Chickpea Recipes

1606 Chickpea Salad with Cilantro Dressing

Photo: Randy Mayor

Chickpeas go beyond hummus and simple bean salad tosses. From silky ravioli to crunchy snacks, chickpeas (also known as garbanzo beans) are a cheap and high-protein ingredient that can add versatility to your pantry. Chickpeas also add a boost of fiber to soups, stews, chili, and salads. They're great in sandwiches and may even pop up in a few surprisingly delicious places (waffles, anyone?). Use this chickpea recipes collection as a starting point for using more chickpeas in your meals, and soon you'll be finding fun ways to add them to your menu every week.

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Israeli-Style Hummus

Photo: Christopher Testani

View Recipe: Israeli-Style Hummus

A little baking soda softens the chickpeas for an ethereally smooth texture. Israelis like a strong tahini presence in their hummus, but you can use less if you like. The tahini will seize up when added to the lemon juice mixture—this is perfectly normal. Thin out with ice-cold water, stirring well with a whisk. The hummus will have the best flavor and will thicken considerably once cooled.

We suggest building a hummus bar for your guests and enjoying the Israeli way: Spread in a shallow bowl, and piled with toppings. The next three recipes are a great place to start.

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Chickpea Cookie Dough

Photo: Katherine Flynn

View Recipe: Chickpea Cookie Dough

This gluten-free, dairy-free, egg-free, and no-bake nostalgic indulgence is totally safe to spoon straight from the food processor—in fact, we encourage it. Chickpeas may sound unconventional, but they pack protein and lend a pleasing nutty texture and flavor. For a variation, form the mixture into balls and freeze to make cookie dough truffles.

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Pasta with Chickpea Sauce

Photo: Caitlin Bensel

View Recipe: Pasta with Chickpea Sauce

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand.

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Chickpea Panzanella

Photo: Victor Protasio

View Recipe: Chickpea Panzanella

Fresh and fast, this meatless main redefines the art of convenience cooking. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. If your bakery carries whole-grain ciabatta, use it for a nutrition boost.

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Chili-Lime Roasted Chickpeas

Photo: Caitlin Bensel

View Recipe: Chili-Lime Roasted Chickpeas

Crunchy roasted chickpeas are a cinch to make and take only about 40 minutes from start to finish. They make for a satisfying salty snack that’s high in protein and fiber. To ensure the crunchiest texture, pat the chickpeas dry before tossing with oil. You can play around with other spices for different flavor combinations—try smoked paprika and cumin, Madras curry powder, or even cinnamon and powdered sugar.

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Smashed Chickpea Salad Toasts

Photo: Caitlin Bensel

View Recipe: Smashed Chickpea Salad Toasts

A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome. We like serving it as an open-faced tartine or toast, but you can also sandwich it between two bread slices or serve it with whole-grain crackers. For a vegan version, choose a vegan mayo, and you’ll be good to go.

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Chickpea-and-Mint Green Beans

Photo: Jennifer Causey

View Recipe: Chickpea-and-Mint Green Beans

Canned chickpeas, cumin, and mint amp up the flavor of fresh haricot verts in this simple weeknight side that's ready in just 20 minutes.

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Summery Chickpea Salad

Photo: Caitlin Bensel

View Recipe: Summery Chickpea Salad

This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch. Leftovers fare well as is, tucked into tacos, or added to whole-grain salad bowls.

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Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

Photo: John Autry

View Recipe: Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

With flavors reminiscent of a falafel, these pita sandwiches take less work, are tasty with lots of texture, and an easy weeknight meal to put together.

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Greek Cucumber and Chickpea Breakfast Salad

Photo: Jennifer Causey

View Recipe: Greek Cucumber and Chickpea Breakfast Salad

Dill absolutely makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. It’s a satisfying bowl of crunchy, creamy, chewy textures.

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Savory Chickpea Waffles

Photo: Jennifer Causey

View Recipe: Savory Chickpea Waffles

We swap sugary pancake syrup for a poached egg and use chickpea flour in place of refined for an extra punch of protein. Enjoy for a quick breakfast or dinner.

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Chickpea-Rosemary Crepes with Pepper Relish

Photo: Ryan Dausch

View Recipe: Chickpea-Rosemary Crepes with Pepper Relish

Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.

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Eggs with Chickpeas, Spinach, and Tomato

Photo: Brian Woodcock

View Recipe: Eggs with Chickpeas, Spinach, and Tomato

If you can find them, use farm-fresh eggs to make this quick one-skillet supper really shine.

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Chickpea Chili

Photo: Nina Choi

View Recipe: Chickpea Chili

Chickpeas give an unexpected twist to classic chili. On second thought, nearly all of the flavors in this recipe give an entirely different flavor to the typical Tex-Mex staple, but it will soon become a classic.

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Crunchy Chickpeas

Photo: Kiyoshi Togashi

View Recipe: Crunchy Chickpeas

Low and slow is the key to drawing out all of the moisture without burning the chickpeas or seasoning. It may seem tedious, but removing the skins before roasting is essential to obtain the deepest level of crunch on this tasty snack, which is a much healthier alternative to deep-fried chickpeas. As they cook, the spices mingle and mellow for a rounded flavor. You'll surprise and delight the crowd with how satisfyingly crunchy these light nibbles are. Use leftovers for salads, snack mixes, or to top casseroles, soups, and stews.

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Onion, Kale, Chickpea, and Chicken Soup

Photo: Jennifer Causey

View Recipe: Onion, Kale, Chickpea, and Chicken Soup

Few things beat a steaming bowl of veggie-packed chicken soup on a crisp autumn evening, and this one happens to be a perfect potion for the seasonal chills. You can leave the thyme sprigs in the broth (just ladle around them) so they'll keep releasing herbaceous goodness into any leftovers.

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Chickpea Ravioli with Basil Pesto and Hazelnuts

Photo: Becky Luigart-Stayner

View Recipe: Chickpea Ravioli with Basil Pesto and Hazelnuts

This vegetarian pasta doesn't skimp on flavor or protein. Make extra pesto and freeze to use on other dishes such as grilled shrimp or Caprese salad.

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Cauliflower and Chickpea Quinoa with Tahini Drizzle

Photo: Squire Fox

View Recipe: Cauliflower and Chickpea Quinoa with Tahini Drizzle

Roasting adds an earthy depth of flavor to the veggies, but you can save time by keeping them raw—just toss right into the quinoa.

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Toasted Chickpea and Apricot Salad

Photo: John Autry

View Recipe: Toasted Chickpea and Apricot Salad

This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place of apricots.

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Bison Chili With Chickpeas and Acorn Squash

Photo: Hélène Dujardin

View Recipe: Bison Chili With Chickpeas and Acorn Squash

This chili is a new take on the classic cold-weather, one-pot meal. It's amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash.

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Smoky Farro and Chickpea Soup

Photo: Randy Mayor

View Recipe: Smoky Farro and Chickpea Soup

This hearty one-pot meal couldn't be easier, and it makes for simple cleanup. Look for pouches of precooked farro either on the grain aisle or in the frozen food section of your supermarket.

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One-Hour Spanish Chickpea Soup

Photo: Jamie Chung

View Recipe: One-Hour Spanish Chickpea Soup

Dried chickpeas are typically soaked overnight and then simmered for up to two and a half hours to become tender. These, though, go into the pressure cooker dry and come out tender in just one hour! Use high-quality, cured Spanish chorizo (and not the fresh or raw Mexican version) for the best flavor and texture in this earthy, satisfying soup.

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Penne with Chickpeas, Feta, and Tomatoes

Photo: Jose Picayo

View Recipe: Penne with Chickpeas, Feta, and Tomatoes

Salty feta, sweet cherry tomatoes, and nutty chickpeas combine for a hearty Greek-inspired pasta dish. Use oregano instead of basil, if you prefer.

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Creamy Polenta with Mushrooms, Chickpeas, and Olives

Photo: Randy Mayor

View Recipe: Creamy Polenta with Mushrooms, Chickpeas, and Olives

Look for stone-ground polenta or grits for this dish. Admittedly, they take a bit longer to cook, but the results are worth it, adding a creamier texture and hearty, nutty flavor to the dish.

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Tomato Soup with Roasted Chickpeas

Photo: John Autry

View Recipe: Tomato Soup with Roasted Chickpeas

Roasting the chickpeas with garlic, ham, and cumin gives this soup incredible flavor, and topping it with parsley and almonds ensures delicious texture in every bite.

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Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese

Photo: Ryan Dausch

View Recipe: Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese

Fresh cherries add a meaty bite and tart-sweet flavor. If you can't find fresh cherries, add 2 tablespoons boiling water to 1/4 cup unsweetened dried cherries. Let stand 10 minutes; drain and chop.

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Chickpea and Vegetable Tagine

Photo: Brian Woodcock

View Recipe: Chickpea and Vegetable Tagine

This simple stew, boldly flavored with exotic spices and packed with vegetables, is endlessly adaptable. You can try it any time of year with seasonal vegetables, adjusting the liquid and cooking time accordingly.

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Chickpea and Red Pepper Zucchini

Photo: Randy Mayor

View Recipe: Chickpea and Red Pepper Zucchini

Red pepper adds subtle heat and vibrant color while the chickpea gives this side a satisfying crunch.

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Chickpea Salad with Provençal Herbs and Olives

Chickpea Salad with Provenal Herbs and Olives

Becky Luigart-Stayner

View Recipe: Chickpea Salad with Provençal Herbs and Olives

Take a quick jaunt to the south of France with this fiber-rich, no-cook salad. Fresh herbs and the powerful flavor of olives mellow the earthiness of chickpeas, making a dish that tastes lighter than it looks. Make the salad a few hours ahead if you can; the longer it marinates in the dressing, the more flavorful it will be. This dish completes a vegetarian meal nicely when paired with a quick meatless main like pasta or grilled portobellos.

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Chickpeas with Spinach

Randy Mayor

View Recipe: Chickpeas with Spinach

"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt."
--Rajita Elhence, Middleburg, Heights, OH

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Feta-Baked Hummus

Photo: Courtesy of Oxmoor House

View Recipe: Feta-Baked Hummus

This tahini-based Middle Eastern dip lends itself to endless variations. Feta, parsley and cumin come together to make hummus unlike anything you've ever had before.

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Photo: Jamie Vespa

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Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

Photo: Jennifer Causey

View Recipe: Sesame-Ginger-Chickpea-Stuffed Sweet Potatoes

Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, especially as a finishing touch for roasted sweet potatoes with Sriracha.

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Chicken and Chickpea Tagine

Photo: Iain Bagwell

View Recipe: Chicken and Chickpea Tagine

Hearty canned chickpeas hold up beautifully in the slow cooker, where they're combined with fragrant spices and just a little stock. Since the chicken cooks on top of the chickpea mixture and is not submerged in liquid, it can cook longer without suffering texturally.

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Sweet Potato and Chickpea Cakes with Avocado Salsa

Photo: Jason Wallis

View Recipe: Sweet Potato and Chickpea Cakes with Avocado Salsa

Onion and spicy jalapeño serve as a flavorful contrast to the sweet potato in these quick and easy cakes.

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Bulgur with Steak and Chickpeas

Photo: Kang Kim

View Recipe: Bulgur with Steak and Chickpeas

Serve for: Dinner

Tangy lemon juice, smoky cumin, and sweet honey add tremendous flavor to this meaty dinner concoction. Serve with a simple green salad for a complete meal.

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Chickpea Curry with Basmati Rice

Photo: John Autry

View Recipe: Chickpea Curry with Basmati Rice

Look for garam masala–an Indian blend–in the spice aisle; Spice Islands and McCormick make it.

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Crispy Chickpea Salad with Grilled Prawns

Photo: Johnny Autry

View Recipe: Crispy Chickpea Salad with Grilled Prawns

Too cold to grill but craving this delicious seafood salad? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.

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Curried Chickpea Stew with Brown Rice Pilaf

Photo: John Autry

View Recipe: Curried Chickpea Stew with Brown Rice Pilaf

This curry hails from the Indian region of Punjab. The cardamom pods puff up to almost twice their size and float to the top, so they're easy to find and discard before serving. In just one serving, you pack in lots of whole-grains and close to 10 grams of fiber, thanks to brown rice, chickpeas, tomatoes, and plenty of onion.

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Spicy Moroccan Chickpeas

Photo: Jonny Valiant

View Recipe: Spicy Moroccan Chickpeas

Put a global spin on your holiday meal with this flavorful dish. Serve as a vegetarian entrée or as a hearty side, but do serve it one way or the other!

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Chickpeas and Spinach with Smoky Paprika

Photo: John Autry

View Recipe: Chickpeas and Spinach with Smoky Paprika

Do not make this until you’ve located real sherry vinegar (nutty and complex) and Spanish smoked paprika (almost bacon-y).

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Chickpea, Red Pepper, and Arugula Salad

Photo: Becky Luigart-Stayner

View Recipe: Chickpea, Red Pepper, and Arugula Salad

If you prefer petite leaves for your salad, choose baby arugula.

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Chickpea Bajane

Photo: Becky Luigart-Stayner

View Recipe: Chickpea Bajane

Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa.

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Israeli-Style Hummus

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Chickpea Cookie Dough

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Pasta with Chickpea Sauce

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Chickpea Panzanella

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Chili-Lime Roasted Chickpeas

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Smashed Chickpea Salad Toasts

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Chickpea-and-Mint Green Beans

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Summery Chickpea Salad

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Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki

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Greek Cucumber and Chickpea Breakfast Salad

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Savory Chickpea Waffles

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Chickpea-Rosemary Crepes with Pepper Relish

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Eggs with Chickpeas, Spinach, and Tomato

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Chickpea Chili

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Crunchy Chickpeas

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Onion, Kale, Chickpea, and Chicken Soup

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Chickpea Ravioli with Basil Pesto and Hazelnuts

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Cauliflower and Chickpea Quinoa with Tahini Drizzle

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Toasted Chickpea and Apricot Salad

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Bison Chili With Chickpeas and Acorn Squash

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Smoky Farro and Chickpea Soup

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One-Hour Spanish Chickpea Soup

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Penne with Chickpeas, Feta, and Tomatoes

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Creamy Polenta with Mushrooms, Chickpeas, and Olives

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Tomato Soup with Roasted Chickpeas

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Warm Brown Rice and Chickpea Salad with Cherries and Goat Cheese

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