If you’re anything like me, chickpeas are a go-to in your plant-based kitchen. These little protein-packed powerhouses are incredibly versatile and lend themselves to all kinds of tasty vegan dishes.
Contents
Quick & Tasty Vegan Chickpea Burger – Ready in 30 Minutes!Crispy Vegan Chickpea Fritters – Quick & Delicious!Creamy Vegan Chickpea Tikka Masala – Easy & Flavorful!Tasty Vegan Chickpea Meatballs – Easy & Flavor-Packed!Delicious Vegan Chickpea Omelette – Protein-Packed & Tasty!Wholesome Vegan Chickpea Pancakes – Ready in 15 Minutes!Creamy Vegan Chickpea Pasta – Quick & Easy Dinner!Fresh & Easy Vegan Chickpea Salad – Perfect for Lunch!Crispy Vegan Chickpea Nuggets – Perfect for Snacking!Homemade Vegan Chickpea Sausages – Easy & Delicious!Rich & Flavorful Vegan Butter Chickpea – Comfort Food Reinvented!Creamy Coconut Curry Chickpeas – Easy & Flavorful!Delicious Vegan Sticky Sesame Chickpeas – Ready in 20 Minutes!Crispy Vegan Chickpea Quesadillas – Easy & Delicious!Creamy Broccoli Chickpea Curry – A Quick & Healthy Dinner!Vegan Harissa Chickpeas with Veggies – Easy & Delicious!Crispy Vegan Roasted Chickpeas – The Perfect Snack!Easy Vegan Chickpea Gyros – A Flavorful Plant-Based Twist!Creamy Vegan Chickpea & Lentil Curry – Comfort Food Made Easy!Hearty Vegan Chickpea & Spinach Curry – Perfect for Dinner!Wrapping It Up
Whether you’re whipping up a quick lunch or prepping for a hearty dinner, chickpeas can do it all. I’ve put together some of my favorite vegan chickpea recipes here for you—each one easy, flavorful, and perfect for any occasion.
From crunchy snacks to creamy curries, these recipes are bound to become staples in your weekly menu. They’re great for meal prep, budget-friendly, and totally satisfying. Plus, who doesn’t love a good recipe that makes you feel good from the inside out?
Quick & Tasty Vegan Chickpea Burger – Ready in 30 Minutes!
Quick & Tasty Vegan Chickpea Burger – Ready in 30 Minutes!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup breadcrumbs use gluten-free if preferred
- 1/4 cup finely chopped red onion
- 1/4 cup grated carrots
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp tahini optional for creaminess
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Mash Chickpeas: In a large bowl, mash the chickpeas using a fork or potato masher until mostly smooth, leaving a few chunks for texture.
- Mix Ingredients: Add breadcrumbs, red onion, grated carrots, garlic, olive oil, tahini, soy sauce, smoked paprika, cumin, salt, and pepper to the mashed chickpeas. Mix well until the ingredients are combined.
- Form Patties: Using your hands, form the mixture into 4 equal-sized patties.
- Cook Patties: Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden brown and crispy.
- Serve: Serve the burgers on buns with your favorite toppings such as lettuce, tomato, avocado, or vegan mayo. Enjoy!
Crispy Vegan Chickpea Fritters – Quick & Delicious!
Crispy Vegan Chickpea Fritters – Quick & Delicious!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup flour use chickpea flour for extra protein
- 1/4 cup finely chopped red onion
- 2 garlic cloves minced
- 1/4 cup chopped fresh parsley or cilantro
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil for cooking
- Water as needed (to adjust batter consistency)
Instructions
- Mash Chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
- Combine Ingredients: Add flour, red onion, garlic, parsley, lemon juice, cumin, smoked paprika, salt, and pepper to the chickpeas. Mix everything together. If the mixture is too dry, add a little water (1 tbsp at a time) until it holds together.
- Form Fritters: Shape the mixture into small patties or fritters, about 2-3 inches in diameter.
- Cook Fritters: Heat olive oil in a skillet over medium heat. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.
- Serve: Serve hot with a side of vegan yogurt sauce, hummus, or salad. Enjoy!
Creamy Vegan Chickpea Tikka Masala – Easy & Flavorful!
Creamy Vegan Chickpea Tikka Masala – Easy & Flavorful!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tbsp tomato paste
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in garam masala, cumin, ground coriander, turmeric, and smoked paprika. Cook for 1 minute to release the flavors.
- Tomato Base: Add the tomato paste and diced tomatoes. Simmer for 5 minutes, allowing the sauce to thicken.
- Chickpeas & Coconut Milk: Stir in the chickpeas and coconut milk. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce is creamy and the chickpeas are tender.
- Season & Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve over basmati rice.
Tasty Vegan Chickpea Meatballs – Easy & Flavor-Packed!
Tasty Vegan Chickpea Meatballs – Easy & Flavor-Packed!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup breadcrumbs use gluten-free if needed
- 1/4 cup finely chopped onion
- 2 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Mash Chickpeas: In a large bowl, mash the chickpeas using a fork or potato masher until mostly smooth with some texture remaining.
- Combine Ingredients: Add breadcrumbs, chopped onion, garlic, parsley, nutritional yeast, olive oil, soy sauce, Italian seasoning, smoked paprika, salt, and pepper to the mashed chickpeas. Mix until fully combined.
- Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter.
- Cook Meatballs: Heat a tablespoon of olive oil in a skillet over medium heat. Cook the meatballs for 3-4 minutes on each side, until golden brown and crispy.
- Serve: Serve the meatballs with your favorite pasta, in a sub, or with a marinara dipping sauce. Enjoy!
Delicious Vegan Chickpea Omelette – Protein-Packed & Tasty!
Delicious Vegan Chickpea Omelette – Protein-Packed & Tasty!
Ingredients
- 1/2 cup chickpea flour
- 1/4 cup water
- 2 tbsp non-dairy milk unsweetened
- 1/4 tsp turmeric
- 1/4 tsp garlic powder
- 1/4 tsp black salt Kala Namak for eggy flavor
- 1/4 tsp baking powder
- Salt and pepper to taste
- 1/4 cup chopped veggies e.g., bell peppers, onions, spinach
- 1 tbsp olive oil for cooking
- Fresh herbs for garnish optional
Instructions
- Prepare the Batter: In a mixing bowl, whisk together chickpea flour, water, non-dairy milk, turmeric, garlic powder, black salt, baking powder, salt, and pepper until smooth. Let the batter rest for 5 minutes to thicken.
- Cook the Omelette: Heat olive oil in a non-stick skillet over medium heat. Pour the chickpea batter into the skillet, spreading it evenly.
- Add Veggies: Sprinkle the chopped veggies over the omelette. Cook for 4-5 minutes on one side until the edges start to firm up and the bottom is golden brown.
- Flip & Finish: Gently flip the omelette and cook for another 2-3 minutes until the other side is cooked through.
- Serve: Slide the omelette onto a plate, garnish with fresh herbs if desired, and enjoy!
Wholesome Vegan Chickpea Pancakes – Ready in 15 Minutes!
Wholesome Vegan Chickpea Pancakes – Ready in 15 Minutes!
Ingredients
- 1 cup chickpea flour
- 1/2 cup water
- 1/4 cup non-dairy milk unsweetened
- 1 tbsp olive oil plus extra for cooking
- 1 tsp baking powder
- 1/2 tsp turmeric for color
- 1/2 tsp garlic powder
- 1/4 tsp black salt Kala Namak for a savory twist
- Salt and pepper to taste
- Optional: chopped herbs or veggies e.g., parsley, spinach, bell peppers
Instructions
- Prepare the Batter: In a large bowl, whisk together chickpea flour, water, non-dairy milk, olive oil, baking powder, turmeric, garlic powder, black salt, salt, and pepper. Stir until smooth and well combined. Let the batter rest for 5 minutes to thicken.
- Cook the Pancakes: Heat a small amount of olive oil in a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet and spread it into a circle. Cook for 2-3 minutes until bubbles form on the surface and the edges start to firm up.
- Flip & Finish: Flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Serve: Serve the pancakes warm with your favorite toppings like avocado, fresh herbs, or vegan sour cream. Enjoy!
Creamy Vegan Chickpea Pasta – Quick & Easy Dinner!
Creamy Vegan Chickpea Pasta – Quick & Easy Dinner!
Ingredients
- 8 oz chickpea pasta or your favorite vegan pasta
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 cup cherry tomatoes halved
- 1/4 cup fresh basil chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/4 cup nutritional yeast for a cheesy flavor
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the chickpea pasta according to package instructions, then drain and set aside.
- Sauté Aromatics: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the garlic and onion, and sauté for 3-4 minutes until fragrant and soft.
- Add Chickpeas & Tomatoes: Stir in the chickpeas, cherry tomatoes, dried oregano, and red pepper flakes (if using). Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the chickpeas are heated through.
- Combine: Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Stir in the nutritional yeast for a cheesy flavor and season with salt and pepper to taste.
- Serve: Garnish with fresh basil and parsley before serving. Enjoy!
Fresh & Easy Vegan Chickpea Salad – Perfect for Lunch!
Fresh & Easy Vegan Chickpea Salad – Perfect for Lunch!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup kalamata olives sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and kalamata olives.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until smooth.
- Toss & Serve: Pour the dressing over the salad and toss to coat all the ingredients evenly. Adjust seasoning if needed.
- Enjoy: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together. Perfect as a light lunch or side dish!
Crispy Vegan Chickpea Nuggets – Perfect for Snacking!
Crispy Vegan Chickpea Nuggets – Perfect for Snacking!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup breadcrumbs use gluten-free if needed
- 1/4 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp plant-based milk unsweetened
- 1 tbsp Dijon mustard
- Olive oil spray for baking
Instructions
- Prepare Chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
- Mix Ingredients: Add breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, olive oil, salt, and pepper. Stir in the plant-based milk and Dijon mustard until the mixture is well combined and holds together.
- Form Nuggets: Shape the mixture into small nugget-sized pieces, about 1-2 inches wide.
- Cook: Preheat the oven to 400°F (200°C). Place the nuggets on a parchment-lined baking sheet, spray lightly with olive oil, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
- Serve: Enjoy your chickpea nuggets with your favorite dipping sauce like vegan ketchup, BBQ sauce, or tahini dressing.
Homemade Vegan Chickpea Sausages – Easy & Delicious!
Homemade Vegan Chickpea Sausages – Easy & Delicious!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs use gluten-free if needed
- 2 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground fennel seeds for sausage flavor
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp ground flaxseed + 3 tbsp water flax egg
Instructions
- Prepare Flax Egg: In a small bowl, mix the ground flaxseed with water. Let it sit for 5 minutes to thicken.
- Mash Chickpeas: In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but with some texture remaining.
- Mix Ingredients: Add the oats, breadcrumbs, nutritional yeast, soy sauce, olive oil, smoked paprika, garlic powder, onion powder, fennel seeds, thyme, and the flax egg. Mix until well combined.
- Form Sausages: Divide the mixture into 6 equal portions and shape into sausage-like rolls.
- Cook Sausages: Heat olive oil in a skillet over medium heat. Cook the sausages for 3-4 minutes on each side, turning occasionally, until golden brown and crispy on the outside.
- Serve: Serve with your favorite sides or in a bun for a sausage sandwich. Enjoy!
Rich & Flavorful Vegan Butter Chickpea – Comfort Food Reinvented!
Rich & Flavorful Vegan Butter Chickpea – Comfort Food Reinvented!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp vegan butter
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz tomato sauce
- 1 can 14 oz coconut milk
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp maple syrup or agave
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: In a large skillet, heat the vegan butter over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until soft and fragrant.
- Add Spices: Stir in garam masala, cumin, turmeric, and smoked paprika, and cook for 1-2 minutes to release the flavors.
- Tomato Base: Add the tomato paste and tomato sauce, and simmer for 5 minutes until slightly thickened.
- Chickpeas & Coconut Milk: Stir in the chickpeas and coconut milk, and let the sauce simmer for 10-15 minutes, stirring occasionally, until creamy and well combined.
- Season & Finish: Stir in the maple syrup, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Serve: Serve the chickpea butter curry over basmati rice, garnished with fresh cilantro.
Creamy Coconut Curry Chickpeas – Easy & Flavorful!
Creamy Coconut Curry Chickpeas – Easy & Flavorful!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp coconut oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp chili flakes optional for heat
- 1 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Sauté Aromatics: Heat coconut oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in curry powder, cumin, turmeric, and chili flakes (if using), and cook for 1 minute to release the flavors.
- Simmer Curry: Add diced tomatoes and coconut milk to the skillet. Stir to combine, and simmer for 5 minutes.
- Add Chickpeas: Stir in the chickpeas and cook for another 10 minutes, allowing the curry to thicken and the chickpeas to soak up the flavors.
- Season & Serve: Add lime juice, salt, and pepper to taste. Serve the coconut curry chickpeas over basmati rice or with naan, garnished with fresh cilantro.
Delicious Vegan Sticky Sesame Chickpeas – Ready in 20 Minutes!
Delicious Vegan Sticky Sesame Chickpeas – Ready in 20 Minutes!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1 garlic clove minced
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water to thicken
- 1 tbsp olive oil for cooking
- 2 green onions sliced (for garnish)
- Cooked rice or quinoa for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, sesame seeds, garlic, and ginger. Set aside.
- Cook Chickpeas: Heat olive oil in a large skillet over medium heat. Add the chickpeas and cook for 5 minutes, stirring occasionally until they start to crisp.
- Add Sauce & Thicken: Pour the sauce over the chickpeas and stir to coat evenly. In a separate bowl, mix the cornstarch with water to form a slurry. Pour the slurry into the skillet and cook for an additional 2-3 minutes until the sauce thickens and becomes sticky.
- Serve: Serve the sticky sesame chickpeas over cooked rice or quinoa. Garnish with sliced green onions and extra sesame seeds if desired. Enjoy!
Crispy Vegan Chickpea Quesadillas – Easy & Delicious!
Crispy Vegan Chickpea Quesadillas – Easy & Delicious!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1/2 cup vegan cheese shredded
- 1/4 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1 tbsp olive oil for cooking
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 large tortillas
- 1 tbsp fresh cilantro chopped (optional, for garnish)
- Vegan sour cream or guacamole for serving
Instructions
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add the diced red bell pepper and red onion, sautéing for 3-4 minutes until softened. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, mashing the chickpeas slightly with the back of a spoon.
- Assemble the Quesadillas: Lay a tortilla flat and sprinkle a thin layer of vegan cheese on one half. Add the chickpea filling on top of the cheese, then sprinkle a little more cheese. Fold the tortilla in half to cover the filling.
- Cook the Quesadillas: Heat a clean skillet over medium heat and lightly grease with olive oil. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy, and the cheese has melted.
- Serve: Slice the quesadillas into wedges and serve with vegan sour cream, guacamole, and fresh cilantro if desired.
Creamy Broccoli Chickpea Curry – A Quick & Healthy Dinner!
Creamy Broccoli Chickpea Curry – A Quick & Healthy Dinner!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili flakes optional, for heat
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.
- Add Spices & Tomatoes: Stir in the curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
- Add Broccoli & Chickpeas: Stir in the broccoli florets and chickpeas. Cook for another 5 minutes, allowing the broccoli to become tender but still crisp.
- Simmer with Coconut Milk: Pour in the coconut milk and let the curry simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Serve: Season with salt and pepper to taste. Serve the broccoli chickpea curry over basmati rice or with naan, garnished with fresh cilantro.
Vegan Harissa Chickpeas with Veggies – Easy & Delicious!
Vegan Harissa Chickpeas with Veggies – Easy & Delicious!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 large onions thinly sliced
- 1 red bell pepper sliced
- 1 zucchini sliced
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp maple syrup optional, for sweetness
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
- Cooked couscous or quinoa for serving
Instructions
- Caramelize Onions: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown. Remove from skillet and set aside.
- Cook Veggies: In the same skillet, heat the remaining 1 tbsp of olive oil. Add the bell pepper and zucchini, cooking for 5-7 minutes until tender.
- Add Chickpeas & Harissa: Stir in the chickpeas, harissa paste, cumin, and maple syrup (if using). Cook for 5 minutes, allowing the chickpeas to absorb the flavors.
- Combine & Serve: Return the caramelized onions to the skillet and stir everything together. Season with salt and pepper to taste. Serve over couscous or quinoa, garnished with fresh parsley.
Crispy Vegan Roasted Chickpeas – The Perfect Snack!
Crispy Vegan Roasted Chickpeas – The Perfect Snack!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper optional for heat
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Dry Chickpeas: After rinsing the chickpeas, pat them dry with a clean towel. This step helps them get extra crispy.
- Season Chickpeas: In a large bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper until well-coated.
- Roast: Spread the chickpeas evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through, until the chickpeas are golden brown and crispy.
- Cool & Serve: Let the chickpeas cool slightly before serving. They can be enjoyed as a snack, salad topper, or even in wraps!
Easy Vegan Chickpea Gyros – A Flavorful Plant-Based Twist!
Easy Vegan Chickpea Gyros – A Flavorful Plant-Based Twist!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Salt and pepper to taste
- 4 whole wheat pita breads
- 1/2 cucumber thinly sliced
- 1/2 red onion thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup vegan tzatziki sauce store-bought or homemade
- Fresh parsley chopped (optional, for garnish)
Instructions
- Season & Cook Chickpeas: In a skillet, heat olive oil over medium heat. Add the chickpeas, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are crispy and well-coated in spices.
- Assemble Gyros: Warm the pita breads in a pan or oven. Spread a generous layer of vegan tzatziki sauce on each pita. Top with the seasoned chickpeas, cucumber slices, red onion, and cherry tomatoes.
- Serve: Garnish with fresh parsley if desired, then fold the pita to enclose the filling. Serve immediately and enjoy your delicious vegan chickpea gyros!
Creamy Vegan Chickpea & Lentil Curry – Comfort Food Made Easy!
Creamy Vegan Chickpea & Lentil Curry – Comfort Food Made Easy!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup dried red lentils rinsed
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 4 cups vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
- Add Spices & Tomatoes: Stir in curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
- Cook Lentils & Chickpeas: Add the red lentils, chickpeas, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, stirring occasionally, until the lentils are tender and the curry has thickened.
- Finish with Coconut Milk: Stir in the coconut milk and season with salt and pepper. Let the curry simmer for an additional 5 minutes to combine the flavors.
- Serve: Serve the chickpea and lentil curry over basmati rice or with naan, garnished with fresh cilantro.
Hearty Vegan Chickpea & Spinach Curry – Perfect for Dinner!
Hearty Vegan Chickpea & Spinach Curry – Perfect for Dinner!
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1- inch piece of ginger grated
- 1 can 14 oz coconut milk
- 1 can 14 oz diced tomatoes
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked basmati rice or naan for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
- Add Spices & Tomatoes: Stir in curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute, then add the diced tomatoes and simmer for 5 minutes.
- Add Chickpeas & Coconut Milk: Stir in the chickpeas and coconut milk. Simmer for 10-15 minutes, allowing the curry to thicken and the flavors to meld.
- Add Spinach: Stir in the fresh spinach and cook for another 2-3 minutes until wilted.
- Serve: Season with salt and pepper to taste. Serve the chickpea and spinach curry over basmati rice or with naan, garnished with fresh cilantro.
Wrapping It Up
Chickpeas are seriously one of the best plant-based ingredients out there. After trying these recipes, you’ll see why they’re a favorite among vegans and non-vegans alike. So whether you’re in the mood for something light or looking for a more filling dish, chickpeas are sure to impress. Let me know which recipe you loved the most!
