35 Easy Chickpea Recipes

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These easy chickpea recipes will help you put to good use a can of chickpeas, aka garbanzo beans. From super-smooth hummus to healthy buddha bowls and hearty curries, these tasty ideas will change the way you look at these little balls filled with protein!

Collage of two chickpea recipe variations

I usually have a can of chickpeas sitting in my pantry, and they never fail to deliver on the flavor and texture fronts.

Whether I’m craving a comforting stew, a bumper veggie burger, or a refreshing summertime salad, this superfood always has my back.

Oh, and did I mention that chickpeas have so many health benefits?

Not only do they have lots of plant-based protein, vitamins, and minerals. They can also help with digestion, thanks to their high-fiber content, and they are naturally gluten-free and low in calories, making them perfect for weight loss.

But sometimes, it’s a struggle to find healthy chickpea recipes that actually tasted good

That’s why I put together this list of over 30 canned chickpea recipes that are all designed to taste as good as they look. 

Perfect for a healthy lunch or light dinner!

35 Easy Chickpea Recipes

F.A.Q

Are canned chickpeas healthy?

Canned chickpeas are incredibly nutritious and rich in fiber, plant-based protein, and folate. But canned chickpeas aren’t quite as healthy as dried chickpeas. They contain fewer nutrients and can contain a large amount of sodium. 
So always opts for canned chickpeas without added salt. And just be sure to drain and rinse them before eating!

Can I use dry chickpeas instead of canned chickpeas?

Yes. They’re far more budget-friendly, and they contain more nutrients.

How many dried chickpeas do I need to use instead of a can?

Chickpeas will double in weight once cooked. So, you’ll want to use around half the weight of dried chickpeas for each recipe if you’re not using canned. 
If a recipe calls for one 15-oz can of chickpeas (which is equivalent to around 9oz – 240g, drained), you’ll need to use around ¾ cup of dried chickpeas.

How many cooked chickpeas do I need to use instead of a can?

A can of chickpeas contains 9oz (240g). This is the equivalent of roughly 1 ½ cups of cooked chickpeas.

More Healthy Recipes

I hope these delicious chickpea recipes have given you a push to try plant-based dishes. 

Healthy eating doesn’t need to be complicated – it’s all about having access to nutritious recipes that taste as good as they look.

For more inspiration, check out these recipes:

What are your favorite healthy chickpea recipes that give you a mood boost? Let me know in the comments below!

Collage of two chickpea recipe variations
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35 Easy Chickpea Recipes

These easy chickpea recipes will help you put to good use a can of chickpeas! And this rich and creamy turmeric chickpea soup is one of my favorite canned chickpea recipes. It comes together in less than 30 minutes, and it's delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Soup
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 362kcal
Author: Sara Trezzi

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion - chopped
  • 4 garlic cloves - no skin
  • 2 teaspoons turmeric
  • 1 large carrot - chopped
  • 1 large celery stalk - chopped
  • 1 cup butternut squash - in cubes (or sweet potatoes, or extra carrots)
  • 1 teaspoon thyme leaves - or 1/2 teaspoon dry thyme
  • 2 cans chickpeas - (15 oz) drained
  • 4 cups vegetable broth
  • 4 cups dark leafy greens - finely chopped(kale, collard greens, spinach, Swiss chard)
  • 2 tablespoons lemon juice - optional
  • salt & black pepper to taste

Toppings:

Instructions

  • Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion. Cook for 2-3 minutes until the onion is tender and translucent. Then add the garlic, carrot, celery, and sauté' for a minute.
  • Add the rinsed chickpeas, butternut squash cubes, thyme, turmeric, vegetable broth, salt, and pepper. Bring to a boil, reduce the heat and let the soup simmer for 10 minutes.
  • Transfer the soup into a blender. Blend the ingredients until very smooth. Be careful, as the soup will be very hot. You can also use an immersion blender, but the soup won’t be as creamy.
  • Pour the soup back into the pot, add the lemon juice and the leafy greens and cook on low heat for another 8-10 minutes, until the greens are tender.
  • If the soup is too thick for your liking, add more broth or a bit of water to thin it down. Adjust salt and pepper to taste.
  • Serve hot with roasted chickpeas or toasted bread slices, and top with fresh thyme leaves and parsley.

Notes

How to Store: Let the soup cool to room temperature, then refrigerate it in an air-tight container for 3-4 days. You can also freeze in a freezer-safe container (leaving room at the top for expansion) for up to 3 months. Let the chickpeas soup thaw in the fridge overnight before reheating.
*Nutrition information is a rough estimate per serving.

Nutrition

Calories: 362kcal | Carbohydrates: 50g | Protein: 15g | Fat: 13g | Sugar: 6g

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2 Comments

  1. 5 stars
    Loved all these recipes!
    Thanks for sharing!