Turmeric Sauteed Chickpeas Recipe

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Sauteed chickpeas are a practical way to jazz up chickpeas in minutes. This quick and easy method turns them into a delicious snack or protein-rich topping for salads and bowls.

Why you'll love this recipe

Sauteed chickpeas are a beginner-friendly food that anyone can make. They're crispy and nutty, adding a delightful crunch and flavor boost to any dish. Packed with protein, easy to prep, and versatile, they're a quick and affordable way to elevate your meals. Plus, they're healthy, plant-based, and customizable with different seasonings, making them an ideal addition for anyone pressed for time.

Ingredients

• Chickpeas - The star of the show! Use canned chickpeas or Instant Pot chickpeas for this recipe to quick-cook dried garbanzo beans.
• Coconut oil - This adds a sweet and nutty flavor that enhances the sweetness of chickpeas. However, any oil can be used.
• Ground turmeric - This pantry staple adds a distinct yellow color and slightly bitter flavor, which balances nicely with the flavor of chickpeas.
• Ground paprika - A mild aromatic made from certain types of red pepper that adds color to the chickpeas in this recipe.
• Sea salt - Use any fine or coarse salt for this recipe. You can even use flakey sea salt as a finishing salt.

How to make sauteed chickpeas

1. Prep the chickpeas by draining, rinsing, and towel-drying them to remove all moisture from the surface.
2. Heat COCONUT OIL in a skillet over medium heat.
3. Add TURMERIC and PAPRIKA, heat for 30 seconds, stirring continuously to avoid burning the spices.
4. Stir in CHICKPEAS, coating them with the seasoned oil. Continue heating until chickpeas are fully warmed, stirring as needed.
5. Remove from heat and serve immediately. To store, cool completely and refrigerate in an airtight container up to 5 days.

How to use sauteed chickpeas

• Enjoy sauteed chickpeas cold or warm.
• They make a great kale salad topping.
• Use as a primary ingredient in chickpea Buddha bowls.
• Serve them as a standalone snack or component of a charcuterie board.

Recipe tips

• Turmeric stains: Ground turmeric is a potent yellow that stains white towels, so use it carefully.
• Dry the chickpeas: Pat them dry before sautéing to ensure they become crispy rather than soggy.
• Preheat the pan: Start with a hot pan and add chickpeas once the oil is shimmering for optimal cooking.
• Don't overcrowd the pan: Cook chickpeas in a single layer to ensure they crisp up evenly. Overcrowding can lead to uneven cooking.
• Experiment: Try various spices and flavored oils to find your perfect flavor combination!

More Chickpea Recipes

• Crispy Roasted Chickpeas
• Kale Chickpea Soup
• Chickpea Hummus
• Mashed Chickpea Salad

📖 Recipe

Turmeric Sauteed Chickpeas Recipe

Sauteed chickpeas are a practical way to jazz up chickpeas in minutes. This quick and easy method turns them into a delicious snack or protein-rich topping for salads and bowls.

Prep TimePrep Time: 5 minutes mins

Cook TimeCook Time: 5 minutes mins

Total timeTotal Time: 10 minutes mins

Yield 6 ¼ cup servings

Author Traci Antonovich

5 from 9 votes

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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.

Ingredients 

1x2x3x

• ▢ 1 ½ cups Chickpeas (fully cooked), or 1 (15-ounce) can
• ▢ 1 tablespoon Coconut Oil
• ▢ ½ teaspoon Ground Turmeric
• ▢ ¼ teaspoon Ground Paprika
• ▢ ⅛ teaspoon Sea Salt

Instructions

• Prep the chickpeas by draining, rinsing, and towel-drying them to remove all moisture from the surface.
• Heat COCONUT OIL in a skillet over medium heat.
• Add TURMERIC and PAPRIKA, heat for 30 seconds, stirring continuously to avoid burning the spices.
• Stir in CHICKPEAS, coating them with the seasoned oil. Continue heating until chickpeas are fully warmed, stirring as needed.
• Remove from heat and serve immediately. To store, cool completely and refrigerate in an airtight container up to 5 days.
• Enjoy sauteed chickpeas (cold or warm) on your favorite salad, bowl meal, pasta, rice, or vegetable.
• To reheat, pop them in the microwave for 30 seconds or heat them in a skillet on medium-high heat until warmed through.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

• Turmeric stains: Ground turmeric is a potent yellow that stains white towels, so use it carefully.
• Dry the chickpeas: Pat them dry before sautéing to ensure they become crispy rather than soggy.
• Preheat the pan: Start with a hot pan and add chickpeas once the oil is shimmering for optimal cooking.
• Don't overcrowd the pan: Cook chickpeas in a single layer to ensure they crisp up evenly. Overcrowding can lead to uneven cooking.
• Experiment: Try various spices and flavored oils to find your perfect flavor combination!

Equipment

• can opener if using canned beans
• 9-inch fine mesh sieve to drain beans
• paper towels or cloth towels
• 10-inch skillet
• stirring utensil
• airtight container

Nutrition

Serving: 0.25cup | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 49mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Course Meal Prep

Cuisine American

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