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Very Nutritious Peas - 954 recipes

Looking to eat something on the healthy side? Chickpea's are a good choice, you can make many different meals or snacks with this pea. Explore our recipes and find what you like!

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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

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

Top rated Chickpea recipes

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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 (10 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
4.3/5 (12 Votes)

By

Chickpeas are super healthy and they’re also delicious! They are high in protein and make a great snack

  • One 15-ounce can garbanzo beans
  • 1 1/2 tablespoons olive oil
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  • Creole or Cajun seasoning or Spice blend of your choice
4.6/5 (50 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

Dry fry the dried spices for approx

  • 1 1/2 cup cooked quinoa
  • 1/2 cup cooked mashed chickpeas
  • 1 small onion or half a leek- finely chopped
  • 1 rounded tbs ground chia or flax seed
  • 1 tbs soy sauce
  • 1 tbs fresh basil- chopped (or 1tsp dried)
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 4 tbs potato starch/tapioca flour (other starches should also work)
  • 1 tbs mild oil for frying
5/5 (5 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

Recipe source: Fine Cooking | Dec 2015/Jan 2016 Crisp-skinned bone-in chicken thighs braise in a stew of fragrant I...

  • 1 Tbs. olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Kosher salt
  • 1 small yellow onion, finely chopped
  • 4 medium cloves garlic, finely chopped
  • 2 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. cayenne pepper; more to taste
  • 1/2 cup lower-salt chicken broth
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges, for serving
5/5 (4 Votes)

By

Vegetarian Times - October 2009 Serves 4 30 minutes or fewer Whole chickpeas give these sautéed croquettes a he...

  • Topping
  • 1 cucumber, quartered and sliced (1 cup)
  • 1 cup cherry tomatoes, quartered
  • 2 green onions, chopped
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 1/2 cup crumbled low-fat vegan feta cheese, optional
  • Croquettes
  • 1 cup chickpea flour
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1 15-oz. can chickpeas, rinsed and drained
  • 4 green onions, chopped (1/2 cup)
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
5/5 (4 Votes)

By

1. In a large frying pan, heat the oil over moderately low heat

  • 2 tablespoon(s) cooking oil
  • 1 small onion, cut into thin slices
  • 3/4 teaspoon(s) fennel seeds
  • Grated zest from 1/2 orange
  • 1 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground black pepper
  • 1 cup(s) canned crushed tomatoes
  • 1 can tuna packed in oil
  • 1 2/3 cup(s) canned drained chickpeas (one 15-ounce can), rinsed
  • 3/4 pound(s) fedelini
  • 1/4 cup(s) chopped fresh parsley
5/5 (4 Votes)

By

Bittman’s twist on ratatouille involves roasting the vegetables to help concentrate their flavors, and adding chi...

  • 1 lb. small eggplant, cut into large chunks
  • 1 lb. Roma tomatoes, cored and chopped, or 1 28-oz. can whole tomatoes, drained and chopped
  • 3/4 lb. zucchini, cut into large chunks
  • 1 medium yellow onion, sliced (11/2 cups)
  • 2 red or yellow bell peppers, cored, seeded, and sliced
  • 5 cloves garlic, peeled and halved
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 3 cups cooked or canned chickpeas, rinsed and drained
  • 1 Tbs. chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
  • I like to add a splash of apple cidar vinegar just before serving for a bright punch. (devogirl)
4.9/5 (11 Votes)

By

1.Heat the oven to 190°C (Gas Mark 5 / 375°F)

  • 1 red onion
  • 200 g cauliflower, cut into bite-size pieces (~2 cups)
  • 200 g potatoes, cut into fairly small dice (2 medium/small potatoes)
  • 1 tbsp oil
  • Salt
  • Black pepper
  • 3 tbsp curry paste (I used a tikka masala paste)
  • 750 ml (~3 cups) hot vegetable stock
  • 100 g (~1 cup) green beans, cut into 2 inch chunks
  • 350 g (~1 3/4 cups) basmati rice
  • 400 g tin chickpeas, drained (240g, or ~1 1/4 cups, when drained)
  • Juice of 1/2 a lemon
  • 3 tbsp fresh coriander (cilantro), chopped
5/5 (3 Votes)

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