Delicious Chickpea Dishes You Need to Try Today

  1. Creamy Coconut Chickpea Curry (Vegan)

A rich, aromatic, restaurant-style curry.

Creamy Coconut Chickpea Curry

Ingredients

• 2 tbsp oil (coconut or vegetable)

• 1 large onion, finely diced

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1–2 green chilies, sliced (optional)

• 2 tsp curry powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp smoked paprika

• 1 can (400g) crushed tomatoes

• 2 cans (400g each) chickpeas, drained & rinsed

• 1 can (400ml) coconut milk (full-fat)

• ½ cup water

• 1½ tsp salt (to taste)

• 1 tbsp lime juice

• Fresh cilantro for garnish

Instructions

1. Sauté aromatics: Heat oil in a large pot over medium. Add onion and cook 5–7 minutes until soft. Add garlic, ginger, and chilies; sauté 1 minute.

2. Toast spices: Add curry powder, cumin, coriander, turmeric, and paprika. Cook 30 seconds until fragrant.

3. Build the sauce: Stir in crushed tomatoes; cook 3–4 minutes until slightly thickened.

4. Simmer: Add chickpeas, coconut milk, water, and salt. Bring to a simmer, then lower the heat and cook 15–20 minutes until creamy.

5. Finish: Stir in lime juice. Garnish with cilantro.

Serve with:

Rice, naan, quinoa, or roasted vegetables.

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2. Crispy Roasted Chickpeas (Great Snack or Salad Topping)

Crispy Roasted Chickpeas

Ingredients

• 1 can (400g) chickpeas, rinsed & well-dried

• 1½ tbsp olive oil

• ½ tsp salt

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp cumin

• Optional: chili flakes, za’atar, curry powder, lemon zest

Instructions

1. Preheat oven to 425°F / 220°C.

2. Dry chickpeas extremely well—this ensures crispiness.

3. Toss chickpeas with oil and salt. Spread on a baking sheet.

4. Roast 25–35 minutes, shaking every 10 minutes.

5. Remove from oven and quickly toss with the spices.

6. Cool completely to crisp up.

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 3. Classic Hummus (Smooth & Authentic)

Classic Hummus

Ingredients

• 1½ cups cooked chickpeas (or 1 can, drained)

• ⅓ cup tahini

• 2 tbsp olive oil

• 2–3 tbsp lemon juice

• 1–2 garlic cloves

• ½ tsp salt

• ¼ tsp cumin

• ⅓ cup iced water

• Optional garnish: olive oil, paprika, parsley, pine nuts

Instructions

1. Blend tahini & lemon juice first for 1–2 minutes until whipped.

2. Add garlic, salt, and cumin—blend again.

3. Add chickpeas in two batches, blending until smooth.

4. Slowly drizzle iced water while blending until creamy and fluffy.

5. Taste and adjust salt or lemon.

Notes

• For ultra-smooth hummus, peel chickpeas or simmer them 15 minutes with baking soda before blending.

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4. Chickpea & Spinach Stew (Mediterranean-Style)

Chickpea & Spinach Stew

Ingredients

• 2 tbsp olive oil

• 1 onion, chopped

• 4 garlic cloves, sliced

• 1 tsp smoked paprika

• ½ tsp cumin

• 1 can crushed tomatoes

• 2 cans chickpeas, drained

• 3 cups fresh spinach

• 1½ cups vegetable broth

• Salt & black pepper

• 1 tbsp red wine vinegar

Instructions

1. Heat oil, sauté onion 6 min. Add garlic; cook 1 min.

2. Add paprika & cumin, toast 30 sec.

3. Add crushed tomatoes and simmer 5 min.

4. Add chickpeas and broth. Cook 10–12 min.

5. Stir in spinach until wilted.

6. Add vinegar, salt, and pepper.

Serve with

Crusty bread, couscous, or grilled fish.

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5. Chana Masala (North Indian Chickpea Curry)

Chana Masala

Ingredients

• 2 tbsp oil

• 1 onion, grated

• 2 garlic cloves, minced

• 1 tbsp ginger paste

• 2 tomatoes, pureed

• 2 tsp chana masala powder (or garam masala)

• 1 tsp cumin

• 1 tsp coriander

• ½ tsp turmeric

• ½ tsp chili powder

• 2 cans chickpeas (with ½ cup of the liquid)

• Salt to taste

• Fresh cilantro

• Lemon wedge

Instructions

1. Heat oil; add onion and cook until golden.

2. Add ginger & garlic; sauté 1 min.

3. Add tomato puree and cook 6–8 minutes until thick.

4. Add spices; cook 1 minute.

5. Add chickpeas and ½ cup liquid. Simmer 15 minutes.

6. Finish with cilantro and lemon.

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6. Chickpea “Tuna” Salad (Healthy, High-Protein, No Mayo Optional)

Chickpea “Tuna” Salad

Ingredients

• 1 can chickpeas, mashed coarsely

• 1 celery stalk, finely diced

• ¼ red onion, minced

• 2 tbsp dill pickle or capers

• 2 tbsp lemon juice

• 3 tbsp vegan mayo or Greek yogurt

• 1 tsp Dijon mustard

• Salt & pepper

• Optional: dill, parsley, paprika

Instructions

1. Mash chickpeas with a fork until flaky.

2. Mix in all remaining ingredients.

3. Chill 15 minutes for flavor.

Serving Ideas

Sandwiches, wraps, salad bowls, crackers.

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7. Oven-Baked Falafel (Crispy & Light)

(Uses soaked—not canned—chickpeas)

Oven-Baked Falafel

Ingredients

• 1½ cups dried chickpeas, soaked overnight

• 1 small onion

• 4 garlic cloves

• 1 cup parsley & cilantro mix

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp salt

• ½ tsp baking soda

• 1–2 tbsp flour if needed

Instructions

1. Preheat oven to 400°F / 200°C.

2. Process all ingredients into a coarse paste (do NOT puree).

3. Scoop into balls and flatten slightly.

4. Brush with oil and bake 20–25 minutes, flipping once.

Serve with

Tahini sauce, pita, tabbouleh, pickles.

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8. Mediterranean-Style Chickpea & Spinach Sauté

Mediterranean-Style Chickpea & Spinach Sauté

Ingredients

• 2 cups cooked chickpeas

• 300 g spinach (fresh)

• 1 onion, finely sliced

• 3 garlic cloves, sliced

• 1 red bell pepper, sliced

• 1 tbsp olive oil + extra for finishing

• 1 tsp cumin

• 1 tsp sweet paprika

• ½ tsp oregano

• ½ tsp chili flakes (optional)

• ½ cup cherry tomatoes, halved OR ½ cup sun-dried tomatoes

• Zest + juice of 1 lemon

• ¼ cup crumbled feta

• Fresh parsley or basil

• Salt and black pepper

Instructions

1. Sauté the onion in olive oil until lightly golden.

2. Add garlic + bell pepper; cook 3 min.

3. Add cumin, paprika, oregano; toast 30 sec.

4. Add chickpeas; cook 4–5 min until lightly crisp.

5. Add cherry tomatoes or sun-dried tomatoes.

6. Stir in spinach and wilt for 2–3 minutes.

7. Season with salt, pepper, lemon juice, and zest.

8. Remove from heat. Add feta and fresh herbs.

Mediterranean upgrades

• Add olives

• Add artichoke hearts

• Serve with pita or couscous

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9. Moroccan Chickpeas & Spinach with Sweet-Spice Balance

Moroccan Chickpeas & Spinach with Sweet-Spice Balance

Ingredients

• 2 cups chickpeas

• 300 g spinach

• 1 onion, diced

• 3 garlic cloves, minced

• 1 red bell pepper, sliced

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp ground ginger

• ½ tsp cinnamon

• 1 tbsp tomato paste

• ¼ cup raisins or chopped dried apricots

• ¼ cup vegetable broth

• Salt + pepper

• Juice of ½ lemon

• Fresh cilantro + toasted almonds for garnish

Instructions

1. Sauté the onion in olive oil until golden.

2. Add garlic + pepper; cook 2 min.

3. Add spices + tomato paste; toast 1 min.

4. Add chickpeas, raisins/apricots, and broth. Simmer 5 minutes.

5. Add spinach and wilt.

6. Add lemon, salt, and pepper.

7. Top with cilantro and toasted almonds.

Moroccan upgrades

• Add harissa for heat

• Add preserved lemon (½ teaspoon finely chopped)

• Serve with couscous or flatbread

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10. High-Protein Meal-Prep Version

Balanced macros, perfect for weekly prep.

High-Protein Meal-Prep Version

Ingredients (4 meal prep bowls)

• 4 cups chickpeas (2 cans drained or home-cooked)

• 400 g spinach

• 1 large onion

• 3 garlic cloves

• 1 red bell pepper

• 1 tbsp cumin

• 1 tbsp smoked paprika

• ½ tsp turmeric

• Salt + pepper

• Juice of 1 lemon

• 3 tbsp olive oil

  Optional protein boosts:

  • 1 cup cooked quinoa (adds 8g protein per cup)

  • 1 cup edamame (adds 17g protein per cup)

  • ½ cup Greek yogurt tahini sauce for topping

Instructions

1. Make the sauté:Cook onion → garlic + pepper → spices → chickpeas → spinach.

2. Build high-protein bowls: Divide into 4 containers:

   • 1 cup chickpea–spinach base

   • ½ cup quinoa

   • ½ cup edamame

   • Drizzle lemon + a bit of olive oil

3. Add optional Greek-yogurt tahini sauce:

   • ½ cup Greek yogurt

   • 1 tbsp tahini

   • 1 tbsp lemon juice

   • 1 small garlic clove, grated

   • Salt

Meal prep tips

• Keeps 4–5 days in the fridge

• Add sauce only when serving

• Great served hot OR cold

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12 . Creamy Chickpea & Spinach Sauce (Perfect for Pasta, Rice Bowls, and Wraps)

Sauce for Pasta

Ingredients

• 2 cups chickpeas

• 2 cups spinach

• 1 onion

• 3 garlic cloves

• 1 bell pepper

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp chili flakes

• ¾ cup vegetable broth

• ½ cup tomato sauce OR ½ cup coconut milk (choose red sauce or creamy sauce)

• Salt + pepper

• Lemon juice

• Olive oil

Instructions

1. Make the base sauté as usual (onion → garlic → pepper → spices).

2. Add chickpeas and cook 5 min.

3. Add broth + tomato sauce OR coconut milk, bring to a simmer.

4. Add spinach and cook 2–3 min.

5. Blend half the mixture with an immersion blender to thicken (optional).

6. Add lemon juice and adjust seasoning.

How to serve

• Pour over pasta (penne, fusilli, or orzo)

• Spoon over rice bowls with roasted veggies

• Use as filling for wraps or baked potatoes

Optional upgrades

• Add parmesan (if using tomato-based sauce)

• Add chili oil

• Add fresh basil