• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greenbowl2soul
  • Home
  • Recipes
    • Breakfast
    • Drinks
    • Snacks
    • Side dishes
    • Salads
    • Soups
    • Main course
    • Sweet Treats
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact Us
×
Home » Side dishes

Easy sautéed chickpeas

Published: May 31, 2023 by Vandana Chauhan. This post may contain affiliate links.

85 shares
  • Share
  • Tweet

Jump to Recipe Jump to Video

Sautéed chickpeas is a quick and simple dish that can be served as a healthy snack or side dish. They can also be added to a lot of dishes like salads, soups, wraps, sandwiches, and buddha bowls, to add more taste and texture to these dishes. It's a vegan and gluten-free recipe that gets ready in just 15 minutes.

Sauteed chickpeas served in a black bowl with a slice of lime.

Chickpea is one of the most popular plant-based ingredients which is not only loved by vegans and vegetarians but others also.

It's a rich source of plant-based protein that can be used in a lot of different ways and it always tastes good.

I have already shared a lot of chickpea recipes on my blog and today I am sharing one very quick and easy chickpea recipe- sautéed chickpeas.

It's made with a handful of simple ingredients and gets ready in just 15 minutes.

This easy recipe for pan-fried chickpeas is vegan and gluten-free.

Jump to:
  • Ingredients needed
  • Ingredient notes and substitute suggestions
  • How to make sautéed chickpeas (step-by-step process)?
  • How to serve?
  • Storing and reheating tips
  • Recipe tips, tricks, and variation suggestions
  • Frequently asked questions
  • What to do with chickpeas?
  • Recipe

Ingredients needed

For this quick sautéed chickpeas recipe, you need only some basic ingredients that are shown below:

Ingredients required for sauteed chickpeas recipe, labeled.

Ingredient notes and substitute suggestions

  • Chickpeas:  I have cooked dried chickpeas from scratch in a pressure cooker, you can use canned chickpeas too.
  • Onion: Red, brown, or white, any variety of onion can be used. However, I prefer red onion in Indian recipes.
  • Garlic: Though fresh garlic gives more flavor, you can add garlic powder too.
  • Lime juice: I have used lime juice but lemon juice can also be added.
  • Spices: These chickpeas are flavored with coriander powder, cumin powder, red chili powder, ground black pepper, and turmeric powder. They are very basic spices that you can easily find in almost every grocery store. You can also use seasonings or spices of your choice to flavor them.
  • Cooking oil: I prefer using extra virgin olive oil to sautee chickpeas, but other cooking oils like canola oil, peanut oil, vegetable oil, coconut oil, mustard oil, or avocado oil can be used too.

Other ingredient details and nutritional information are given in the recipe card ahead.

How to make sautéed chickpeas (step-by-step process)?

To make this simple chickpea recipe, you need to follow the simple step-by-step process given below:

Collage of steps 1 to 4 of sauteed chickpeas recipe.

Step 1: Heat cooking oil in a pan. Add chopped onion and saute until it becomes translucent.

Step 2: Add minced garlic and saute for a minute.

Step 3: Add red chili powder, coriander powder, cumin powder, turmeric powder, ground black pepper, and salt.

Step 4: Saute for a few seconds.

Collage of steps 5 to 8 of sauteed chickpeas recipe.

Step 5: Add tomato paste and 2-3 tablespoons of water. Cook for a minute.

Step 6: Add cooked chickpeas and mix everything.

Step 7: Cook for 2-3 minutes. Turn off the heat.

Step 8: Add fresh lime juice and chopped cilantro.

Your quick sauteed chickpeas are ready to be enjoyed.

Close up shot of spicy sauteed garbanzo beans with onion.

How to serve?

You can enjoy these pan-fried chickpeas as a quick snack or serve them as a healthy side dish with a meal.

They can be stuffed in wraps and sandwiches or added to a buddha bowl.

Sauteed chickpeas can also be added on top of salads, soups, and stir-fries to make them taste even better.

Storing and reheating tips

To store, allow them to reach room temperature then transfer to an airtight container. Refrigerate for up to 4 days.

The best way to reheat them is in a microwave. Or, reheat covered in a pan on the stovetop, add a splash of water while reheating.

Recipe tips, tricks, and variation suggestions

  • You can use home cooked as well as canned chickpeas in this recipe.
  • Adjust the amount of seasonings to suit your taste.
  • Don't leave the spices unattended and saute them only for a few seconds. They get burned very fast.
  • You may also add a finely chopped tomato and saute it for a few minutes before adding the chickpeas.
  • Finely chopped vegetables can also be added to these sauteed chickpeas.
  • Similar recipes can be made using other beans too.

Frequently asked questions

Are chickpeas and garbanzo beans the same?

Yes, they both are the same.

Can cooked chickpeas be frozen?

Yes, cooked chickpeas can be frozen in freezer-safe containers for up to 6 months.

What to do with chickpeas?

If you want to explore more ways to use chickpeas in your recipes then don't miss to check out the following easy chickpea recipe links:

  • Hummus
  • Greek chickpea soup
  • Chickpea cutlets
  • Chickpea rice
  • Indian chickpea salad
  • Chickpeas stuffed butternut squash
  • Chickpea curry
  • Chickpea spinach curry
  • Chickpea potato curry
  • Moroccan sweet potato and chickpea soup

Two bowls of sauteed garbanzo beans garnished with fresh cilantro.

If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.

Recipe

Sauteed chickpeas garnished with chopped cilantro.

Easy sautéed chickpeas

Sautéed chickpeas is a quick and simple dish that can be served as a healthy snack or side dish. They can also be added to a lot of dishes like salads, soups, wraps, sandwiches, and buddha bowls, to add more taste and texture to these dishes. It's a vegan and gluten-free recipe that gets ready in just 15 minutes.
5 from 5 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 221kcal
Author: Vandana Chauhan

Equipment

  • 1 Cooking pot or skillet
  • Knife and chopping board
  • Garlic press or small grater

Ingredients

  • 3 cups boiled or canned chickpeas
  • 1 medium red onion finely chopped
  • 2 garlic cloves minced
  • Juice of 1 medium lime adjust to taste
  • ¼ cup chopped cilantro
  • 1 teaspoon tomato paste
  • ½ tablespoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili powder adjust to taste
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon olive oil or any cooking oil of choice

Instructions

  • Heat oil in a pan.
  • Add chopped onion and cook until it turns translucent.
  • Add minced garlic and saute for a minute,
  • Add all the powdered spices and salt. Saute for a few seconds.
  • Add tomato paste and 2-3 tablespoons of water. Cook for a minute.
  • Add cooked chickpeas, mix everything, and cook for 2-3 minutes. Turn off the heat.
  • Finally, add lime juice and finely chopped cilantro. Mix everything.

Video

Notes

  1. You can use home cooked as well as canned chickpeas in this recipe.
  2. Adjust the amount of seasonings to suit your taste.
  3. You may also add a finely chopped tomato and saute it for a few minutes before adding the chickpeas.
  4. Finely chopped vegetables can also be added to these sauteed chickpeas.
  5. Similar recipes can be made using other beans too.
  6. Don't leave the spices unattended and saute them only for a few seconds. They get burned very fast.
  7. More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition

Calories: 221kcal | Carbohydrates: 38g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 449mg | Fiber: 10g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 4mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Side dishes

  • Close up shot of Turkish red cabbage salad.
    Turkish red cabbage salad
  • Roasted harissa cauliflower topped with tahini sauce, pomegranate arils, and chopped cilantro.
    Roasted harissa cauliflower
  • Spicy red cabbage in a black bowl.
    Spicy red cabbage
  • A bowl of curried broccoli with roti and fresh herbs in the background.
    Curried broccoli

Reader Interactions

5 from 5 votes (5 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Vandana Chauhan profile picture

Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

More about me →

Popular recipes

  • Mixed bean salad balela served in a white bowl.
    Mixed bean salad balela (Middle Eastern style)
  • Chili oil getting drizzled over a bowl of chili garlic noodles with a spoon
    Garlic chili oil noodles
  • four savoury muffins kept on a whote plate with some corn kernels in the background
    Vegan savoury muffins with tomato, corn, and caramelized onion
  • Vegetable chow mein in a black wok.
    Vegetable chow mein
  • A slice of peach cobbler served on a white plate
    Easy peach cobbler with canned peaches
  • Indian vegetable curry in a bowl with rice, lime, and fresh herbs in the background
    Indian vegetable curry

Seasonal favorites

  • Rainbow orzo salad sprinkled with crushed black pepper.
    Rainbow orzo salad
  • Middle Eastern tomato parsley salad in a grey bowl.
    Middle Eastern tomato parsley salad
  • Pea and peanut salad sprinkled with crushed black pepper.
    Creamy and crunchy pea and peanut salad
  • A bowl of Armenian potato salad with onion and fresh herbs.
    Armenian potato salad with onions
  • A glass of orange lemonade with ice cubes.
    Orange lemonade
  • Mediterranean beetroot and feta cheese salad garnished with dill served in a white bowl.
    Beetroot and feta salad

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Greenbowl2soul

85 shares
Scroll Up

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.