These crispy chickpeas and fried shallots are the kind of simple upgrade that instantly makes everyday meals more exciting. Crunchy, golden, and deeply savory, they add texture and flavor to salads, grain bowls, roasted vegetables, and even soups—without requiring complicated techniques.
If you love clean-eating recipes but still crave bold crunch, this topping is for you. Made with pantry staples and flexible cooking methods (oven or air fryer), it’s an easy way to elevate simple chickpea meals and turn basic dishes into something crave-worthy.
Why You’ll Love This Recipe
- Adds serious crunch to salads, bowls, and veggies
- Works with oven or air fryer methods
- Clean, simple ingredients with big flavor
- Naturally vegan & gluten-free
- Great for meal prep and easy dinners
- Makes healthy food feel indulgent
Ingredients Overview
Crispy Chickpeas
- Canned chickpeas (garbanzo beans) – Drained, rinsed, and dried very well
- Olive oil – Helps achieve crispiness
- Salt – Essential for flavor
Optional seasonings: smoked paprika, garlic powder, cumin, chili powder, black pepper
Fried Shallots
- Shallots – Thinly sliced into rings
- Neutral oil – Avocado, vegetable, or canola oil
- Salt – Lightly seasons after frying
Tip: Slice shallots evenly for consistent browning and crunch.
Step-by-Step Instructions
1. Prepare the Chickpeas
- Drain and rinse chickpeas thoroughly.
- Pat completely dry using a clean towel (this is key for crispiness).
- Toss with olive oil, salt, and any desired seasonings.
2. Cook the Chickpeas
- Oven method:
Roast at 425°F (220°C) for 25–30 minutes, shaking the pan halfway, until golden and crisp. - Air fryer method:
Air fry at 390°F (200°C) for 12–15 minutes, shaking every 5 minutes.
Set aside to cool—they’ll crisp up even more as they cool.
3. Fry the Shallots
- Heat oil in a small pan over medium heat.
- Add sliced shallots and cook slowly, stirring often.
- Fry until golden brown (about 5–8 minutes).
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle lightly with salt.
Pro Tips for Best Results
- Dry chickpeas thoroughly before cooking
- Don’t overcrowd the pan or air fryer basket
- Fry shallots slowly to avoid burning
- Season chickpeas after cooking if you want extra punch
- Let both components cool fully for maximum crunch
Variations & Flavor Ideas
- Spicy: Add cayenne or chili flakes
- Herby: Toss chickpeas with dried thyme or rosemary
- Smoky: Use smoked paprika or chipotle powder
- Savory-sweet: Add a pinch of coconut sugar to shallots
- Garlic lovers: Finish with garlic powder after cooking
Storage Tips
- Store chickpeas and shallots separately
- Keep in airtight containers at room temperature up to 3 days
- Re-crisp chickpeas briefly in the oven or air fryer if needed
- Avoid refrigerating fried shallots—they lose crunch
FAQ
Are crispy chickpeas healthy?
Yes. Chickpeas are high in fiber and plant protein, making them a nutritious crunchy topping when roasted with minimal oil.
Can I make these in advance?
Absolutely. Both components can be made ahead and added to meals throughout the week.
Why aren’t my chickpeas crispy?
They may not have been dried enough, or they were overcrowded while cooking.
What can I use this topping on?
Salads, grain bowls, roasted vegetables, soups, hummus, avocado toast, and clean-eating dinner recipes.
Can I bake the shallots instead of frying?
You can, but frying gives the best flavor and crunch. Baking works in a pinch, though results will be lighter.