Chickpea recipes come in many forms, and these are my personal favourites from the blog over the years, including recipes using canned chickpeas, freshly cooked chickpeas, and chickpea flour. What makes these chickpea recipes easy, you ask? Well, I usually just use canned chickpeas! They’re such an affordable and fast protein (plus fibre! Plus iron!) that adds substance to just about any lunch or dinner, even baked goods and no-bake vegan desserts.
Around here, we’re focusing on more plant-based cuisine, meals that are naturally vegetarian or vegan (SO MANY HEALTHY BOWL RECIPES!) with a bit of meat, poultry, and fish peppered in between. We’ve been focusing on bean and legume recipes this January, as I know many of you are, hoping to head back to some healthy, low-meat habits for the rest of the year. To help things along, I’ve been turning to my recipe archive for inspiring chickpea recipes, and I thought I’d share my favourites with you.
Middle Eastern-inspired vegan grain bowls with grilled marinated tofu and asparagus, roasted sweet potato hummus (such a delicious way to jazz up traditional chickpea-tahini hummus), cucumber, and brown rice. Gluten-free, vegan, vegetarian, and make-ahead, this bowl recipe can be enjoyed warm or cold.
An easy gluten-free homemade pizza dough recipe made with chickpea flour is paired with classic pizza margherita toppings, plus extra tomato. If you can resist the charm of milky melted mozzarella, crispy crust, juicy tomato, and floral fresh basil, I think you should check if you still have a pulse.
This really does taste like chicken salad. For lunch, I love it in butter lettuce cups or on toast. Chickpeas are smashed and combined with crunchy celery and sunflower seeds, dried currants, and a creamy curry dressing. This recipe also appears in my first cookbook Whole Bowls.
This cast-iron skillet cornbread recipe is made with chickpea flour and topped with zucchini. The perfect partner for your go-to chili.
A healthy, relative quick and easy chickpea korma recipe is topped with homemade naan bread. When I make korma, I keep it simple using pre-mixed curry powder and garam masala, livened up with a bit of fresh ginger and lime.
A hearty grain salad with grilled vegetables, here, portobello mushrooms, eggplant, and tomatoes, along with chickpeas, and a smoky cumin dressing. Enjoy warm, room temperature, or chilled.
This baked falafel recipe is versatile. Imagine them nestled in a pita with a cucumber salad and some tomatoes. Imagine them on top of a crispy green salad. Imagine them hanging out in the middle of toasted baby burger buns. Falafel will always be one of my favourite vegan chickpea recipes.
Classic tomato soup with gluten-free “grilled” cheese socca croutons made with chickpea flour and grated sharp cheddar. You can skip the soup and just make the socca, but they’re a stellar pair.
You would never guess this healthy vegan slice is made with chickpeas! Just blend coconut oil, nuts, coffee (or herbal coffee or earl grey tea or skip it altogether), canned chickpeas, and maple syrup or agave to make this easy vegan dessert recipe. Dairy-free, high-protein, high-fibre, sweet, and oh so good. A no bake vegan snack recipe that pleases adults and kids alike.
This chickpea soup recipe with Moroccan spices, saffron, and whole grain (gluten-free) sorghum is topped with a vibrant mint pesto. It’s a vegan chickpea soup recipe that’s filling yet light. If you can’t find sorghum, replace with barley (not gluten-free) or long-grain brown rice.
For chickpeas Indian-style, try this warming, perfectly spiced, easy vegan chana masala recipe (chole masala, chole curry, channa masala) using pantry ingredients. Budget-friendly, healthy, and crowd-pleasing. Serve with brown rice or quinoa for a complete meal.
Baharat is such a gorgeous Middle Eastern spice. It’s fragrant, savoury yet sweet, fresh, and vibrant. Baharat’s depth plays beautifully with mild chickpeas, feta, sweet peas, and carrots. A lovely little lunch for one or two, bursting with flavour.
I make this Tunisian chickpea stew recipe so often in the fall and winter months. Harissa, orange, chickpeas, and squash stew together, creating a savoury, sweet, hearty vegan meal. The whole thing is topped with the best ever kale chips recipe (it’s easy, I promise). Warm, cozy, and full of chickpea goodness.
A gluten-free, homemade version of the classic Little Debbie oatmeal cream cookies (aka Oatmeal Creme Pies). Chickpea flour adds protein, fibre, and strength to the cookies–but these taste like a treat, not legumes!
A hearty vegan chickpea and kale soup (stew) for cold nights ready in under 30 minutes. Keep on hand for lunches and dinners throughout the week. Serve this versatile stew over sourdough toast with a poached egg or crumble of goat cheese, as a side dish, tossed into pasta, or thinned out with vegetable stock for a cozy chickpea and kale soup recipe.
When you’re ready to transition to a new legume, try my Thai Sweet Potato Coconut Soup with Red Lentils recipe.