Nourishing and versatile, chickpeas, aka garbanzo beans, are an essential part of any plant-based pantry. If you’ve got a can or two on hand, here are 24 recipes to put them to work in today.
Coated in BBQ seasonings, then air-fried to crispy, golden perfection, these tasty chickpeas transform this quinoa and greens salad into a satisfying meal. Tie it all together with a drizzle of avocado dressing, and dig in. Yum!
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All you need for this simple savory snack are a can of chickpeas and a few spices that you probably have in your pantry.
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Mashed chickpeas are the key ingredient in the filling of this sandwich, which is consistently one of the most popular recipes on our site.
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Crispy, seasoned air-fried chickpeas add crunch to this satisfying farro salad. Blood orange citrus segments make sure every mouthful is a juicy one, while bell pepper adds sweetness and color, and scallions offer a welcome sharpness. Drizzle with a luscious orange vinaigrette and enjoy! Notes one reader, “I made this for my dinner tonight and it was so good, but the best was the dressing. OMG it is so good.”
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In this vegan take on a classic seafood dish, the nutty texture of chickpeas and the meaty flesh of king oyster mushrooms add bulk to a savory broth, fragrant with fennel, lemon juice, and plenty of fresh herbs.
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Transform cooked chickpeas into a creamy chocolate treat quicker than you can say, “Wow, is this really made with chickpeas?” A small amount of almond butter (or peanut butter) lends richness, while maple syrup, cocoa powder and vanilla essence round out the flavors. Serve with fresh fruits and/or vegetable sticks. A commenter notes, “I was blown away by how good this is. I like hummus but this takes the cake. I will keep a small jar in the fridge for when I feel like something sweet and nutritious.”
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The noodle-like strands of spaghetti squash are a great alternative to pasta. Just bake squash halves then fluff up the tendrils with a fork and top with a saucy chickpea marinara for a hearty meal that looks and tastes amazing.
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This velvety soup gets its fresh earthy flavor from a bounty of leafy greens, while potato delivers the heartiness factor. Whole chickpeas add textural contrast, and a colorful garnish of peas and pomegranate seeds make this luscious soup as visually appealing as it is delicious.
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Chickpeas add a delicious, nutty heft to these baked bell peppers stuffed with a melt-in-your-mouth mix of eggplant, onion, and tomato.
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Loaded with veggies, these succulent chickpea sliders are wonderfully tender and hold their shape well. Serve between grilled slices of balsamic-infused zucchini for a bread-free “bun” that’s melt-in-your-mouth delicious.
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Add this creamy (and virtually fat-free) hummus to wraps, or serve with crudités.
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Crispy chickpea patties are stacked with sautéed onions, bell peppers, and peppery arugula in these Mediterranean-inspired burgers. Roasted red pepper hummus adds creaminess.
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Squash, chickpeas, and rice are the surprising secret ingredients that form the base for these plant-based “mozzarella” sticks.
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Toss chickpeas into the mix when you’re craving a salad with plenty of sustenance.
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Chickpeas add texture and heartiness to this full-bodied tomato soup.
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Chana masala is a comforting Indian stew, and it freezes well, so go ahead and make a big batch.
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This 15-minute stew makes use of several pantry staples, such as potato, onion, and canned diced tomatoes.
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These loaded sweet potatoes are seriously satisfying, with a touch of heat.
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More nourishing than chicken noodle soup, this easy dish will do the trick whether you’re nursing a cold or just craving something comforting.
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Chopped chickpeas add texture to the sauce in this go-to weeknight meal.
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Sweet and savory flavors meld together to mouthwatering effect in this Indian-inspired dish.
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Typically, falafel are fried in oil and high in fat. This whole-food, plant-based recipe offers a much healthier (and equally delicious) way to enjoy falafel.
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Chickpeas do double-duty in these punchy pita pockets: Aquafaba (see below) makes for a silky Buffalo sauce, and mashed chickpeas help form the tasty filling.
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The liquid that you find in a can of chickpeas is precious stuff: Its viscosity makes it a fabulous substitute for eggs in all sorts of recipes. We love using it in baked goods and whipped toppings, such as our Aquafaba Whipped Cream.
View RecipeThis article was originally published on April 3, 2020, and has been updated.
Courtney Davison is Forks Over Knives’ managing editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column from 2016 to 2018 and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. She is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cats. Find her on LinkedIn.
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Comments (3)
Thank you for sharing; luv chickpeas always looking for new ways to use them.
Thank for sharring! Really interesting.
Looking forward to recipes