Now, let’s talk about one of the most versatile pantry staples—canned chickpeas! Whether you’re whipping up a quick weeknight dinner, a cozy comfort meal, or a fresh seasonal dish, these 33 recipes have you covered. Get ready to be inspired and discover delicious new ways to enjoy this humble ingredient. Dive in and find your next favorite meal!
Spicy Chickpea Curry with Coconut Milk
Dive into this creamy, spicy curry that comes together in under 30 minutes. Packed with protein and flavor, it’s perfect for busy weeknights. Customize the heat level to suit your taste.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper (adjust for spice level)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14 oz) can diced tomatoes
– 1 (13.5 oz) can coconut milk
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 2 tbsp curry powder, 1 tsp cumin, and 1/4 tsp cayenne; toast for 30 seconds to bloom spices.
5. Pour in 1 can diced tomatoes with their juices; simmer for 3 minutes to break them down.
6. Add 1 can drained chickpeas and 1 tsp salt; stir to coat evenly.
7. Pour in 1 can coconut milk; bring to a gentle boil.
8. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until thickened.
9. Remove from heat and stir in 1/4 cup chopped cilantro.
Serve this curry over steamed rice or with naan for soaking up the sauce. The chickpeas stay firm while the coconut milk creates a velvety, rich base. Spice lovers can add extra cayenne or fresh chilies when serving.
Mediterranean Chickpea Salad with Feta
Whip up this vibrant Mediterranean chickpea salad in minutes for a fresh, protein-packed meal. Perfect for meal prep or a quick lunch, it combines crisp vegetables with creamy feta and zesty dressing. Customize with your favorite herbs or extras like olives for extra flavor.
Ingredients
– 2 (15 oz) cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
– 1 cup diced cucumber, seeds removed for less moisture
– 1 cup cherry tomatoes, halved (or any ripe tomatoes)
– 1/2 cup crumbled feta cheese (use vegan feta if preferred)
– 1/4 cup chopped red onion, soaked in cold water for 10 minutes to reduce sharpness
– 1/4 cup chopped fresh parsley (or substitute with mint or basil)
– 3 tbsp extra virgin olive oil (or any neutral oil)
– 2 tbsp lemon juice, freshly squeezed for best flavor
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, adjust to taste
Instructions
1. Rinse and drain the canned chickpeas thoroughly in a colander to remove excess sodium.
2. Dice the cucumber into 1/2-inch pieces, removing the seeds to prevent a watery salad.
3. Halve the cherry tomatoes and place them in a large mixing bowl.
4. Chop the red onion into small pieces and soak in cold water for 10 minutes to mellow the flavor, then drain.
5. Add the chickpeas, cucumber, tomatoes, red onion, and chopped parsley to the bowl.
6. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until emulsified.
7. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
8. Fold in the crumbled feta cheese carefully to avoid breaking it up too much.
9. Let the salad sit at room temperature for 5-10 minutes to allow the flavors to meld.
10. Serve immediately or refrigerate for up to 3 days in an airtight container.
A refreshing crunch from the cucumbers and tomatoes pairs perfectly with the creamy feta and hearty chickpeas. The zesty lemon dressing brightens each bite, making it ideal for picnics or as a side dish. Try serving it over greens, in a wrap, or alongside grilled chicken for a complete meal.
Crispy Chickpea and Herb Fritters
Zesty and satisfying, these fritters come together quickly with pantry staples. They’re perfect for a light lunch or appetizer with minimal effort.
Ingredients
– 2 (15 oz) cans chickpeas, drained and rinsed (pat dry for crispier texture)
– 1/4 cup all-purpose flour (helps bind the mixture)
– 1 large egg, beaten (for binding)
– 1/4 cup fresh parsley, finely chopped (or substitute cilantro)
– 2 tbsp fresh dill, chopped (dried works in a pinch)
– 1 small red onion, finely diced (about 1/4 cup)
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup olive oil (or any neutral oil for frying)
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but some chunks remain for texture.
2. Add the flour, beaten egg, parsley, dill, red onion, garlic, cumin, paprika, salt, and pepper to the bowl.
3. Mix all ingredients until well combined; the mixture should hold together when pressed.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 350°F.
5. Shape the mixture into 12 equal-sized patties, about 2 inches in diameter and 1/2 inch thick.
6. Carefully place the patties in the hot oil, working in batches to avoid overcrowding the skillet.
7. Fry for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
9. Repeat with the remaining mixture, adding more oil to the skillet if needed.
Excellent crispy exterior gives way to a tender, herb-filled center. Serve them warm with a dollop of yogurt or tzatziki for dipping, or stuff into pita bread with fresh veggies for a hearty sandwich.
Roasted Chickpea Tacos with Avocado Salsa
Ready for a quick, satisfying meal that packs flavor and crunch? Roasted chickpea tacos with avocado salsa come together fast and deliver big on texture. Perfect for busy weeknights or casual gatherings.
Ingredients
– 2 (15 oz) cans chickpeas, drained and rinsed (pat dry for crispiness)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 8 small corn tortillas
– 2 ripe avocados, pitted and diced
– 1/4 cup red onion, finely diced (soak in cold water to reduce sharpness)
– 1/4 cup cilantro, chopped
– 1 lime, juiced (about 2 tbsp)
– 1 jalapeño, seeded and minced (optional for heat)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss chickpeas with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
3. Spread chickpeas in a single layer on the baking sheet.
4. Roast for 20-25 minutes, shaking the pan halfway, until crispy and golden brown.
5. While chickpeas roast, warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
6. In a separate bowl, combine avocados, red onion, cilantro, lime juice, and jalapeño (if using) to make the salsa.
7. Mash the avocado mixture lightly with a fork, leaving some chunks for texture.
8. Assemble tacos by dividing roasted chickpeas among warmed tortillas.
9. Top each taco with a generous spoonful of avocado salsa.
Bright, zesty, and satisfyingly crunchy, these tacos offer a perfect balance of creamy avocado and spiced chickpeas. Serve immediately with extra lime wedges for squeezing, or add a dollop of Greek yogurt for a cool contrast.
Chickpea and Tomato Stew with Spinach
Let’s make a simple, hearty stew that comes together quickly. Loaded with protein and veggies, it’s perfect for busy weeknights. You’ll love how the flavors meld together.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (optional, for heat)
– 1 (28 oz) can crushed tomatoes
– 2 (15 oz) cans chickpeas, drained and rinsed
– 2 cups vegetable broth
– 4 cups fresh spinach
– Salt and black pepper (to taste)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in cumin, smoked paprika, and red pepper flakes; toast for 30 seconds to release flavors.
5. Pour in crushed tomatoes, scraping the bottom of the pot to deglaze.
6. Add drained chickpeas and vegetable broth, then bring to a simmer.
7. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to combine.
8. Uncover and stir in fresh spinach until wilted, about 2 minutes.
9. Season with salt and black pepper to taste, then remove from heat.
Fresh and vibrant, this stew has a thick, comforting texture with a slight kick from the spices. Serve it over couscous or with crusty bread for soaking up the broth. It also reheats beautifully for leftovers the next day.
Smoky Chickpea Hummus with Pita Chips
Let’s make a hummus that’s smoky, creamy, and perfect for dipping. This version uses chickpeas and a hint of smoked paprika for depth. It pairs wonderfully with homemade pita chips for a satisfying snack.
Ingredients
– 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
– 1/4 cup tahini, stirred well if separated
– 1/4 cup extra virgin olive oil, plus more for drizzling
– 3 tbsp fresh lemon juice, adjust to taste
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 tsp salt, or to taste
– 4 pita bread rounds, cut into wedges
– Cooking spray or olive oil for brushing
Instructions
1. Preheat your oven to 375°F.
2. Arrange pita wedges in a single layer on a baking sheet.
3. Lightly spray or brush the pita wedges with oil.
4. Bake for 8-10 minutes, flipping halfway through, until golden and crisp.
5. Remove pita chips from the oven and let them cool completely.
6. In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, smoked paprika, cumin, and salt.
7. Process the mixture for 1-2 minutes, scraping down the sides as needed, until smooth.
8. If the hummus is too thick, add 1-2 tablespoons of water and process again to reach desired consistency.
9. Taste and adjust seasoning with more salt or lemon juice if needed.
10. Transfer the hummus to a serving bowl.
11. Drizzle with additional olive oil and a sprinkle of smoked paprika for garnish.
12. Serve immediately with the homemade pita chips.
Rich and velvety, this hummus has a deep smoky flavor from the paprika that complements the creamy chickpeas. The crisp pita chips add a satisfying crunch, making it ideal for parties or a quick snack. Try it as a spread on sandwiches or alongside fresh vegetables for a healthier option.
Creamy Chickpea Pasta with Garlic and Lemon
A creamy, lemony pasta that comes together fast. Perfect for busy weeknights when you want something satisfying without the fuss. Garlic and chickpeas add protein and flavor.
Ingredients
– 8 oz pasta (like penne or fusilli)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1 lemon, juiced (about 2 tbsp)
– Salt and black pepper, to taste
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package directions until al dente, about 8-10 minutes.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
5. Stir in chickpeas and cook for 3 minutes, until lightly browned.
6. Pour in heavy cream and bring to a simmer, then reduce heat to low.
7. Add grated Parmesan cheese and stir until melted and smooth, about 1 minute.
8. Drain the cooked pasta, reserving 1/4 cup of pasta water.
9. Add the drained pasta to the skillet with the sauce.
10. Pour in lemon juice and toss to combine, adding reserved pasta water as needed to loosen the sauce.
11. Season with salt and black pepper to taste.
12. Garnish with fresh parsley and extra Parmesan if desired.
Effortlessly creamy with a bright, zesty kick from the lemon. The chickpeas add a pleasant chewiness, making it hearty yet light. Try serving it with a side of crusty bread to soak up every last bit of sauce.
Chickpea and Vegetable Stir-Fry
Deliciously simple and packed with plant-based protein, this stir-fry comes together in under 30 minutes. Don’t skip the sesame oil finish for maximum flavor. Diced vegetables cook quickly and evenly for perfect texture every time.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 can (15 oz) chickpeas, drained and rinsed
– 3 tbsp soy sauce (low sodium if preferred)
– 1 tsp grated ginger
– 1 tbsp sesame oil (for finishing)
– 2 green onions, sliced (for garnish)
Instructions
1. Heat vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add diced onion and cook for 3 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Tip: Keep the heat high to prevent vegetables from steaming rather than browning.
5. Add sliced red bell pepper and broccoli florets, stirring to combine.
6. Cook vegetables for 5 minutes until slightly tender but still crisp.
7. Add drained chickpeas to the skillet, stirring to incorporate.
8. Cook for 2 minutes to warm chickpeas through.
9. Pour soy sauce over the mixture, stirring to coat evenly.
10. Add grated ginger and continue cooking for 1 minute.
11. Tip: Add a splash of water if the skillet becomes too dry during cooking.
12. Remove skillet from heat and drizzle with sesame oil.
13. Tip: Toasting sesame seeds separately and sprinkling them on top adds extra crunch.
14. Garnish with sliced green onions before serving.
Excellent served immediately over steamed rice or quinoa. The chickpeas add a satisfying chew while the vegetables retain a pleasant crispness. For extra heat, stir in sriracha or red pepper flakes at the end.
Chickpea Burger with Tangy Slaw
Ready for a plant-based burger that actually satisfies? These chickpea patties are packed with flavor and texture, while the tangy slaw adds a refreshing crunch. Perfect for a quick weeknight dinner or summer grilling.
Ingredients
– 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked)
– 1/2 cup breadcrumbs (panko works well for extra crunch)
– 1/4 cup mayonnaise (vegan mayo if preferred)
– 2 tbsp Dijon mustard (or whole grain for texture)
– 1 tsp smoked paprika (adds depth)
– 1/2 tsp garlic powder (or 2 cloves fresh, minced)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– 2 tbsp olive oil (or any neutral oil for frying)
– 2 cups shredded cabbage (green or red, or a mix)
– 1/4 cup apple cider vinegar (adds tang, adjust to preference)
– 1 tbsp honey (or maple syrup for vegan option)
– 4 burger buns (toasted for best results)
Instructions
1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but some chunks remain for texture.
2. Add breadcrumbs, mayonnaise, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper to the bowl.
3. Mix all ingredients until well combined, then shape into 4 equal-sized patties, about 1/2-inch thick.
4. Heat olive oil in a skillet over medium heat until shimmering, about 2 minutes.
5. Place patties in the skillet and cook for 4-5 minutes per side, until golden brown and firm to the touch.
6. While patties cook, in a separate bowl, combine shredded cabbage, apple cider vinegar, and honey for the slaw.
7. Toss the slaw until evenly coated and let it sit for at least 5 minutes to soften slightly.
8. Toast the burger buns in the same skillet or a toaster until lightly browned, about 2 minutes.
9. Assemble burgers by placing a patty on the bottom bun, topping with a generous amount of slaw, and adding the top bun.
Mouthwatering and hearty, these burgers have a crisp exterior and tender interior, complemented by the slaw’s zesty crunch. Serve them with sweet potato fries or a side salad for a complete meal, or crumble leftovers into wraps for next-day lunches.
Hearty Chickpea Soup with Fresh Herbs
Brisk autumn evenings demand simple, satisfying meals. This chickpea soup delivers deep flavor with minimal effort. Fresh herbs brighten each comforting bowl.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 4 cups vegetable broth
– 2 (15 oz) cans chickpeas, drained and rinsed
– 1 cup diced carrots
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
– 1 tbsp fresh lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in ground cumin and toast for 30 seconds to release its aroma.
5. Pour in vegetable broth, scraping the bottom of the pot to deglaze.
6. Add drained chickpeas and diced carrots.
7. Bring the soup to a boil, then reduce heat to low.
8. Simmer uncovered for 20 minutes until carrots are tender when pierced with a fork.
9. Stir in salt and black pepper.
10. Remove the pot from heat.
11. Stir in fresh parsley and lemon juice just before serving.
Just ladle it hot into bowls. The broth stays light while chickpeas add hearty substance. For extra richness, swirl in a spoonful of Greek yogurt before serving.
Chickpea and Quinoa Power Bowl
Nourishing and packed with protein, this bowl comes together quickly for a satisfying meal. Perfect for meal prep or a fast dinner when you need fuel. Customize with your favorite veggies or dressings.
Ingredients
– 1 cup quinoa, rinsed
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp cumin
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cucumber, diced
– 1/4 cup red onion, finely chopped
– 2 tbsp lemon juice
– 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Combine quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Tip: Let quinoa sit covered off heat for 5 minutes to steam for better texture.
5. Preheat oven to 400°F and line a baking sheet with parchment paper.
6. Toss drained chickpeas with 1 tbsp olive oil, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper on the baking sheet.
7. Roast chickpeas for 20 minutes, shaking the pan halfway, until crispy and golden brown.
8. Tip: For extra crispiness, pat chickpeas dry with a paper towel before seasoning.
9. In a large bowl, combine halved cherry tomatoes, diced cucumber, and chopped red onion.
10. Add cooked quinoa and roasted chickpeas to the bowl with vegetables.
11. Drizzle with remaining 1 tbsp olive oil and 2 tbsp lemon juice, then toss gently to combine.
12. Tip: Add lemon juice while ingredients are warm to help flavors meld.
13. Garnish with fresh parsley if desired and serve immediately.
Makes a hearty bowl with a mix of creamy chickpeas, fluffy quinoa, and crisp veggies. The lemon juice brightens the earthy spices, and it holds up well for leftovers—try it chilled or topped with a fried egg for breakfast.
Chickpea and Avocado Salad Toast
Perfect for a quick lunch or light dinner, this chickpea and avocado salad toast comes together in minutes. Packed with protein and healthy fats, it satisfies without weighing you down.
Ingredients
– 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked)
– 1 ripe avocado, pitted and scooped
– 2 tbsp lemon juice, fresh squeezed (bottled works in a pinch)
– 1 tbsp olive oil, extra virgin (or any neutral oil)
– 1/4 tsp salt, fine grain (adjust to taste)
– 1/4 tsp black pepper, freshly ground
– 4 slices whole grain bread, toasted (sourdough or multigrain also great)
– 2 tbsp fresh cilantro, chopped (parsley if preferred)
Instructions
1. Drain and rinse one 15 oz can of chickpeas in a colander under cold running water for 30 seconds to remove excess sodium.
2. Pat chickpeas completely dry with a paper towel to help the mash hold together better.
3. In a medium bowl, combine chickpeas, scooped avocado, 2 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
4. Mash the mixture with a fork or potato masher until mostly smooth but with some texture remaining, about 2 minutes.
5. Toast 4 slices of whole grain bread in a toaster or oven at 375°F for 4-5 minutes until golden and crisp.
6. Fold 2 tbsp chopped fresh cilantro into the chickpea-avocado mixture until evenly distributed.
7. Divide the mixture evenly among the 4 toast slices, spreading it to the edges with a butter knife.
8. Serve immediately while the toast is still warm for the best contrast in temperatures and textures.
Outstanding creamy and chunky texture from the mashed chickpeas and avocado, with a bright citrus kick from the lemon. The crisp toast provides a sturdy base that holds up to the hearty topping. Try topping with a sprinkle of red pepper flakes or microgreens for extra color and flavor.
Zesty Chickpea and Couscous Salad
Bursting with fresh flavors, this zesty chickpea and couscous salad comes together in minutes. Perfect for meal prep or a quick lunch.
Ingredients
– 1 cup couscous
– 1 ½ cups boiling water
– 1 can (15 oz) chickpeas, rinsed and drained
– 1 cup cherry tomatoes, halved
– ½ cup cucumber, diced
– ¼ cup red onion, finely chopped
– 3 tbsp olive oil, or any neutral oil
– 2 tbsp lemon juice, fresh preferred
– 1 tsp cumin, adjust to taste
– ½ tsp salt
– ¼ tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Place 1 cup couscous in a large bowl.
2. Pour 1 ½ cups boiling water over couscous, cover, and let sit for 5 minutes until water is absorbed.
3. Fluff couscous with a fork to separate grains and prevent clumping.
4. Add rinsed and drained chickpeas to the bowl.
5. Halve 1 cup cherry tomatoes and add to mixture.
6. Dice ½ cup cucumber and add to bowl.
7. Finely chop ¼ cup red onion and incorporate.
8. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper until emulsified.
9. Pour dressing over salad and toss gently to coat all ingredients evenly.
10. Chop 2 tbsp fresh parsley and stir into salad for freshness.
11. Chill in refrigerator for at least 15 minutes to allow flavors to meld.
Notably light and refreshing, this salad has a satisfying chew from the couscous and a bright, tangy kick. Serve it alongside grilled chicken or stuffed into pita pockets for a complete meal.
Chickpea and Roasted Red Pepper Wraps
Ready for a quick, satisfying meal? These wraps combine creamy chickpeas with sweet roasted peppers for a protein-packed lunch or dinner. They come together in minutes with minimal prep.
Ingredients
– 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked)
– 1 cup roasted red peppers from a jar, drained and chopped (pat dry to prevent sogginess)
– 1/4 cup mayonnaise (vegan mayo works too)
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1/2 tsp smoked paprika (adds depth)
– 1/4 tsp garlic powder (or minced fresh garlic)
– Salt and black pepper to taste (start with 1/4 tsp salt)
– 4 large flour tortillas (10-inch size, warmed for flexibility)
– 2 cups fresh spinach leaves (or any greens)
Instructions
1. In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
2. Add the chopped roasted red peppers, mayonnaise, lemon juice, smoked paprika, garlic powder, salt, and black pepper to the bowl.
3. Stir everything together until well combined; taste and adjust seasoning if needed.
4. Warm the tortillas in a dry skillet over medium heat for 20-30 seconds per side until pliable, or microwave them wrapped in a damp paper towel for 15 seconds.
5. Lay each tortilla flat and place 1/2 cup of spinach leaves in the center, leaving a 2-inch border around the edges.
6. Spoon 1/4 of the chickpea mixture evenly over the spinach.
7. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you to form a wrap.
8. Repeat with the remaining tortillas and filling.
9. Serve immediately, or wrap tightly in parchment paper and refrigerate for up to 2 days.
Lovely texture with a creamy, slightly crunchy filling that contrasts the soft tortilla. The smoky paprika and bright lemon make it flavorful without being heavy. Try serving it sliced diagonally with a side of pickled vegetables for extra zing.
Savory Chickpea Pancakes with Yogurt Sauce
Mornings call for something hearty yet quick. These savory chickpea pancakes deliver protein-packed flavor in minutes. Top with cool yogurt sauce for a perfect balance.
Ingredients
– 1 cup chickpea flour (sifted for smoother batter)
– 1 cup water (room temperature)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup plain yogurt (full-fat for creaminess)
– 1 tbsp lemon juice (freshly squeezed)
– 1 tbsp chopped fresh herbs like parsley or dill (optional for garnish)
Instructions
1. Whisk chickpea flour, water, 1 tbsp olive oil, salt, and black pepper in a bowl until smooth with no lumps.
2. Let the batter rest for 5 minutes to thicken slightly—this prevents gritty texture.
3. Heat a non-stick skillet over medium heat (350°F) and add remaining 1 tbsp olive oil.
4. Pour 1/4 cup batter into the skillet, spreading it into a 6-inch circle.
5. Cook for 3-4 minutes until edges are set and bubbles form on the surface.
6. Flip the pancake carefully using a spatula and cook for another 2-3 minutes until golden brown.
7. Repeat with remaining batter, adding more oil if needed to prevent sticking.
8. In a small bowl, mix yogurt and lemon juice until combined for the sauce.
9. Serve pancakes warm, topped with yogurt sauce and garnished with fresh herbs.
Vibrant and satisfying, these pancakes have a crisp exterior and soft, fluffy interior. The tangy yogurt sauce cuts through the earthiness of the chickpeas beautifully. Try stacking them with sautéed veggies for a hearty brunch twist.
Chickpea and Potato Curry with Rice
Deliciously simple and packed with flavor, this curry comes together quickly for a satisfying weeknight meal. Don’t skip toasting the spices—it makes all the difference.
Ingredients
– 1 cup basmati rice
– 2 tbsp vegetable oil (or any neutral oil)
– 1 onion, diced
– 3 garlic cloves, minced
– 1 tbsp ginger, grated
– 1 tbsp curry powder (adjust to taste)
– 1 tsp cumin
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 potatoes, peeled and cubed
– 1 (14.5 oz) can diced tomatoes
– 1 cup vegetable broth
– 1/2 cup coconut milk
– Salt to taste
– Fresh cilantro for garnish
Instructions
1. Rinse 1 cup basmati rice under cold water until water runs clear.
2. Cook rice according to package instructions and set aside.
3. Heat 2 tbsp vegetable oil in a large pot over medium heat.
4. Add 1 diced onion and cook for 5 minutes until softened.
5. Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
6. Stir in 1 tbsp curry powder and 1 tsp cumin, toasting for 30 seconds to release flavors (tip: don’t let spices burn).
7. Add 2 cubed potatoes and cook for 2 minutes, stirring to coat with spices.
8. Pour in 1 can diced tomatoes, 1 cup vegetable broth, and 1/2 cup coconut milk.
9. Bring to a simmer, then reduce heat to low and cover.
10. Cook for 15 minutes until potatoes are tender when pierced with a fork.
11. Add 1 can drained chickpeas and simmer uncovered for 5 minutes.
12. Season with salt to taste (tip: add gradually and taste as you go).
13. Remove from heat and garnish with fresh cilantro.
14. Serve hot over cooked basmati rice.
Buttery potatoes and creamy chickpeas soak up the aromatic curry sauce, creating a hearty texture. For a fresh twist, top with a squeeze of lime or a dollop of yogurt.
Chickpea and Spinach Stuffed Peppers
A perfect weeknight meal that’s both nutritious and satisfying. These stuffed peppers come together quickly with pantry staples. Everyone will love the hearty filling and vibrant presentation.
Ingredients
- 4 large bell peppers, any color (halved lengthwise and seeded)
- 2 tbsp olive oil (or any neutral oil)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups fresh spinach, roughly chopped
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup vegetable broth
- 1/2 cup crumbled feta cheese (optional for topping)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F.
- Place pepper halves cut-side up in a baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chickpeas, cumin, and smoked paprika.
- Add chopped spinach and cook until wilted, about 3 minutes.
- Pour in vegetable broth and simmer for 2 minutes.
- Season the mixture with salt and black pepper to taste.
- Evenly divide the filling among the pepper halves.
- Top with crumbled feta cheese if using.
- Bake for 25-30 minutes until peppers are tender.
- Let rest for 5 minutes before serving.
Enjoy the tender peppers and savory, spiced filling. Excellent served with a side of quinoa or crusty bread for a complete meal. The feta adds a nice salty contrast if you include it.
Lemon Chickpea and Orzo Skillet
On busy weeknights, this one-pan wonder delivers bright flavor with minimal cleanup. Olive oil, garlic, and lemon create a vibrant base for hearty chickpeas and tender orzo. Ready in under 30 minutes, it’s a satisfying vegetarian meal that feels special enough for guests.
Ingredients
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced (fresh is best)
- 1 cup orzo pasta
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 lemon, juiced (about 3 tbsp)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Stir in orzo and toast for 2 minutes, stirring constantly to coat with oil and develop nutty flavor.
- Add chickpeas, vegetable broth, lemon juice, salt, and pepper to the skillet.
- Bring mixture to a boil, then reduce heat to low and cover with a lid.
- Simmer for 10 minutes, stirring halfway through to prevent sticking.
- Remove lid and cook for 2 more minutes until liquid is mostly absorbed and orzo is al dente.
- Turn off heat and let rest for 3 minutes to allow flavors to meld.
- Fluff with a fork and garnish with fresh parsley before serving.
Perfectly balanced with creamy orzo, firm chickpeas, and zesty lemon, this dish shines with a sprinkle of feta or served alongside grilled chicken. Leftovers reheat beautifully for lunch the next day.
Conclusion
Gathering these 33 canned chickpea recipes shows how versatile and convenient this pantry staple can be! We hope you find new favorites to try. Share which recipes you love in the comments, and don’t forget to pin this roundup on Pinterest for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
