525 chickpea recipes

Creamy red pepper and chickpea dip blended smooth like hummus. Easy Mediterranean spread with roasted peppers, chickpeas, and olive oil for healthy snacking.

Penne pasta with chickpeas, canned tomatoes, and a double hit of basil tossed with parmesan. A pantry-friendly vegetarian pasta dinner ready in 30 minutes.

Revithia soupa is a traditional Greek chickpea soup simmered with onion and olive oil until creamy, served with a squeeze of lemon juice. Just 6 ingredients and vegan.

The perfect salad for summer is here! This simple recipe will make this scrumptious salad that's great for backyard barbecues.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.

Chole (Indian chickpea curry) with potatoes, mustard seeds, cardamom, and garam masala. A vegan, one-skillet dish with warm spices and hearty texture from canned chickpeas.

Fresh summer salad with ripe tomatoes, chickpeas, sweet Vidalia onion, and basil tossed in a tangy Dijon red wine vinegar dressing. No cooking, no oil, ready in 15 minutes flat.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Herbed chickpea patties blended with egg whites, bread crumbs, dry mustard, oregano, and basil, pan-fried on a nonstick griddle. Low-fat vegetarian fritters similar to falafel but lighter and easier to make.

A scrumptious side dish where chickpeas are given a spicy taste.

A fragrant Moroccan chickpea tagine simmered with saffron, cinnamon, cumin, and ginger in olive oil and fresh tomatoes. Vegan, deeply aromatic, and ready in 35 minutes.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.