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Fried chickpeas


Chef notes

These are addictive and a healthier snacking option.


  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 6 tablespoons extra-virgin olive oil
  • 2 15-oz. cans chickpeas, rinsed, drained, patted very dry
  • 2 teaspoons finely grated lime zest
  • Kosher salt


Combine paprika and cayenne in a small bowl and set aside. Heat oil in a 12-inch skillet over medium-high heat. Working in two batches, add chickpeas to skillet and sauté, stirring frequently, until golden and crispy, 15-20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain briefly. Place in a medium bowl. Sprinkle paprika mixture over. Toss to coat. Season to taste with salt. Toss with lime zest and serve.