Chickpea Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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. 

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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

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.

"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

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.

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.

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.

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

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.

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

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

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.

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!

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

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

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.

Serve each burger on a whole-grain slider bun with lettuce, crisp radish slices, roasted red bell pepper, and canola-based mayonnaise. Two burgers per person!

You can make this dish up to three days in advance; the longer the chickpeas marinate, the more flavor they acquire. But they're so good you might run into the same problem as From Virginia Beach: "LOVE this recipe. My only regret was that it was gone so fast the flavors didn't get to marry as well as they could have."

Pair this sandwich with a mixed green salad or cup of soup for a light dinner.

Make the garbonzo mixture ahead of time. Reheat on the stovetop and serve with couscous (it cooks in just a few minutes) when you're ready to eat.

The preparation is worth it for these crispy and flavorful samosas. The combination of spice with buttery, flaky phyllo dough pairs well with the cold, tangy raita. 

This salad holds up well and would make a good take-to-work lunch. For a bruschetta topping, omit the chickpeas and finely chop the remaining elements.

Chickpeas are a popular component of Southwestern cooking, as is the herb cilantro. To allow time for the flavors to develop, allow this salad stand for an hour before spooning it over the lettuce leaves.