It's hard denying just how versatile the mighty chickpea is. Whether you're simply draining them from a can to use in salads, simmering the dried beans for a comforting soup, reaching for chickpea flour to fry up the crispiest onion rings, or even just using their cooking liquid to make a magical dessert, the options are endless. However, if you need more proof, here are 25 recipes that show just how wonderful protein-rich chickpeas are.
Pan-frying the chickpeas with a little cumin turns them into spicy, crispy nuggets that play well with a colorful mix of juicy cherry tomatoes.
While canned chickpeas make for quicker falafel, the key to the best falafel is to take the time to soak and grind dried chickpeas.
Assemble the components of this salad the night before and pack them up separately to toss together at your desk for a lunch that's far from sad.
Chickpea cooking liquid, aquafaba, is the secret to this vegan, dairy-free whipped topping. And no worries — it doesn't taste like beans!
This unique stir-fry relies on a punch of flavor from a creamy tahini sauce that's spiked with fresh ginger, rice wine vinegar, and soy sauce.
A can of chickpeas bulks up this grain and veggie salad, adding enough protein and fiber to turn it into a satisfying one-bowl meal.
The best thing about these vegan breakfast sandwiches is that they can be made in a big batch in advance, wrapped up, and frozen so that you can reach for one whenever you need it.
This soup is comfort food in its most simple form — rich with chicken broth, a mix of slowed cooked veggies, and hearty chickpeas.
Dredging the fritters in chickpea flour instead of all-purpose flour makes these crunchy-on-the-outside, tender-on-the-inside fritters gluten-free.
Dessert made from beans? Yup! These chocolate chip-studded blondies are protein-rich and egg-free, thanks to a can of chickpeas.
A flavorful cinnamon-spiced chickpea tomato sauce helps turn a plain ol' baked sweet potato into a hearty vegetarian meal.
This traditional Indian breakfast is made from a simple batter of chickpea flour and water that's spiced with fresh ginger, cilantro, and chiles. Enjoy the crepes with a little cilantro chutney for a savory start to the day.
Mashing chickpeas with Greek yogurt, feta cheese, and fresh herbs not only makes for a creamy, tangy filling, but also acts as a binder for the wraps.
This twist on classic Waldorf salad swaps out the mayonnaise for yogurt to make it lighter, and boosts the protein with a few handfuls of chickpeas.
This vegan and gluten-free quiche is made possible, thanks to chickpea flour, which is simmered on the stove with water like polenta to create a creamy, custardy quiche base that's then baked.
This unique sandwich is vegetarian and vegan, using canned chickpeas and salty umeboshi vinegar to create a briny seafood-inspired flavor.
A mix of baby spinach, chickpeas, sun-dried tomatoes, fresh ginger, lemon, and coconut milk makes for one comforting stew that's best served over roasted sweet potatoes or fragrant Jasmine rice.
18. Chickpea Icing
Aquafaba strikes again — here the chickpea cooking liquid is sweetened and whipped until it's extra stiff and can be piped onto cake and cupcakes, just like traditional icing.
Don't skip the Sriracha and yogurt dip; it's a spicy, creamy contrast to the sweet and smoky pan-fried chickpea patties.
The Middle Eastern spice sumac lends its signature tangy flavor and pop of ruby color to this simple chickpea salad.
21. Chickpea Nuggets
A blend of chickpeas, oat flour, and aquafaba make for kid-friendly meatless nuggets that are baked instead of fried and equally worthy of being dipped in ketchup.
This slow-cooker recipe is enhanced with coconut milk just before serving to make it creamy.
The classic French chickpea flour pancake called socca makes a wonderful base for an array of toppings, like pesto and green veggies.
Everyone needs a solid hummus recipe in their back pocket, and this is ours. Once you've made it from scratch you'll forget all about the store-bought stuff.
Sautéed chickpeas and spinach, spiced with curry powder and flavored with plenty of garlic, help move a baked potato to the center of the plate.