Chickpeas are among my favorite ingredients. They are incredibly adaptable and elastic, and I’ve gathered a list of my favorite recipes that spotlight chickpeas to share with you.
They include a creamy hummus; a flavorful chana masala (which means chickpeas cooked in spices); and hearty chickpea burgers. These dishes demonstrate the versatility of this legume.
The 25 Best chickpea recipes
1. Hummus
Hummus is a deliciously creamy and nutritious dip made by pureeing chickpeas, tahini, lemon juice, garlic, and olive oil. It’s a dip that you could call a dish in its own right, even though it’s a traditional Middle Eastern food that pairs beautifully with pita, fresh vegetables, or a sandwich.
Ingredients
Chickpeas (1 can, drained and rinsed)
Tahini (1/4 cup)
Lemon juice (2 tablespoons)
Garlic (1-2 cloves, minced)
Olive oil (2 tablespoons)
Salt (1/2 teaspoon)
Water (2-3 tablespoons)
Instructions
1. Put together the chickpeas, tahini, lemon juice, garlic, olive oil, and salt in a food processor.
2. Blend the mixture smooth, adding water slowly to get it to just the right consistency.
3. Taste and adjust seasoning as necessary, then blend again if needed.
4. Drizzle olive oil over the serving. Then sprinkle it with paprika and fresh parsley, if you like.
2. Chana Masala
A classic North Indian dish, Chana Masala centers around the protein-rich chickpeas, which are combined with a fragrant blend of ground cumin, garam masala, and diced tomatoes. It’s a deceptively simple, but well-balanced, hearty meal you can serve atop rice or alongside some type of bread.
Ingredients
1 cup dried chickpeas (or 2 cans cooked chickpeas, drained and rinsed)
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon garam masala
1 can (14-ounce) diced tomatoes
Instructions
1. Soak dried chickpeas in water overnight and cook them until tender. If using canned chickpeas, skip this step.
2. In a large skillet, heat the vegetable oil over medium heat. Add the onion and cook, stirring occasionally, until it is golden brown.
3. Add the garlic, cumin, and garam masala, and cook about 1 minute until fragrant.
4. Include the diced tomatoes and chickpeas, then let everything simmer for 10-15 minutes so that the flavors meld really well. There’s no need to rush this step; it’s even good to let it go for 20 minutes. Of course, you can just season it to your taste and serve it up.
3. Chickpea Salad
Chickpea Salad consists of a fresh combination of chickpeas, diced cucumber, cherry tomatoes, red onion, and fresh parsley. This simple dish—drizzled with lemon and olive oil—is a great, light, and healthy meal.
Ingredients
1 can of chickpeas, drained and rinsed
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Instructions
1. In a large bowl, mix together the chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
2. In a tiny bowl, blend together the olive oil and the juice of a lemon.
3. Dress the salad with the dressing and toss gently to combine.
4. Chill or serve at room temperature. Season with salt and pepper. Serve.
4. Chickpea Curry
Chickpea Curry is a delightful, hearty dish featuring tender chickpeas simmered in a fragrant blend of curry powder, coconut milk, onion, garlic, and vegetable oil. Warm it up to serve; it goes divinely with rice or naan.
Ingredients
2 cups canned chickpeas, drained and rinsed
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 cup coconut milk
Salt to taste
Instructions
1. In a large pan, over a medium heat, warm the vegetable oil. Add the chopped onion and cook until it has turned translucent.
2. Combine the minced garlic and curry powder, and sauté them together for about 1 minute, letting the spices release their wonderful, aromatic fragrance.
3. Place the drained chickpeas in the pan with the onion and spice mixture and toss to coat them.
4. Add the coconut milk, stir to combine, and allow the curry to simmer for 10 to 15 minutes, until slightly thickened. Season to taste with salt. Serve warm with rice or naan.
5. Falafel
Falafel is an age-old dish from the Middle East. The ingredients are traditional fare: dried chickpeas soaked in water until soft; fresh onion, chopped fine; garlic, minced; fresh parsley, chopped; and two spices, cumin and coriander, that, together, form the fragrant and flavorful signature of falafel.
These ingredients are blended until smooth, formed into little balls or patties, and fried in hot oil until crispy.
Ingredients
Chickpeas (1 cup, dried)
Onion (1 small, chopped)
Garlic (2 cloves, minced)
Fresh parsley (1/4 cup, chopped)
Cumin (1 tsp)
Coriander (1 tsp)
Salt (to taste)
Instructions
1. Chickpeas must be soaked in water overnight and then drained and rinsed before they are ready for the next step.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, and salt. Blend until the mixture is coarse but holds together.
3. Make small balls or patties from the mixture.
4. Heat oil in a deep fat fryer or large Dutch oven until a deep-fry thermometer registers 375 degrees F. Carefully place the hush puppies in the oil, working in batches if necessary so as not to crowd the pot. Fry about 4 minutes, until golden brown and cooked through. Remove from the hot oil and drain on paper towels.
6. Roasted Chickpeas
An easy, crispy snack can be made by taking chickpeas, adding to them olive oil, smoked paprika, garlic powder, and cumin—then roasting them in an oven until they reach a state of golden perfection. That simple formula turns these legumes into a flavor-packed, dangerously munchable situation.
Ingredients
1 can (15 oz) of chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
1. Set your oven to heat to 400°F (200°C).
2. Using a paper towel, pat the chickpeas dry to remove extra moisture.
3. In a bowl, combine the Chickpeas with:
1. Olive oil
2. Garlic powder
3. Smoked paprika
4. Cumin
5. Salt
6. Pepper Toss until evenly coated.
4. Place the chickpeas in a single layer on a baking sheet, and roast in the preheated oven. Halfway through the cooking time, give them a stir. Continue roasting until they’re crispy and golden brown, about 25-30 minutes.
7. Chickpea Stew
The dish known as Chickpea Stew blends together healthful chickpeas, the comforting cumin, and aromatic garlic into a dish that is sure to please. This unctuous stew—chunky enough to be called a soup—features diced tomatoes and vegetable broth.
It’s so hearty and nutritious that you could comfortably serve it to anyone, anywhere, anytime.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
2 cans chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
2 cups vegetable broth
Instructions
1. In a large pot, warm the olive oil over medium heat. Then, add the onion, which you’ve chopped, and sauté it until it goes translucent. This should take about 5 minutes, give or take.
2. In a minute, add the garlic and cumin, cooking for another minute until they become fragrant.
3. Incorporate the chickpeas, tomatoes, and broth. Bring to a simmer and maintain for 20-25 minutes, allowing the flavors to blend and the broth to thicken slightly. Adjust the seasoning with salt and pepper before serving.
8. Chickpea Burgers
Chickpea Burgers are a delicious option for vegetarians, created with simple, wholesome ingredients—a base of chickpeas, for instance. These beans don’t need to be cooked for long; a little mashing and a food processor do the job (or you could use a fork and a little elbow grease, if you prefer).
Chickpeas are packed with protein, and when they’re worked into a burger, they make it a huge protein hit!
Ingredients
1 can chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon lemon juice
1/4 cup breadcrumbs
Instructions
1. In a food processor, combine the chickpeas, onion, garlic, cumin, and lemon juice. Pulse until the mixture is coarsely blended but not smooth.
2. Move the mixture to a bowl and mix in the breadcrumbs. Add salt and pepper to your liking.
3. Form the mixture into four patties, then help them firm up by refrigerating them for 15 to 20 minutes.
4. Prepare the patties in a nonstick skillet over medium heat, cooking them 4-5 minutes on each side, until they are golden brown and heated through.
9. Chana Pulao
Chana Pulao is a delicious one-pot rice dish. Its main star is the fragrant long-grain basmati rice, a staple of Indian cuisine.
Mix in the sweet flavor of the golden-brown chickpeas and onions, and you’ll find the quite complimentary dish truly one of a kind. With its main ingredient cumin (and not the overpowering kind), you’ll find Chana Pulao nice and tasty.
Enjoy!
Ingredients
1 cup basmati rice
1 cup canned or cooked chickpeas (chana)
1 medium onion, finely sliced
2 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
2 cups water
Salt, to taste
Instructions
1. Wash the basmati rice well in cold water and soak it for 20 to 30 minutes. Pour off the water and set aside the rice.
2. Warm oil or ghee in a pot over medium heat. Put in the cumin seeds and allow them to crackle. Then add the onions that have been sliced and sauté until they achieve a golden brown color.
3. Combine the drained and soaked rice with the chickpeas in the pot. Stir gently and thoroughly.
4. Add 2 cups of water to the cooking pot and salt to taste. Heat on high until boiling, then reduce the heat to low and cover. Cook for 15-20 minutes until the rice is done and the water is absorbed. Fluff with a fork and serve.
10. Chickpea Soup
Chickpea Soup is a soothing dish that stars chickpeas. Olive oil, onion, and garlic join the chickpeas in this dish.
Each sits in a pot as a broth of vegetable or chicken base bubbles around them. A communion of salt and freshly ground pepper completes this earthy nourishing soup and turns it into a convivial meal.
Ingredients
Chickpeas (canned or pre-cooked)
2 cups
Olive oil
2 tablespoons
Onion, finely chopped
1
Garlic cloves, minced
3
Vegetable or chicken broth
4 cups
Cumin powder
1 teaspoon
Salt and pepper to taste
Instructions
1. In a large pot, over a medium heat, warm the olive oil. Put in the diced onion and cook it until it is tender and clear.
2. Mix in the minced garlic and cumin, cooking for nearly 1 minute until they smell really good.
3. Put in the pot the chickpeas and the broth. Bring it to a simmer and let it cook for 20 minutes. This should allow the flavors to meld.
4. Add salt and pepper to taste, puree the soup until it reaches the texture you like, and serve steaming.
11. Chickpea Stir-fry
Chickpea Stir-fry
is a prompt and nourishing plate of food that opens with chickpeas, sautéed with onion and garlic and red bell pepper until tender. It is seasoned with soy sauce and smoked paprika, bringing out the chickpeas’ nutty flavor and allowing them to shine.
There’s a fair amount of chopped parsley in here too—so much so that it is almost a salad. And yet, there is nothing not comforting about this warm bowl of food.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
Instructions
1. In a large pan, heat the olive oil over medium heat. When hot, add the onion and garlic, and sauté for about 3-4 minutes, until the onion is translucent.
2. Put the pan with the red bell pepper on the stove and turn on the heat. Let it warm up for a minute before adding the pepper to the pan. Cook for another 3 to 4 minutes. Stir the pepper around in the pan occasionally while it’s cooking so that it doesn’t burn.
3. Combine the ingredients in a mixing bowl. Stir in the chickpeas, soy sauce, and smoked paprika until the salted mixture is well combined. Spread the mixture in an even layer on the lined baking sheet. Bake for 12 minutes, remove from the oven, and stir the mixture to ensure it baked evenly. Return the sheet to the oven and bake for another 12-15 minutes.
12. Chickpea Tacos
Introducing Chickpea Tacos: a delicious meatless meal featuring chickpeas tossed in taco seasoning, served in warm corn tortillas, and topped with fresh shredded lettuce, diced tomatoes, and red onion for a satisfying bite.
Ingredients
1 can of chickpeas, drained and rinsed
1 tablespoon olive oil
1 tablespoon taco seasoning
8 small corn tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup diced red onion
Instructions
1. Medium heat is where you’ll want to be for this dish. Not too hot, not too cool. Just concentrate on the evenness of the heat, and you’ll be fine. Pouring in the olive oil at this stage, the skillet will have already warmed for a minute or so. Murmuring in the olive oil. Then it’s time to add the chickpeas. And look at this: chickpeas—such good companions to have in the kitchen.
2. Heat the corn tortillas in another pan or the microwave until they can be bent without breaking.
3. Put together the tacos by putting a portion of the chickpea mixture on each tortilla. Add shredded lettuce, diced tomatoes, and diced red onion on top.
4. Serve your chickpea tacos right away for the best experience and enjoy!
13. Chickpea Fritters
Chickpea Fritters are a delightful, protein-packed snack made from chickpeas, onion, garlic, and cumin. These delicious snacks are held together with flour and flavored with salt and pepper before being deep-fried to golden, crunchy perfection.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 cup flour (all-purpose or chickpea flour)
- Salt and pepper to taste
- Oil for frying
Instructions
1. Mix together in a food processor:
chickpeas
onion
garlic
cumin
flour
salt
pepperPulse until well combined but slightly chunky.
2. Create a mixture and sculpt it into bite-sized pieces. These will serve as the foundation for a small-scale product. You may find small bowls or molds helpful in this initial phase. Fritters can take on any number of prototypes. Form them as you see fit (not literally, unless you are using a mold).
3. In a frying pan, on medium heat, warm the oil. For 3-4 minutes on each side, or until they’ve turned a golden brown and crispy, fry the fritters.
4. Extract and drain on paper towels. Serve hot with your preferred sauce or dip.
14. Chickpea Pasta
A simple dish, high in protein, made with chickpea pasta, garlic, cherry tomatoes, spinach, and olive oil. A dish that can be prepped in no time and eaten in even less time, with the added benefit of being totally good for you, because chickpeas are a damn good ingredient.
They are high in fiber, which means you feel full for a long time. They are high in protein, making them a quality meat substitute.
And they are a good source of vitamins and minerals.
Ingredients
8 ounces chickpea pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup spinach leaves
Salt and pepper to taste
Grated Parmesan cheese for serving#
Instructions
1. Prepare the chickpea pasta as directed on the package. Drain the pasta and set it aside.
2. In a big frying pan, warm the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until it becomes aromatic.
3. Put the cherry tomatoes and spinach in the skillet. Sauté for 3-4 minutes until the tomatoes soften and the spinach is just slightly wilted.
4. Combine the cooked chickpea pasta with the oil in the skillet. Toss and season with salt and pepper. Top with Parmesan if desired.
15. Chickpea Pancakes
I enjoy preparing pancakes from chickpeas, particularly using chickpea flour, cumin seeds, onion, and tomato. What I love about them is how simple and light they are, while still being packed with everything you need for a blissful breakfast or a just-as-blissful light meal.
They’re a tad crisp outside, but soft and forgiving inside; this makes them perfect for serving with a little bit of chutney or some plain yogurt.
Ingredients
1 cup chickpea flour (also known as gram flour or besan)
1 cup water
1 teaspoon cumin seeds
1 small onion, finely chopped
1 small tomato, finely chopped
Salt to taste
2 tablespoons oil or ghee for cooking
Instructions
1. In a big mixing bowl, mix together the chickpea flour, water, cumin seeds, and salt. Whisk until there are no lumps in the smooth batter.
2. Add the chopped onion and tomato to the batter and stir until everything is incorporated.
3. Warm a nonstick frying pan on medium heat. Add a little oil or ghee and stir it around to coat the pan. Using a ladle, pour the batter into the pan. Working quickly, spread it around to form a pancake.
4. Prepare the dish for 2-3 minutes on each side until it reaches a golden-brown color and appears to be done. Do this with the leftover batter. Plate it up and serve with an Indian-style condiment of your choice.
16. Chickpea Blondies
Chickpea Blondies are a tasty, gluten-free treat made with chickpeas, peanut butter, and maple syrup. These gluten-free chickpea blondies are super simple to prepare; they pack a protein punch; and they’re absolutely delicious, making them an ideal option for a healthier dessert.
And did we mention that they’re kind of amazing?
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup smooth peanut butter or almond butter
1/3 cup maple syrup or honey
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 cup dark chocolate chips
Instructions
1. Set your oven to 350°F (175°C) to heat up while you get your baking pan ready. Use a pan that measures 8 inches on each side and is at least 2 inches deep. This is a perfect pan for the amount of batter you will be working with.
2. Blend the chickpeas, peanut butter, maple syrup, vanilla extract, and baking powder in a food processor until smooth.
3. Add the dark chocolate chips, and then evenly distribute the batter in the pan. Ready the baking pan.
4. Bake for 20-25 minutes, or until the edges are golden and the center is set. Allow to cool before slicing into squares.
17. Chickpea Shakshuka
Unveil a colorful Chickpea Shakshuka, a delicious dish of chickpeas, tomatoes, and eggs. It stars perfectly poached eggs nestled in a sauce made from—what else?—chickpeas and tomatoes and is so simple to cook that I almost hesitate to call it a recipe.
Ingredients
Chickpeas (1 can, drained and rinsed)
Tomatoes (1 can, crushed or diced)
Olive oil (2 tablespoons)
Onion (1, diced)
Red bell pepper (1, diced)
Garlic cloves (3, minced)
Eggs (4)
Instructions
1. In a large skillet over medium heat, warm olive oil. Add onion and red bell pepper, and sauté until soft, about 5 minutes. Stir in garlic and cook for an additional minute.
2. Incorporate the canned tomatoes and chickpeas into the mix, and season with salt and pepper. Allow the sauce to simmer for about 10 minutes until it thickens slightly.
3. With a spoon, form four wells in the sauce and crack each egg into a well. Put a lid on the skillet and cook the eggs until they are set to your liking, about 5-7 minutes.
4. Accompany with hot crusty bread or serve over rice for a full, satisfying meal.
18. Chickpea Pizza Crust
Chickpea Pizza Crust
is an alternative that is made with chickpea flour, water, olive oil, salt, garlic powder, and dried oregano. These ingredients come together to form a gluten-free, protein-rich, absolutely delicious crust that is a great base for all kinds of pizza.
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Instructions
1. Set your oven to 450 degrees Fahrenheit (230 degrees Celsius) to preheat. Put a baking sheet or pizza stone inside the oven to heat up.
2. In a mixing bowl, combine the chickpea flour, water, olive oil, salt, garlic powder, and dried oregano, and whisk until smooth.
3. Take out the hot baking sheet or pizza stone from the oven, with care. Pour the chickpea batter onto it. Spread it evenly, and shape it into a round form.
4. Bake for 12-15 minutes, until the edges are nice and crispy and golden. Let cool slightly before adding your toppings and putting back in the oven to finish as desired.
19. Roasted Chickpea and Avocado Salad
Check out my Avocado-and-Roasted-Chickpea Salad, which has not only chickpeas and avocado but also the essential components of any halfway decent salad: a restricted path-salad pathway with a nutritional highlight. This means the salad is colorful, it’s hearty, it’s somehow light even though it’s so filling, and it has a good amount of crunch that’s offset by the creaminess of the avocado.
There’s really no downside to this thing.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 large avocado, diced
1 cup cherry tomatoes, halved
2 tablespoons fresh lemon juice
Instructions
1. Set the oven to 400 degrees Fahrenheit (200 degrees Celsius). Drain the chickpeas and mix them with olive oil, cumin, and smoked paprika. Arrange the chickpeas on a half sheet pan (18″ x 13″ [46 cm x 33 cm]) in a single layer and roast for 25-30 minutes, shaking the pan every 10 minutes, until they are toasted and crisp.
2. In a big bowl, mix the roasted chickpeas with avocado and cherry tomatoes.
3. Squeeze lemon juice over the top. Lightly combine, and serve immediately.
20. Chickpea and Sweet Potato Stew
Chickpea and Sweet Potato Stew is a filling, nutritious dish. Ingredients include:
– chickpeas
– sweet potatoes
– onion
– garlic
– canned diced tomatoes
– cumin
These simmer in vegetable broth.
Perfect for a cozy, plant-based meal.
Ingredients
Chickpeas (1 can, drained and rinsed)
Sweet potatoes (2 medium, peeled and cubed)
Onion (1 medium, chopped)
Garlic (2 cloves, minced)
Vegetable broth (2 cups)
Canned diced tomatoes (1 can, with juices)
Cumin (1 teaspoon)
Instructions
1. In a big pot over medium heat, using a bit of oil, sauté the onion that was chopped until it is translucent.
2. Incorporate the garlic, chopped, and add cumin. Sauté together for one minute or until the garlic has released its fragrance and the cumin has toasted.
3. Add the following ingredients: sweet potatoes, chickpeas, diced tomatoes, and vegetable broth, to a pot. Bring to a boil.
4. Lower the heat to low, then cover and simmer approximately 20-25 minutes, or until the sweet potatoes become tender.
21. Chickpea Omelette
A vegan dish rich in protein and delicious, the chickpea omelet is made by mixing chickpea flour, water, and a blend of turmeric and baking powder. Toss in some diced bell peppers and chopped cilantro, and you have the most perfect breakfast imaginable.
Sound weird? It shouldn’t.
Chickpea flour is the main ingredient in the beloved South Asian dish “besan chilla,” which is basically a pancake. Who wouldn’t want a pancake for breakfast?
Ingredients
1 cup chickpea flour (besan)
1 cup water
1/4 teaspoon turmeric powder
1/4 teaspoon baking powder
Salt, to taste
1/4 cup diced bell peppers
2 tablespoons chopped fresh cilantro
Instructions
1. In a mixing bowl, combine the chickpea flour, water, turmeric, baking powder, and salt. Whisk these ingredients until the mixture forms a smooth batter.
2. Add the diced bell peppers and the chopped cilantro.
3. Warm a non-stick frying pan over medium heat and coat lightly with oil.
4. Ladle the batter into the skillet and, using a gentle spiraling motion, spread the batter evenly to form a thin omelette. Cook for about 3-4 minutes on one side until bubbles form on the surface, then, using a large spatula, flip the omelette and cook for another 2-3 minutes until golden brown.
22. Chickpea Flatbread
Chickpea flatbread is made with chickpea flour, water, and olive oil. It is a bread in the simplest, most unfussy sense.
It is gluten-free and, when made with warm, freshly gathered chickpea flour, almost eludes the need for a recipe. It is an Italian flatbread, far removed from the chickpea flour preparations of North Africa and the Middle East.
Ingredients
1 cup chickpea flour (gram flour)
1 1/4 cups water
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon cumin seeds (optional)
Freshly ground black pepper
1 tablespoon chopped fresh rosemary (optional)
Instructions
1. In a mixing bowl, combine the chickpea flour, water, olive oil, and salt and whisk until smooth. Let the mixture stand for a minimum of 30 minutes, and up to 2 hours, to allow the flour to absorb the water.
2. Set the oven to 450 degrees Fahrenheit (230 degrees Celsius) to preheat. While it is heating, place a baking sheet or pizza stone inside to have it equally heated.
3. Blend the cumin seeds and rosemary (if you’re using it) into the batter. Carefully take the baking sheet from the oven, line it with parchment paper, and pour the batter onto the sheet. Spread it evenly.
4. Approximately 15-20 minutes of baking time should yield edges that are crispy and a center that has set. Remove from the oven and freshly grind black pepper atop it. Serve it warm.
23. Spicy Honey-Roasted Chickpeas
Spicy Honey-Roasted Chickpeas offer a delightful crunch and a spicy-sweet flavor profile. Chickpeas, olive oil, honey, smoked paprika, and cayenne pepper come together in this easy-to-make snack that you can enjoy at any time of the day.
It is a healthy and satisfying treat.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Salt to taste
Instructions
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to warm up. Prepare a baking sheet by lining it with parchment paper.
2. Use paper towels to pat the chickpeas dry, removing as much excess moisture as possible.
3. In a mixing bowl, add together the olive oil, honey, smoked paprika, cayenne pepper, garlic powder, and salt. Add the chickpeas and mix until they are evenly dressed with the spices.
4. Evenly layer the chickpeas on the baking sheet prepared in advance. Put them in the oven, which should be heated beforehand, for 25-30 minutes. Halfway through, give the pan a good shake. You’ll know they’re done when they’re crisp and golden brown. They cool down nicely and are perfect for snacking. Ready for the next step?
24. Chickpea and Spinach Stuffed Peppers
Stuffed Peppers with Chickpeas and Spinach is a wholesome and satisfying dish. Bell peppers are the perfect delivery vehicle for a mix of chickpeas, fresh spinach, quinoa or rice, onion, and garlic, all seasoned so well with salt and pepper that you can hardly remember how you felt about chickpeas before this.
Ingredients
4 large bell peppers (any color)
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach, roughly chopped
1 onion, chopped
2 cloves garlic, minced
1 cup cooked quinoa or rice
Salt and pepper to taste
Instructions
1. Your oven needs to be preheated to 375°F (190°C). The bell peppers require their tops to be cut off; then the seeds and membranes need to be removed. Resembling a sleeping bag with the top part cut off, the peppers need to be placed upright in a baking dish to catch all the stuffing that will soon flow inside.
2. In a big frying pan, cook the diced onion and minced garlic in medium heat until the onion is translucent. Add the spinach and wilt.
3. Chickpeas and quinoa (or rice) are mixed in and seasoned with salt and pepper to taste. The mixture is cooked for an additional 2-3 minutes until well combined and heated through.
4. Place the chickpea and spinach mixture into the bell peppers and cover them with foil in the baking dish. Bake for 30-35 minutes. When the peppers are tender, they are ready to serve.
25. Mediterranean Chickpea Wraps
Chickpea Med Wraps pair well with either fresh veggies or cooked, zesty ones. They are wraps.
They can be eaten for lunch. They can also be consumed for dinner.
I don’t see why not. They’re quick, easy, and potentially very vibrant Mediterranean meals.
They can be nutty, crunchy, and fresh Mediterranean meals. This is how to make ’em.
Ingredients
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 cup cherry tomatoes, halved
1/2 cucumber, diced
4 whole wheat wraps
Instructions
1. In a bowl, throw together the chickpeas and olive oil, paprika, and cumin, coating them evenly.
2. Warm a frying pan over medium heat and put in the curried chickpeas. Cook for 5 minutes, stirring every so often, until the chickpeas are golden and starting to crisp.
3. Arrange the tortillas and place an equal amount of chickpeas, tomatoes, and cucumbers on each. Wrap tightly and serve.
