Crispy Ceci

  • prep time1 min
  • total time 45 min
  • serves 6

A bed of arugula, spinach, scallions and mint complement a topping of crispy fried chickpeas. Serving rustic Italian comfort food made with integrity from locally sourced seasonal ingredients, Campagnolo is good from nose-to-tail. Though spacious and open, the atmosphere is cozy and intimate at this award-winning restaurant located just steps from major corridors into Vancouver's downtown core. For more information visit:

Courtesy of Robert Belcham of Campagnolo Restaurant.

18 Ratings
Directions for: Crispy Ceci


1 ½ cup dried chickpeas, soaked overnight in water

2 cup baby arugula

1 cup baby spinach

¼ cup fresh mint, torn into small pieces

2 scallions, sliced thin on a bias

¼ cup Italian parsley

1 ½ tsp chili flakes

1 lemon, zested and juiced

2 Tbsp extra virgin olive oil

salt, to taste

6 cup canola oil


1. Take the soaked chickpeas and cook them in fresh water until very tender. Season with salt at the end of the cooking process. The cooking time (45 to 60 minutes) will vary according to the age of the chickpeas. Once cooked, they can be kept in the fridge for up to two days.

2. In a pot that can hold at least 12 cups (the more the better), bring the canola oil to a temperature of 375°F.

3. Drain the chickpeas, dry them on paper towels and then slowly pour them into the hot oil.

4. While they are cooking, add to a large bowl the arugula, spinach, scallion, mint and parsley.

5. After about four minutes of frying, remove the chickpeas and drain well. While they are still very hot, add them to the bowl of greens. Season everything with salt, chilies, lemon zest, lemon juice and, finally, the extra virgin olive oil. Toss very well and check for seasoning. Serve immediately.

See more: Vegetables, Vegetarian, Beans, Salad, Lunch, Appetizer

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