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Image shows Fast Pan-Fried Chickpeas-an Easy Main Dish. The chickpeas are golden brown and featured in the foreground. Behind them is a sprig of parsley, yellow sweet corn, and creamy mashed potatoes with vegan butter and seasoning salt on top.
Vegan Recipes

Fast Pan-Fried Chickpeas: An Easy Vegan Main Dish

Fast Pan-Fried Chickpeas: An Easy Vegan Dish

I would say my family eats pan-fried chickpeas probably at least twice a week. My kids love them! They are great for toddlers (the whole bite-sized finger food thing;) and they are great for adults who need a little salty goodness to fill their bellies.

Tools Check:

A pan

Ingredients Check:

Canola Oil

3-4 cups of COOKED chickpeas (canned, or use my Easy Dry Bean Hack and have chickpeas on hand for days;)

Seasoning salt (We LOVE Red Robbins seasoning salt. We usually just buy it in store, but you can get it online too. Did you know they now have a VEGAN BURGER OPTION?!!)  

Garlic powder

Told you it would be easy!

The Nitty-Gritty:

  1. Heat your pan on medium and add in 2-3 tbsp. canola oil
  2. remove chickpeas from can, rinse and drain; alternatively, remove cooked chickpeas from freezer and run under hot water until thawed-about 1 minute (seriously!)
  3. Add about 3-4 cups of chickpeas to your pan and add in seasoning salt to taste and garlic powder to taste.
  4. Don’t be too quick to turn them over-you want to develop a really nice crispy side. I don’t turn mine for about 5-7 minutes at least.

Well, and that’s pretty much it!

We enjoy them along side creamy mashed potatoes loaded with vegan butter! And we usually have some sweet corn too.

If you have any leftovers they warm up super quick in the microwave for a fast lunch! You can also turn them into hummus or throw them into a salad the next day. The possibilities are truly endless with chickpeas, which is why they are a main portion of our diet.

Hope you all enjoy! Let me know what kind of spices you used on these! I have some really cool African spice blends I’m going to try next:)

 

 

 

 

Fast Pan-Fried Chickpeas: An Easy Vegan Main Dish
Recipe Type: Main
Cuisine: Vegan
Author: Megan Kerry
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Canola Oil
  • 3-4 cups of
  • COOKED
  • chickpeas (canned, or use my
  • Easy Dry Bean Hack
  • and have chickpeas on hand for days;)
  • Seasoning salt (We LOVE Red Robbins seasoning salt. We usually just buy it in store, but you can get it online too. Did you know they now have a VEGAN BURGER OPTION?!!)
  • Garlic powder
Instructions
  1. Heat your pan on medium and add in 2-3 tbsp. canola oil
  2. remove chickpeas from can, rinse and drain; alternatively, remove cooked chickpeas from freezer and run under hot water until thawed-about 1 minute (seriously!)
  3. Add about 3-4 cups of chickpeas to your pan and add in seasoning salt to taste and garlic powder to taste.
  4. Don’t be too quick to turn them over-you want to develop a really nice crispy side. I don’t turn mine for about 5-7 minutes at least.
Notes
Well, and that’s pretty much it![br]We enjoy them along side creamy mashed potatoes loaded with[br]vegan butter[br]! And we usually have some sweet corn too.[br]If you have any leftovers they warm up super quick in the microwave for a fast lunch! You can also turn them into[br]hummus[br]or throw them into a salad the next day. The possibilities are truly endless with chickpeas, which is why they are a main portion of[br]our diet.

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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