Wondering what to do with the chickpeas in your pantry? Try these 5 delicious chickpea recipes!
The other day I looked in our pantry and I noticed two things. 1. The organizing I did of that same pantry last November has gone completely out the window. 2. I have so many cans of chickpeas. This isn’t unusual in our house, because we make a lot of hummus, but with so many chickpea cans staring me down, I decided to I need to take notes on what other chickpea recipes to make. If you’re facing the same predicament, here are six chickpea recipes we love:
Chickpea Stew – This is by far the most popular chickpea recipe at our house (but it’s tied closely with the twist on hummus below!). It’s such a simple recipe, but packed with a ton of flavor. I sometimes don’t have the necessary greens and it’s JUST as good without them, I promise.
Loaded Hummus – I know I said I was sharing something OTHER than hummus, but if you’ve never made Gaby’s Loaded Hummus before then this needs to be on the agenda. I’ll warn you – shelling all the chickpeas isn’t fun but it makes all the difference. We like to top ours with cucumbers, onions, peppers, and of course – the crispy chickpeas.
Vegetarian Tacos – Adding chickpeas to vegetarian (or vegan!) tacos is a great way to add protein and if you season them up really well, it’s such a tasty addition. This is a good recipe, but I’m also not above throwing a can on a sheet pan with corn and cauliflower and an assortment of whatever spices I have and tossing it in the oven. Use what you’ve got!
Chickpea Greek Salad – I have to be honest, I usually leave the olives off of mine (just not a fan), but otherwise, this is a really tasty meal that is more filling than you might imagine with a ton of flavor.
Vegan Falafel – It’s safe to say my photography has come a LONG way since this post, but man, this falafel is delicious so it’s definitely worth making even if my photos don’t sell you on it 😉
This last one isn’t necessarily a recipe, but more of an idea that you customize however you like. We are big fans of Buddha bowls in this house and roasted chickpeas are an excellent addition. I like mine crispy, so I toss them in some spices (I like garlic powder, paprika, and Umami best) with a bit of olive oil before roasting at 400 degrees on a sheet pan. They’re SO good!