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Our chickpea recipes - 76 recipes

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Makes 12 individual quiches

  • 1 Can Chickpeas
  • Large Handful of Spinach
  • 1-1.5 Cups of Green Beans
  • 1/4 Cup Chopped Green Onion
  • 8 Large Eggs
  • Parmesan Cheese or any other kind
  • 1/2 Cup of Fine Bread Crumbs (gluten free if you can find em!)
  • 1 Cup of Milk
  • Basil
  • Black Pepper
  • Garlic Powder
  • Salt
  • Muffin tin
  • Nonstick cooking spray
4.5/5 (10 Votes)

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Raw cooked from scratch - Adapted to fit small 1 1/2 Qt Slow cooker

  • 3 1/2 cups water
  • 1/2 pound dried chickpeas, sorted and rinsed
  • 1/8 teaspoon baking soda
  • Special equipment: a 1 1/2-quart slow cooker
4.1/5 (9 Votes)

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The perfect healthy snack for any time of the day! Pizza Roasted Chickpeas are great for filling out a meal, or bei

  • 28 ounces canned chickpeas, rinsed, drained, and dried
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon pizza seasoning
  • 1 teaspoons garlic salt
  • 1 teaspoon Italian seasoning
4.4/5 (15 Votes)

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In a bowl, whisk together the mayonnaise, lemon juice, a pinch of salt, and pepper

  • 3 tablespoon mayonnaise (see note)
  • 3 tablespoons freshly squeezed lemon juice
  • Sea Salt
  • Black Pepper
  • 2 celery stalks, finely diced
  • 1/4 cup minced red onion
  • 1/3 cup golden raisins
  • 2 cups cooked chickpeas (or 1, 15 ounce canned drained and rinsed)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped chives
4.5/5 (6 Votes)

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Try this delicious Slow-Cooked Salmon, Chickpeas, and Greens recipe

  • 2 tablespoons olive oil, plus more
  • 1 15.5-ounce can chickpeas, rinsed
  • 1/2 teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • 1 garlic clove, thinly sliced
  • 1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
  • 1 teaspoon honey
  • 4 6-ounce skinless salmon fillets
  • 1/2 small shallot, very finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Kosher salt, freshly ground pepper
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2 tablespoons capers, rinsed, patted dry
4.6/5 (7 Votes)

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Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan

  • 15 ounces chickpeas, drained and rinsed
  • 1/4 cup teriyaki sauce
  • 1 tbsp szechuan sauce
  • 1 tbsp raw sugar (optional)
  • 2 cups cooked brown rice
  • 1 cup salsa
4.4/5 (8 Votes)

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1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice

  • 1 can 1 can chickpeas, rinsed and drained
  • 2 2 avocados, pitted, and chopped
  • 1/3 cup 1/3 cup chopped cilantro
  • 2 tablespoons 2 tablespoons green onion
  • 1/3 cup 1/3 cup feta cheese
  • Juice of 1 lime
  • Salt and black pepper, to taste
4.3/5 (24 Votes)

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Prepare sprouted buckwheat and chickpeas for this recipe and then cook them

  • Sprouted grain tortillas (or collard greens raw or steamed or gluten-free tortillas to make this recipe GF)
  • Mixed greens
  • Fresh lentil sprouts (optional)
  • 1-2 tbsp clean gluten-free jerk seasoning from a jar (not a dry rub)*
  • Creamy Dairy-Free, Soy-Free Ranch Dressing (homemade is best)
  • 2 cups cooked chickpeas (try your best to soak them overnight and prepare them yourself instead of eating the aluminum-soaked ones)
  • 1 1/2 cups cooked buckwheat
  • 2 cups sweet potato, diced and steamed
  • 3-4 large kale leaves, chopped and steamed for 2 minutes, until they wilt.
4.4/5 (5 Votes)

By

Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil

  • 1 cup barley
  • 1 tablespoon salt
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 teaspoon red chili flakes
  • 3-4 cups fresh broccoli florets, rinsed
  • Freshly ground black pepper
  • 1/4 cup olive oil, for serving
4.2/5 (20 Votes)

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1. Heat the oil or ghee in a large, deep Dutch oven, heavy pot or skillet over medium-high heat

  • 2 teaspoons oil or ghee
  • 1 small yellow onion, chopped
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 pound baby spinach
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon ground ginger
  • Salt to taste
  • Sweet potatoes, pasta, rice, quinoa to serve over.
4.5/5 (2 Votes)

By

This zucchini pasta dish is full of mediterranean flavors and enough proteins and other nutrients to sustain you al...

  • 1/2 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes or half a 14-ounce can of diced tomatoes
  • 2 tablespoons Mina Harissa Spicy Red Pepper Sauce
  • 1/2 teaspoon cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1 1/2 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis, spiralized
  • 2 whole eggs
  • feta and chopped parsley, to garnish
4.5/5 (2 Votes)

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To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water ...

  • Farro (feel free to substitute another grain and/or cook extra for later)
  • 1 1/4 cup farro
  • 1 tablespoon olive oil
  • 1 medium clove garlic, pressed or minced
  • 1/4 teaspoon salt
  • Greek dressing (this recipe is easily halved)
  • 1 cup quality extra-virgin olive oil, such as California Olive Ranch brand
  • 1/2 cup red wine vinegar
  • 4 cloves garlic, pressed or minced
  • 1 tablespoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon agave nectar, honey or sugar
  • Chickpea and celery salad
  • 2 cans chickpeas (or 3 cups cooked chickpeas), drained and rinsed
  • 4 stalks celery, thinly sliced crosswise and roughly chopped
  • 2/3 cup chopped red onion (about one small red onion, chopped)
  • 1 cup chopped parsley
  • 1/3 cup Greek dressing or olive oil and lemon juice, to taste
  • Greens and garnishes
  • Mixed greens, roughly chopped if you have time (a couple handfuls per salad)
  • 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
  • Handful dried cherries or cranberries, roughly chopped
  • Kalamata olives, pitted and thinly sliced (optional)
  • Feta cheese, crumbled (optional)
4.5/5 (2 Votes)

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Mason Jar Chickpea, Farro and Greens Salad Quiche Muffins