"Battered" Fried Chickpeas

Vegan, gluten-free, nut-free, soy-free

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Bored of plain chickpeas? The nutritional yeast and seasonings give the chickpeas a thin coating and a ton of flavour, perfect for popping into your mouth. Keep in mind that the chickpeas don’t get crispy, but they do firm up a bit. I used garlic powder instead of fresh garlic in this recipe because the powder gives it more of a coating, like flour would. Add them to a salad, mix them up with chickpea pesto in a wrap, or just eat them plain. Note: You can also scale down the recipe depending on how many chickpeas you have to use up.

Yield
1.5 cups
Prep Time
5 Minutes
Cook time
10 Minutes
Total Time
15 Minutes

Ingredients:

  • 1 tbsp oil
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2-2.5 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/4 tsp Herbamare (or use kosher salt)
  • freshly ground black pepper, to taste
  • Pinch of cayenne pepper, optional

Directions:

  1. Heat 1 tbsp oil in a medium-sized skillet over medium heat.
  2. Meanwhile, drain and rinse the chickpeas. When the skillet has pre-heated (chickpeas should sizzle on it), carefully add the drained chickpeas to the skillet. Be very careful as they will sizzle and crackle in the oil and it may splash you.
  3. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in the rest of the ingredients to taste. The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.

Enjoyed with the chickpea basil pesto, they did not last long!

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