525 chickpea recipes

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

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.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Garbanzo sandwich spread mashed with salsa, lemon juice, tomatoes, cilantro, and cayenne. A five-minute, no-cook vegan spread that works on sandwiches, wraps, or as a dip.

Ground beef and bean casserole with chickpeas, pork and beans, tomato paste, and bell pepper. Cook it on the stovetop in 10 minutes or bake it in the oven.

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.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Harvest medley: a rice cooker one-pot meal with eggplant, tomatoes, chickpeas, and herbed rice. A vegan weeknight dinner that cooks hands-free in 30 minutes.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

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

Shrimp and scallions in a spanish style tortilla. In Spain a pancake is called a tortilla.

Homemade hummus with tahini, fresh lemon juice, garlic, olive oil, and cumin blended until silky smooth. A big-batch recipe that's vegan, no-cook, and ready in 10 minutes.

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.