Typically when it pertains to beans I can control myself and consume them in small amounts. I’m quite sure I do not need to tell you the reasons, you can figure that out by yourself. Last week I made crispy chickpeas for the first time and totally forgot about my rule of limiting the quantity I eat. When you make this Greek Tomato Cucumber Salad with Crispy Chickpeas, it was absolutely worth it and I guarantee you will not be able to leave them alone either!
I have actually roasted chickpeas in the oven in the past, but because I didn’t want the oven on I decided to attempt the method of saut\u00e9ing them in a frying pan. Due to the fact that it takes half the time it would in the oven prior to I can start shoveling them in my mouth, I actually like this approach if you have actually never ever had crispy chickpeas I highly recommend that you make some ASAP.. They make an awesome snack or topper for salads and they’re a better choice than croutons or chips.
Considering that these were going on top of the Greek tomato cucumber salad I seasoned them with a homemade Greek spice blend. I ate so many of them prior to photographing the salad that I had to make another batch.
A couple pointers when making these crispy chickpeas are to toss them in the Greek spice mix after they are finished cooking so the spices do not burn and let them cool completely before adding them to the salad so they stay crispy. The red white wine vinaigrette for the salad makes enough so that you must have leftovers, however if you like a heavily dressed salad feel totally free to use it all. Simply be sure to make a double batch of the crispy chickpeas because it’s most likely you’ll eat half of them prior to they make it onto the salad.