17+ Chickpea Recipes

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What to do with chickpeas? These delicious chickpea recipes are perfect for turning chickpeas, aka garbanzo beans, into healthy, economical, and protein-packed meals for the entire family.

Who doesn’t love chickpeas, seriously? Their flavor, texture, convenience, and protein content make these versatile legumes a pantry hero.

I stockpile dried and canned chickpeas all year round. They come in handy an endless number of times during the week. They are terrific for whipping filling salads in minutes or making cozy soups or chickpea curries. But they are also perfect for making dips, burgers, wraps, and more.

They provide plenty of plant-based protein, fiber, vitamins, and minerals. They are also naturally gluten-free, low in fat and calories, and might promote weight loss.

Their outstanding nutritional profile makes chickpeas excellent meat substitutes that are delicious, inexpensive, and sustainable for the planet.

If you love chickpeas as much as we do, I’m sure you’ll find a few recipes here to add to your weekly menu. They include comforting soups, tasty salads, and everything in between. There’s a terrific chickpea recipe for every occasion.

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 Recipes

Can I use dried chickpeas instead of canned for these chickpea recipes?

Of course, dried chickpeas are cheaper than canned and the most environmentally 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?

The can size is about 400gr/15oz, but once drained, it yields 250gr/9 oz chickpeas (net weight). Essentially, to make the equivalent amount of a can of chickpeas, you have to use approximately 125 grams or 3/4 cup of dried chickpeas.

How to cook dried chickpeas?

It’s really simple to cook chickpeas, but it’s more time-consuming than opening a can. A pressure cooker or an instant pot to speed up the cooking time is not essential.
My favorite method includes:

  • Overnight soak in plenty of water
  • Drain and rinse well
  • Cook in a large pot full of water for at least 1 hour or until tender

There’s no need to add 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!


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 love chickpeas or are cooking them for the first time, I hope some of these chickpea recipes make it into your regular rotation, too!

Let me know if you have any questions, I would love to hear from you. 💛

Close-up of a bowl full of garlic chickpea soup with crusty bread.
Print Recipe
5 from 1 vote


This collection of amazing chickpea recipes is perfect to whip out your healthy delicious meal in a snap, and this creamy garlic chickpea soup is one of my favorite go-to meals!
Servings: 3


  • 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling if you wish
  • 3 large garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes (or crushed red pepper, same thing)
  • 2 (15 oz each) chickpeas
  • 1 6oz-180 grams) large potato, diced
  • 2 cups (480 ml) low sodium vegetable broth
  • salt & black pepper, to taste


  • Drain only one of cans of chickpeas and pour the second one with its liquid into a blender. Purée until smooth.
  • Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 45/60 seconds, or just until fragrant.
  • Add the puréed chickpeas, the second can of drained chickpeas, the potato, parprika, thyme, rosemary, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Then turn the heat down to medium low and allow it to simmer for 25 minutes, stir occasionally.
  • Taste and adjust the seasoning according to your liking (it depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
  • Serve hot with freshly ground pepper, a drizzle of olive oil if you wish, and delicious crusty bread for dipping!


  • Storage instructions: keep in the fridge, stored in an airtight container, for up to 3 days.
  • Freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months


  1. Melissa B says:

    5 stars
    I haven’t made all of these recipes but I have made 6 of them. They were delicious! Looking forward to trying EVERY SINGLE ONE! Thanks so much for sharing!

    1. That’s fantastic! Thanks so much for sharing your lovely feedback, Melissa. : )
      Best xx

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