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Our chickpea recipes - 76 recipes

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Combine yogurt, tamarind, mint, cardamom, cinnamon, clove and coriander in a large mixing bowl

  • 2 tablespoons plain non-fat yogurt
  • 2 tablespoons tamarind sauce (find it with the Thai cooking ingredients)
  • 2 teaspoons finely minced fresh mint
  • 1 pinch each ground cardamom, cinnamon, clove, coriander
  • 2 limes, juice of
  • 3/4 cup canned chickpeas, drained and rinsed
  • 4 tablespoons diced tomatoes
  • 4 tablespoons diced cucumber
  • 4 tablespoons diced avocado
  • 4 tablespoons diced red onion
  • 1 sprig cilantro, chopped
4/5 (3 Votes)

By

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hall...

  • 2 teaspoons olive oil
  • 2 garlic cloves, peeled and crushed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
  • 1/2 cup grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons shredded Parmigiano-Reggiano cheese
3/5 (2 Votes)

By

Make the dressing by whisking together the garlic, tahini, lemon zest and juice, and olive oil

  • Tahini Dressing:
  • 1 tablespoons extra-virgin olive oil
  • 1 or 2 14-ounce cans of chickpeas, drained
  • 2 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 bunch asparagus, cut into 1-inch segments
  • 3 cups pre-cooked brown rice
  • 1 cup almond slivers, toasted
  • fine grain sea salt
  • 1 garlic clove, smashed and chopped
  • 1/4 cup tahini
  • zest of one lemon
  • scant 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons hot water
  • scant 1/2 teaspoon fine grain sea salt
4/5 (3 Votes)

By

Heat 2 tablespoons of the oil in a sauté pan over medium heat

  • 3 tablespoons olive oil
  • 1 (16 ounce) can BUSH’S® Garbanzo Beans, drained
  • 1/2 cup tomato, chopped
  • 1/4 cup red onion, minced
  • 1 rib celery, sliced
  • 1 cucumber, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • cracked black pepper to taste
  • 1 tablespoon fresh parsley, chopped
3.7/5 (3 Votes)

By

Forks Over Knives WFPB For those of you that need to sneak veggies into your kids at every opportunity, this one...

  • 1 cup disc-cut carrots
  • 1 teaspoon sea salt
  • 1/2 cup chopped red bell pepper
  • 1 teaspoon red wine vinegar
  • 1 Bedlam-large clove garlic
  • 1/2 teaspoon Dijon mustard
  • 2 14-ounce cans garbanzo beans (chickpeas),drained and rinsed
  • Freshly ground black pepper (optional)
  • 1 teaspoon fresh rosemary leaves or 1/4 cup fresh basil leaves
  • 1/2 cup nutritional yeast
  • 1 tablespoon tomato paste or ketchup
  • 1 cup rolled oats
  • 1 tablespoon tahini (optional)
0/5 (0 Votes)

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Preheat oven to 400F. Whisk tamari, juice & spices together

  • Ingredients
  • 15 ounces chickpeas, drained and rinsed
  • 1 tbsp tamari
  • 2 tsp lemon juice
  • 1 recipe taco seasoning
  • 8 whole taco shells
0/5 (0 Votes)

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Like split peas, chickpeas need to simmer for a long time, making them great for a slow cooker

  • 8 cups hot water
  • 4 smoked ham hocks (2 1/2-pounds)
  • 1 1/2 cups dried chickpeas, soaked overnight and drained
  • 3 large carrots, cut into 2-inch lengths
  • 1 medium onion, cut into 1-inch dice
  • 2 bay leaves
  • 2 thyme sprigs
  • 3 medium (6-ounce) red-skinned potatoes, peeled and quartered
  • 1/2 cup flat-leaf parsley, chopped
  • Salt and freshly ground pepper
2.6/5 (10 Votes)

By

Nutrition per serve 1544kj; 14g fat; 5g fibre Preparation: 30 minutes Cooking: 20 minutes

  • 500 g Lean Beef Mince or Lamb Mince
  • 1 cup soft fresh breadcrumbs
  • 1 medium Brown Onion, finely chopped
  • 2 tablespoons Ajvar or Mild Curry Paste
  • 1 Egg
  • 1/4 cup chopped Coriander
  • 400 g can Chickpeas, rinsed and chopped
  • Salt, Pepper & Ground Paprika
0/5 (0 Votes)

By

The addition of chickpeas and avocado make this an extra tasty slaw

  • 1-1/2 cups broccoli slaw or shredded crisp cabbage
  • 1/2 cup grated carrots
  • 4 sundried tomatoes, rehydrated and chopped
  • 1 fresh tomato, chopped
  • 1 can chickpeas, rinsed and drained
  • 1 medium avocado, chopped
  • 2 T. chopped fresh chives
  • 2 T. olive oil
  • 1 T. white balsamic vinegar
  • salt and pepper to taste
0/5 (0 Votes)

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3 SmartPoints. Harissa is a spicy condiment commonly found in North African cuisine that can range from mild to ...

  • 6 item(s) uncooked bell pepper(s), assorted colors
  • 2 spray(s) cooking spray
  • 1 medium uncooked onion(s), diced
  • 3 ⁄4 tsp table salt, or to taste (divided)
  • 1 ⁄2 tsp black pepper, or to taste (divided)
  • 1 ⁄2 tsp ground turmeric
  • 1 ⁄2 tsp garlic powder
  • 1 ⁄4 tsp ground cumin
  • 1 ⁄4 tsp ground cinnamon
  • 3 cup(s) fresh baby spinach, chopped
  • 3 ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork
  • 6 large egg(s)
  • 6 tsp chives, or cilantro, minced
  • 6 Tbsp harissa paste, mild or hot
0/5 (0 Votes)

By

1. Adjust oven rack to middle position and heat oven to 375 degrees

  • 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 7 teaspoons juice
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 ounces feta cheese, crumbled (1/2 cup)
  • 1/2 cup coarsely chopped fresh parsley
  • 4 scallions, sliced thin on bias
  • 2 tablespoons chopped toasted pistachios
4/5 (1 Votes)

By

Spray a large saucepan with olive oil spray and heat it

  • 1 large onion, chopped
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon chilli powder or cayenne
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • generous pinch saffron, lightly crushed
  • 2 bay leaves
  • 1 3-inch cinnamon stick
  • 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
  • 8-10 cups vegetable broth (or water plus bouillon)
  • 1/4 cup moghrabieh or substitute (see above)
  • salt to taste
  • 1/2 cup chopped parsley
  • 2 tablespoons lemon juice
0/5 (0 Votes)

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Chickpea Soup with Moghrabieh (Lebanese Couscous) Chickpea "Ceviche"