Fried

In a restaurant scenario, I would deep-fry chickpeas until they are golden brown and crispy on the outside without being dry or too hard to crunch pleasantly. At home, I toss the chickpeas with a liberal amount of oil and bake or pan fry to achieve similar results. These chickpeas are not chruncy like a pretzel; rather, they’re intended to have two distinct textures: a crisped exoskeleton and a tender, creamy interior. Either fried or baked, the chickpeas will crisp up some after they are removed from the heat and can be recrisped by returning to the heat as needed. If you want them to be fully dry, leave them in a low oven for several hours to dehydrate. Dehydrated chickpeas will hold their crisp texture for several days.