Pan Fried Chickpeas with Fresh Herbs
Chickpeas pan-fried until crispy then sprinkled with sea salt and fresh herbs, like cilantro, parsley and mint – or whatever herbs you have on hand.
- 1 teaspoon olive oil
- 1 15.5 ounce can BPA-free chickpeas drained and rinsed
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons chopped parsley leaves
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped mint leaves
- 2 scallions, trimmed and thinly sliced
Heat olive oil in a saute pan over medium high heat.
When hot, add chickpeas and pan-fry, tossing often, for about 5 minutes until they begin to toast and get lightly browned. Remove from heat.
Toss immediately with sea salt and pepper. Place into serving bowl and toss with fresh herbs (dry the herbs well!). Serve.
For this recipe, use any fresh herbs you have on hand. And, if you only have one herb, use it (just parsley, just basil, just cilantro, just scallions or chives, etc).
Make sure to dry fresh herbs VERY well. This will ensure that the chickpeas stay crispy and don't get soggy.
Calories: 199kcalCarbohydrates: 32gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 302mgPotassium: 374mgFiber: 9gSugar: 6gVitamin A: 379IUVitamin C: 6mgCalcium: 69mgIron: 4mg