I stumbled upon a new snack, Fried Paprika Chickpeas. These babies are perfect with a cocktail or a robust red wine. Is it cocktail hour where you are right now? If yes, give this recipe a try.


Fried Paprika Chickpeas by Diverse Dinners


I was chomping away on some Fried Paprika Chickpeas while watching the mid-term elections. I truly had an exciting night watching the votes come in. I sipped on some Joel Gott Cabernet Sauvignon and shouted at the TV as if my team needed to hear my voice to get to the finish line. Politics has become my new sport, I had so much fun.

Beer or cider are also great paired with Fried Paprika Chickpeas. For those who suffer with nut allergies, this is a great alternative to beer nuts.

Fried Paprika Chickpeas explode into a crunch at first bite and are gone almost instantly, leaving behind a salty smokiness from the added seasonings. They taste great on their own, but are also good in salads and other side dishes.

This super easy dish is great when you have unexpected guests and you need to give them something to chomp on while you get going in the kitchen. All you need to do is whip out a couple of cans of garbanzo beans – rinse, dry, fry, season and serve. 


Fried Paprika Chickpeas by Diverse Dinners


As I mentioned fried chickpeas are great in a side dish. In fact I added them to a wild rice dish I recently put together. Those crunchy nuggets nestled amongst the rice grains is a superb culinary juxtaposition. Keep your eyes peeled for the recipe on the blog soon. 


Fried Paprika Chickpeas

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes


  • 2 x 15oz cans garbanzo beans
  • Vegetable oil for frying
  • 1 tsp smoked paprika
  • 1/2 tsp garlic granules
  • 1/4 tsp kosher salt

Equipment & Utensils

  • Colander
  • Kitchen towel
  • Deep skillet
  • Kitchen spider or mesh


  • Pour contents of cans into a colander and rinse beans in cool water.
  • Lay a kitchen towel on a flat surface and tip beans into one side of the towel, fold the other side on top of the beans and gently roll beans to dry them. The majority of the skins will come away also. You will likely have to do this in two batches.
  • Return the beans to the colander and discard the removed skins.
  • Fill skillet to two thirds with vegetable oil and heat until hot.
  • To test temperature of the oil, drop one or two beans into the oil, if it immediately sizzles the oil is ready for the rest of the beans. Remove the tester bean if the oil is not ready and use it to test the oil when you think it's hot enough.
  • Use a kitchen spider or mesh to move the beans around while they cook to make sure the beans become golden on all sides.
  • Test one or two beans to make sure they are cooked to a crisp then remove and transfer to a paper towel lined bowl.
  • Shake beans around in the bowl to remove as much of the oil as possible, then remove the paper towel.
  • Mix together the paprika, garlic granules and salt, then sprinkle over the beans.
  • Toss beans until the paprika mix has coated all of the beans, then serve.