443 garbanzo bean recipes

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.

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.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

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.

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

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Mock tuna salad mashes chickpeas with celery, carrot, scallion and a touch of mayo and relish for a vegan twist on the deli classic. 10 minutes, no can opener required for fish.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.

A Moroccan-inspired vegetarian couscous loaded with tofu, chickpeas, mushrooms, walnuts, and raisins in a spiced tomato-curry sauce. Hearty, plant-based, and full of North African warmth.

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.

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

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

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.