So, you’ve found yourself with a can of chickpeas and a world of possibilities. Or maybe you’re just tired of the same old, same old and need to spice up your life, starting with your pantry. Whatever the reason, you’re in the right place. I consider myself something of a chickpea connoisseur, mostly because they’re cheap, versatile, and save me from my own lazy cooking habits on a regular basis.
Forget boring salads. We’re about to embark on a culinary journey, my friend. A journey filled with flavor, a little bit of sass, and 19 recipes that will make you wonder why you ever underestimated this humble little legume. Ready? Let’s get to it.
1. The “Basically Famous” Crispy Roasted Chickpeas
Ever wanted a snack that’s both healthy and genuinely addictive? Look no further. These are so good, you might eat the entire batch in one sitting. Don’t say I didn’t warn you.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and patted very, very dry
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions:
First, preheat your oven to 400°F (200°C). The key to crispy chickpeas is making sure they are bone dry. I’m serious, pat them down like you’re trying to hide evidence. Toss them with olive oil, paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-30 minutes, or until they’re golden and crispy. I give the pan a good shake halfway through to make sure they get evenly cooked.
2. Classic Hummus (But Better)
Store-bought hummus is fine, I guess. But have you ever had homemade hummus? It’s a game-changer. This recipe is my go-to, and frankly, it ruins all other hummus for me.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed (reserve a little liquid)
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Salt to taste
- 2 to 3 tablespoons of reserved chickpea liquid or water
Instructions:
Combine the tahini and lemon juice in a food processor and blend for a minute. This little trick makes the hummus extra smooth. Scrape down the sides, then add the minced garlic, olive oil, cumin, and a pinch of salt. Blend again. Now, add the chickpeas and blend until it’s thick and creamy. If it’s too thick, add a tablespoon or two of the reserved liquid or water until you get that perfect consistency. Serve drizzled with more olive oil and a sprinkle of paprika.
3. Speedy Chickpea Salad Sandwich
Tuna who? This chickpea salad sandwich is my favorite quick lunch. It’s creamy, it’s crunchy, and it comes together in about 10 minutes. Perfect for those days when you have zero motivation.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 cup mayonnaise or Greek yogurt
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Your favorite bread or lettuce wraps
Instructions:
In a medium bowl, mash the chickpeas with a fork. You want some texture, so don’t go crazy and turn it into a paste. Add the mayo (or yogurt), celery, red onion, Dijon mustard, salt, and pepper. Mix it all together until it’s well combined. Serve it between two slices of toasted bread or in a crisp lettuce cup. So easy, right?
4. Hearty Chickpea and Vegetable Soup
This is like a warm hug in a bowl. It’s my go-to soup when I’m feeling under the weather or just need something comforting. It’s packed with veggies and, of course, our star ingredient.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- A handful of fresh spinach (optional)
Instructions:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until they start to soften, about 5-7 minutes. Stir in the garlic and cook for another minute until you can smell it. Pour in the vegetable broth, chickpeas, diced tomatoes, oregano, and basil. Bring it to a boil, then reduce the heat and let it simmer for at least 15 minutes for the flavors to meld. Season with salt and pepper. If you’re feeling extra healthy, stir in a handful of spinach at the end until it wilts.
5. Chickpea Tikka Masala
Who needs takeout when you can make this deliciousness at home? This vegetarian take on a classic is so rich and flavorful, you won’t even miss the chicken. IMO, it’s even better.
Ingredients:
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more, if you like it spicy)
- 1 can (15 ounces) chickpeas, rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (13.5 ounces) full-fat coconut milk
- Fresh cilantro and cooked rice for serving
Instructions:
Melt the coconut oil in a large skillet over medium heat. Add the onion and cook until soft. Stir in the garlic and ginger and cook for another minute. Add the tomato paste and all the spices, stirring constantly for a minute until everything is fragrant. Pour in the crushed tomatoes and chickpeas, and bring the mixture to a simmer. Stir in the coconut milk and let it simmer gently for 10-15 minutes, until the sauce has thickened slightly. Serve hot over rice, garnished with a ton of fresh cilantro.
6. Mediterranean Chickpea Salad
This salad is summer in a bowl. It’s fresh, it’s bright, and it’s incredibly simple to throw together. I make a big batch of this for lunches during the week.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed
- 1 English cucumber, chopped
- 1 bell pepper (any color!), chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- For the dressing: 1/4 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, salt, and pepper.
Instructions:
In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, and feta cheese. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. It’s best if you let it sit for about 15 minutes for the flavors to mingle before serving.
7. Simple Chickpea Curry
Need dinner on the table in 20 minutes? This is your recipe. It’s ridiculously easy and packed with flavor. It’s a staple in my “I can’t be bothered to cook” rotation.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (15 ounces) chickpeas, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup coconut milk
- Salt to taste
- Cooked rice for serving
Instructions:
Heat the olive oil in a skillet over medium heat. Sauté the onion until soft, then add the garlic and curry powder and cook for another minute. Stir in the chickpeas and diced tomatoes. Bring to a simmer and cook for 5 minutes. Stir in the coconut milk and a pinch of salt, and simmer for another 5 minutes. That’s it! Serve it over rice.
8. Chickpea Blondies
Yes, you read that right. Chickpeas in blondies. Before you run away screaming, hear me out. You can’t taste them, I promise! They just make for an incredibly fudgy and secretly healthy-ish dessert. What’s not to love?
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and patted very dry
- 1/2 cup natural peanut butter (the runny kind)
- 1/3 cup maple syrup or honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1/2 cup chocolate chips, plus more for topping
Instructions:
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Combine everything except the chocolate chips in a food processor. Blend until it is completely smooth. You might need to scrape down the sides a few times. Stir in the chocolate chips, then pour the batter into your prepared pan. Sprinkle a few more chocolate chips on top because, why not? Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool completely before cutting.
9. Italian Chickpea and Pasta Soup
A hearty and filling soup that eats like a meal. This is my kind of comfort food on a chilly evening. It’s simple, rustic, and oh-so-satisfying.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 cup small pasta (like ditalini or small shells)
- Salt and pepper
- Grated Parmesan cheese for serving
Instructions:
Heat the oil in a large pot. Sauté the onion until soft, then add the garlic. Pour in the vegetable broth, tomatoes, chickpeas, and Italian seasoning. Bring to a boil, then add the pasta. Cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes. Season with salt and pepper and serve hot with a generous sprinkle of Parmesan cheese.
10. Chickpea and Spinach Stuffed Sweet Potatoes
This is a powerhouse of a meal. It’s healthy, filling, and looks way more complicated to make than it actually is. It’s a great weeknight dinner option.
Ingredients:
- 2 large sweet potatoes
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) chickpeas, rinsed
- 2 cups fresh spinach
- 1/4 cup crumbled feta or goat cheese
- Salt and pepper
Instructions:
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes all over with a fork and bake for 45-60 minutes, or until tender. While they’re baking, heat the olive oil in a skillet. Sauté the onion until soft, add the garlic, then stir in the chickpeas. Cook for a few minutes, then add the spinach and cook until wilted. Season with salt and pepper. Once the sweet potatoes are done, slice them open and fluff the insides. Top them with the chickpea mixture and crumble the cheese over the top.
11. Spicy Buffalo Chickpea Wraps
For those times you’re craving buffalo wings but want something a little lighter. These wraps are spicy, tangy, and totally delicious.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and dried
- 1/4 cup buffalo sauce
- 1 tablespoon melted butter or olive oil
- Large flour tortillas
- Ranch or blue cheese dressing
- Shredded lettuce, chopped celery, and shredded carrots for serving
Instructions:
Preheat your oven to 400°F (200°C). In a bowl, toss the chickpeas with the melted butter and a pinch of salt. Roast for 15 minutes. Drizzle the buffalo sauce over the roasted chickpeas and toss to coat. Return to the oven for another 5 minutes. To assemble, warm the tortillas, spread with dressing, and fill with the buffalo chickpeas, lettuce, celery, and carrots. Fold it up and enjoy!
12. Greek Chickpea Patties (Keftedes)
These little patties are perfect as an appetizer, in a pita, or on top of a salad. They are full of fresh herbs and flavor.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 small shallot, minced
- 1 egg
- 1 teaspoon lemon zest
- Salt and pepper
- Olive oil for frying
Instructions:
Mash the chickpeas in a bowl with a fork. Add the breadcrumbs, parsley, dill, shallot, egg, lemon zest, salt, and pepper. Mix until well combined. Form the mixture into small patties. Heat a skillet with a thin layer of olive oil over medium heat. Fry the patties for 3-4 minutes per side, until golden brown and crispy.
13. One-Pan Lemon Herb Chickpea and Asparagus
I love a good one-pan meal. Less cleanup, less fuss, more flavor. This is a bright and fresh dish perfect for spring.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and dried
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 lemon, half sliced, half juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper
Instructions:
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the chickpeas and asparagus with olive oil, minced garlic, thyme, salt, and pepper. Spread everything in a single layer and place the lemon slices on top. Roast for 15-20 minutes, until the asparagus is tender-crisp and the chickpeas are golden. Squeeze the fresh lemon juice over everything before serving.
14. Chocolate Chickpea Bark
Another dessert that will make you question reality. It’s crunchy, sweet, and made with chickpeas. Just trust me on this one. It’s a surprisingly good treat.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and extremely dry
- 1 tablespoon coconut oil, melted
- 1 cup dark chocolate chips
- Sea salt for sprinkling
Instructions:
Preheat your oven to 375°F (190°C). Toss the very dry chickpeas with coconut oil and roast for 30-35 minutes until they are super crunchy. Let them cool completely. Melt the chocolate chips in the microwave or a double boiler. Stir the cooled, crunchy chickpeas into the melted chocolate. Pour the mixture onto a parchment-lined baking sheet and spread it into a thin layer. Sprinkle with sea salt. Refrigerate until firm, about 1 hour. Break into pieces and try not to eat it all at once.
15. Chickpea and Orzo Salad with Lemon-Dill Vinaigrette
Pasta salad but make it sophisticated. This is a fantastic side dish for a BBQ or a light and refreshing main course.
Ingredients:
- 1 cup orzo, cooked and cooled
- 1 can (15 ounces) chickpeas, rinsed
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh dill
- For the Vinaigrette: 1/4 cup olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, salt, and pepper.
Instructions:
In a large bowl, combine the cooled orzo, chickpeas, feta, and fresh dill. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the vinaigrette over the salad and toss gently to combine. It’s delicious served immediately or can be made ahead of time.
16. BBQ Chickpea Tacos
A fun and messy taco night is always a good idea. These BBQ chickpea tacos are sweet, smoky, and have a great texture.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and dried
- 1/2 cup of your favorite BBQ sauce
- 1 teaspoon smoked paprika
- Corn or flour tortillas
- For the Slaw: 2 cups shredded coleslaw mix, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, a pinch of sugar.
Instructions:
First, make the slaw by mixing the coleslaw mix, mayo, vinegar, and sugar in a bowl. Set it aside. Heat a skillet over medium heat and add the chickpeas. Cook them for about 5 minutes, stirring occasionally, until they start to get a little golden. Stir in the BBQ sauce and smoked paprika and cook for another 2-3 minutes until everything is heated through and saucy. Warm your tortillas and fill them with the BBQ chickpeas and a generous helping of the slaw.
17. Chickpea and Cauliflower Rice Pilaf
A low-carb, high-flavor dish that’s surprisingly filling. The cauliflower rice soaks up all the delicious spices. FYI, it’s a great way to sneak in more veggies.
Ingredients:
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 4 cups cauliflower rice (fresh or frozen)
- 1 can (15 ounces) chickpeas, rinsed
- 1/4 cup toasted slivered almonds
- 1/4 cup chopped fresh parsley
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt and pepper
Instructions:
Heat the olive oil in a large skillet. Sauté the onion until soft. Add the cauliflower rice, turmeric, and cumin, and cook, stirring, until the cauliflower is tender, about 5-7 minutes. Stir in the chickpeas, toasted almonds, and parsley. Season with salt and pepper to taste and serve warm.
18. Creamy Tomato and Chickpea Pasta
A simple, pantry-staple pasta dish that feels incredibly decadent. The sauce is so creamy you won’t believe it’s dairy-free (unless you add cheese, which I fully support).
Ingredients:
- 8 ounces of your favorite pasta
- 1 tablespoon olive oil
- 3 cloves garlic, sliced
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas, rinsed
- 1/2 cup full-fat coconut milk
- 1/2 teaspoon red pepper flakes
- Fresh basil for garnish
Instructions:
Cook the pasta according to package directions. While it’s cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook for about 30 seconds until fragrant. Pour in the crushed tomatoes and bring to a simmer. Add the chickpeas and cook for 5 minutes. Stir in the coconut milk and season with salt. Drain the pasta and add it to the skillet, tossing to coat everything in the creamy sauce. Garnish with fresh basil.
19. Edible Chickpea Cookie Dough
Yes, you can eat this with a spoon, and no, you don’t have to feel guilty about it. It’s egg-free, delicious, and a perfect way to end this chickpea marathon.
Ingredients:
- 1 can (15 ounces) chickpeas, rinsed and patted dry
- 1/4 cup natural peanut butter
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- A pinch of salt
- 1/4 cup oat flour (just blend rolled oats in a blender)
- 1/3 cup mini chocolate chips
Instructions:
Combine the chickpeas, peanut butter, maple syrup, vanilla, and salt in a food processor. Blend until it’s completely smooth. Seriously, let it run for a while to get rid of any chickpea texture. Transfer the mixture to a bowl and stir in the oat flour and mini chocolate chips. Grab a spoon and dig in! You can also roll it into little balls. Store it in the fridge.
So there you have it—19 reasons to always have a can of chickpeas in your cupboard. From snacks to desserts and everything in between, these little guys can do it all. Now, if you’ll excuse me, I have a date with some edible cookie dough. 🙂