394 chico pea recipes

Best veggie burger with bulgur, chickpeas, tahini, and grated zucchini, carrot, and apple. A vegan burger with real texture and Middle Eastern flavor that holds together on the grill.

Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

This filling yet delicious bean salad is very easy to make. Put the salad in the frige for a couple of hours or overnight, the flavor will be even better. Of course you can always have some right after you make it to satisfy your caving before it grows too big :)

Easy to make, and it's loaded with yumminess and packed with goodness.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

The soup was delicious and easy to make. Ideal for cold winter days.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

Armenian stew layers dried apricots, chickpeas, and lentils with sliced onions and molasses for a rustic vegetarian one-pot. Naturally vegan, fiber-rich, and served over brown rice.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

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.