Fried Chickpeas and Chopped Salad

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

The gorgeous chef David Cook first enlightened us about the joys of fried chickpeas. Rather annoyingly, though, only chickpeas in jars produce the really delicious finished article. We don’t know why. This dish very quickly became a Morito summer classic.


Fried Chickpeas

  • 500 ml olive, sunflower or rapeseed oil for frying
  • 425 g


To cook the chickpeas, heat the oil in a large saucepan, making sure it comes no more than halfway up the side. Dry the chickpeas on kitchen paper to prevent the oil spitting when you add them. When the oil is hot but not smoking – around 180°C/350°F or when a test chickpea sizzles furiously in it – add the chickpeas and fry until they are puffed up, golden brown and crisp. Remove from the oil