Recipes with chickpeas (garbanzo beans)
450 recipes
Soup of Chick Peas
Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.
Hommous - Chick Pea Dip
Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.
Lemon Soup with Garbanzo Beans
Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.
Three Beans in a Salad
Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.
Ceci
Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.
Chick Peas with Garlic & Green Chillies
Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.
Curried Chick Pea Casserole
Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.
Hummus Tamales
A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.
Acetaria (Romulan Legume Salad)
Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.
Vegetarian Shepherd's Pie
Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.
Super Bowl Salsa
Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.
Vermont White Chili
A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.
Spicy Bean & Biscuit Pot Pie
Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.
Chickpea Salad with Cucumber & Tomato
The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.
Loaded Vegetable Curry
Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.
Couscous Des Legumes
Vegetable couscous stew spiced with cumin, cinnamon, turmeric, and coriander, loaded with sweet potato, turnip, cabbage, chickpeas, and raisins. A fragrant North African one-pot dinner for six.
Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.
Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.
Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.
Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.
Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.
Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.
Chickpeas, brown rice, and sweet corn bake with curry spices and caramelized onions for a hearty vegetarian casserole that's naturally vegan and filling.
A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.
Acetaria: hearty four-bean salad with knackwurst, scallions, and a sharp garlic-parsley vinaigrette. The Romulan-style legume side from Star Trek lore, served chilled.
Vegetarian shepherd's pie with a three-bean puree base, sauteed peppers and zucchini in crushed tomatoes, topped with golden mashed potatoes. Comfort food, plant-powered.
Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.
A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.
Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.
The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.
Loaded vegetable curry: oil-free Indian-style stew with eggplant, potatoes, cauliflower, chickpeas, zucchini, and raisins in a warm curry broth. Vegan and packed with fiber.
Vegetable couscous stew spiced with cumin, cinnamon, turmeric, and coriander, loaded with sweet potato, turnip, cabbage, chickpeas, and raisins. A fragrant North African one-pot dinner for six.
