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fried chickpeas and yogurt sauce on a plate.
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5 from 6 votes

Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs

Crispy chickpeas, golden shallots, and plenty of garlicky goodness come together in this simple, flavor-packed dish. They’re served over a cool, tangy yogurt sauce and finished with a sprinkle of toasty, lemony herby breadcrumbs for crunch. An easy to make starter, snack, or even light main.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 to 6 (as a starter)
Author: Nisha Vora

Ingredients

Yogurt Sauce and Gremolata Breadcrumbs

  • 5 ounces (140g) creamy, plain-flavored vegan yogurt (see Note 1)
  • 1 medium lemon, zested
  • 1 clove garlic finely grated or crushed with a press
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon (14g) extra virgin olive oil
  • ¼ cup (18g) panko breadcrumbs
  • ½ cup (8g) flat-leaf parsley leaves and tender stems, finely chopped (see Note 2)

Fried Chickpeas

  • 3 to 4 tablespoons (42 to 56g) extra virgin olive oil (see Note 3)
  • 1 large shallot or 2 medium shallots, sliced into rings but not too thinly (see Note 4)
  • Kosher salt and freshly cracked black pepper
  • 1 (15 ounce / 425g) can chickpeas, drained and rinsed
  • 2 to 3 dried red chili peppers, gently torn or snipped open with scissors
  • 3 fat cloves garlic, smashed down on to remove peels and break up a bit

Instructions

  • Make the Yogurt Sauce (see Note 4): In a bowl, combine the yogurt, 2 pinches of the lemon zest (reserve the remaining zest for the breadcrumbs), 2 teaspoons (10 mL) of lemon juice, the grated garlic, a pinch of salt, and black pepper to taste. Stir to combine, then taste and add more lemon juice or salt as desired (keeping in mind the other components will also have salt).
    Refrigerate the sauce until ready to use.
  • Make Herby Breadcrumbs: Heat a medium frying pan over medium-low heat with 1 tablespoon (14g) olive oil. Once warm, add the panko. Stir occasionally, then more frequently as it starts to change color, for about 3 minutes, or until golden brown.
    Add the parsley and remaining lemon zest and stir almost constantly for 30 to 60 seconds, or until everything smells amazing and the parsley is still bright green.
    Transfer to a bowl or plate to stop cooking and sprinkle with a small pinch of salt and pepper.
  • Prep the chickpeas: Drain the chickpeas and rinse. Shake the colander well, then transfer to a clean dish towel and gently pat dry.
  • Cook the chickpeas: Wipe out the frying pan and return it to medium heat. Add 3 tablespoons (42g) olive oil and once shimmering, add the shallot with a pinch of salt. Stir occasionally until the edges just start to turn color, 2 ½ to 3 ½ minutes.
    Add the chickpeas and toss well in the oil. For extra flavor and crisping, drizzle the extra tablespoon of olive on top of the chickpeas. Season with ¾ teaspoon kosher salt and pepper to taste and toss again, then add in the dried chiles and garlic.
  • Stir occasionally (or to avoid smashing the chickpeas, shake the pan back and forth occasionally), and cook for 8 to 11 minutes, or until chickpeas are golden brown and the shallot is deeply browned but not burnt.
    NOTE: If the shallot starts to darken too quickly, lower the heat a touch. If the chiles start to blacken, remove them.
  • Assemble: Schmear the yogurt sauce across a serving plate or shallow bowl. Top with the fried chickpeas and sprinkle on the herby breadcrumbs. Dig in with spoons, or if desired, scoop up with pita or crusty bread.

Notes

  1. I recommend a creamy, tart-flavored coconut-based yogurt for the best results. We love Culina and CocoJune in the RPL kitchen. GT’s coconut yogurt and Coconut Cult are also great.
  2. Feel free to substitute the parsley with dill, basil, or cilantro.
  3. This is about 3 ½ oz or 100g of sliced shallots.
  4. If you want to use less oil, use a nonstick pan to prevent the chickpeas from sticking a lot. Keep in mind that the chickpeas and shallots won't be *as* delicious and browned, and they may need to be stirred more often.
  5. If you feel comfortable multitasking, you can make the yogurt sauce while the chickpeas cook.

Nutrition

Calories: 196.8kcal | Carbohydrates: 17.8g | Protein: 6.6g | Fat: 12.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.1g | Sodium: 208.5mg | Potassium: 203.5mg | Fiber: 4.6g | Sugar: 1.2g | Vitamin A: 450IU | Vitamin C: 34.2mg | Calcium: 29mg | Iron: 1.3mg