Pan fried in olive oil, cumin, and garlic salt, these sautéed chickpeas are hard to resist! This quick and easy recipe is a great way to transform canned garbanzo beans into a seasoned vegetarian and vegan protein to add to salads, bowls, soups, and more.

sautéed chickpeas topped with parsley in a cast iron skillet on a counter

The versatility of chickpeas (aka garbanzo beans) never ceases to amaze me. Their earthy, bland flavor lends itself to soaking up any kind of seasoning. As a result, you can add them to just about any meal and bulk up the protein content in the process.

One of my favorite ways to eat chickpeas is roasted, but I’ve come to realize that you can sauté them in a skillet with similar results. They may not get as crispy as they do when you bake them, but pan frying takes a lot less time and they still get nicely browned exteriors while the insides stay creamy. YUM.

In this sautéed chickpeas recipe, I used cumin and garlic salt as the primary seasonings. But you should feel free to use whatever your heart desires! I include some variations in the post, so be sure to check them out. After you make the recipe, enjoy your chickpeas as a snack or add them to your favorite meal.

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Ingredients
Variations
Instructions
Storage and Reheating
Serving
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canned chickpeas in a bowl next to olive oil and seasonings on a counter

Ingredients

Cooked chickpeas (garbanzo beans): You can use canned or homemade chickpeas (see How to Cook Chickpeas if you need to prepare them from scratch).
Extra virgin olive oil: Feel free to sub avocado oil or coconut oil. My preferred olive oil is Partanna.
Cumin and garlic salt: These are my preferred seasonings for sautéed chickpeas. If you don’t have garlic salt, sub garlic powder or fresh garlic and a little salt. See below for more seasoning ideas.

Variations

Here are some other flavor combinations you can use for chickpeas. Use about 1 to 2 teaspoons total.

Parsley and lemon zest and/or juice
Cumin, chili powder, and lime juice
Turmeric, ginger, and black pepper
Cinnamon and brown sugar
Paprika, cumin, and garlic powder
Onion powder, garlic powder, and dill
Basil, oregano, and thyme

Instructions

For the full recipe card — with ingredient quantities and steps — scroll to the bottom of the post.

rinsed chickpeas on a paper towel drying before being cooked

If using canned chickpeas, be sure to rinse and drain them then dry thoroughly before sautéing. I like to spread them out on paper towels for a few minutes then pat them dry.

garbanzo beans cooking in olive oil and seasonings in a skillet

Warm olive oil in a skillet that’s large enough for the chickpeas to be in a single layer (at least 8-inches). Add the chickpeas, stir to coat them in the oil, and cook for a few minutes over medium heat. Stir in the spices and cook for a little while longer until the chickpeas are browned to your liking.

Storage and Reheating

If you have leftovers, keep them in an airtight container on the counter at room temperature. They will lose their crispy exterior over time. The best way to reheat sautéed chickpeas is the same way you cook them, in a skillet over medium heat for a few minutes. You can add oil to the pan if they seem dry.

sautéed chickpeas with seasonings in a cast iron skillet with a napkin on the handle

Serving

If you’re looking for recipes that use sautéed chickpeas, try them as a salad topping, mixed into a grain bowl, added to pasta salad for a protein boost, or sprinkled onto soup before serving. They also taste great on their own as a snack! You can swap this recipe for the roasted chickpeas in my Roasted Chickpea Salad, Honey Mustard Brussels Sprouts and Chickpea Bowls, and Baked Feta with Vegetables and Chickpeas. I’d love to hear how you use them, so be sure to leave a comment and report back!

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