15-minute sauteed chickpeas recipe! Warm and crispy pan fried chickpeas with lemon and rosemary. Great as a snack, a side dish, or in a salad.
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Hi, Rhubarbarians! Bust out that can of chickpeas in your pantry and let's make some amazingly delicious sauteed chickpeas.
These pan fried chickpeas are sauteed with olive, lemon, and fresh rosemary. They make a fabulous side dish or snack!
You only need 5 ingredients (including salt) and 15 minutes to make these. Let's do it!
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You must use the category slug, not a URL, in the category field.Why you'll love this
If you're a fan of crispy chickpeas, you will love these warm sauteed chickpeas! They get crispy, warm, and so flavorful with the lemon and rosemary.
These pan fried chickpeas are the same ones that you'll see in this lemon chickpea arugula salad recipe. Be sure to double the batch so you have enough!
Lemon chickpeas are very versatile too. They make a great side dish, snack, or salad or soup topping.
When are lemons in season? Lemons are citrus fruits that are in season from winter to late spring.
Ingredients and equipment
Here is everything you need to make these skillet lemon chickpeas at home. Full ingredient amounts and instructions are listed in the recipe card at the bottom of this article
Ingredients:
Equipment:
- Can opener. For opening the can of chickpeas.
- Mesh colander or colander with small holes. For draining and rinsing the chickpeas.
- Faucet. For draining and rinsing the chickpeas.
- Clean kitchen towel or paper towel. For drying the chickpeas.
- Cutting board and chef's knife. For cutting the lemon and mincing the rosemary.
- Stove top or cook top. For cooking the chickpeas.
- Small to medium sized skillet. For cooking the chickpeas.
- Measuring spoons. For measuring the ingredients.
- Stirring utensil. For stirring the chickpeas while they are cooking. I use my spoonula every day!
Step by step instructions
Here is how to make perfectly crispy sauteed chickpeas at home. Full instructions with ingredient amounts are listed in the recipe card at the bottom of this article
- First, chop your lemon and mince your rosemary.
- Open the can of chickpeas.
- Drain and rinse your chickpeas. Check for any debris.
- Pat the chickpeas dry with a paper towel or clean kitchen towel.
- Heat the oil over medium high heat.
- Add the chickpeas, rosemary, and lemon.
- Saute for about 10 minutes, stirring occasionally.
- Add the salt and stir to combine.
- Taste and add more salt if desired.
- Enjoy!
Serving suggestions
These pan fried chickpeas don't last very long! They are really versatile and are great for snacking, as a side dish, or as part of a main dish.
If you're making them as a snack, I recommend doubling or even tripling the batch! They are addicting!
To eat them as a side dish, try serving them with:
- Roasted spring veggie toast
- Garlic swiss mushrooms on toast
- Pita bread, tzatziki, hummus, and Greek favorites like olives and artichokes
To eat them as a topping, try them on:
These would be great in a bowl with grains and veggies too!
Recipe tips and substitutions
- Don't skip patting the chickpeas dry. They will crisp up better if they aren't wet.
- If you can't find fresh rosemary, go ahead and use dried. Use about ⅓ teaspoon dried rosemary.
- If you're using home cooked chickpeas, you'll need about 2 cups of cooked chickpeas.
- If you can find meyer lemons, try those with this recipe! It's amazing.
Storing and freezing
Storing: store the sauteed chickpeas in an air tight container on the counter at room temperature for up to 10 days. Remove the lemon pieces before storing. Reheat by sauteeing in a pan on the stove.
Freezing: Although you can safely freeze sauteed chickpeas, they won't be crispy once they are defrosted. I don't recommend freezing.
FAQs
Yes! Drain, rinse, and pat them dry first.
Canned chickpeas are already cooked, so they just need to be heated! You can heat them on the stove top with the bean juice. Or drain, rinse, pat dry, and saute them in a pan or bake them.
This recipe is vegan!
This recipe is gluten free!
More chickpea recipes to try:
- 10-minute buffalo chickpea wraps
- Vegetarian chickpea gyros
- Lemon chickpea orzo soup
- Chickpea curry stuffed zucchini boats
- BBQ chickpea veggie rice bowl
Here's a list of our favorite dinner recipes that use a can of chickpeas!
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Sauteed chickpeas with lemon and rosemary
Ingredients
- 1 15 ounce can chickpeas
- 1 Tablespoon olive oil
- 1 teaspoon fresh rosemary leaves minced
- ½ medium lemon cut into 4 small pieces
- ¼ teaspoon salt
Instructions
- Drain and rinse the chickpeas. Pat the chickpeas dry with a clean towel or paper towel.1 15 ounce can chickpeas
- Heat the olive oil in a small to medium sized skillet over medium high heat.1 Tablespoon olive oil
- Add the chickpeas, minced rosemary, and lemon pieces. Saute, stirring occasionally, about 10 minutes or until the chickpeas are crispy and the lemon is a bit charred.1 teaspoon fresh rosemary leaves, ½ medium lemon
- Add the salt, stir to combine, and taste. Add more salt if desired.¼ teaspoon salt
- Serve warm as a snack, side dish, or in a salad.
Notes
- Don't skip patting the chickpeas dry. They will crisp up better if they aren't wet.
- If you can't find fresh rosemary, go ahead and use dried. Use about ⅓ teaspoon dried rosemary.
- If you're using home cooked chickpeas, you'll need about 2 cups of cooked chickpeas.
- If you can find meyer lemons, try those with this recipe! It's amazing.
Nutrition
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