142 chico pea recipes

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!

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.

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

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.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Garlic garbanzos are roasted chickpeas tossed with olive oil, garlic, and fresh thyme, then served warm on toothpicks like a Spanish bar snack. A fast, low-fat, vegan appetizer that's ready in about 30 minutes.

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

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

Cheap and easy three-bean and hominy stew with pinto beans, chickpeas, kidney beans, hominy, and taco seasoning. The dump-and-heat vegetarian pantry stew for hungry crowds on a tight budget.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.

Crispy onion bhaji with chickpea flour batter, cumin, cayenne, and fresh cilantro. A classic Indian street food appetizer fried golden and served with mango chutney.

A delicious and hearty stew made with kohlrabies, sweet potatoes, chickpeas and raisins.

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.

Chilled garbanzo and potato salad tosses boiled red potatoes with chickpeas, roma tomatoes, red onion, and spinach, then marinates for hours in the fridge. A lighter twist on picnic potato salad.

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.

Susan's Turkey Soup: a hearty post-Thanksgiving soup made from the turkey carcass with yellow and green split peas, chickpeas, small pasta, and aromatic vegetables. Three legumes, one pot.