Are you a fan of the humble chickpea? With its nutty flavor, creamy texture, and impressive nutritional profile, it’s no wonder that this versatile legume has become a staple in many a plant-based kitchen. Whether you’re looking for a quick and easy snack or a hearty, satisfying meal to fuel your day, chickpeas are the perfect ingredient to have on hand.
In fact, with their mild flavor and ability to absorb flavors from other ingredients, chickpeas can be used in a wide variety of dishes, from curries and stews to salads and sandwiches. And with the rise of veganism and plant-based eating, it’s never been easier or more delicious to get creative with chickpeas.
In this article, we’ll explore 18 flavorful vegan chickpea recipes that are perfect for every occasion – whether you’re in the mood for something spicy, savory, sweet, or just plain satisfying. From classic dishes like curries and stews to innovative twists on familiar favorites, we’ve got you covered with these easy-to-make and utterly delicious vegan chickpea recipes.
Spicy Chickpea and Coconut Curry
This recipe combines the creamy richness of coconut milk with the spicy kick of red pepper flakes, all wrapped up in a flavorful curry sauce. A perfect blend of textures and tastes, this dish is sure to become a favorite!
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon red pepper flakes
– 1 can coconut milk (14 oz)
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large saucepan, sauté the onions, garlic, and ginger over medium heat until softened.
2. Add cumin, curry powder, and red pepper flakes; cook for 1 minute.
3. Stir in chickpeas, coconut milk, and water or broth. Bring to a simmer.
4. Reduce heat to low and let curry sauce cook for 20-25 minutes, stirring occasionally, until thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Crispy Roasted Chickpea Snack
Get ready to munch on a satisfying and crunchy snack! This recipe transforms chickpeas into crispy, flavorful bites that are perfect for movie nights or as a healthy pick-me-up.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp garlic powder
– 1/4 tsp paprika
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the chickpeas and pat them dry with paper towels.
3. In a bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika.
4. Add the chickpeas to the bowl and toss until they are evenly coated with the seasoning mixture.
5. Spread the chickpeas on a baking sheet in a single layer.
6. Roast for 30-40 minutes or until crispy and golden brown.
Cooking Time: 30-40 minutes
Enjoy your crispy roasted chickpea snack!
Vegan Chickpea Salad Sandwich
Vegan Chickpea Salad Sandwich Recipe
A classic sandwich gets a flavorful vegan twist with this refreshing chickpea salad filling.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 slices whole wheat bread
– Lettuce leaves (optional)
Instructions:
1. In a medium bowl, combine chickpeas, red bell pepper, and parsley.
2. Squeeze lemon juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper.
4. Assemble sandwiches by spreading the chickpea salad on two slices of bread and topping with lettuce leaves (if using). Place remaining bread slices on top.
5. Serve immediately or store in an airtight container for up to 24 hours.
Cooking Time: 10 minutes
Creamy Chickpea and Spinach Stew
This hearty stew is a perfect blend of flavors and textures, featuring creamy chickpeas, wilted spinach, and aromatic spices. It’s an easy and satisfying meal that’s ready in under 30 minutes!
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in the chickpeas, vegetable broth, and heavy cream or half-and-half. Bring to a simmer.
5. Reduce heat to low and let stew cook for 10-15 minutes or until spinach is wilted.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Chickpea and Sweet Potato Buddha Bowl
Savor the comforting flavors of roasted sweet potatoes and chickpeas, combined with crunchy greens and a tangy tahini drizzle. This nutritious bowl is perfect for a quick and satisfying meal or as a healthy snack.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 2 tbsp tahini
– 1 lemon, juiced
– Optional: chopped fresh herbs (parsley, cilantro, etc.)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a pan, heat chickpeas over medium heat with a pinch of salt and pepper.
5. Assemble bowls by placing roasted sweet potatoes, chickpeas, and mixed greens in each bowl.
6. Drizzle with tahini and squeeze lemon juice on top.
7. Garnish with chopped fresh herbs, if desired.
Cooking Time: 25-30 minutes
Garlicky Lemon Chickpea Pasta
This recipe combines the creaminess of chickpeas with the brightness of lemon and pungency of garlic, all wrapped up in a deliciously easy-to-make pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 1 can chickpeas (15 oz), drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp fresh lemon juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chickpeas, lemon juice, salt, and pepper to the skillet. Stir to combine.
4. Add cooked pasta to the skillet, tossing to coat with the garlicky lemon sauce. If needed, add some reserved pasta water to achieve desired consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Chickpea Flour Pancakes (Besan Chilla)
A popular Indian breakfast or snack option, Besan Chilla is a delicious and protein-rich pancake made with chickpea flour, perfect for a quick and easy meal.
Ingredients:
– 1 cup besan (chickpea flour)
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a bowl, whisk together besan and salt.
2. Gradually add in water to form a smooth batter. The consistency should be thick but still pourable.
3. Heat a non-stick pan over medium heat. Brush with ghee or oil.
4. Pour 1/4 cup of the batter onto the pan and spread evenly to form a thin circle.
5. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
6. Loosen the pancake with a spatula and flip. Cook for another minute.
7. Serve hot with chopped cilantro leaves, if desired.
Cooking Time: 4-5 minutes per batch
Enjoy your delicious Chickpea Flour Pancakes (Besan Chilla)!
Smoky Chickpea and Avocado Wrap
Get ready for a flavorful and nutritious wrap that’s perfect for lunch or dinner! This recipe combines the creaminess of avocado, the smokiness of chickpeas, and the crunch of fresh veggies all wrapped up in one delicious package.
Ingredients:
– 1 can chickpeas
– 1 ripe avocado, mashed
– 1/4 cup smoked paprika
– 2 tbsp olive oil
– 1 lime, juiced
– 1/2 red bell pepper, sliced
– 1/2 small red onion, thinly sliced
– 1 large flour tortilla
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, mix together chickpeas, smoked paprika, olive oil, lime juice, salt, and pepper.
3. Add the bell pepper and onion to the skillet and cook until tender, about 5 minutes.
4. Warm the tortilla in the microwave for 20-30 seconds or grill it lightly.
5. Assemble the wrap by spreading the mashed avocado on one half of the tortilla, followed by the chickpea mixture and sautéed veggies.
6. Fold the other half of the tortilla to enclose the filling.
Cooking Time: 15-20 minutes
Chickpea and Mushroom Vegan Burger
Transform your burger game with this flavorful and protein-packed Chickpea and Mushroom Vegan Burger! This plant-based patty is packed with the richness of mushrooms and the creaminess of chickpeas.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), finely chopped
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Burger bun and toppings (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mash the chickpeas using a fork or a potato masher.
3. Add the chopped mushrooms, breadcrumbs, olive oil, onion, garlic, smoked paprika, salt, and pepper to the mashed chickpeas. Mix well until combined.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Moroccan Chickpea and Lentil Soup
Moroccan Chickpea and Lentil Soup Recipe
Warm up with this hearty and aromatic Moroccan-inspired soup, packed with the flavors of chickpeas, lentils, and spices.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onions and cook until they’re translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika, cinnamon, turmeric, and cayenne pepper (if using).
5. Add the lentils, chickpeas, diced tomatoes, and vegetable broth.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Serves: 4-6 people
Chickpea and Tahini Chocolate Chip Cookies
Take your cookie game to the next level with these unique Chickpea and Tahini Chocolate Chip Cookies, featuring creamy tahini and nutty chickpeas. Perfect for those looking for a healthier cookie option that still satisfies their sweet tooth.
Ingredients:
– 1 cup chickpeas
– 1/2 cup unsalted butter, at room temperature
– 1/4 cup tahini
– 1/2 cup white granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a blender or food processor, puree the chickpeas until smooth.
3. In a large bowl, whisk together the butter, tahini, sugars, eggs, and vanilla extract.
4. Add the flour, baking soda, and salt to the wet ingredients. Mix until just combined.
5. Fold in the blended chickpeas and chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Mediterranean Chickpea Stuffed Peppers
Transform humble bell peppers into a flavorful Mediterranean-inspired masterpiece with this easy and nutritious recipe. Filled with chickpeas, herbs, and spices, these stuffed peppers are perfect for a healthy dinner or lunch.
Ingredients:
– 4 bell peppers, any color
– 1 can chickpeas (15 oz)
– 1/2 cup cooked brown rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix chickpeas, rice, parsley, cilantro, garlic, olive oil, salt, pepper, and paprika.
4. Stuff each pepper with the mixture and top with the pepper lid.
5. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Chickpea and Kale Coconut Curry
A flavorful and nutritious curry made with tender chickpeas, wilted kale, and a rich coconut sauce.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, ginger, curry powder, cumin, and turmeric; cook for 1 minute.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Reduce heat to medium-low and add kale. Simmer until wilted, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Chickpea ‘Tuna’ Salad
A plant-based twist on traditional tuna salad, this recipe uses chickpeas to mimic the texture and flavor of canned tuna. Perfect for a quick lunch or snack.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/4 cup vegan mayonnaise
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh dill
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup diced red bell pepper
Instructions:
1. In a medium bowl, mash the chickpeas using a fork or a potato masher until they resemble tuna chunks.
2. Add the vegan mayonnaise, lemon juice, dill, mustard, salt, and pepper to the bowl with the mashed chickpeas.
3. Stir until well combined.
4. Fold in the diced red bell pepper.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Chickpea and Quinoa Stuffed Tomatoes
A flavorful and nutritious twist on traditional stuffed tomatoes, this recipe combines the earthy taste of quinoa with the creamy richness of chickpeas. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large tomatoes
– 1 cup cooked quinoa
– 1/2 cup chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together quinoa, chickpeas, olive oil, onion, garlic, salt, and pepper.
4. Stuff each tomato with the quinoa mixture, filling to the top.
5. Place the stuffed tomatoes on a baking sheet and bake for 20-25 minutes or until tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Golden Chickpea and Turmeric Soup
Warm up with this comforting and aromatic soup that combines the nutty flavor of chickpeas with the earthy spice of turmeric. This recipe is a perfect blend of Indian-inspired flavors and Mediterranean charm.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 4 cups vegetable broth
– 1/2 cup coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onions and garlic in a little water until softened.
2. Add the cumin, coriander, and turmeric. Cook for 1 minute.
3. Add the chickpeas, vegetable broth, and coconut milk (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
Chickpea and Spinach Vegan Quesadillas
These vegan quesadillas are packed with protein-rich chickpeas, wilted spinach, and a hint of cumin. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 cups fresh spinach leaves
– 1 small onion, finely chopped
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika (optional)
– 1 tablespoon olive oil
– 2 whole wheat tortillas
– Vegan cheese shreds or sliced vegan cheddar
– Salt and pepper to taste
Instructions:
1. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the chickpeas, cumin, and smoked paprika (if using). Cook for 2-3 minutes, stirring occasionally.
3. Stir in the fresh spinach leaves and cook until wilted.
4. Place a tortilla in the pan and top with the chickpea mixture and vegan cheese.
5. Fold the tortilla in half and cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
6. Flip and cook for an additional 2 minutes, then serve hot.
Cooking Time: 10-12 minutes
Chickpea and Pumpkin Seed Energy Bites
These bite-sized treats are perfect for a quick pick-me-up on-the-go. Made with nutritious chickpeas, pumpkin seeds, and natural sweeteners, they’re a healthy alternative to traditional energy bars.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/4 cup rolled oats
– 2 tablespoons honey
– 1 tablespoon maple syrup
– 1/4 cup pumpkin seeds
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. In a food processor, combine chickpeas, oats, and pumpkin seeds. Process until coarsely chopped.
2. In a small bowl, mix together honey, maple syrup, and salt.
3. Add the wet ingredients to the dry mixture and process until a dough forms.
4. Roll the dough into small balls (about 1-inch in diameter). Place on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to set.
Cooking Time: None! These energy bites are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Summary
Get ready to spice up your meals with these 18 deliciously flavorful vegan chickpea recipes! From curries and stews to wraps, burgers, and even cookies, there’s something for every occasion. Discover unique flavors like Spicy Chickpea and Coconut Curry, Garlicky Lemon Chickpea Pasta, and Moroccan Chickpea and Lentil Soup. Whether you’re in the mood for a crunchy snack or a satisfying bowl of goodness, these vegan chickpea recipes are sure to satisfy your cravings.
