452 garbanzo bean recipes

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Chickpeas and elbow macaroni sauteed with garlic, basil, and parsley in olive oil. This classic southern Italian vegetarian pasta is humble, filling, and ridiculously satisfying.

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.

A dead-simple 30-minute vegetarian dinner: chickpeas and brown rice simmered in a garlicky crushed tomato sauce. Five ingredients, six servings, zero stress.

Vegetarian pasta with cannellini beans, canned tomatoes, garlic, and oregano in a quick simmered sauce. A hearty one-skillet dinner with pantry staples.

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

4 Bean salad dressed with honey and cider vinegar.

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

Easy vegetarian bean and vegetable casserole with kidney beans, chickpeas, canned tomatoes, bell pepper, and frozen vegetables baked together. Top with cheese and serve over couscous.

Homemade chickpea falafel patties with cilantro, parsley, scallions, garlic, and cumin. A vegetarian Middle Eastern burger made from scratch with slow-cooker prepped chickpeas.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

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.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Warm green bean and chickpea salad with tomatoes, shallots, balsamic vinegar, basil, and a lemon-olive oil dressing. A vegan Mediterranean side dish served warm or at room temp.