If you’re anything like me (read: a vegetarian; a lover of good food; a sorta impatient person), chickpeas are in heavy rotation in your cooking—especially now. As of this writing, a pound of the dried stuff and seven cans of cooked chickpeas are hanging out in my pantry, just waiting to be used. (The dried ones are calling for a long Sunday simmer as I putter around the house.)
You need no telling how flexible, satiating, and flat-out delicious chickpeas can be, so I won’t tell you. I’ll just show off 28 ways these little legumes strut their stuff, in crunchy-roasted snacks, slurpable stews, and sweets (yes!) alike.
You know that saying “simple is best”? This smoky snack epitomizes it. With chickpeas, olive oil, a hot cast-iron pan, and dusting of smoked paprika, you’re set.
Chubby little chickpeas meld with coconut, black mustard seeds, and fragrant curry leaves for an irresistible snack.
For a weekend project that’s worth your while, bring together nutty buckwheat flour and crumbly, blitzed chickpeas. You’ll be amply rewarded with seedy, crunchy crackers.
These sweet potato and chickpea fritters are just begging for a little dollop of yogurt on top. Eat them with a salad for a full meal, or by themselves as a nibble.
You didn’t think we’d leave out hummus from this list, did you?! A five-minute, zero-fuss recipe is just what we all need right now.
Our SVP of brand, Suzanne, shared her tried-and-true lunch secret—this super-affordable, ultra-riffable, totally delicious curried chickpea salad—and we couldn’t be more grateful.
All the flavors (Frank’s!) of your favorite hot wing, turned into a sturdy, satisfying salad (complete with cashew ranch and watery-crisp celery).
A collision of textures and flavors, in the very best way. It’s got serious “tuna salad” vibes (without any tuna, or for that matter, mayonnaise!), with a lift from lots of fresh and briny accents.
Dress up plain ol’ canned chickpeas with a ton of fresh herbs, spices, briny feta cheese, juicy tomatoes and toasty almonds, and you’ll have yourself a stellar lunch in ten minutes flat.
Saucy, cumin-spiced chickpeas plus a mountain of shrettuce plus a healthy sprinkling of cheese means great things for lunchtime. Canned chickpeas work equally well as fresh.
No chopping, no problem—this vinaigrette-laden, hardy salad of chickpeas, torn olives, parsley leaves, and crumbled feta is happy to hang out in the fridge, without wilting, for days.
Carrots, spice, and everything nice—ginger-perfumed couscous, garlicky chickpeas, hearty almonds—star in this grain salad. (Sub in vegetable stock or even water, for the chicken stock.)
Sheet-pan salads are a quicker-than-quick, nearly dish-free way to dinner (score!). This one’s full of hearty kale, chickpeas, sweet potatoes, apples, and cheddar cheese.
Crispy-edged waffles filled with creamy chickpeas, all topped with an herbaceous tomato salad and creamy tahini dressing.
If you can smash a clove of garlic, you can have dinner on the table—in just 15 minutes.
In this traditional Trinidadian treat, fluffy flatbreads envelop curried chickpeas. Serve as-is, or with your favorite kicky hot sauce.
Hearty, coconutty, and just green enough, with warming heat from ginger and an umami boost from sun-dried tomatoes.
A tangle of pasta, creamy chickpeas, and a dusting of Parm are all you need for this fantastic meal.
Name me a silkier, creamier, completely vegan-er soup—I’ll wait. And while I’m waiting, I’ll be slurping this coconutty number from recipe developer Hetty McKinnon.
Chickpeas drink up fruity olive oil and become their best selves, surrounded by tangy capers, oil-cured olives, feta, and wheels of lemon. They’re perfect with a crusty piece of bread (better to sop up the herby olive oil with!), cooked pasta, or simply on a spoon.
This stew just screams “fall,” but we’re happy to whip it up any time of year. A few choice cans (chickpeas and pumpkin puree, if you please) and boxes (broth, plus teeny-tiny pasta shapes) make this one-pot wonder a total breeze.
We want to put ginger-garlic-chile paste in everything—not least, this streamlined version of the classic Indian standby, chana saag. Canned chickpeas and quick-cooking spinach make this recipe simple as can be.
Sunday sauce, reimagined. Chickpeas and porcini mushrooms give it heft and earthiness in a similar way as pork, veal, or beef would.
Speed and riffability are the name of the game here. If you don’t have lemongrass or Makrut lime leaves, feel free to go forth without ’em. If you don’t have a fresh tomato on hand, use canned. If you want to add some green vegetables into the mix, we wouldn’t say no to that either! A big handful of chopped kale or Swiss chard would be right at home.
“A hidden gem of a recipe,” “amazingly good,” and “really just perfect” are some of the community votes of confidence you can keep in mind when you simmer chickpeas in this Genius bread sauce.
26. Chickpea Pot Pie
Creamy filling, flaky topping, comfort all around. What could be better than this pot pie?
Chickpeas give these muffins silkiness and structure, but you won’t even know they’re there (in a good way!). The resulting treats have the added benefit of a whole lot of protein and serious staying power.
With fragrant cinnamon and just enough sugar, roasted chickpeas can take a sweet turn, too. Go on, give ’em a try!
What’s your favorite way to celebrate chickpeas? Let us know in the comments.