546 chuck pea recipes

Crispy roasted chickpeas tossed in garlic butter with curry powder, cumin, coriander, and ginger. A crunchy, spiced vegetarian snack baked until golden.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Quinoa sunchoke pilaf with chickpeas and green peas, toasted before simmering for a nutty depth. A hearty vegetarian one-pot side dish with Jerusalem artichokes and plant-based protein.

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.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

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

Iwitma palaaw is a Central Asian garbanzo pilaf with browned lamb, slow-cooked onions, carrots, chickpeas and barberries layered under steam-cooked rice. A traditional plov-style feast dish for ten.

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.

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.

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.

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.

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

Beef and tequila stew with browned chuck, crispy bacon, chickpeas, tomatoes, and a tequila splash. Mexican-style braise with cilantro and a long, savory simmer.

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.

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.

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.