573 thick pea recipes

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Browned chicken thighs braised in a Spanish-style sofrito of onions, garlic, tomatoes, paprika, and dried chilies, finished with chickpeas. A hearty one-skillet dinner.

A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.

Pressure Cooked Wheat Berry & Chickpea Stew recipe

Root vegetable tagine simmers sweet potatoes, turnips, and carrots in a Moroccan spice blend with preserved lemon, green olives, and fresh herbs. Served over couscous with crisp spice-roasted chickpeas.

This is great with pita or some kind of flat bread.

Hearty vegetarian salad with nutty wild rice, bulgur wheat, and chickpeas tossed in warm cumin-coriander oil. Make-ahead friendly for meal prep or potluck sides.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Grilled shrimp skewers drizzled with homemade basil pesto and a creamy chickpea-mint aioli, served alongside pesto-dressed new potatoes. A showpiece Italian summer plate for the grill.

Healthy! Millet doesn't have the same gluten content as cous cous but has same appearance and texture.

Braised beef short ribs coated in Dijon mustard and crispy breadcrumbs, served over a hearty ragout of butternut squash, chickpeas, and kale. Slow-cooked in porter beer with garlic and brown sugar.

Three-ingredient pesto hummus made with chickpeas, fresh basil, and lemon juice. Bright green Mediterranean dip or sandwich spread that comes together in 10 minutes.

Classic Middle Eastern hummus blended from chickpeas, tahini, garlic, and fresh lemon juice. Smooth, creamy, and ready in 10 minutes for pita, vegetables, or anything that needs a smear.