Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Serves 6 (serving size: 1/4 cup)

Dry your chickpeas as thoroughly as possible before cooking to ensure a satisfyingly crisp result. If you're planning to pack these flavor-coated, fiber-filled poppers as a to-go snack, be sure to allow them to cool completely on a flat surface first.


How to Make It

Step 1

Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

Step 2

Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt, and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper-lined baking sheet before storing in an airtight container.

Ratings & Reviews

not 100% successful

August 12, 2016
First time trying to get crispy chickpeas and they didn't turn out as good as we'd hoped.  The seasoning mix was great and the beans made a nice addition to our tapas table . . .  but though we cooked them for much longer than stated they never got really crispy.  Maybe when the weather cools down will try again using Giada de Laurentis' method, 350° oven for 50-60min.


November 19, 2016
I made these because I had all the ingredients on hand. I am not a vegetarian or heath nut. These could be addicting. If you play around with the spice mixture to get what you craving it will be a hit I am sure. Mine could have been crispier but I was impatient and wanted to try them NOW. I used the spices that are in recipe except the lemon I did not have. I think I will try spicier next time, and there will be a next time and I will probably double the recipe.   Oh and use a non stick fry pan, they slide around great in it. 

Great snack or side with a salad!

August 25, 2016
The flavor of these is fabulous!!