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    Home » Recipes » Side dishes

    Sauteed chickpeas with lemon and rosemary

    Published: Feb 17, 2023 · Modified: Mar 8, 2023 by Trish Bozeman · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A photo of lemon chickpeas cooking in a pan.

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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!

    Jump to:
    • Why you'll love this
    • Ingredients and equipment
    • Step by step instructions
    • Serving suggestions
    • Recipe tips and substitutions
    • Storing and freezing
    • FAQs
    • Recipe
    • Comments and reviews

    Vegetarian side dishes to try:

    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:

    • Chickpeas
    • Olive oil
    • Rosemary
    • Fresh lemon
    • Salt

    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.
    A photo of chickpeas drained in a green colander.
    • Pat the chickpeas dry with a paper towel or clean kitchen towel.
    A photo of chickpeas spread out on a paper 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!
    A photo of sauteed chickpeas with lemon in a pan.

    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:

    • Lemon chickpea arugula salad
    • Butternut squash leek soup
    • Golden beet salad with goat cheese

    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.
    A photo of crispy lemon chickpeas in a salad with avocado and radish.

    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

    Can I saute canned chickpeas?

    Yes! Drain, rinse, and pat them dry first.

    What is the best way to cook canned chickpeas?

    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.

    How do I make this vegan?

    This recipe is vegan!

    How do I make this gluten free?

    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

    A photo of sauteed chickpeas with lemon in a pan.

    Sauteed chickpeas with lemon and rosemary

    Trish Bozeman
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Side Dish, Snack
    Cuisine American
    Servings 3 servings
    Calories 202 kcal

    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

    Serving: 0.625cupCalories: 202kcalCarbohydrates: 28gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 596mgPotassium: 25mgFiber: 8gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 0.1mg
    Keyword vegan, vegetarian
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    Hi, I'm Trish, a vegetarian mom with a passion for cooking meatless meals with seasonal produce. I'll help you create vegetarian recipes that your whole family will love. Welcome!

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