10 Chickpea Recipes for the Great Garbanzo
I am never without a can (or two or three) of chickpeas in my cupboard. Like fresh eggs, salted butter, and frozen peas, chickpeas are as necessary to my kitchen as water. Here I’ve rounded up 10 of our favorite chickpea recipes from 2016, but the truth is that I could have added 10 more. That’s how popular, delicious, versatile, and indispensable the chickpea is.
Delicious but also kid-friendly plant-based foods are sometimes a little challenging to find. So Meghan developed these vegan nuggets for her little ones, using smart ideas like grinding up oats for more protein and using the chickpea water as an egg substitute and binding agent. Rolled in panko crumbs and baked until crispy, they were an immediate hit.
On the surface, this salad is all about convenience — chickpeas from a can, one-bowl meal, simple preparation — but convenience will only take you so far if the flavor isn’t there. In the case of this salad, though, we’re going all the way with a touch of cumin for earthiness, sherry vinegar and shallots for a wee kick, and a scattering of fresh herbs for balance.
Chickpeas don’t make their way into baking very often, but they should. They’re your chance to bring whole foods and a little more substance to your snacking. It’s a simple addition that turns a traditional baked good into a smarter choice. Oh, and they just happen to taste really good, too, which in the case of a blondie is a pretty important attribute.
These vegan (yes, vegan) chickpea snacks are first baked until they are crisp and crunchy and then rolled in a mixture of nutritional yeast, salt, and garlic powder to give them that cheesy tang. If you’re looking for a healthy snack that feels a little bit naughty, this might be your jam! Just be sure to make enough, since they won’t last long.
The miracle of vegan quiche is made possible here because of the hardworking chickpea, which contributes to the richness. No egg, no milk, no cheese — just lots of creamy goodness to hold together the spinach and sweet potato. As an added bonus, there’s no crust, which makes this a gluten-free dish that comes together quickly.
This is from our Sunday Night Salad series — recipes that you can make ahead and eat all week. So okay, it’s handy and efficient, but does it taste good? Well, imagine starting with a bowlful of lemony shaved fennel, toasted chickpeas, fresh parsley, and tahini dressing and then topping it with warm, crunchy goat cheese. Yeah, that will work.
This soup is classic Alice Waters, run through our Food Editor Hali’s skilled adaptation. In this version, canned chickpeas are just fine, and bacon will do when pancetta isn’t on hand. Still delicious, still satisfying, and deeply nourishing. As Hali says, “Recipes are beginnings; they are inspirations. At the end of the day, just go where your pantry leads you.”
This six-ingredient salad is made with a simple lemon-miso vinaigrette, tender kale, chewy farro, and nutty chickpeas. It holds up very well for several days in the fridge, making it the perfect dish for when you arrive home famished and need to have something tasty and nutritious in your belly — now!
Don’t forget our comprehensive guide to the chickpea, The ABCs of Chickpeas, 26 posts each taking on a letter of the alphabet and exploring everything you need to know about the lovely, indispensable chickpea.