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Rosemary Sea Salt Fried Chickpeas

By: Ben Mastracco
Rosemary Sea Salt Fried Chickpeas
Rosemary Sea Salt Fried Chickpeas

"One day I fried up some chickpeas to use in place of croutons in a salad, and they were so good, most of them never made it to the salad. The more I thought about it, the more I realized that with just a little bit of seasoning they would make an awesome snack! So crispy and light and made with heart healthy olive oil, I wanted to really keep things simple. I added a little bit of rosemary for an aromatic boost, and my new favorite recipe was born! Healthy, delicious, and super easy to make, these fried chickpeas make a great snack or a fun appetizer that can be made entirely of ingredients you probably already have in your home. That's what I call a go-to recipe!"

PLUS: This recipe is a finalist in our 2017 Summer Potluck Challenge! 
Check out the other recipes here and cast your vote for your favorite summer potluck recipe today. Voting ends 7/31/17.


Preparation Time5 min

Cooking Time15 min



  • 1 cup Extra-virgin olive oil
  • 1 15 ounce can Garbanzo beans
  • 2 teaspoons Fresh chopped rosemary
  • 1 teaspoon Sea salt


  1. Drain and rinse chickpea. Pat dry with paper towels. Heat oil in a large skillet over medium high heat. Add chickpeas to the skillet and cook until golden brown and crispy, stirring occasionally, about 15-20 minutes.

  2. Using a slotted spoon, transfer chickpeas to a paper towel lined plate. Let drain slightly, then transfer to a medium bowl.

  3. Sprinkle rosemary and salt over chickpeas and toss to coat.

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One of my favorite restaurants (which is unfortunately closed now) used to serve fried chickpeas as a complimentary appetizer instead of bread or chips. I thought this was such a novel idea and loved them so much! So happy to have found this recipe. Plus, it's a yummy gluten-free appetizer, side dish, or snack!

What a brilliant idea! I have never even considered frying chickpeas, have you? And, boy, are these delicious! Like Ben I just could not stop eating them and then the children arrived home and in mere seconds the bowl was completely empty. I then made them as a snack for a drinks party we hosted over the weekend and they disappeared in a flash. Very tasty indeed!

I really love the sound of this chickpea recipe! If there is one herb I can't do without, it's rosemary. I absolutely love it. Sometimes I just fry up a sprig of rosemary whilst I'm cooking something else and eat the rosemary sprig - delicious. I never thought of frying chickpeas and I think that it's a super idea. I will definitely be trying this. I can't eat croutons as I have a gluten intolerance and I never thought of this as an alternative. Thanks Ben for this super awesome idea.


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