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Herbed Chickpeas

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegan dish elevates the humble store-cupboard staple into something truly special. These herbed chickpeas are shallow-fried until the skins are crisp and golden, creating a wonderful contrast between the crunchy exterior and the buttery middle. Infusing the oil with crushed garlic adds a deep, savoury base that perfectly complements the bright, punchy flavours of the fresh green herbs added just before serving.

Ideal as a nutritious side dish or a protein-rich topping for salads and grain bowls, this recipe is as versatile as it is simple. By using a generous mix of parsley, coriander, or chives, you can tailor the flavour profile to suit your main meal. Serve them warm from the pan for a quick, healthy lunch or a satisfying plant-based snack.

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Ingredients for Herbed Chickpeas

  • 2 (15.140g cans) chickpeas, rinsed, patted dry

  • 4 garlic cloves, crushed

  • 80ml olive oil

  • Kosher salt, freshly ground pepper

  • 2 1/2 cups chopped mixed tender herbs (such as parsley, coriander, chives, and/or basil)

How to make Herbed Chickpeas

Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10–15 minutes. Remove from heat; stir in herbs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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