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By á-47014

Rate this recipe 4.5/5 (22 Votes)
Corn & Chickpea Fiesta Salad 1 Picture
Details

Servings 12
Preparation time 15
Cooking time 15

  • DRESSING:
  • 2 1/2 cups corn kernels
  • 2 cans chickpeas, drained & rinsed
  • 1 cucumber, chopped
  • 3 cups cherry tomatoes, quartered
  • 1 green pepper, diced
  • 1 small red onion, finely diced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 4 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

See this recipe

Beat the heat using this refreshingly light and easy corn and chickpea fiesta salad with lime and cilantro

Top rated Chickpea recipes

By

Simple and easy to make Crispy Roasted Chickpeas

  • Chickpeas (you can use as many as you want)
  • Extra Virgin Olive Oil
  • Any seasoning you want-season salt, pepper, cajun, cinnamon, garlic salt, etc.
4.4/5 (33 Votes)

By

Soak chickpeas in cold water overnight or for at least 8 hours

  • 1 cup dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 2 cans garbanzo beans, well rinsed and drained)
  • 1 T + 3 T red wine vinegar
  • 2 tsp. fresh lemon juice
  • 2 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
  • 1/2 cup Kalamata olives, sliced into lengthwise slivers
  • 3/4 cup chopped red onion (about half of a large red onion)
  • 5 T best quality extra virgin olive oil
  • 1/2 cup chopped fresh basil (or more)
  • 1/4 cup chopped parsley (or more)
  • Himalayan salt and fresh ground black pepper to taste
4.5/5 (15 Votes)

By

Instructions For marinating the chickpeas: Stir together the soy sauce and mirin in a bowl and add the chickpeas

  • Marinate Chickpeas:
  • 1 tb. soy sauce (or tamari for GF)
  • 1 tb. mirin (or dry sherry)
  • 1 and 1/2 c. cooked chickpeas (equal to 1 15-oz. can), rinsed and drained
  • For Sauce:
  • 1/4 c. + 2 tb. vegetable broth
  • 1 and 1/2 tb. tomato paste
  • 1/2 tb. natural peanut butter
  • 1 tb. soy sauce (or tamari for GF)
  • 1 tb. rice vinegar
  • 1 tb. + 1 tsp. coconut sugar (or other sugar)
  • 2 tsp. sriracha or other chili sauce
  • 1 tsp. toasted sesame oil
  • 1 tsp. prepared mustard
  • 1 tsp. cornstarch
  • 1/8 tsp. freshly ground black pepper or white pepper
  • General Tso's stir fry:
  • ~1 tb. neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, cut into thin strips
  • 1 tsp. minced ginger
  • 2 cloves garlic, minced
  • General Tso's sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving
4.6/5 (11 Votes)

By

I have edited this curry dish from it's original form by adding bamboo shoots and altering the chili paste original...

  • 2 tablespoons olive oil
  • 1 package chicken tenders or breasts, cut into cubes
  • 2 shallots, thinly sliced
  • 3 tablespoons green curry paste
  • 1-1/2 tablespoons chili & garlic sauce
  • 1/2 tablespoons chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ginger, grated
  • 1 14-ounce can coconut milk
  • 2 cups water
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 can sliced bamboo shoots, drained
  • 1 bunch Swiss chard, cleaned, trimmed and thinly sliced
4.2/5 (17 Votes)

By

These healthy sandwiches are a spicy, flavorful lunch option that won't take long to put together

  • 15-ounce can chickpeas, rinsed and drained
  • 2 tablespoons dairy-free mayo
  • 1 tablespoon dehydrated onions
  • 1 teaspoon garlic powder
  • 1 to 3 teaspoons Sriracha, to taste
  • salt and pepper to taste
  • red or yellow pepper, chopped (optional)
  • assorted greens for toppings
  • 4 buns
5/5 (9 Votes)

By

Heat oven to 325 degrees

  • Ingredients:
  • Baked Tofu
  • Serves 3
  • 1 block of firm tofu, pressed and dried
  • 1/2 cup all purpose flour
  • 1/3 cup Asian sauce (we used Korean BBQ)
  • Quinoa with Spinach and Chickpeas
  • Makes 6 cups
  • Ingredients:
  • 1 1/2 cups quinoa
  • 1 can chickpeas/garbanzo beans, rinsed and drained
  • 1/3 cup chopped onion (I used 1/2 yellow onion)
  • 1-2 tablespoons olive oil
  • 1 clove of garlic, minced
  • 2 cups spinach
  • pinch of salt
  • pinch of fresh ground pepper
5/5 (8 Votes)

By

1. Heat the olive oil over medium heat in a wide saucepan

  • 1/2 teaspoon olive oil
  • 2 cups baby spinach
  • Kosher salt
  • 1/4 teaspoon red wine vinegar
  • 1 small white onion, thinly sliced into half moons
  • 3 roasted red peppers, packed in oil, chopped
  • 5 cloves garlic, minced
  • 2 chorizo sausages, chopped
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • One 14-ounce can chickpeas, drained and rinsed
  • 2 tablespoons chives, chopped
  • 3 tablespoons parsley, chopped
  • 1/4 cup chèvre, crumbled
5/5 (4 Votes)

By

Place cooked chickpeas in a medium, heavy-bottom pot

  • 2 1/2 cups cooked dried or canned chickpeas, drained and tossed dry
  • 3/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/2 head garlic
  • 6 sage leaves
  • 2 sprigs rosemary
  • 1/2 Russet potato, peeled and quartered
  • Sea salt and freshly ground black pepper
  • 2 bunches dandelion greens or Swiss chard, tough stems trimmed
5/5 (2 Votes)

By

To make the pastry, combine the flour and salt in a large bowl

  • 225 g Plain Flour, For Pastry
  • 1 ½ tsp Fine Salt, For Pastry
  • 1 Tbsp Melted Butter, For Pastry
  • 6 Tbsp Warm Water, For Pastry
  • 2 Tbsp Vegetable Oil
  • 1 tsp Curry Powder
  • 1 tsp Garam Masala
  • ½ tsp Cumin , ground
  • ½ tsp Turmeric, ground
  • 1 Small Onion, peeled and finely chopped
  • 1 Garlic Clove, peeled and finely chopped
  • 1 inch Ginger Root, peeled and grated
  • 1 Green Chilli, deseeded and finely chopped
  • 1 can (15 ounces) Chickpeas, rinsed and drained
  • 200 ml Water
  • ½ tsp Salt
  • 100 g Peas, thawed if frozen, blanched if fresh
  • ½ Lemon, juiced
5/5 (1 Votes)

By

Cheryl, my picky eater, loves the crispy vegan chicken patties you can get in the frozen food section

  • 1 1/2 cups (375 g) cooked chickpeas or 1 can (15 ounces, or 420 g), rinsed and drained
  • 1/4 cup (24 g) nutritional yeast
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder or 1 clove
  • garlic, minced
  • 1 ⁄8 teaspoon ground rosemary
  • 1/2 cup (120 ml) unsweetened nondairy milk
  • 1 cup (120 g) vital wheat gluten flour
  • 2 to 3 cups (216 to 324 g) bread crumbs, for coating (I like to use whole wheat panko)
4.1/5 (17 Votes)

By

1/4th of recipe (about 1/4 cup): 92 calories, 1

  • One 15-oz. can chickpeas/garbanzo beans, drained and rinsed
  • 1/4 tsp. extra-virgin olive oil
  • 1/4 tsp. salt
  • Optional spices: chili powder, garlic powder, onion powder
4.7/5 (18 Votes)

By

The title may be a mouthful but this is the soup you want in your freezer if you're feeling a little run down

  • 6 cups water
  • 1 (15.5 ounce can) RolandⓇ chickpeas
  • 1 cup chopped celery
  • 1 cup chopped turnip
  • 1 cup chopped carrots
  • 1/2 cup RolandⓇ turanicum
  • 5 to 6 cloves garlic, minced
  • 2 tablespoons vegetable bouillon or 2 cubes
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 (2-inch) sprig fresh rosemary
  • 2 tablespoons nutritional yeast
  • salt and pepper, to taste
4.6/5 (16 Votes)

By

Try this delicious Chickpea Pancakes with Leeks, Squash, and Yogurt recipe!

  • 6 tablespoons olive oil, divided
  • 1 medium leek, white and pale-green parts only, chopped
  • 1/2 teaspoon kosher salt, plus more
  • Freshly ground black pepper
  • 1 cup grated peeled squash (such as butternut or kabocha)
  • 1 large egg
  • 3/4 cup chickpea flour
  • 1/4 teaspoon baking powder
  • 1/2 cup plain yogurt
  • 1/4 cup coarsely chopped fresh parsley
  • Flaky sea salt, such as Maldon
4.8/5 (5 Votes)

By

Transform zucchini into crisp cakes for a light burger side

  • 4 cups water
  • 3 cups chickpea flour
  • 4 cups zucchin, grated
  • Olive oil for deep frying
  • 1 lemon (cut into wedges)
  • Salt to taste
4.5/5 (27 Votes)

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