Ingredients
- 1 cup chickpeas (chana) – soaked overnight or canned
- 5 garlic cloves, thinly sliced or chopped
- 3 tbsp oil
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- ½ tsp garam masala (optional)
- Salt to taste
- Fresh coriander or lemon juice for garnish
Directions
Fried Chickpeas with Garlic is a delicious and versatile snack that combines the natural nuttiness of chickpeas with the bold aroma of garlic and warm spices. This dish is not only packed with flavor but also offers a satisfying crunch that makes it irresistible. Perfectly golden and lightly crisped, each chickpea is coated with a subtle blend of turmeric, red chili powder, cumin seeds, and a hint of garam masala, creating a harmonious balance of taste and aroma.
The addition of garlic cloves elevates the dish, infusing it with a rich, savory fragrance that complements the earthiness of the chickpeas. This recipe is incredibly easy to make and can be enjoyed in multiple ways: as a standalone snack, a topping for salads, or even as a flavorful side for meals. It’s a wholesome alternative to fried snacks and is loaded with protein, fiber, and essential nutrients.
Whether you are looking for a quick tea-time snack, a crunchy addition to your lunch, or a nutritious treat to munch on, Fried Chickpeas with Garlic offers both taste and health benefits. With minimal ingredients and simple cooking steps, it’s a perfect recipe for both beginners and seasoned home cooks who want to impress with a flavorful, aromatic, and satisfying dish.
Here’s an estimated nutrition breakdown for Fried Chickpeas with Garlic per 1 serving (~½ cup or 80–100g):
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 200–220 kcal |
| Protein | 8–10 g |
| Carbohydrates | 25–28 g |
| Dietary Fiber | 6–8 g |
| Sugars | 2–3 g |
| Fat | 8–10 g |
| Saturated Fat | 1–2 g |
| Sodium | 150–200 mg |
| Cholesterol | 0 mg |
| Potassium | 300–350 mg |
| Vitamin C | 2–3% DV |
| Iron | 10–12% DV |
💡 Notes:
Using canned chickpeas may increase sodium content—rinse them well to reduce it.
The oil used for frying affects total calories and fat content.
Garlic adds negligible calories but boosts antioxidants and flavor.
Disclaimer: The information provided in this recipe is for general informational and culinary purposes only. Nutritional values are approximate and may vary depending on ingredients and preparation methods. This recipe is not intended as medical advice. Please consult a healthcare professional for dietary guidance, especially if you have allergies, medical conditions, or specific nutritional needs.
Steps
1 Done | Prepare ChickpeasIf using dried chickpeas, soak overnight. Drain and rinse. Boil in water for 20–25 minutes until soft but not mushy. Drain completely. If using canned chickpeas, just rinse and drain. |
2 Done | Heat OilHeat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add sliced garlic cloves and sauté until they turn light golden and aromatic. |
3 Done | Fry ChickpeasAdd the chickpeas to the pan. Sprinkle turmeric, red chili powder, garam masala (if using), and salt. Mix well and fry on medium heat for 10–15 minutes, stirring occasionally, until chickpeas are golden and slightly crispy. |
4 Done | Optional StepFor extra crunch, dry roast them in the pan without oil for 5–7 minutes after frying. |
5 Done | Garnish & ServeGarnish with chopped coriander and a squeeze of lemon juice. Serve hot as a snack, salad topping, or tea-time treat. |
6 Done | 💡 TipsYou can add chili flakes or chaat masala for more flavor. Make sure the garlic doesn’t burn—it should be lightly golden for a sweet, aromatic flavor. If using canned chickpeas, skip boiling and fry directly after rinsing and drying them. |
