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Spiced Skillet-Toasted Chickpeas

Spiced Skillet-Toasted Chickpeas

under 10 min

A quicker, more weeknight-friendly alternative to roasting chickpeas, these Spiced Skillet-Toasted Chickpeas come together in well under 10 minutes. Serve them atop salads or soups in place of croutons, or jazz up a bowl of rice and roasted vegetables.

Nutrition Notes

1 cup of cooked chickpeas provides nearly one-third of your daily protein needs. How’s that for plant power?

  • 1 Tbsp olive oil
  • 1 14.5 oz can chickpeas, drained (do not rinse)
  • 1/4 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground smoked paprika
  • Fresh lemon juice (optional)

In a skillet, heat olive oil over medium high heat. Once oil is hot, add chickpeas to pan and toss or stir well to coat. Continue to cook for about 5 minutes, or until chickpeas begin to turn golden brown, stirring occasionally.

Spring spices over chickpeas and toss well to coat. Cook for 1 minute more. Season to taste with salt (recommend table salt or extra fine sea salt so it sticks). Sprinkle with fresh lemon juice to taste (optional).

Serve immediately.

Make Ahead Tips

These are best served immediately. While they can certainly be re-heated, you’ll lose a bit of the texture that is so appealing after they’re toasted.

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1 comment on “Spiced Skillet-Toasted Chickpeas

  1. What a great idea! I love a little something crunchy on salads – definitely going to try this!

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