Pan Fried Chickpeas with Lemon and Paprika Recipe
A simple and flavorful recipe for pan-fried chickpeas that are crispy on the outside and tender on the inside, seasoned with paprika, garlic powder, fresh parsley, and lemon juice. Perfect as a snack, side dish, or salad topping.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 14 ounces cooked chickpeas (drained, approximately 400 grams)
- 1 tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- 2 tablespoons extra virgin olive oil
- ½ lemon (juice only)
- Handful of fresh parsley (chopped)
Instructions
- Heat the oil: In a skillet or frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat until warm.
- Fry the chickpeas: Add the cooked and drained chickpeas to the skillet, spreading them out evenly. Roast and stir occasionally until the chickpeas become golden brown and slightly crispy, about 8-10 minutes.
- Season chickpeas: Sprinkle ½ teaspoon of salt, ½ teaspoon of garlic powder (if using), 1 tablespoon of paprika, and chopped fresh parsley over the chickpeas. Drizzle the juice of half a lemon on top, then continue cooking for 1-2 more minutes to blend the flavors.
- Serve: Remove from heat and serve the chickpeas warm or allow to cool completely to enjoy them cold as a snack or topping.
Notes
- Use extra virgin olive oil for a rich flavor and healthier fat content.
- Cooking times may vary slightly depending on stovetop heat and pan material.
- Garlic powder is optional and can be omitted or substituted with fresh garlic for stronger flavor.
- Chickpeas can be cooked from dried by boiling or use canned chickpeas for convenience.
- This dish is versatile and can be customized with other seasonings like cumin or chili powder.
