This simple recipe is seasoned with cumin and garlic salt. Learn how to make delicious pan fried garbanzo beans to eat as a snack or add to other meals.
½teaspoongarlic saltcan sub garlic powder and a pinch of salt
Instructions
Drain and rinse the chickpeas. Spread them out on paper towels (or a clean kitchen towel) to absorb excess water. Be sure to pat them as needed to ensure they are thoroughly dry.
Warm the olive oil in a skillet over medium heat. Add the chickpeas, toss to coat, and spread them out in a single layer. Let them cook for 5 to 7 minutes, stirring only occasionally, until they start to whistle and get slightly brown.
Stir in the spices until they coat the chickpeas. Cook for another few minutes, stirring occasionally, until they are browned to your liking.
Remove from heat. Enjoy as a snack, salad or soup topping, or added to other recipes.
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Notes
Sodium content of this recipe will vary depending on the type of chickpeas you use. To cut down on the sodium, rinse canned chickpeas thoroughly to remove excess salt, use no added salt canned chickpeas, or sub homemade chickpeas made from scratch without added salt.
Feel free to sub other seasoning combos, such as parsley and lemon juice, chili powder and lime, ginger and turmeric, or cinnamon and brown sugar.
Keep leftovers in an airtight container at room temperature on the kitchen counter. Reheat in a skillet for a few minutes.