Fried Chickpeas or Ceci Friti


This Fried Chickpeas or Ceci Frito, is a classic Italian fried chickpea appetizer. I have to say, these  are seriously good munchies, very addictive – especially when they are served crisp warm from the skillet. Fried they are, but not deep fried. They are actually sauteed in oil/Olive oil at high heat. Ceci Frito is a close relative to the Indian Sundals (Sundals are beans or lentils stir fried quickly with spices – mostly in the southern parts of India) – the process of cooking being the same but done with different flavors.

Recently we had friends over to our place for dinner. These Fried Chickpeas were what I served for appetizers with drinks. They loved it.  There were some left overs, & with little warming up in the skillet they tasted good too! Here they are – some for you too. Adapt it to your liking with your choice of spices & fresh herbs.

Fried Chickpeas or Ceci Frito


  1. 2 Cups cooked  chickpeas/garbanzos, drained and rinsed
  2. 1 Tbsp. olive oil
  3. 2 Cloves Garlic, Minced
  4. 1 Tablespoon finely chopped Parsley or any other fresh herb
  5. 2 Teaspoon Crushed Red Pepper
  6. 1 Teaspoon Paprika or Red Chilli Powder if you want if spicy
  7. Salt and pepper to taste
  8. Fresh Lemon Juice


If you are not using canned chickpeas, soak the dry peas overnight & then cook till soft. I use a pressure cooker to boil them; ..probably the easiest & quickest way to cook them.

Drain, rinse, and then dry chickpeas in a towel.

Heat the olive oil & garlic in a large bottomed skillet (make sure to choose a pan where the chickpeas fit in a single layer) over medium high heat. When the oil is heated & begins to shimmer, add the crushed pepper & the the chickpeas, paprika/chilli powder and salt & pepper. Increase the heat and cook, shaking the pan & tossing the chickpeas occasionally, until the chickpeas have brown  spots & crispy on the outside; some of them will start to pop.

Toss the parsley;  Squeeze lemon juice & quickly toss & serve right away!


This is a great cocktail snack, a protein packed eat without guilt.

Note: Another way to make the chickpeas crispy is to add a couple of spoons of cornstarch or dry chickpea flour (besan) to the chickpeas; toss them together to coat before adding them to the pan to fry.

Sending this to MLLA: Twelfth Helping hosted by Apu of Annarasa, the MLLA being a brainchild of Susan.

This is also going to Priya, for Sunday Snacks: Spill the Beans – an event started by Hima of SnackORama.

Related Posts:

Chick Pea Salad with Roasted Tomatoes

Savory Layered & Nut Stuffed Chickpea Swirls

Spicy Roasted Red Pepper Hummus

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