughter and I didn’t want to snack on that delicious, but very unhealthy, popcorn covered in theater butter (the way I love to eat it). I have been wanting to try these Crispy Spiced Chickpeas so I made them and took them as my snack to the movies. What a great idea that was! The crunch reminded me of snacking on dry roasted peanuts with a delicious spicy kick.

The original recipe called for twice this amount but since I was the only one eating them and because they should be eaten within one day, I split the recipe in half.

Source: Book – Cooks Kitchen Hacks






In a small bowl combine the dry ingredients.



Rinse the chickpeas (garbanzo beans).



Using a paper towel, completely dry the

chickpeas by patting them dry.



In a heavy pan over medium to medium high heat, add olive oil.

Oil will start to smoke then carefully and slowly add the chickpeas to the oil.

The oil should always be simmering in order for the chickpeas to get crispy.

Stirring frequently simmer for 10 – 13 minutes or until the

chickpeas are a golden brown and crispy but not burnt.



Remove the chickpeas with a slotted spoon

onto a paper towel lined dish.



Pour them into a bowl.


Pour the spices over the chickpeas and mix with a spoon.



Place on a serving dish and enjoy!


Crispy Spiced Chickpeas






  • 1 – 15 oz can chickpeas (garbanzo beans)
  • 1/2 cup olive oil
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/8 th tsp pepper


  1. Rinse the chickpeas and pat dry on a paper towel.
  2. Combine the dry ingredients in a small bowl and set aside.
  3. In a large heavy bottom pan, heat olive oil over medium to medium high heat until it starts to smoke.
  4. Carefully add the chickpeas.
  5. Fry for 10 – 13 minutes, stirring frequently, until the chickpeas are crunchy but not burnt.
  6. Using a slotted spoon, place the chickpeas in a paper towel lined bowl.
  7. Put the chickpeas into a bowl and add the spices using a spoon to toss.
  8. Once cool, store covered and eat within a day.


Categories: Snacks/Appetizers


    • I’m not sure about a salad. I would think salad dressing would lose the wonderful crunch they had. They are more of a snack like chips. I do put chickpeas in salads but not cooked. I bet they would be great in the air fryer.

  1. This is great for snack…But I am curious have you tried toasting this in microwave or bake them in oven?

    • This was the first cooked chickpea recipe I loved! I kept trying to bake them and they were awful! I don’t like to fry food but these were amazing! Thanks!

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