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What to do with chickpeas? These 27 delicious chickpea recipes are absolutely perfect to turn your chickpeas, aka garbanzo beans, into healthy, economical and protein-packed meals for the entire family!
This terrific versatile legume is definitely a must in our diet. It’s inexpensive, high in protein, and can be easily transformed into fabulous meals in no time.
From creamy soups to chickpea curries to colorful salads, appetizers, burgers and wraps, there’s a terrific chickpea recipe for every occasion!
ARE CHICKPEAS HEALTHY?
Chickpeas are a fantastic source of plant-based protein, fiber, vitamins and minerals. They are naturally gluten-free, low in fat and calories, and can also help weight loss.
Essentially, chickpeas make a healthy, delicious meat substitute, they save you money, and the planet, too.
Below, you’ll find over 27 of amazing vegan chickpea recipes that I love. They include comforting soups, tasty salads, and everything in between.
And if time allows, and you prefer to use cheaper dried chickpeas instead of canned, you’ll find tips and instructions at the bottom of this page!
CHICKPEA SOUP RECIPES
These hearty chickpea soups are full of flavor, nutrients and make a delicious one pot meal that requires only crusty bread for dunking:
This vegan garlic chickpea soup is not only super easy, but it’s also tasty and deliciously creamy. Made from a handful of basic ingredients, it comes together in less than 30 minutes.
Chickpea recipes for dinner? This hearty chickpea soup is full of flavor, it comes together in less than 30 minutes and requires cupboard staples and spinach from the freezer.
This soupy pasta with chickpeas or Italian pasta e Ceci makes a delicious one-pot family meal. It’s budget-friendly, vegan, packed with protein, it comes together super fast and nicely warms you up!
Carrots and celery add color and fiber, noodles and chickpeas add protein and texture, and thyme and bay leaf marry all of the flavors together. This simple, 1-pot, plant-based is perfect for making ahead and enjoying as needed!
This soup is one of my favorite chickpea recipes, perfect for cozy, cold winter nights when you’re craving something hearty and comforting yet healthy. It’s also vegetarian, vegan and gluten freefor all to enjoy.
CHICKPEA DIPS & APPETIZERS
What about turning your canned chickpeas into colorful, healthy and tasty appetizer?
This creamy delicious hummus doesn’t require you to boil the chickpeas for hours or to peel the chickpeas one by one. All you’ll need are canned chickpeas, tahini, lemon juice, garlic, a pinch of salt, and a bit of water. And a blender, of course!
What can I do with a can of chickpeas? This crispy chickpea bruschetta is a brilliant idea. Smashed chickpeas with sun-dried tomatoes make a scrumptious topping when fresh cherry tomatoes are still out of season. Who doesn’t love bruschetta?
How festive, coorful an deliciously creamy is this chickpea & carrot hummus? It’s healthy, easy to make, full of lemon and garlic flavor, perfect for spreading or dipping!
MORE CHICKPEA RECIPES: SALADS
It’s so easy to use canned chickpeas to make a fabulous salads full of texture and flavor:
If you look for recipes for chickpea salad, you have to give this spicy chickpea salad a try! It’s vegan, healthy, it requires cupboard ingredients and comes together in a snap. It’s perfect for meal prep, too!
This vegan chickpea salad is perfect for summer, especially when tomatoes are properly in season. It’s fresh, simple, and makes a great chickpea recipe perfect for a light lunch.
This refreshing lemon couscous salad with chickpeas is super easy to prepare and makes a delicious last-minute meal, side dish, or great to take to a potluck. It’s a no-brainer!
Add plenty of spices to your chickpeas and make a flavorsome curry to serve with rice, an easy, delicious and balanced meal:
This reach and creamy chickpea curry is magically ready in only 10 minutes, so delicious, filling and healthy. What’s not to like?
This easy chickpea recipe is an absolutely divine vegan version of the popular classic dish! It tastes deliciously indulgent while remaining healthy and makes large portions that are perfect for meal prep.
In this chickpea recipe, the sweet, sticky General Tso’s sauce turns the chickpeas into a little spicy, and obsessively tasty vegetarian meal!
CHICKPEA WRAPS & BURGERS
Not only soups and salads, you can transform a can of chickpeas into a terrific vegan burger or creative wrap or tacos!
These chickpea wraps make an easy and quick lunch for work or meal on the go! Served with a creamy ranch dressing, they look so filling and inviting.
These flavorful chickpea burgers are infused with sun-dried tomatoes and fresh herbs, that sounds absolutely delicious. They are an easy plant-based recipe perfect for any occasion.
A crispy, fragrantly spiced chickpea burger packed with plant-based protein, anyone? Serve this scrumptious veggie pattie with your favorite burger bun and spicy caramelized onions!
Can I use dried chickpeas instead of canned for these chickpea recipes?
Of course, not only are dried chickpeas cheaper than canned, but they also make the most environment friendly alternative. If you have the time to soak and cook them, go for dried chickpeas, it’s a no brainer.
How many dried chickpeas make a can?
A can size is about 400gr/15oz, but it yields 250gr/9oz chickpeas (net weight) once drained. Essentially, to make the equivalent amount of a can of chickpeas, you have to use approximatively 125 grams or 3/4 cup of dried chickpeas.
How to cook dried chickpeas?
It’s really simple to cook chickpeas , and obviously more time-consuming than opening a can, but a pressure cook or an instant pot to speed the cooking time are not essential.
My favorite method includes:
- Overnight soak in plenty of water
- Drain and rinse well
- Cook in large pot full of water for at least 1 hour, or until tender
There’s no need to add any salt at this stage, but a few bay leaves in the cooking water would be brilliant, if you have some on hand. When the chickpeas are done, drain, and let them cool. You can also let them rest in their cooking water until cold, they will get more tender, perfect for hummus or soups.
CLEVER TIP: cook at least 1 lb of dried chickpeas, drain, when they are cool divide them into small freezing bags, and freeze. You can use them later in your next chickpea recipe!
MORE INEXPENSIVE PANTRY-FRIENDLY RECIPES?
I love legumes, they’ve been my staples for as long as I can remember, here you’ll find three collections of delicious recipes featuring lentils, peas and white beans!
Whether you already love chickpeas or are cooking them for the first time, I hope that a few of these recipes make it into your regular rotation too! Let me know if you have any questions, I would love to hear from you. 💛
27 CHICKPEA RECIPES: ITALIAN PASTA & CHICKPEAS
- 1 Tbsp Olive oil
- 1 medium-sized onion, diced
- 1 celery rib, diced
- 2 carrots, diced
- 1 garlic, minced
- 1 medium-sized potato, cubed
- 2 cans (14oz/400gr. each) chickpeas, drained
- 8 oz 220 grams short pasta shapes (shells, orecchiette, ditali...)
- 4 cups 960 ml low-sodium vegetable broth, plus more if needed
- fine salt, according to taste
- black pepper, to taste
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Then add the garlic, and stir for 30 seconds.
- Add the chickpeas, the cubed potato, and a good pinch of salt and pepper. Cook stirring frequently, about 1 minute.
- Then add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
- Add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
- Then turn the heat off, remove the rosemary.
- Scoop out about 1 and 1/2 cup of the chickpeas and some broth to a blender, puree until smooth and return it to the pot. Alternatively, you might use a stick blender, or you can simply smash part of the chickpeas with a potato masher. However, be careful, the liquid is still hot
- Turn the heat on, bring to a light boil, and add the dried pasta.
- Reduce the heat and cook gently, stirring often, until the pasta is tender but still firm to the bite. If the soup seems too thick, gradually add water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get).
- Season with salt and pepper according to your taste.
- Serve with an extra drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Enjoy!