Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
1⁄4 cup cornstarch
1⁄4 cup flour
1 teaspoon kosher salt, plus more for sprinkling
1 (15-ounce) can chickpeas, drained
canola oil, as needed
1. Line a plate with a paper towel. In a large bowl, combine the cornstarch, flour, and salt. Working in batches, add the chickpeas to the cornstarch mixture, coating thoroughly.
2. Toss the coated chickpeas into a strainer, shaking to remove excess coating.
3. In a large heavy deep pan, heat 1 inch of oil over high heat until shimmering.
4. When the oil is hot, add half the chickpeas and cook until crisp, 3 to 4 minutes. Transfer with a slotted spoon onto the prepared plate. Repeat with the remaining chickpeas. Sprinkle salt over the fried chickpeas.
Recipe reprinted with permission from I Love Trader Joe's College Cookbook by ANdrea Lynn.