Recipes with chickpeas (garbanzo beans)
450 recipes
Spinachand Garbanzos & Raisins Pasta
Spinach, chickpea, and golden raisin pasta brings Sicilian sweet-savory flavor to weeknight dinner. Garlicky olive oil, red pepper flakes, and a splash of broth pull it all together over penne.
Mixed Greens, Roasted Peppers & Feta Salad
This quick and easy to make salad is tasty and flavorful, the roasted bell peppers, white beans, and feta cheese go very well with the mixed greens, tossed with a very light vinaigrette, which gives the salad a refreshing taste.
Stuffed Escarole Leaves with Marinated Chickpeas
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Three Bean Chili
Three bean chili with chickpeas, pinto beans, and spicy chili beans simmered in tomato and gravy with green chilies. A quick meatless chili ready in under 30 minutes.
Spiced Garbanzo Stew
Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.
Three Bean Pasta
Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.
Garlic Garbanzos
Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.
Chick Pea Soup
Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.
Linguine a la Greque
Linguine a la Greque with spinach, chickpeas, golden raisins, olive oil, and red pepper flakes. A quick vegan Greek-style pasta tossed together in 35 minutes from pantry staples.
Domesticated Chick-Pea Dip
Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.
Tangy Garbanzo Dip
Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.
Tex-Mex Beans
Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.
Steamed Chickpeas
Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.
Easy Vegetable Couscous
Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.
Croquettes De Couscous Et Pois Chiches
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Garbanzo Bean Stew
Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.
Spinach, chickpea, and golden raisin pasta brings Sicilian sweet-savory flavor to weeknight dinner. Garlicky olive oil, red pepper flakes, and a splash of broth pull it all together over penne.
This quick and easy to make salad is tasty and flavorful, the roasted bell peppers, white beans, and feta cheese go very well with the mixed greens, tossed with a very light vinaigrette, which gives the salad a refreshing taste.
Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.
Three bean chili with chickpeas, pinto beans, and spicy chili beans simmered in tomato and gravy with green chilies. A quick meatless chili ready in under 30 minutes.
Spiced garbanzo stew with chickpeas simmered in vegetable stock with fresh ginger, garlic, coriander, cumin, and tomato. A vegan low-fat one-pot dinner finished with lime and parsley.
Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.
Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.
Simple chickpea soup made from dried garbanzo beans simmered with onion and olive oil. Finished with lemon juice or vinegar for a bright, comforting Mediterranean-style broth.
Linguine a la Greque with spinach, chickpeas, golden raisins, olive oil, and red pepper flakes. A quick vegan Greek-style pasta tossed together in 35 minutes from pantry staples.
Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.
Tangy garbanzo dip with soy sauce, fresh ginger, rice vinegar, and scallions. An Asian-inspired twist on hummus with no tahini, blended smooth in minutes.
Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.
Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.
Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.
