Maple-Glazed Chickpeas with Oregano

In today’s post, I’m sharing the recipe for one of my favourite sweet ‘n’ savoury snacks… Maple-Glazed Chickpeas with Oregano ❤️ I’d been hoping to include this recipe in my cookbook, but sadly run out of space, so I’m delighted to be able to share it with you today. These pan-fried chickpeas not only make a great snack, but they are also perfect for topping soups and pasta dishes. They’re really simple to make and ready in less than ten minutes!

I absolutely love chickpeas and eat them most days in some shape of form. The fact that they’re packed full of nutritional goodness makes me love them even more. They’re a great source of protein, dietary fibre, B vitamins and a whole array of minerals. Just one cup of cooked chickpeas provides 84% of the recommended daily amount (RDA) of manganese and 26% of the iron RDA! [Source] Chickpeas also contain an abundance of antioxidant phytonutrients, including flavonoids and phenolic acids, which boost the immune system.

To make these maple-glazed chickpeas, you simply add the ingredients to a non-stick pan, give them a stir then cook until the liquids have evaporated and the chickpeas are shiny and warmed through. They won’t be crunchy like oven-roasted chickpeas, but I actually prefer the texture of pan-fried chickpeas as I find them more succulent and less drying in the mouth.

They’re very moreish so be warned. I probably shouldn’t admit this but one time I managed to polish off a whole panful before they’d had a chance to make their way into a bowl 😆


These pan-fried chickpeas make a tasty, nutrient-rich snack and topper for soups and pasta dishes. They are most delicious served warm.

Serves 2-3
Hands on time: 8 minutes    Ready in: 8 minutes

400g / 14 oz can chickpeas, drained
1 tsp extra virgin olive oil
1 TBSP maple syrup (or maple blend. I used Clarks Original)
1-1½ tsp dried oregano
¼ tsp salt


Heat the oil in a non-stick frying pan (skillet) on medium heat. Add the drained chickpeas and stir through. Add the maple syrup, oregano and salt.

Continue cooking on medium-high heat, stirring continuously until the liquid has evaporated and the chickpeas are shiny and warmed through. Taste test and adjust the seasoning to suit.

Transfer the chickpeas to a bowl. Be sure to scrape off any oregano that’s stuck to your spatula and add it to your snack bowl. The maple-coated oregano pieces are really tasty!

Any leftovers can be stored in the fridge for three days.


In my next post I’ll be sharing a recipe for a delicious Butternut Squash and Cashew Soup that’s just perfect for topping with these Maple-Glazed Chickpeas. I’ll link to the recipe as soon as it’s live.

Do you make pan-fried or roasted chickpeas? If so what’s your favourite way to flavour them?






5 thoughts on “Maple-Glazed Chickpeas with Oregano

  1. I just made roasted chickpeas once. I love them and your recipe sounds so delicious. I think the oregano gives an mediterranean kick.
    Thanks Sharon for sharing <3

    1. It’s a pleasure Claudia! I used to always roast my chickpeas, but one day I didn’t have time so pan-fried them instead. It turned out that I actually preferred them! I’ll always pan-fry from now on as it’s so much quicker plus you can adjust the seasonings (and sample them!) as they cook.

    1. Thanks Emily! Great to hear I’m not the only one that has little willpower when it comes to roasted/fried chickpeas haha. Yes, you should definitely try the maple/oregano combo. It’s beautiful!

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