Crunchy Chickpeas
Is it a snack? A side? A crouton replacement or protein add-on for Meatless Mondays? A: These Crunchy Chickpeas are all of the above!
The original recipe for these Crispy Chickpeas is from one of my favorites, Half Baked Harvest, as part of a pasta dish with the most perfect tomato sauce. You should definitely try that one someday too. In the meantime, make these chickpeas to have on hand as a salad topper or to snarf by the handful.
Crunchy Chickpeas
Ingredients
2 tbsp olive oil
1 can (14 oz) chickpeas, drained and patted dry
3 springs rosemary
1 lemon, zested
Salt and pepper to taste
Instructions
Heat a large skillet over medium-high heat. Add the olive oil.
Once the oil is glistening, add the chickpeas and rosemary. Stir occasionally until the chickpeas are crispy. This may take about 8-10 minutes.
Add the lemon zest and cook another minute until it is fried as well.
Remove everything from the skillet on to a paper towel-lined plate. Discard the rosemary. Season with salt and pepper.
Notes
The only bad thing about these chickpeas is that they don’t stay crunchy for long. Plan on eating them within a couple of hours if crunchy is a concern. They are good in the fridge for a couple of days if you’re okay with them wilting a bit.