The real name for these crispy stovetop chickpeas should be “crispy lemony chili stovetop chickpeas” but that…was getting a bit long.
These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors…bright lemon, spicy red pepper flakes, fresh herbs.
They whip up in just a few minutes, and then you pile them on a creamy garlic yogurt and add silky charred zucchini! The whole thing takes like 15-20 minutes.
As I was on a special diet, I had to leave out the garlic yogurt, but it was still delicious!
On this 3+ month gut health protocol that I’ve been on (I talk about it a little bit in this spiced chickpea scramble post), I’ve had to find a handful of fast and easy staple meals, including some that are plant-based.
This one has definitely been a winner, as I can throw it together in just a few minutes (while simultaneously listening to a conference call when needed), and has really leveraged the fresh flavors of summer produce. While the zucchini is perfect, I think you could sub other things in a pinch if you can’t find it.
You can read more about the detox (& gut health protocol) & my tips for staying sane/enjoying!
Rinse and drain your chickpeas and spread them out in a single layer on a paper towel or two, rolling around to pat dry; leave them there until you fry them.
Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of the bottom of plate.
Heat 2 to 3 tablespoons of olive oil in a medium-large skillet over medium heat. Add the chickpeas, sprinkle with some salt, and cook until golden and crispy, about 10 minutes. Stir occasionally to make sure they color evenly. They will crackle and pop as they fry, so be careful not to get hit by stray oil (or use a splatter screen).
EITHER in a separate pan at the same time the chickpeas are cooking, or using the same pan and oil once they’re done, add your zucchini slices to a medium-hot pan with a couple tablespoons of olive oil. I prefer doing them simultaneously to cut down on time.
If you’re using the same pan, you may need to add another tablespoon of oil. Season well with salt and pepper.
Let it be until the bottom layer of zucchini browns (usually 2-3 minutes), then turn it over in sections and repeat the process. You don’t want to move it while it’s browning, just leave it til it’s tender and golden.
Use a slotted spoon to transfer the fried chickpeas to paper towels to drain briefly (if needed), then put in a medium bowl and (while still hot) add the grated lemon zest, sea salt, and red pepper flakes.
Remove the zucchini from the pan and place on top of the prepared yogurt.
Squeeze some lemon juice over the hot zucchini (not the entire half lemon’s worth), then sprinkle half of chickpeas on top of zucchini (save the second half of the chickpeas for next time).
Finish with a small drizzle of olive oil and fresh herbs. Eat immediately!
Having a 15-minute healthy meal option like this has been a lifesaver, especially during the bounty of summer zucchini!
Other healthy plant-based meals you’ll love:
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- Roasted Vegetable & Farro Salad with Creamy Shallot Dressing
- Sicilian Roasted Cauliflower
- Easy & Flavorful Marinated White Beans
- Creamy Curried Carrot Soup
- Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans
- 5-Minute Healthy Breakfast Tacos
- Korean BBQ Cauliflower & Chickpeas
Adapted slightly from Smitten Kitchen
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Crispy Stovetop Chickpeas with Charred Zucchini
These delicious crispy chickpeas on the stovetop are crazy easy, and packed with flavors...bright lemon, spicy red pepper, fresh herbs. Pile them on a creamy garlic yogurt and add silky charred zucchini!
Ingredients
- 1 15-ounce can of organic chickpeas, drained and rinsed
- 1 small garlic clove, minced or microplaned
- 1/2 cup of plain yogurt
- Freshly-ground sea salt, pepper, and red pepper flakes
- Olive oil
- Half a lemon (both zest and juice)
- 1 medium zucchini, thinly sliced
- Handful of chopped fresh mint, oregano, basil, parsley, or a mix thereof
Instructions
- Spread the chickpeas out in a single layer on a paper towel or two and roll around to pat dry; leave them there until you fry them.
- Stir together garlic, yogurt, and a couple pinches of salt on a plate until mixed. Spread to cover most of the bottom of plate.
- Heat 2 to 3 tablespoons of olive oil in a medium-large skillet over medium heat. Add the chickpeas, sprinkle with some salt, and cook until golden and crispy, about 10 minutes. Stir occasionally to make sure they color evenly. They will crackle and pop as they fry, so be careful not to get hit by stray oil (or use a splatter screen).
- Use a slotted spoon to transfer the fried chickpeas to paper towels to drain briefly (if needed), then put in a medium bowl and (while still hot) add the grated lemon zest, sea salt, and pepper flakes.
- EITHER in a separate pan at the same time the chickpeas are cooking, or using the same pan and oil once they're done, add your zucchini slices to a medium-hot pan with a couple tablespoons of oil. If you're using the same pan, you may need to add another tablespoon of oil. Season well with salt and pepper.
- Let it be until the bottom layer of zucchini browns (usually 2-3 minutes), then turn it over in sections and repeat the process. You don't want to move it while it's browning, just leave it til it's tender and golden.
- Remove the zucchini from the pan and place on top of the prepared yogurt. Squeeze some lemon juice over the hot zucchini (not the entire half lemon's worth), then sprinkle half of chickpeas on top of zucchini (save the second half of the chickpeas for next time).
- Finish with a small drizzle of olive oil and fresh herbs. Eat immediately!
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