Description
Chickpeas sauteed in olive oil until browned and crisp, then tossed with garlic, green onion and a sherry vinegar dressing.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups cooked chickpeas, drained and thoroughly dried
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced or pressed
- 1 green onion, cut on the diagonal into 1/4 inch slices
Dressing
- 2 tablespoons sherry vinegar
- Pinch of kosher salt
- Pinch of fresh ground black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Dry the chickpeas: Pat the chickpeas dry with paper towels. The drier they are, the better they brown.
- Make the dressing: Whisk the vinegar, salt and pepper, then whisk in the olive oil.
- Saute the chickpeas: Heat the 2 tablespoons olive oil in a 12 inch frying pan over medium-high heat until shimmering. Add the chickpeas, sprinkle with the 1/2 teaspoon salt, and saute, stirring occasionally, until browned and crisp, about 8 minutes.
- Add the garlic: Add the garlic, and saute for 30 seconds more, stirring it into the chickpeas.
- Toss and serve: Right away, toss the hot chickpeas with the dressing until coated. Add the green onion, toss again, and serve.
Equipment
Buy Now → Notes
Equipment: A 12 inch frying pan.
Other dressings: Any vinaigrette works. I especially like the citrus flavor of my lemon vinaigrette with chickpeas.
Spanish tapas version: Add a couple of ounces of diced dry-cured chorizo to the pan with the chickpeas.
This is a perfect use for make-ahead chickpeas - I always cook extra and freeze them.
Inspired by Heidi Swanson's Pan Fried Chickpea Salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes