Sauteed chickpeas with lemon and rosemary

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.

Course Side Dish, Snack

Cuisine American

Keyword vegan, vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 202kcal

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.

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.