10+ Chickpea Recipes to Brighten Up Your Meal Time

Chickpeas are tasty, healthy, and honestly, kind of underrated. You can toss them into salads, soups, snacks, or even main dishes—whatever you’re in the mood for.

They’re quick to use and fill you up, so they fit into all sorts of recipes without much fuss.

Chickpeas are easy to enjoy in so many ways, and they’ll add a solid punch of protein and fiber to your meals. Plus, they’re affordable and easy to grab canned or dried. That makes them a go-to for everyday cooking.

Ingredients

• Chickpeas (canned or dried)
• Olive oil
• Salt

Cooking Instructions

1. Rinse canned chickpeas or soak dried chickpeas overnight.
2. Cook or roast chickpeas depending on your recipe.
3. Add seasonings and mix with other ingredients as you like.

1) Crispy Roasted Chickpeas with Olive Oil and Sea Salt

Crispy roasted chickpeas? You only need a few things. Drain and rinse your chickpeas, then dry them with a towel—don’t skip that part if you want crunch.

Toss them with olive oil and a sprinkle of sea salt. Sometimes I add a pinch of herbs, but honestly, just salt is great.

Roast at 400°F (200°C) for about 25 to 30 minutes. Shake the pan around halfway through so they cook up nice and even.

When they’re golden and crunchy, let them cool. They’re perfect for snacking or tossing on salads.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon sea salt

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Dry chickpeas well with a towel.
3. Toss with olive oil and sea salt.
4. Spread on a baking sheet in a single layer.
5. Roast 25 to 30 minutes, shaking halfway.
6. Let cool before eating.

2) Classic Hummus with Tahini and Lemon

Classic hummus is one of those things that’s way easier than you’d think. Just blend chickpeas, tahini, lemon juice, and garlic together.

Lemon gives it a bright kick, and tahini makes it smooth. If it’s too thick, just add a splash of water or olive oil until it feels right.

It’s quick, fresh, and you skip all the weird stuff in store-bought tubs. You might find you like this version better.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1-2 cloves garlic
• 2 tbsp olive oil
• Salt to taste
• Water as needed

Cooking Instructions:

1. Add chickpeas, tahini, lemon juice, garlic, olive oil, and salt to a blender.
2. Blend until smooth.
3. Add water, a spoonful at a time, for your perfect texture.
4. Taste and tweak the salt or lemon juice if needed.
5. Serve with pita, veggies, or as a sandwich spread.

3) One-Pan Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe is a weeknight hero. Creamy, loaded with flavor, and super quick.

You make a sauce with garlic, sundried tomatoes, and parmesan or vegan cheese. It’s rich but not heavy.

Serve it with toast or rice—it takes about 20 minutes, and you barely dirty a dish.

Canned chickpeas keep things fast. Just simmer everything together so the flavors blend.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup grated parmesan or vegan cheese
• 1 cup vegetable broth
• 1/2 cup coconut milk or cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Heat olive oil in a pan over medium.
2. Add garlic, sauté 1-2 minutes.
3. Stir in sundried tomatoes and chickpeas, cook 3 minutes.
4. Pour in broth and coconut milk, bring to a simmer.
5. Add cheese, stir until sauce thickens.
6. Season with salt and pepper.
7. Let it cook 5-7 more minutes until creamy.
8. Top with parsley and serve with toast or rice.

Learn more at Live Eat Learn’s Marry Me Chickpeas.

4) Chickpea and Vegetable Curry

This chickpea and vegetable curry is simple and packed with flavor. Chickpeas, cauliflower, sweet potatoes, and warm spices make it hearty.

Coconut milk adds a creamy finish that balances the spices. It’s vegan and gluten-free, too.

You can make it in under 30 minutes, which is pretty handy. Adjust the spices to your liking.

Serve it with rice or flatbread to soak up all the sauce. Leftovers? Even better the next day.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 cup cauliflower florets
• 1 cup diced sweet potatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• Salt to taste
• 1 tablespoon oil
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Heat oil in a pan over medium.
2. Sauté onion and garlic until soft.
3. Add curry powder and turmeric, cook 1 minute.
4. Stir in cauliflower and sweet potatoes, cook 5 minutes.
5. Pour in coconut milk and chickpeas.
6. Simmer 15 minutes or until veggies are tender.
7. Add salt and top with cilantro if you want.

5) Vegan Sticky Sesame Chickpeas

Vegan sticky sesame chickpeas come together fast and taste amazing. You get a sweet and savory sesame sauce that clings to every bite.

It’s a great weeknight dinner. Serve over rice or with broccoli for a full meal.

The sticky sauce uses just a handful of ingredients. It’s easy to whip up, even if you’re short on time.

You’ll love the way the sesame and sweet notes pair with the chickpeas. It’s filling and loaded with plant protein.

Ingredients

• 2 cups cooked chickpeas
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or agave
• 1 teaspoon toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame seeds

Cooking Instructions

1. Heat sesame oil in a pan over medium.
2. Add garlic and ginger, cook about a minute.
3. Stir in chickpeas.
4. Mix soy sauce and maple syrup, pour over chickpeas.
5. Cook, stirring, until sauce thickens and gets sticky, 5-7 minutes.
6. Sprinkle sesame seeds on top.

For more, check out vegan sticky sesame chickpeas here.

6) Chickpea Shakshuka with Tomato and Spices

Chickpea shakshuka is cozy and full of flavor. You only need one pan.

Start by sautéing onions and garlic in olive oil. Add diced tomatoes and spices like cumin and paprika for warmth.

Stir in chickpeas and let the sauce thicken. Once it’s ready, make little wells and crack in your eggs.

Cover the pan and cook until the eggs are set how you like. This works for breakfast, lunch, or dinner—take your pick.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ½ teaspoons ground cumin
• 1 teaspoon paprika
• 4 large eggs
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a pan over medium.
2. Add onion and garlic, cook until soft.
3. Stir in tomatoes, cumin, paprika, salt, and pepper. Simmer 10 minutes.
4. Add chickpeas, cook 5 more minutes.
5. Make wells and crack eggs into them.
6. Cover and cook until eggs are done, about 5–7 minutes for runny yolks.
7. Serve warm.

See more at Tomato and Chickpea Shakshuka.

7) Baked Falafel with Fresh Herbs

Baked falafel is lighter than fried, but still super flavorful. Fresh herbs like parsley, cilantro, and mint give it a bright, green kick.

Mix the herbs with chickpeas, garlic, and spices. That’s pretty much it.

Baking makes them crispy outside and soft inside. If you soak the chickpeas overnight, the texture turns out even better.

Serve with tahini sauce or stuff them in a pita with veggies. It’s a solid choice if you want falafel that’s a bit lighter and easier to make.

Ingredients

• 1 cup dried chickpeas
• 2 cups fresh herbs (parsley, cilantro, mint)
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp baking powder
• 2 tbsp flour

Cooking Instructions

1. Soak chickpeas in water overnight. Drain them well.

2. Toss chickpeas, herbs, onion, garlic, and spices into a food processor.

3. Pulse until you get a coarse mix that holds together.

4. Stir in baking powder and flour.

5. Shape the mixture into small patties or balls.

6. Preheat your oven to 400°F (200°C).

7. Place the falafel on a parchment-lined baking sheet.

8. Bake for 20-25 minutes. Flip them halfway through so they get golden and crispy.

8) Italian Chopped Chickpea Salad

This Italian chopped chickpea salad is as fresh as it gets. You’ve got marinated chickpeas, crisp veggies like red onion and tomatoes, and a handful of olives tossed in.

Fresh greens bring a satisfying crunch. The vinaigrette ties everything together with a tangy kick.

It’s simple to throw together and works as a light meal or a side. The flavors are classic Italian—think oregano and Parmesan.

Sometimes I’ll add arugula or even a few potatoes for more texture. That’s totally up to you.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup olives, sliced
• 1 cup arugula or mixed greens
• 1/4 cup Parmesan cheese, shaved
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Put chickpeas, tomatoes, onion, olives, and greens in a big bowl.

2. Whisk olive oil, vinegar, oregano, salt, and pepper in a small bowl.

3. Pour the dressing over the salad and toss it all together.

4. Top with shaved Parmesan.

5. Chill for 10-15 minutes if you like your salad cold.

Try this one if you want something inspired by those classic Italian chopped salads—Foodie Crush has a great marinated chickpea version too.

9) Chickpea and Spinach Soup

This chickpea and spinach soup is ridiculously easy and honestly, pretty healthy. You just need chickpeas, fresh spinach, and some stock.

Simmer chickpeas with spices and stock. Add the spinach at the end so it stays bright and green.

Ingredients

• 2 cups cooked chickpeas
• 8 cups vegetable or chicken stock
• 4 cups fresh spinach
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking Instructions

1. Warm olive oil in a pot over medium heat.

2. Add onion and garlic, cook until soft.

3. Stir in cumin and cook for about a minute.

4. Add chickpeas and stock, bring everything to a boil.

5. Lower the heat and let it simmer for 20 minutes.

6. Toss in the spinach and cook until it wilts, about 2-3 minutes.

7. Season with salt and pepper.

8. Serve warm and enjoy.

For more details, check out Chickpea and Spinach Soup.

10) Spiced Chickpea Tacos

Spiced chickpea tacos are a lifesaver when you want something fast and flavorful. The chickpeas soak up a warm, smoky blend of spices.

Cook them on the stovetop or toss them in the oven—whatever works for you. Once they’re ready, just fill your tortillas and pile on your favorite toppings.

Cilantro, avocado, maybe a squeeze of lime? Yes, please.

You can always tweak the spices to fit your mood. Lime really wakes up the flavors.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt to taste
• Corn or flour tortillas
• Fresh cilantro, lime wedges, and avocado for toppings

Cooking Instructions

1. Heat olive oil in a pan over medium heat.

2. Toss in the chickpeas and sprinkle on the spices. Give everything a good stir so the chickpeas get coated.

3. Let the chickpeas cook for about 8 to 10 minutes. Wait until they’re crispy—don’t rush it.

4. Meanwhile, warm up the tortillas in another pan. Or just pop them in the oven at 350°F (175°C) for five minutes.

5. Pile the chickpeas onto the tortillas. Add whatever toppings you like best.