Are you looking for a versatile ingredient that can be used in a variety of dishes, from savory to sweet? Look no further than the humble chickpea! With its creamy texture and nutty flavor, chickpeas are a great addition to many meals. Whether you’re making a hearty stew or a crunchy snack, chickpeas are sure to please.
From classic hummus to innovative desserts, we’ve rounded up 20 of our favorite chickpea recipes that are perfect for every occasion. Whether you’re cooking for one or feeding a crowd, these flavorful and nutritious dishes are sure to impress. In this article, we’ll explore the many uses of chickpeas and provide you with inspiration for your next meal.
Spicy Roasted Chickpeas with Smoked Paprika
Elevate your snack game with these addictive, spicy roasted chickpeas infused with the deep flavor of smoked paprika.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper (adjust to taste)
– Salt, to taste
– Optional: additional seasonings such as garlic powder or chili flakes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chickpeas and pat dry with paper towels.
3. In a bowl, mix together olive oil, smoked paprika, cumin, cayenne pepper, and salt.
4. Add the chickpeas to the bowl and toss until evenly coated with the spice mixture.
5. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
6. Roast for 30-40 minutes, shaking the pan halfway through, or until the chickpeas are crispy and golden brown.
Cooking Time: 30-40 minutes
Creamy Chickpea and Coconut Curry
This flavorful and aromatic curry is a perfect blend of creamy coconut and savory chickpeas, making it an ideal comforting meal for any occasion. With minimal ingredients and simple preparation, this dish comes together in no time.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can full-fat coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 3 minutes.
3. Stir in curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add chickpeas and coconut milk; stir to combine.
5. Bring the mixture to a simmer and cook, uncovered, for 10-12 minutes or until the sauce thickens slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 15-17 minutes
Mediterranean Chickpea Salad with Feta and Olives
This refreshing salad combines the creamy richness of chickpeas, crumbled feta cheese, and briny olives, all tied together with a zesty dressing.
Ingredients:
– 1 can chickpeas (15 ounces)
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, parsley, feta cheese, and olives.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the chickpea mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 5 minutes (prep only)
Chickpea and Spinach Stew with Garlic and Lemon
This hearty stew is a perfect blend of protein-rich chickpeas, nutrient-packed spinach, and the brightness of lemon and garlic. It’s an easy and satisfying meal that can be ready in under 30 minutes.
Ingredients:
– 1 can chickpeas (15 ounces)
– 2 cups fresh spinach leaves
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 lemons, juiced (about 2 tablespoons)
– 1 cup vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, salt, and pepper.
5. Add the chickpeas, vegetable broth, and lemon juice. Bring to a simmer.
6. Reduce heat to low and let stew cook for 15-20 minutes or until spinach is wilted.
7. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 25-30 minutes
Crispy Chickpea Tacos with Avocado Lime Sauce
Add a flavorful twist to traditional tacos with crispy chickpeas and creamy avocado lime sauce.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1/4 teaspoon cumin
– 1/4 teaspoon smoked paprika (optional)
– Salt, to taste
– 8-10 corn tortillas
– Avocado Lime Sauce (recipe below)
Avocado Lime Sauce:
– 3 ripe avocados, peeled and pitted
– Juice of 2 limes
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix chickpeas with cumin, smoked paprika, and salt.
3. Spread chickpea mixture on a baking sheet and drizzle with olive oil.
4. Bake for 30-35 minutes or until crispy and golden brown.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing crispy chickpeas onto warmed tortillas and topping with Avocado Lime Sauce.
Cooking Time: 40-45 minutes
Chickpea and Sweet Potato Buddha Bowl
This recipe combines the creamy texture of roasted sweet potatoes with the nutty flavor of chickpeas, all wrapped up in a nutritious bowl. Perfect for a quick and easy lunch or dinner, this Buddha bowl is packed with fiber, protein, and vitamins.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat the remaining 1 tbsp olive oil over medium-high heat. Add chickpeas, cumin, and smoked paprika (if using). Cook for 5-7 minutes or until lightly toasted.
4. Assemble the Buddha bowls by dividing roasted sweet potatoes and chickpea mixture between two bowls. Garnish with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Moroccan Chickpea and Apricot Tagine
This traditional Moroccan stew is a perfect blend of sweet, spicy, and savory flavors, with the addition of chickpeas and apricots. Serve over couscous for a hearty and satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium apricots, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 cup chicken broth
– 2 tablespoons honey
Instructions:
1. Heat oil in a large Dutch oven over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin, paprika, cinnamon, and cayenne pepper; cook for 1 minute.
4. Add chickpeas, apricots, broth, and honey; bring to a simmer.
5. Reduce heat to low and cook, covered, for 30-40 minutes or until the flavors have melded together.
6. Season with salt and black pepper to taste.
Cooking Time: 30-40 minutes
Chickpea Flour Pancakes with Herbs
Start your day with a nutritious and flavorful breakfast by whipping up these chickpea flour pancakes infused with fresh herbs.
Ingredients:
– 1 cup chickpea flour
– 2 tablespoons olive oil
– 1/2 cup water
– 1 tablespoon apple cider vinegar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– 1 tablespoon honey
Instructions:
1. In a large bowl, whisk together chickpea flour, olive oil, water, apple cider vinegar, baking powder, and salt.
2. Stir in parsley, chives, and honey until well combined.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop the batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
6. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on size of pancakes)
Chickpea and Quinoa Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the creamy goodness of chickpeas with the nutty flavor of quinoa. Perfect for a quick and easy dinner that’s also packed with protein and fiber.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can chickpeas (15 oz), drained and rinsed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large bowl, mix together quinoa, chickpeas, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the quinoa mixture and drizzle with olive oil.
5. Bake for 30-35 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Garlicky Chickpea and Kale Soup
This hearty and comforting soup is a perfect blend of flavors, with the creaminess of chickpeas and the earthiness of kale. In just 30 minutes, you can enjoy a delicious and nutritious meal.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cloves garlic, minced
– 2 cups chopped kale leaves
– 4 cups vegetable broth
– 1/2 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chickpeas, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the chopped kale leaves and cook for an additional 5-7 minutes until wilted.
5. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Chickpea and Tahini Chocolate Chip Cookies
These chewy cookies combine the creamy richness of tahini with the nutty flavor of chickpeas, all wrapped up in a crunchy chocolate chip package.
Ingredients:
– 1 1/2 cups rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup chickpea flour
– 1/2 cup unsalted butter, softened
– 1/2 cup tahini
– 1/2 cup granulated sugar
– 1/4 cup honey
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together oats, flour, and chickpea flour. Set aside.
3. In a large bowl, cream together butter and tahini until smooth. Add sugar, honey, eggs, and vanilla extract; mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Indian Chana Masala with Fresh Cilantro
Experience the authentic flavors of North Indian cuisine with this simple and delicious chana masala recipe, elevated by the freshness of cilantro.
Ingredients:
– 1 cup dried chickpeas (chana)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/2 teaspoon amchur powder (dried mango powder)
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or vegetable broth
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Rinse the chickpeas and soak them in water for at least 8 hours or overnight.
2. Drain the chickpeas and blend them with 1 cup of water until smooth.
3. Heat oil in a pan over medium heat. Add onions and cook until lightly browned.
4. Add garlic, cumin, coriander, garam masala powder, amchur powder, and salt. Cook for 1 minute.
5. Add the blended chickpeas mixture and water or broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the sauce thickens slightly.
6. Garnish with chopped fresh cilantro leaves.
Cooking Time: 30-40 minutes
Chickpea and Roasted Red Pepper Hummus
This vibrant and flavorful hummus combines the creaminess of chickpeas with the sweetness of roasted red peppers, making it a perfect dip for your favorite pita chips or vegetables.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup roasted red pepper (see note)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, roasted red pepper, tahini, garlic, lemon juice, and salt. Blend until smooth.
3. With the blender running, slowly add the olive oil and water. Continue blending until the hummus reaches your desired consistency.
4. Taste and adjust seasoning as needed.
Cooking Time: 10 minutes
Note: Roast red peppers by placing them on a baking sheet lined with parchment paper, drizzling with olive oil, and roasting at 400°F (200°C) for about 30-40 minutes, or until the skin is blistered. Peel off the skin and slice into strips.
Chickpea and Lentil Veggie Burgers
These plant-based patties pack a punch of protein, fiber, and flavor. Perfect for vegans, vegetarians, or anyone looking for a satisfying meal.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup cooked lentils
– 1/4 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mash the chickpeas and lentils together using a fork.
3. Add the oats, onion, garlic, tomato paste, smoked paprika, salt, and pepper to the bowl. Mix well.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Brush the patties with olive oil and cook for 4-5 minutes per side, or until golden brown.
6. Serve on a bun with your favorite toppings.
Cooking Time: 10-12 minutes
Lemon Herb Chickpea Pasta Salad
This refreshing salad combines the creamy texture of chickpeas with the tanginess of lemon and herbs, all tossed together with al dente pasta. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz pasta (such as bowtie or penne)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh basil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine chickpeas, garlic, parsley, and basil.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the chickpea mixture and toss to coat.
5. Add cooked pasta to the bowl and toss until well combined.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Chickpea and Tomato Shakshuka
A flavorful and nutritious North African-inspired dish that combines the richness of chickpeas with the sweetness of tomatoes, all wrapped up in a crispy egg crust. Perfect for breakfast, lunch, or dinner!
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet or omelette pan, heat the olive oil over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic, cumin, salt, and pepper; cook for an additional minute.
5. Add the chickpeas and tomatoes; stir to combine.
6. Make 4 wells in the mixture and crack an egg into each well.
7. Transfer the skillet to the oven and bake for 15-20 minutes or until the eggs are set.
8. Garnish with parsley or cilantro and serve hot.
Cooking Time: 15-20 minutes
Chickpea and Avocado Toast with Chili Flakes
A flavorful twist on classic avocado toast, this recipe adds a boost of protein and spice from chickpeas and chili flakes. Perfect for a quick and satisfying snack or light lunch.
Ingredients:
– 2 slices whole grain bread
– 1/4 cup cooked chickpeas
– 1 ripe avocado, mashed
– 1/4 teaspoon chili flakes
– Salt and pepper to taste
– Optional: lemon juice, red onion, or feta cheese for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Mix the cooked chickpeas with a pinch of salt and pepper, then spoon them over the avocado.
4. Sprinkle the chili flakes evenly over the top.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Chickpea and Carrot Fritters with Yogurt Dip
A flavorful and crunchy vegetarian snack, perfect for a quick bite or as an appetizer. These fritters are packed with the goodness of chickpeas, carrots, and aromatic spices.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium carrots, grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon cumin
– 1/4 teaspoon coriander
– Salt, to taste
– 1/4 cup plain yogurt
– Vegetable oil, for frying
Instructions:
1. Preheat the oil in a deep frying pan over medium-high heat.
2. In a bowl, combine chickpeas, carrots, flour, baking powder, cumin, coriander, and salt. Mix well.
3. Using wet hands, shape the mixture into 8-10 patties.
4. Fry the patties for 3-4 minutes on each side, until golden brown.
5. Drain excess oil and serve hot with a dollop of yogurt dip.
Yogurt Dip:
1. Mix together 1/4 cup plain yogurt and a pinch of salt.
2. Serve chilled or at room temperature.
Cooking Time: 15-20 minutes
Chickpea and Cucumber Raita
A refreshing and healthy Indian-inspired side dish perfect for hot summer days, this Chickpea and Cucumber Raita combines the creamy texture of yogurt with the crunch of chickpeas and cucumber.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 large cucumber, peeled and grated
– 1 cup plain Greek yogurt
– 1/2 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a medium bowl, combine the chickpeas, cucumber, cumin, and salt.
2. Mix well until the ingredients are evenly distributed.
3. Stir in the Greek yogurt until the mixture is smooth and creamy.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-15 minutes (prep time) + refrigeration time
Chickpea and Pumpkin Seed Energy Bites
Revitalize your day with these nutritious energy bites packed with protein, fiber, and healthy fats.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup pumpkin seeds
– 1 tablespoon honey
– 1 tablespoon peanut butter
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mash the chickpeas using a fork or a potato masher until mostly smooth.
3. Add the oats, pumpkin seeds, honey, peanut butter, and salt to the bowl. Mix until well combined.
4. Use your hands to shape the mixture into small balls, about 1 inch (2.5 cm) in diameter. You should end up with around 12-15 energy bites.
5. Place the energy bites on the prepared baking sheet, leaving some space between each ball.
6. Bake for 20 minutes or until lightly toasted.
Cooking Time: 20 minutes
Summary
Get ready to spice up your meals with these 20 flavorful chickpea recipes! From savory stews to sweet treats, there’s something for every occasion. Enjoy crispy tacos with avocado lime sauce, hearty salads with feta and olives, or comforting bowls with roasted sweet potatoes. Treat yourself to decadent curries, hummus-filled snacks, or indulgent chocolate chip cookies. Whether you’re in the mood for a quick lunch or a satisfying dinner, these chickpea recipes are sure to please.