514 chickpea recipes

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

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.

Curry-scented desk lunch: a no-cook Tupperware assembly of rice, frozen peas and spinach, canned chickpeas, and raisins with a dusting of curry powder. Microwaves in minutes and beats the sad vending machine.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

A Moroccan-inspired vegetarian couscous loaded with tofu, chickpeas, mushrooms, walnuts, and raisins in a spiced tomato-curry sauce. Hearty, plant-based, and full of North African warmth.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Spinach and leeks with garbanzo beans, a quick and easy veggie main or side dish

Mock egg salad made from mashed chickpeas with mayo-style dressing, celery, basil, curry powder, and garlic salt. A quick vegan-friendly sandwich filling with no eggs needed.

A traditional Indian pakora batter made from sifted chickpea flour, ghee, and a fragrant blend of garam masala, coriander, turmeric, and cayenne. Dip any vegetable and fry for crispy, golden fritters.

Garbanzo guacamole blends chickpeas with avocado, lemon juice, garlic, and green chilies for a high-protein twist on classic guac. Chunky, zesty, and ready with no cooking required.