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Creative Vegan Chickpea Recipes That Aren’t Hummus – Chickpeas are inexpensive, nutritious, delicious, and super versatile. And they’re not just for hummus!
Chickpeas are an easy addition to a variety of savory meals. Breakfast, lunch, dinner, and even snacks – it’s easy to increase the heartiness and protein of a recipe by adding a cup or two this humble legume.
They’re so versatile, in fact, you can even use them to make desserts!
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What are chickpeas?
Chickpeas, often called Garbanzo Beans, are part of the legume family and are easily found in most mainstream grocery stores. Look for dried beans in the bulk aisle or in bags by the other dried beans and lentils. You’ll find them cooked in cans usually in the canned vegetable aisle by the other canned beans. And sometimes you can even find them steamed in packages in the produce aisle.
You may find chickpeas in specialty aisles or ethnic grocery stores by any of these names as well: Bengal gram, Egyptian pea, chana, or cole.
What do they taste like?
The flavor of these cooked legumes is slightly nutty and they are firm in texture. While they can be puréed until silky smooth, like in hummus, they hold their shape extremely well even when cooked for long periods of time. This makes them a perfect addition to dishes where a “meaty” bite is welcome.
Nutritional highlights
Like all legumes, garbanzos are high in protein and fiber. The chickpea also boasts significant amounts of iron, folate, potassium, calcium, and selenium.
They may have the ability to aid in lowering cholesterol, promoting regularity, supporting cognitive health, decreasing some cancer risk, and supporting bone and heart health. [source]
Useful products
How to cook
Canned chickpeas (and those packaged in the produce section) are pre-cooked and ready to eat. It is recommended to drain the can and rinse the beans under cold water very well to remove any excess sodium.
Soaking
For dried varieties, if you plant on cooking on the stove top, you’ll want to soak them first. Place the beans in a large bowl and cover them by at least several inches with water. Let them soak for 8 to 12 hours or overnight. Drain and rinse.
If you’re short on time, you can do a quick soak instead. Add the dried chickpeas to a large pot and again add water to cover the beans by at least a few inches, as the beans will nearly triple in size as they soak/cook. Bring to a rapid boil for 5 minutes, then turn off the heat and them soak in the hot water for 1 hour. Drain and rinse.
Soaking isn’t necessary for slow cooker or pressure cooker methods, but you may still want to as it is said to make them more easily digestible.
Stovetop method
Soak first, see above. Add your soaked, drained, and rinsed beans to a large pot and again cover them with water by several inches. Bring to a boil, then reduce the heat to a simmer, and cook for 1 to 1 1/2 hours depending on the desired consistency. Drain when fully cooked.
Slow cooker method
For every pound of chickpeas (equivalent to the average grocery store bag of chickpeas) you’ll need 7 cups of water. Cook on high for 4 hours or on low for 8 to 9 hours.
Pressure cooker method
While not necessary to soak with this method, it will significantly cut down on cooking time. Soaked beans can be added to the Instant Pot with 6 cups of water for every 1 pound of beans. Cook under high pressure for 15 to 20 minutes with a natural release of 10 minutes. Drain any excess liquid.
For unsoaked beans, add them with the water in the same ratio and cook under high pressure for 40 to 45 minutes with a natural release of 10 minutes. Drain any excess liquid.
Storage/Freezing
Keep dried beans in the pantry in an airtight container. I like using glass jars with hinged sealing tops.
Cooked chickpeas will keep in an airtight container or zip-top bag in the fridge for 3 to 5 days.
For longer storage, cooked beans can be frozen for 6 months to a year. I recommend storing them in 1 1/2 cup portions (the amount in an average 15 ounce can) to easily be added to recipes in the future.
Pro Tips
- Canned garbanzo beans are pre-cooked and ready to eat. Rinse them well under cold water to remove any dust and debris.
- For dried legumes, look them over and pick through to discard any stones or pebbles.
- Rinse them well under cold water to remove any dust and debris.
- Soak them to reduce cooking time and make them more digestible.
- Use a big pot to cook them and add plenty of water to cover them by several inches as the beans will more than double in size.
- Don’t add salt until the beans are tender, as it could prohibit them from cooking properly.
- Dried beans take longer to cook as they age. If yours aren’t ready in the times listed above, just continue to cook a bit longer.
- Save the cooking water (not the soaking water) to use in soups or stews later.
- Store cooked garbanzos in the fridge or freezer in 1 to 2 up portions to easily be added to recipes.
Savory Vegan Chickpea Recipes
Breakfast, lunch, dinner, and snacks - if you've got a can of chickpeas, I've got you covered all day! Delicious vegan recipes all made with the humble chickpea!
Breakfast
Loaded Avocado Toast Recipe with Roasted Chickpeas & Pomegranates
Mashed creamy avocado topped with fresh arugula, oven roasted sweet & salty chickpeas, and fresh pomegranates all loaded on your favorite toasted bread!
Start your day off right with this vegan Swiss Chard Chickpea Scramble. Filled with protein and vegetables for a hearty, healthy breakfast that can be made in 20 minutes.
Salads
Fast and easy, light and fresh, and bold and flavorful. It has lots of great texture to make your mouth happy.
Cucumber Chickpea Salad with Balsamic Tahini Dressing is a quick and easy addition to any meal. Especially great for BBQ, potluck or picnics where it’s going to sit out for awhile. The mingling of the flavors will only enhance this dish and since it’s dairy-free, there is no need to worry about it going bad.
Balela is a savory Middle Eastern Bean Salad made with chickpeas, black beans, and tomatoes. It’s easy to make and is naturally vegan and gluten-free!
Seriously fresh flavors, light but filling, and very delicious.
All the flavors of falafel in an easy to throw together salad.
This Italian-inspired salad makes a hearty vegetarian main course salad.
The perfect lunch recipe that is ready in just minutes. Super simple with just 5 ingredients and packed full of flavor and protein.
Easy, healthy, satisfying, scrumptious, and totally vegan.
Sandwiches
Quick and easy and makes the perfect lunch or snack. Load it up between 2 slices of bread, on a cracker, or over lettuce as a salad. It’s always a huge hit!
Sweet and mildly spicy, hearty and delicious, this sloppy sandwich is husband and kid approved! It comes together quickly and easily. You’re gonna want seconds!
This tahini chickpea salad is the perfect meal for warm days. I love to make it for lunch, but it would also make a great light dinner! It’s a great dish for picnics and potlucks, too.
A hand held meal encased in the most flaky, golden puff pastry. These are a must for your next picnic, or even just for lunch.
A healthier spin on a classic lunchtime food that is way lower in calories. And 100% plant-based. It’s also gluten-free, oil-free, and low-fat!
Soups/Stews/Chilis
Just as hearty as it’s name. Luckily, you can throw all the ingredients in your slow cooker for a few hours and dinner is served!
A quick and easy vegan white bean chili perfect for any day of the week!
Chunky, saucy, flavorful, and full of healthy plant based protein, this stew couldn’t be easier to make and it’s so darn yummy! Naturally vegan and gluten free. Serve it with a side of rice for a complete meal. The perfect warming weeknight dish.
Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery soup. With carrots, peas, and whole wheat noodles for a healthy vegetarian spin on the classic – and just as good to eat when you’re sick or in need of comfort food.
Chickpeas are the perfect substitute for a crouton, they absorb any flavor you put on them, as well as being super crunchy and full of protein & fibre that will help to keep you fuller for longer!
Chickpeas are the base of this soup and the garnish. With lots of garlic and fresh rosemary, I can almost taste it already.
Burgers/Patties
A hearty veggie burger full of flavor and texture. Put it on a bun and top it off with your favorite burger toppings or eat just the patty with a knife and fork and some BBQ sauce for dipping. You’re going to love this delicious meatless burger!
Super easy and packed with flavor, this meatless burger is a creative dinner that can be on your table in under 30 minutes.
These crispy burgers are stuffed with melty vegan mozzarella and topped with marinara and fresh basil.
Chickpeas, sweet potatoes, and lots of barbecue sauce will have you drooling with these easy burgers.
Similar to falafel, but in cutlet shape with a super crispy crust. Pair these cutlets with a baked potato and fresh steamed veggies for a “meat and potatoes” type plate.
These crispy falafel are baked, not fried, making them low-fat and so delicious!
Pasta
This yummy pasta dish looks fancy, but it can be made in just 20 minutes! She also give options for the chickpeas – either in the oven or in the air fryer.
One pot. 15 minutes. Pasta. What more could you ask for? A quick, easy, and delicious dish!
Chickpeas in Spicy Smoked Tomato Sauce with Penne- Veggies Don't Bite
This is a comforting pasta dish easy enough for a weeknight meal.
Snacks
Simple, quick and affordable, this crunchy snack is as addictive as potato chips, but much healthier.
Mild sweet peppers filled with flavorful chunky chickpea stuffing. The perfect party appetizer or summer snack.
If you have an air fryer, these roasted chickpeas with ranch seasonings are for you! Becky uses aquafaba kind of like an egg wash to make them super crispy!
This dish is basically a taco salad with fries instead of lettuce and who wouldn’t want to get on board with that?! And it’s oil-free so you can stuff your face guilt free!
A delicious appetizer, light lunch, or healthy snack, these Lettuce Wraps are crispy, crunchy, fresh, and spicy!
Because you can never have too many crispy snack ideas, I’m giving you one more for roasted chickpeas. I am loving the chimichurri spice mix on these!
All the Rest
The quickest tacos you’ll ever make. Pair these light, yet hearty, tacos with a creamy Avocado Green Chile Sauce.
A delicious, creamy, spicy snack for game day, parties, or anytime. Easy to make them as spicy (or not) as you want them. They make a great lunch or dinner too!
An easily customizable veggies and grains bowl perfect for any night of the week.
Lots of sweet bell peppers and meaty chickpeas mingling with tomatoes and Italian spices. Serve it over rice, farro, noodles, or next to a crusty hunk of bread. It’s a delicious and easy 30 minute meal!
Creamy, buttery, and full of garlic, this amazing dish is calling my name!
Store bought vegan chicken nuggets are loaded with questionable ingredients, not to mention, they’re expensive. These little bites need just 5 ingredients! Set out some dipping sauces and call the kids to dinner!
Curry in a hurry? Yup! This recipe brings all the flavor without the fuss.
Potatoes and rice – you can’t go wrong with double the carbs in this dish.
Quinoa Bowl with Chilli Spiced Chickpeas, Wilted Kale, Pear, and Garlic Chipotle Mayo
With wilted kale, pear, and garlic chipotle mayo, this fancy meal sounds like something you’d get in a restaurant, but it can be made in under an hour.
You’ll get all the flavors of your favorite Thai take-out in these bowls.
Creamy, spicy and sweet - chickpeas, onions and cashews are combined with peanut butter, dates and ginger for a truly flavorful dish.
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A flatbread type pizza, with a gluten free option, topped with Tahini Garlic Dressing.
Roasted squash stuffed with couscous, chickpeas, and warming spices, and topped off with a delicious tahini-date sauce.
I hope I’ve inspired you to pick up a can of chickpeas and get in the kitchen! What are you most excited to try?
Ginny McMeans says
Fabulously fantastic! Thanks for this great bunch chickpea recipes!!!
Anjali @ Vegetarian Gastronomy says
What a great roundup Jenn! Thanks so much for including my recipe! sharing!
Jenn S. says
Thank you so much, Anjali!
Carol Borchardt says
I love this collection and thank you for including my cauliflower salad! I adore chickpeas and they really do have so many uses!
Jenn S. says
Thanks, Carol! LOVE your cauliflower salad!
Cadry says
What a great idea to do a chickpea round-up! They are such a delicious, multi-purpose food. I could seriously eat them for breakfast, lunch, and dinner. Thanks for including my pasta recipe!
Jenn S. says
Yes, perfect for any meal! Thanks, Cadry!
Amy Katz from Veggies Save The Day says
So many delicious recipes using one of my favorite ingredients! Thank you for including my Middle Eastern Bean Salad!
Jenn S. says
Thanks, Amy! Chickpea have so many uses! Thanks for your delicious recipe!
Linda from Veganosity says
Thank you for including our Spicy Roasted Chickpea Lettuce Wraps in your amazing roundup. Every recipe looks delicious! Sharing. 🙂
Jenn S. says
Thanks, Linda!!
Ginny McMeans says
What a fun post! I will be working my way through this great lis. Thanks so much!
Jenn S. says
Thanks, Ginny! Enjoy!
Trinity Bourne says
How exciting! The perfect line up for chickpea fans!!!
I feel really honoured to see my 15 minute Curry up there too. Big thanks.
Jenn S. says
Thank you for your delicious recipe, Trinity!
Dianne says
This is such a yummy collection of recipes! Thank you for including one of mine!
Jenn S. says
Thanks, Dianne!
Sophia | Veggies Don't Bite says
Thanks for including me Jen!! Chickpeas are a fave of mine and I love all these ways to use them!!
Jenn S. says
You’re welcome! And thanks for your yummy pasta recipe! LOVE chickpeas!