These Pan Fried Chickpeas with Turmeric are an easy to make side dish that are loaded with flavor. They are such a great recipe to make with canned chickpeas!
This simple recipe uses just five ingredients and transforms plain canned chickpeas into something special. Gently frying them in some extra virgin olive oil and adding some ground turmeric and seasoning salt changes them into a delicious snack or easy side idea. They are so crispy and delicious!
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❤️ Why you’ll love this recipe
- Quick and easy: This recipe takes just a few minutes to make.
- Perfect for chickpea lovers: This recipe transforms boring canned chickpeas into something crispy, delicious, and toasted.
- Five ingredients: You need just five simple ingredients that you probably already have on hand.
🥣 Ingredients needed
For this recipe, you will need:
- Canned chickpeas: This recipe starts with a basic can of chickpeas (about 15.5 ounces).
- Seasoning salt and ground turmeric
- Extra virgin olive oil
- Lemon juice: I recommend using fresh but if you only have bottled, it will work.
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
🧂Variations
You can use regular salt, or add more or less seasonings to taste.
🔪 Equipment needed
You will need a large skillet.
⏲️ Recipe instructions (step by step guide)
Rinse your chickpeas then drain them well.
In a large skillet add olive oil and heat to medium high heat. Add the chickpeas and cook for about 4 minutes, frequently sauteing the chickpeas to prevent them from burning (image 1).
Add the lemon juice and seasonings and cook for 2 more minutes continuing to saute (image 2).
Remove from heat and serve warm or let them cool to add to a salad.
👩🏻🍳 Tips
- Serve immediately: This dish is best served right after cooking while the chickpeas are still crispy and warm.
- Use caution with the turmeric: Turmeric (like beets) can stain clothing, countertops, and other items. Be careful when cooking with turmeric. I recommend wearing an apron.
- Add them in: While I love these pan fried chickpeas on their own, these are also great to add to salad.
🥡 How to store leftovers
Store any leftover chickpeas in an airtight container within your refrigerator. Leftovers will be good for up to four days after making.
📋 Recipe FAQs
Toasting or roasting chickpeas will bring out more flavor in them.
It depends on the recipe. For many hummus recipes, you will use the aquafaba from the canned chickpeas. You should always check the recipe before rinsing and draining.
Yes, chickpeas and garbanzo beans are the same food.
Other recipes you may like:
If you tried these Pan Fried Chickpeas with Turmeric or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Pan Fried Chickpeas with Turmeric
Equipment
- Large pan
Ingredients
- ¾ teaspoon ground turmeric or to taste
- ¾ teaspoon seasoning salt or to taste
- 2 tablespoons olive oil
- 1 can chickpeas drained and rinsed (about 15.5 ounces)
- 1 tablespoon lemon juice I recommend fresh lemon juice
Instructions
- Rinse your chickpeas then drain them well.
- In a large skillet add olive oil and heat to medium high heat. Add the chickpeas and cook for about 4 minutes, sauteing the chickpeas frequently to prevent them from burning.2 tablespoons olive oil, 1 can chickpeas
- Add the lemon juice and seasonings and cook for 2 more minutes continuing to saute.¾ teaspoon ground turmeric, 1 tablespoon lemon juice, ¾ teaspoon seasoning salt
- Remove from heat and serve warm or let them cool to add to a salad.
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