Aggie's Kitchen

Pan Fried Cajun Chickpeas

A tasty way to serve garbanzo beans as a snack or appetizer – Pan Fried Cajun Chickpeas are highly addicting and very easy to make.

You seriously must try these.

Over the weekend I was introduced to these Cajun Fried Chickpeas.  I was at a birthday party where a mom friend mentioned her addiction to “fried chickpeas”…hmmm…sounded good to me.  When she told me how she made them I was instantly intrigued.  Why haven’t I thought to do this myself?

It’s so simple people…and these babies make the best snack, appetizer or even better, topping for a salad (which I experienced for lunch today – holy yum!).  I seasoned them up with a cajun seasoning I had on hand, but I’m thinking the sky is the limit as far as these go.  I may have to play around with some ideas…

To prepare the chickpeas you lightly dust them in seasoned flour then saute them in a little bit of olive oil in a hot pan till they get nice and crispy.  That’s it.  Oh and sprinkle a little sea salt over them when they are done.  Seriously addicting.

Thank you so much for sharing Juliet!

Print Recipe

Pan Fried Cajun Chickpeas

Yield: about 4 snack servings


  • 1 can chickpeas (I like to use Bush's Garbanzo Beans)
  • 2-3 tsp flour
  • 2-3 tsp Cajun seasoning
  • 2-3 TB olive oil
  • sea salt, to taste


  1. Rinse and dry chickpeas on paper towel. Be sure to dry completely.
  2. Heat oil in a non stick skillet over medium high heat. Combine flour and seasoning in a small bowl or plate. Roll chickpeas in seasoned flour until lightly dusted. Carefully add chickpeas to skillet, in batches, cooking for a few minutes before gently tossing them around in pan.
  3. Cook chickpeas until they look crisp and lightly browned. Remove from pan and serve warm.

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I love adding chickpeas to my dishes – here are more recipes using chickpeas:

Whole Wheat Spaghetti with Sauteed Chickpeas and Spinach

Chickpea Cakes with Cucumber – Yogurt Sauce

Chickpea Tikka Masala | Foodie With Family

General Tso’s Chickpeas | Well Plated

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing | Foodiecrush

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62 comments on “Pan Fried Cajun Chickpeas”

  1. Nice! They look just gorgeous. I’ve baked up spicy chickpeas (a la Esi from Dishing Up Delights) but never have done them up in a pan on the stove top. Yum Yum. Hope you’re doing well 😉

  2. Yum cant wait to taste them.

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  4. I’ve made something similar in the oven, it takes a long time though. Looks like these would be a lot faster!

  5. What do you think about black eyed peas, or black beans?

  6. ooooh I want to try these – neat idea!

  7. This looks amazing! I once made a savory dish with roasted sweet potatoes and chick peas that this reminds me of. Definitely something to give a try!

  8. Those look so good! I’d love to try them on a salad. 🙂


  9. They look addicting! Yum!

  10. Oooh, definitely an addictive snack. I have everything I need to make these. Off I go!

  11. I can see why these would be addictive Aggie.

  12. Cool beans…..or should I say Hot beans. I really don’t eat chickpeas enough but I would love to try this. I bet they taste great on a salad.

  13. What a great way to use chickpeas. That little bit of olive oil must add so much. We love ours roasted.

  14. Pingback: Fried Chickpea Tacos « The Naked Baker

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  16. These look fantastic! I love the idea of using them as a topping for salads. Absolutely lovely and something a little different, yet simple.

    I will definitely be trying these very soon.

  17. just made some. YUM! my first few batches were undercooked, i dont think the oil was hot enough. the last couple are perfect!

  18. I made these, and they were good. I think I may have fried them a bit too long, however, as they were just a little dry. I tossed them with a VERY light drizzle of Thousand Island dressing to correct that – not bad at all. I agree with the others who commented they would be great on a salad. Thanks for the recipe!

  19. Being vegetarian I eat all sort of beans and chickpeas are my favourite but i usually go for far east options, I like the idea of frying them up and will try it shortly

  20. What a wonderful snack. I make a very similar version but I bake it in the oven.

  21. These look delicious! I have one question though. Aren’t nonstick pans unsafe at heats higher than medium because of the fumes? Just wondering what sort of nonstick pan would be good. My cast iron isn’t seasoned right and sticks but maybe I need to try to season it again. These look like they’re worth the effort. 🙂 Thanks!

    • I was unaware about the nonstick pans being unsafe at higher heat, I did know that if the coating scratched off it wasn’t good though…however I did recently shop for new nonstick pans and learned that some have their coating “sprayed” on and some “baked” on…the baked on ones are of higher quality and therefore I would assume be safer?

  22. Hi,
    Interesting recipe! What do you suggest we can use besides the Cajun Flavoring?

    • I’ve also used Emeril’s Creole seasoning which has hardly any kick to it but more of a chili garlic flavor. A friend of mine tried hers with olive oil, fresh onion, garlic, adobo, red pepper flakes and peccorino Romano….I think the ideas are endless!

    • I think any seasoning would work well…maybe a barbecue or curry? creole…or make it Italian style with garlic, herbs and parmesan cheese?

  23. That’s an absolutely mouthwatering picture you got there..I wish I could grab it from the screen. Yummy!!!

  24. Pingback: Fried Chickpea Salad | Happy Little Vegans

  25. Guess what I’m making tonite…I just happen to have chickpeas in my inventory:) I’ll let you know how they turn out.

  26. Does anyone know the best Olive Oil to use? I hear alot to use good Olive Oil…how can you tell? If anyone has suggestion, I would love to hear from you…thank you.

    • I haven’t gotten into using “good olive oil” yet…I usually pick up what’s on BOGO at Publix, usually the Classico brand I think? Wouldn’t mind learning more about some good olive oil either 🙂

  27. The chickpeas look delicious. Heathier as well

  28. Roasted chickpeas are one of our favorite snacks. Now I will have to try pan-frying them. Great recipe!

  29. I am making these now, and have tasted the first batch. I normally don’t like garbonzo beans… which is one of the reasons they were of the last things remaining in the cupboard. But THESE ARE ADDICTIVE! Be forewarned. I’m pretty sure I’ll be using up the rest of those neglected cans soon. Thanks for this! yum.

  30. I have totally GOT to try these!!! Thank you! (followed your link from twitter here)

    jeanette from

  31. I made them for dinner, and they were fabulous!! Also, I substituted the Cajun seasoning with some lovely Vindaloo curry spices from Penzey’s spice store, and they were absolutely fantastic. Yum yum yum.

  32. Tried my first fried chick peas this weekend – only was a little forgetful (I had read the recipe earlier in the week online) and had “curry” in my mind.. well, they were awesome with curry powder!!
    We enjoyed them with some cervacas after an afternoon of cycling with friends and they were very well received!!

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  35. The Olive oil question,,, Basically any grade olive oil is suitable for frying at these temperatures. Save your extra virgin oil for fresh/barely cooked dishes where you add it at the end..

  36. Hi,

    I saw your recipe in this Kart on Looks delish!

    My girlfriend just got some fresh chickpeas from Whole Foods…and I’m a little stumped by them. Any idea how to do this recipe with them? Boil & then fry?

    Thank you!

    Disclosure: I’m a foodie and the founder of KartMe, where over 15,000 recipes, restaurants and more are organized for our members, for free! And this is a real question i have 🙂

  37. I usually hate chickpeas (otherwisw known as garbonzos) but when I was a kid, ans also, btw, hated mayonaise, we were pretty low on food. in fact all we had was a can of garbonzos and the end of a jar of mayo. We fried the garbonzos in the mayo, and they actually tasted pretty good, kind of nutty. like thes. I may just try them…

  38. I love these idea! I love chickpeas any way any style, but have never had them fried.

    I cannot wait to try this in my kitchen. This looks absolutely mouthwatering!

  39. This looks so great and so wonderfully simple. A wonderful ‘conversion’ dish for peeps who think veggie food is birdseed.

  40. chickpease? 😀

  41. Good one….now here’s a tip…Dash in some garlic cloves(skinned) to get a nice snack with the beer. Garlic, crispy fried, works wonders….

  42. sounds fabulous, as a professional chef, I wil certainly do these and check out the response, will be reporting back to you guys.
    I think stumble is the best web thingie since web thingies were started.

    thank you kindly


  43. I use canned chickpeas. I rinse and roll them between paper towels as I do not like the papery shell around the beans. Is there an easier way to do this. Can cannellini beans be substituted for the chickpeas in salad?

  44. I’m fond of chickpeas, I love to eat them in any form. But, although I generally cook them the Mediterranean way, I’ve never seen such a recipe. I will give it a try, they look yummy!

  45. Holy shamoley, Batman! These look delish!

  46. Really simple and delicious recipe. I’ve made something like this but with sweet potatoes, mayonnaise and parsley. Fried cajun chickpeas look fantastic and I can’t wait to try it. Thanks!

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  49. I’ve made roasted chickpeas, but not pan-fried. Love the Cajun spice on these!

  50. These look so good!! I love Chickpeas, I have a feeling these will be come a staple snack in my house!! Great for an after work out boost!! Thanks for sharing your recipe!

  51. yummy! I must try this!

  52. These were awesome! I used Cavender’s Greek seasoning and a little cayenne and let the peas go until they were really dark (almost burned). So good!!!

  53. Looks really delicious !!!

    Love Katie

    Just tried out a new recipe by Jamie Oliver please check it out on

  54. Do these stay good for a while or are they best as soon as they are fried? I am thinking of making them for Bunko and timing would be important…