You’re about to discover 27 delicious ways to combine chickpeas and chicken for quick, satisfying meals. From cozy comfort food to vibrant weeknight dinners, these recipes promise flavor-packed feasts that will become family favorites. Let’s dive in and find your next go-to dish!
Mediterranean Chickpea and Chicken Stew
Musing on the gentle simmer of this stew brings a quiet comfort, the kind that settles deep in the soul on crisp autumn evenings. Each spoonful feels like a warm embrace, blending the earthy richness of chickpeas with tender chicken in a broth kissed by Mediterranean herbs. It’s a dish that invites reflection, much like the slow, steady rhythm of its cooking process.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon crushed red pepper flakes
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes, with their juices
– 4 cups low-sodium chicken broth
– 1/2 cup pitted Kalamata olives, halved
– 2 tablespoons fresh lemon juice
– 1/4 cup fresh parsley, chopped
– Kosher salt, to season
– Freshly ground black pepper, to season
Instructions
1. Pat the chicken cubes dry with paper towels to ensure a proper sear, then season generously with kosher salt and freshly ground black pepper.
2. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken in a single layer, searing for 4–5 minutes per side until golden brown, then transfer to a plate using a slotted spoon.
4. Reduce the heat to medium and add the diced onion, sautéing for 6–8 minutes until translucent and softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Sprinkle in the ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes, toasting for 30 seconds to release their oils.
7. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to deglaze any browned bits for added depth of flavor.
8. Add the drained chickpeas, seared chicken, low-sodium chicken broth, and halved Kalamata olives, bringing the mixture to a gentle boil.
9. Reduce the heat to low, cover the pot, and simmer for 25–30 minutes until the chicken is fork-tender and the flavors have melded.
10. Stir in the fresh lemon juice and chopped parsley just before serving, adjusting seasoning with salt and pepper if needed.
But the true magic lies in its velvety broth, where the chickpeas lend a creamy texture against the succulent chicken, all brightened by the zesty lemon finish. Consider serving it over a bed of couscous or with crusty bread to soak up every last drop, making each bite a harmonious blend of comfort and vibrancy.
Spicy Chickpea and Chicken Curry
Gently, as autumn’s crisp air settles in, I find myself drawn to the warmth of spices simmering on the stove, a quiet ritual that fills the kitchen with comforting aromas and promises a nourishing meal ahead. This curry, with its tender chicken and hearty chickpeas, feels like a gentle embrace on cooler evenings, a dish that invites reflection and slow savoring.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes, with juices
– 1 cup full-fat coconut milk
– 1/2 cup chicken stock
– 1 tsp kosher salt
– 1/4 cup fresh cilantro, chopped
– Cooked basmati rice, for serving
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté, stirring occasionally, until translucent and lightly golden, approximately 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn them.
4. Add the chicken cubes to the pot and cook, turning occasionally, until lightly browned on all sides, about 5-6 minutes.
5. Sprinkle the curry powder, ground cumin, cayenne pepper, and kosher salt over the chicken, stirring to coat evenly and toast the spices for 30 seconds.
6. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to incorporate any browned bits for added depth of flavor.
7. Add the drained chickpeas, coconut milk, and chicken stock, bringing the mixture to a gentle simmer.
8. Reduce the heat to low, cover the pot, and let the curry simmer for 20 minutes, allowing the flavors to meld and the chicken to become tender.
9. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce, stirring occasionally.
10. Remove from heat and stir in the chopped cilantro just before serving.
Delicately spiced and richly aromatic, this curry offers a velvety sauce that clings to each grain of rice, with the chickpeas providing a satisfying bite against the succulent chicken. For a creative twist, serve it over roasted cauliflower steaks or alongside warm naan bread to soak up every last drop of the fragrant broth.
Chickpea and Chicken Salad with Lemon-Tahini Dressing
Floating through the quiet afternoon, I find myself craving something both nourishing and gentle—a salad that feels like a quiet conversation with the seasons, where each ingredient speaks softly but clearly. It’s a dish that doesn’t rush, much like these reflective moments alone in the kitchen.
Ingredients
– 1 ½ cups cooked chickpeas, drained and rinsed
– 8 ounces boneless, skinless chicken breast, trimmed of excess fat
– 3 tablespoons extra-virgin olive oil, divided
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup tahini paste, well-stirred
– 2 tablespoons freshly squeezed lemon juice
– 1 small garlic clove, minced
– 2 tablespoons cold water
– 2 cups mixed baby greens
– ¼ cup fresh parsley leaves, roughly chopped
– 2 tablespoons toasted pine nuts
Instructions
1. Pat the chicken breast dry with paper towels to ensure even browning.
2. Rub the chicken with 1 tablespoon of extra-virgin olive oil, then season both sides with fine sea salt and freshly ground black pepper.
3. Heat a skillet over medium heat until a drop of water sizzles upon contact, about 2 minutes.
4. Place the chicken in the skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute, then slice into thin strips.
6. In a small bowl, whisk together the tahini paste, freshly squeezed lemon juice, minced garlic, and remaining 2 tablespoons of extra-virgin olive oil until smooth.
7. Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dressing reaches a pourable consistency.
8. In a large mixing bowl, combine the cooked chickpeas, sliced chicken, mixed baby greens, and roughly chopped parsley leaves.
9. Drizzle the lemon-tahini dressing over the salad and toss gently to coat all ingredients evenly.
10. Garnish with toasted pine nuts just before serving to maintain their crunch.
Nestled among the greens, the salad offers a delightful contrast of textures—tender chicken and creamy chickpeas against the crisp freshness of the greens, all brought together by the rich, tangy dressing. For a creative twist, serve it stuffed into hollowed-out heirloom tomatoes or alongside warm, crusty bread to soak up every last drop of the lemon-tahini goodness.
Chickpea, Chicken, and Spinach Skillet
There’s something quietly comforting about a one-pan meal that comes together with such ease, filling the kitchen with warmth and the gentle sizzle of ingredients melding into something greater than the sum of their parts. This skillet dish feels like a soft exhale at the end of a long day, simple yet deeply satisfying in its harmony of textures and flavors.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– 1 (15-ounce) can chickpeas, drained and rinsed
– 4 cups fresh baby spinach
– 1 cup low-sodium chicken broth
– ½ cup heavy cream
– Kosher salt and freshly ground black pepper
– 2 tablespoons fresh lemon juice
– ¼ cup chopped fresh parsley
Instructions
1. Heat 2 tablespoons extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
2. Season 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, generously with kosher salt and freshly ground black pepper.
3. Add the chicken to the skillet in a single layer, searing undisturbed for 4–5 minutes until a golden-brown crust forms on one side.
4. Flip each piece and cook for an additional 3–4 minutes until browned on all sides but not fully cooked through; transfer to a clean plate.
5. Reduce heat to medium and add 1 large yellow onion, finely diced, to the same skillet; sauté for 5–6 minutes until translucent and lightly caramelized.
6. Stir in 3 cloves garlic, minced, and cook for 30–45 seconds until fragrant but not browned.
7. Sprinkle in 1 teaspoon smoked paprika and ½ teaspoon ground cumin, toasting the spices for 30 seconds to deepen their flavor.
8. Pour in 1 cup low-sodium chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
9. Add 1 (15-ounce) can chickpeas, drained and rinsed, and bring the mixture to a gentle simmer for 2–3 minutes.
10. Return the partially cooked chicken and any accumulated juices to the skillet, stirring to combine.
11. Pour in ½ cup heavy cream, stirring gently to create a velvety sauce that coats the ingredients.
12. Simmer uncovered for 8–10 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
13. Fold in 4 cups fresh baby spinach, wilting it into the sauce for 1–2 minutes until just tender.
14. Remove from heat and stir in 2 tablespoons fresh lemon juice and ¼ cup chopped fresh parsley.
15. Season to taste with additional kosher salt and freshly ground black pepper if needed.
Fluffy chickpeas lend a subtle nuttiness against the tender chicken, while the spinach melts into the creamy, spiced sauce that clings beautifully to each component. For a bright finish, serve alongside crusty bread to sop up every last bit, or spoon it over a bed of steamed quinoa for a heartier meal that feels both nourishing and indulgent.
Roasted Chickpea and Chicken Shawarma
Just as the afternoon light begins to soften, I find myself drawn to the warmth of spices and the promise of a meal that feels both comforting and exotic. Roasted chickpea and chicken shawarma has become my quiet ritual, a dish that fills the kitchen with aromas of cumin and garlic while offering a nourishing embrace. There’s something deeply satisfying about the way the chickpeas crisp in the oven and the chicken tenderizes in its marinade, each element coming together in a harmonious blend.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 (15 oz) can chickpeas, drained and rinsed
– 3 tbsp extra-virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground turmeric
– ½ tsp ground coriander
– ¼ tsp cayenne pepper
– 1 tsp fine sea salt
– ½ tsp freshly ground black pepper
– ¼ cup plain whole-milk Greek yogurt
– 2 tbsp tahini
– 1 tbsp chopped fresh parsley
– 4 large flour tortillas, warmed
Instructions
1. In a large mixing bowl, combine the chicken pieces, chickpeas, 2 tablespoons of extra-virgin olive oil, lemon juice, minced garlic, cumin, smoked paprika, turmeric, coriander, cayenne pepper, sea salt, and black pepper, tossing thoroughly to coat every piece evenly.
2. Marinate the mixture at room temperature for 20 minutes to allow the flavors to penetrate the proteins deeply.
3. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper to prevent sticking and ease cleanup.
4. Spread the marinated chicken and chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded for optimal browning.
5. Roast in the preheated oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are golden and slightly crispy at the edges.
6. While roasting, prepare the sauce by whisking together the Greek yogurt, tahini, remaining 1 tablespoon of extra-virgin olive oil, and chopped parsley in a small bowl until smooth and well combined.
7. Remove the baking sheet from the oven and let the chicken and chickpeas rest for 3 minutes to allow the juices to redistribute.
8. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
9. Assemble the shawarma by dividing the roasted chicken and chickpeas evenly among the warmed tortillas, then drizzling each with the prepared yogurt-tahini sauce.
10. Fold the tortillas tightly around the filling, securing the bottom to prevent leaks, and serve immediately.
Soft whispers of warmth emanate from each bite, where the tender chicken melds with the earthy, crisp chickpeas, all wrapped in a blanket of creamy, tangy sauce. For a creative twist, try serving it deconstructed over a bed of quinoa with a sprinkle of fresh pomegranate seeds, adding a burst of sweetness that contrasts beautifully with the savory spices.
Thai Chickpea and Chicken Soup
A gentle simmer fills the kitchen with the earthy aroma of lemongrass and galangal, a quiet reminder of how simple ingredients can transform into something deeply comforting. This Thai-inspired soup weaves together tender chicken and creamy chickpeas in a broth that feels both nourishing and exotic. It’s the kind of meal that invites you to pause, to savor each spoonful slowly.
Ingredients
– 1 tablespoon cold-pressed coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated galangal
– 2 stalks lemongrass, bruised and cut into 2-inch pieces
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 4 cups homemade chicken stock
– 1 (15-ounce) can chickpeas, rinsed and drained
– 2 tablespoons fish sauce
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon raw honey
– 1 cup full-fat coconut milk
– ¼ cup fresh cilantro leaves, roughly chopped
– 1 red Thai chili, thinly sliced (optional)
Instructions
1. Heat the cold-pressed coconut oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and fragrant.
3. Stir in the minced garlic, freshly grated galangal, and bruised lemongrass pieces, cooking for 1 minute until aromatic.
4. Add the cubed chicken thighs and cook for 4–5 minutes, until lightly browned on all sides.
5. Pour in the homemade chicken stock, scraping the bottom of the pot to release any browned bits.
6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
7. Stir in the rinsed chickpeas and continue simmering for another 10 minutes to allow flavors to meld.
8. Whisk in the fish sauce, freshly squeezed lime juice, and raw honey until fully incorporated.
9. Gently fold in the full-fat coconut milk, heating through for 2–3 minutes without boiling.
10. Remove the pot from the heat and discard the lemongrass pieces.
11. Ladle the soup into bowls and garnish with roughly chopped cilantro and thinly sliced red Thai chili if desired.
Just before serving, the soup reveals a velvety broth that clings to each spoonful, with the chickpeas offering a soft contrast to the tender chicken. A final squeeze of lime brightens the deep, umami-rich base, making it perfect for a quiet evening or shared with crusty bread for dipping.
Creamy Chickpea and Chicken Casserole
Gently, as autumn leaves begin to turn, I find myself drawn back to the kitchen, craving something warm and nourishing, a dish that feels like a quiet embrace after a long day. There’s a certain comfort in the slow simmer of a casserole, the way its aromas fill the home with a sense of peace and anticipation.
Ingredients
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon smoked paprika
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 cup heavy cream
– ½ cup chicken stock
– 1 tablespoon fresh thyme leaves
– ½ cup grated Parmigiano-Reggiano cheese
– ¼ cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking later.
2. In a large oven-safe skillet, heat the extra-virgin olive oil over medium heat until it shimmers, about 2 minutes.
3. Add the finely diced yellow onion and sauté until translucent and soft, approximately 5-7 minutes, stirring occasionally to prevent browning.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Add the chicken pieces to the skillet, seasoning with kosher salt, black pepper, and smoked paprika, and cook until the chicken is lightly browned on all sides, about 6-8 minutes.
6. Incorporate the drained and rinsed chickpeas, stirring to combine with the chicken and aromatics.
7. Pour in the heavy cream and chicken stock, bringing the mixture to a gentle simmer over medium-low heat.
8. Add the fresh thyme leaves, then reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
9. In a small bowl, mix the grated Parmigiano-Reggiano cheese and panko breadcrumbs to create the topping.
10. Sprinkle the cheese and breadcrumb mixture evenly over the casserole in the skillet.
11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
12. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
Zesty and deeply satisfying, this casserole emerges with a creamy, velvety texture that clings to each chickpea and tender piece of chicken, while the crispy, cheesy topping provides a delightful contrast. For a creative twist, serve it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, making each bite feel both indulgent and balanced.
Chickpea and Chicken Tacos with Avocado Salsa
Just as the afternoon light begins to soften, I find myself craving something both nourishing and vibrant, a meal that feels like a gentle embrace after a long day. These chickpea and chicken tacos with avocado salsa have become my quiet ritual, a way to slow down and savor each texture and flavor. There’s a simplicity here that feels deeply comforting, yet each bite carries a subtle complexity that invites reflection.
Ingredients
– 1 pound boneless, skinless chicken thighs, trimmed and diced into ½-inch cubes
– 1 (15-ounce) can chickpeas, drained and rinsed thoroughly
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 8 (6-inch) corn tortillas
– 2 ripe Hass avocados, halved and pitted
– ¼ cup finely diced red onion
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons chopped fresh cilantro
– 1 small jalapeño, seeded and minced
Instructions
1. Preheat a large cast-iron skillet over medium-high heat until a drop of water sizzles upon contact.
2. In a medium bowl, combine the diced chicken thighs, drained chickpeas, extra-virgin olive oil, ground cumin, smoked paprika, fine sea salt, and freshly cracked black pepper, tossing gently to coat evenly.
3. Transfer the chicken and chickpea mixture to the preheated skillet, spreading it into a single layer to ensure proper browning.
4. Cook for 6–8 minutes, stirring only once halfway through, until the chicken reaches an internal temperature of 165°F and develops a golden-brown crust.
5. While the chicken cooks, warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side, keeping them wrapped in a clean kitchen towel to retain pliability.
6. In a separate bowl, scoop the avocado flesh and mash lightly with a fork, leaving some chunks for texture.
7. Fold in the finely diced red onion, freshly squeezed lime juice, chopped fresh cilantro, and minced jalapeño until just combined.
8. Divide the cooked chicken and chickpea mixture evenly among the warmed tortillas.
9. Top each taco generously with the avocado salsa.
Lightly charred edges of the chicken contrast with the creamy avocado salsa, while the chickpeas add a satisfying bite that grounds each mouthful. For a thoughtful twist, serve these alongside a crisp, citrus-dressed slaw or enjoy them as they are, perhaps with a view of the fading daylight.
Moroccan Chickpea and Chicken Tagine
Cradling a warm bowl of Moroccan chickpea and chicken tagine feels like wrapping yourself in a culinary embrace, where each spoonful tells a story of slow-simmered spices and tender, falling-off-the-bone chicken. It’s a dish that invites you to pause, to savor the layers of flavor that have melded together over gentle heat, much like the way memories settle softly into the heart. This recipe, with its humble chickpeas and fragrant spices, is a comforting reminder of how simple ingredients can transform into something deeply nourishing and soulful.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs, patted dry
– 2 cups cooked chickpeas, drained and rinsed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tsp ground cumin
– 1.5 tsp sweet paprika
– 1 tsp ground turmeric
– 0.5 tsp ground cinnamon
– 0.25 tsp cayenne pepper
– 4 tbsp extra-virgin olive oil
– 2 cups low-sodium chicken stock, warmed
– 1 tbsp fresh lemon juice
– 0.25 cup chopped fresh cilantro
– 0.25 cup chopped fresh flat-leaf parsley
– Sea salt, to season
– Freshly ground black pepper, to season
Instructions
1. Season the chicken thighs generously on both sides with sea salt and freshly ground black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 350°F.
3. Place the chicken thighs skin-side down in the hot oil and sear for 5-7 minutes until the skin is golden brown and crispy.
4. Flip the chicken thighs and sear the other side for 4-5 minutes until lightly browned, then transfer to a plate.
5. Reduce the heat to medium and add the remaining 2 tablespoons of extra-virgin olive oil to the same pot.
6. Add the finely diced yellow onion and sauté for 6-8 minutes until softened and translucent.
7. Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
8. Add the ground cumin, sweet paprika, ground turmeric, ground cinnamon, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Pour in the warmed chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
10. Return the seared chicken thighs to the pot, nestling them into the liquid.
11. Add the drained and rinsed chickpeas, distributing them evenly around the chicken.
12. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 45-50 minutes until the chicken is tender and easily pulls away from the bone.
13. Remove the lid and stir in the fresh lemon juice, chopped cilantro, and chopped flat-leaf parsley.
14. Simmer uncovered for an additional 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
15. Taste and adjust seasoning with additional sea salt if needed, then remove from heat.
A final drizzle of extra-virgin olive oil just before serving enhances the richness, while the tender chicken practically dissolves at the touch of a fork. The chickpeas lend a creamy contrast to the aromatic, spiced broth, making it perfect for scooping up with warm flatbread or serving over a bed of fluffy couscous for a complete meal.
Grilled Chicken with Chickpea and Tomato Relish
Perhaps there’s something quietly grounding about the simplicity of grilled chicken, especially when paired with a relish that sings of late summer’s bounty. It’s a dish that feels both nourishing and deeply personal, a small ritual of warmth and flavor.
Ingredients
– 4 boneless, skinless chicken breasts, patted dry
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 cup cherry tomatoes, halved
– ¼ cup finely diced red onion
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh parsley
– 1 teaspoon honey
Instructions
1. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
2. Drizzle 1 tablespoon of extra-virgin olive oil over the chicken breasts, then season both sides evenly with fine sea salt and freshly cracked black pepper.
3. Place the chicken on the preheated grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F and grill marks form.
4. Tip: Avoid moving the chicken excessively during grilling to achieve those coveted, crisp sear lines.
5. While the chicken grills, combine the drained and rinsed chickpeas, halved cherry tomatoes, finely diced red onion, remaining 1 tablespoon of extra-virgin olive oil, fresh lemon juice, chopped fresh parsley, and honey in a medium bowl.
6. Gently toss the relish ingredients until evenly coated and let it stand for 5 minutes to allow the flavors to meld.
7. Tip: For a brighter relish, use freshly squeezed lemon juice rather than bottled, as it offers a more vibrant acidity.
8. Remove the grilled chicken from the heat and let it rest on a cutting board for 3 minutes to redistribute the juices.
9. Slice the chicken against the grain into ½-inch thick pieces.
10. Tip: Slicing against the grain ensures a more tender bite, making each mouthful effortlessly enjoyable.
11. Arrange the sliced chicken on serving plates and top generously with the chickpea and tomato relish.
Beyond the plate, this dish offers a delightful contrast: the chicken’s smoky, juicy tenderness against the relish’s bright, slightly sweet crunch. Consider serving it over a bed of peppery arugula or alongside grilled bread to soak up every last bit of the vibrant dressing.
Chickpea and Chicken Stir Fry with Ginger Sauce
Reflecting on the quiet hum of the kitchen, this stir-fry emerges as a comforting embrace of textures and warmth, where tender chicken and earthy chickpeas mingle with the bright zing of ginger. It’s a dish that feels both nourishing and deeply personal, perfect for a solitary evening or shared softly over conversation.
Ingredients
– 1 lb boneless, skinless chicken thighs, thinly sliced
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 tbsp grapeseed oil
– 1 tbsp fresh ginger, finely minced
– 2 garlic cloves, thinly sliced
– 1/4 cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1/2 cup chicken stock
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes
– 2 scallions, thinly sliced
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat grapeseed oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken in a single layer and cook undisturbed for 4 minutes until golden brown on one side.
4. Flip the chicken and cook for another 3 minutes until fully cooked through, then transfer to a plate.
5. In the same skillet, add the minced ginger and sliced garlic, sautéing for 1 minute until fragrant but not browned.
6. Pour in the soy sauce, rice vinegar, toasted sesame oil, chicken stock, and red pepper flakes, stirring to combine.
7. Whisk the cornstarch with 1 tablespoon of water to create a slurry, then add it to the skillet to thicken the sauce.
8. Simmer the sauce for 2 minutes over medium heat until it coats the back of a spoon.
9. Add the drained chickpeas to the skillet, stirring to coat them in the sauce and heat through for 2 minutes.
10. Return the cooked chicken to the skillet, tossing gently to combine and warm for 1 minute.
11. Remove from heat and garnish with sliced scallions.
Hearty and satisfying, the tender chicken and firm chickpeas play against the silky, ginger-infused sauce, offering a balance of savory and subtle heat. Serve it over jasmine rice to soak up every drop, or enjoy it straight from the skillet for a cozy, minimalist meal.
Chickpea and Chicken Wraps with Garlic Yogurt Sauce
Lately, I’ve been craving something wholesome yet deeply satisfying, the kind of meal that feels like a quiet embrace after a long day. These wraps, with their tender chicken and creamy chickpeas, are just that—a gentle reminder of how simple ingredients can come together in the most comforting way. There’s something about the garlic yogurt sauce that ties it all together, making each bite feel both nourishing and indulgent.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 (15 oz) can chickpeas, drained and rinsed
– 4 large flour tortillas
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 2 tbsp extra-virgin olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 cup fresh cilantro, chopped
– Salt, to season
Instructions
1. In a medium bowl, combine the chicken pieces with 1 tablespoon of extra-virgin olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and a pinch of salt, tossing to coat evenly.
2. Heat a large skillet over medium-high heat and add the seasoned chicken, cooking for 6-8 minutes until browned and cooked through, turning occasionally for even browning.
3. Tip: For optimal flavor, avoid overcrowding the skillet to ensure the chicken sears properly rather than steaming.
4. Add the drained chickpeas to the skillet with the chicken and cook for an additional 2-3 minutes, stirring gently to warm through.
5. In a small bowl, whisk together 1 cup of plain Greek yogurt, 2 minced garlic cloves, and the remaining 1 tablespoon of extra-virgin olive oil until smooth and well combined.
6. Tip: Let the garlic yogurt sauce sit for 5 minutes to allow the flavors to meld, enhancing its depth and creaminess.
7. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
8. Divide the chicken and chickpea mixture evenly among the warmed tortillas, placing it in the center of each.
9. Drizzle the garlic yogurt sauce over the filling, then sprinkle with 1/4 cup of chopped fresh cilantro.
10. Tip: For easier rolling, fold the sides of the tortilla inward first before rolling it tightly from the bottom to encase the filling securely.
11. Serve the wraps immediately, or wrap them in parchment paper for a portable meal.
Just as the last wrap is assembled, I’m struck by how the creamy sauce contrasts with the hearty filling, creating a texture that’s both smooth and substantial. The warmth of the cumin and smokiness of the paprika linger on the palate, making this dish perfect for a cozy lunch or a light dinner. For a creative twist, try serving it with a side of pickled vegetables to add a bright, tangy note that cuts through the richness.
Slow Cooker Chickpea and Chicken Chili
Often, on days when the world moves too quickly, I find solace in the gentle hum of the slow cooker, its steady warmth a quiet promise of comfort to come. This chili, with its humble chickpeas and tender chicken, simmers patiently, filling the kitchen with an aroma that feels like a soft embrace after a long afternoon.
Ingredients
– 1 pound boneless, skinless chicken thighs, pasture-raised and trimmed of excess fat
– 2 (15-ounce) cans chickpeas, drained and rinsed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 2 cups low-sodium chicken stock, preferably homemade
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper
– 1 tablespoon extra-virgin olive oil
– Kosher salt, to season
– Fresh cilantro leaves, for garnish
– Sour cream, for serving
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning and season both sides generously with kosher salt.
2. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs for 4-5 minutes per side until golden brown, then transfer to the slow cooker insert.
4. In the same skillet, add the diced onion and sauté for 5-7 minutes until translucent and lightly caramelized.
5. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Deglaze the skillet with 1/2 cup of the chicken stock, scraping up any browned bits with a wooden spoon.
7. Transfer the onion-garlic mixture to the slow cooker, distributing it evenly around the chicken.
8. Add the drained chickpeas, crushed tomatoes, remaining chicken stock, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to the slow cooker.
9. Gently stir the ingredients to combine, ensuring the spices are well incorporated without breaking up the chicken.
10. Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fork-tender.
11. Remove the chicken thighs from the slow cooker and shred them using two forks, then return the shredded chicken to the pot.
12. Stir the chili gently to distribute the chicken and let it warm through for an additional 10 minutes on the keep-warm setting.
13. Ladle the chili into bowls and garnish with fresh cilantro leaves and a dollop of sour cream.
Perhaps what I love most is the way the chickpeas hold their shape, offering a slight resistance against the melt-in-your-mouth chicken, while the smoked paprika lends a deep, earthy warmth. Serve it with a side of crusty bread for dipping, or spoon it over a baked potato for a heartier meal that feels both nourishing and indulgent.
Conclusion
Unlock a world of flavor with these 27 delicious chickpea and chicken recipes! We hope you’ve found inspiration for your next meal. Try one out, share your favorite in the comments below, and pin this article to your Pinterest boards to save 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.
