382 garbonzo recipes

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

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.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Mashed chickpeas mixed with Italian dressing and garlic powder for a 5-minute vegetarian sandwich spread. Pile it on toasted whole wheat with lettuce and tomato.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

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.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

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.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Linguine a la Greque with spinach, chickpeas, golden raisins, olive oil, and red pepper flakes. A quick vegan Greek-style pasta tossed together in 35 minutes from pantry staples.

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.

Curried chickpeas with steamed broccoli, turnips, and pearl barley tossed in curry powder, lemon juice, and fresh chives. A quick vegan bowl that comes together in minutes.