Crispy pan sautéed chickpeas add flavor, crunch and protein to this delicious, gluten-free Greek Tomato Cucumber Salad with Crispy Chickpeas!
Usually when it comes to beans I can control myself and eat them in moderation. I’m pretty sure I don’t need to tell you the reasons why, you can figure that out on your own. However, last week I made crispy chickpeas for the first time and completely forgot about my rule of limiting the amount I eat. It was totally worth it and I guarantee you won’t be able to leave them alone either when you make this Greek Tomato Cucumber Salad with Crispy Chickpeas!
I’ve roasted chickpeas in the oven before, but since I didn’t want the oven on I decided to try the method of sautéing them in a skillet. I really like this method because it takes half the time it would in the oven before I can start shoveling them in my mouth. If you’ve never had crispy chickpeas I highly advise that you make some ASAP. They make an awesome snack or topper for salads and they’re a much better choice than chips or croutons.
You can season the chickpeas however you like or keep it simple and stick to olive oil, salt and pepper. Since 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 before photographing the salad that I had to make another batch..oh darn!
A couple tips when making these crispy chickpeas are to toss them in the Greek spice blend after they are finished cooking so the spices don’t burn and let them cool completely before adding them to the salad so they remain crispy. The longer the chickpeas are in the salad the less crisp they will be so I recommend adding them just before serving. The red wine vinaigrette for the salad makes enough so that you should have leftovers, but if you like a heavily dressed salad feel free to use it all. This salad makes a great side dish or vegetarian main dish and can easily be doubled to serve a crowd. Just be sure to make a double batch of the crispy chickpeas because it’s likely you’ll eat half of them before they make it onto the salad. Enjoy!