Easy Chickpea Recipes to Make at Home
Vegetarians already know that chickpeas are a true treat. You can enjoy these versatile legumes in so many ways, from decadent dips to wholesome salads. Try some of these yummy dinner recipes, and you might be pleasantly surprised!
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Chickpea recipes for every taste
Chickpeas Recipes from Around the World
If you're a fan of chickpeas, you're not alone! They're a staple of many different cuisines, so let them take you on a globetrotting journey. Here are some of our favourite international ways to prepare chickpeas:
Middle Eastern chickpeas: Top of the list is hummus! Yes, you can buy it from the supermarket, but it's quick and easy to make at home, and you can alter it to your particular tastes. Even if you're just grabbing some supermarket hummus, try adding a squeeze of lemon juice and a sprinkle of ground cumin for a deeper, richer flavour.
South Asian chickpeas: Indian cuisine is an absolute treasure trove for vegetarians. There's no other country that makes such good use of lentils, chickpeas and other legumes. Chana masala, the traditional South Asian chickpea curry, is one of the best examples of Indian comfort food.
Mediterranean chickpeas: The Italians use them with pasta, and the Spanish toss them into hearty winter stews. We admit that our crispy chickpea salad with avocado and crumbled Greek-style cheese isn't a traditional dish, but it's packed with yummy Mediterranean veggies and those all-important chickpeas. It's like a bowl full of sunshine!
Ethiopian chickpeas: Ethiopian cuisine may not be on your radar yet, but it's becoming more and more popular. Try shiro wat, a rich and creamy chickpea dish that's a bit like hummus. It's best served with Ethiopian flatbread and a salad for a tasty meal that will fill you up without leaving you feeling bloated.
Middle Eastern chickpeas: Top of the list is hummus! Yes, you can buy it from the supermarket, but it's quick and easy to make at home, and you can alter it to your particular tastes. Even if you're just grabbing some supermarket hummus, try adding a squeeze of lemon juice and a sprinkle of ground cumin for a deeper, richer flavour.
South Asian chickpeas: Indian cuisine is an absolute treasure trove for vegetarians. There's no other country that makes such good use of lentils, chickpeas and other legumes. Chana masala, the traditional South Asian chickpea curry, is one of the best examples of Indian comfort food.
Mediterranean chickpeas: The Italians use them with pasta, and the Spanish toss them into hearty winter stews. We admit that our crispy chickpea salad with avocado and crumbled Greek-style cheese isn't a traditional dish, but it's packed with yummy Mediterranean veggies and those all-important chickpeas. It's like a bowl full of sunshine!
Ethiopian chickpeas: Ethiopian cuisine may not be on your radar yet, but it's becoming more and more popular. Try shiro wat, a rich and creamy chickpea dish that's a bit like hummus. It's best served with Ethiopian flatbread and a salad for a tasty meal that will fill you up without leaving you feeling bloated.
How to Master the Art of Chickpeas Recipes
It's time to go beyond hummus! If you've fallen for the humble chickpea, then we've got some good news: this is just the start of a beautiful friendship. There are so many great ways to prepare chickpeas. Here are a few tips to get you ready for the journey ahead.
Try them roasted: Roasted chickpeas are a revelation. They're completely different from their boiled cousins. Crunchy and a little bit smoky, they're rather like nuts. You can also use them just like you'd use nuts — add them to a salad, sprinkle them on top of a dish, or just grab a bowl and munch them while you watch a film. Try them with different seasonings until you find your favourite.
Mix it up: Chickpeas work with so many different flavours. If you like to experiment in the kitchen, they're a great base. Try our roasted chickpea and cauliflower salad with a lemon yoghurt dressing. You might not have thought of pairing chickpeas with cauliflower, but we promise, it's definitely a great mixture!
Don't throw away the liquid: The goop in your can of chickpeas has the rather fancy-sounding name of aquafaba. Vegans love this stuff, and they use it to make their own egg-free meringues. In fact, you can use it anywhere you'd use an egg, and it's great for making mayonnaise or aïoli.
Experiment with dried: Cans of chickpeas are quick and convenient, but cooking them from scratch can be rewarding, too. If you want to try chickpeas the old-fashioned way, wait for the weekend, as they need a long time to cook. However, if you have a pressure cooker, they'll be done in a flash. You can freeze cooked chickpeas for easy midweek meals later on.
Try them roasted: Roasted chickpeas are a revelation. They're completely different from their boiled cousins. Crunchy and a little bit smoky, they're rather like nuts. You can also use them just like you'd use nuts — add them to a salad, sprinkle them on top of a dish, or just grab a bowl and munch them while you watch a film. Try them with different seasonings until you find your favourite.
Mix it up: Chickpeas work with so many different flavours. If you like to experiment in the kitchen, they're a great base. Try our roasted chickpea and cauliflower salad with a lemon yoghurt dressing. You might not have thought of pairing chickpeas with cauliflower, but we promise, it's definitely a great mixture!
Don't throw away the liquid: The goop in your can of chickpeas has the rather fancy-sounding name of aquafaba. Vegans love this stuff, and they use it to make their own egg-free meringues. In fact, you can use it anywhere you'd use an egg, and it's great for making mayonnaise or aïoli.
Experiment with dried: Cans of chickpeas are quick and convenient, but cooking them from scratch can be rewarding, too. If you want to try chickpeas the old-fashioned way, wait for the weekend, as they need a long time to cook. However, if you have a pressure cooker, they'll be done in a flash. You can freeze cooked chickpeas for easy midweek meals later on.
Chickpeas Recipe FAQs
What are chickpeas?
Chickpeas are a type of legume. They're not exactly a bean and not exactly a pea — but they are delicious! Americans call them garbanzo beans, so you might see that name used in some recipes online.
How to roast chickpeas?
It'll take about 20 minutes at 220°C to roast chickpeas. Add a good glug of oil and turn them a couple of times while they cook to stop them from catching. They work well with all kinds of different seasonings.
What do chickpeas taste like?
The best way to find out is by trying a chickpea for yourself! If you've ever eaten hummus, then you'll have an idea of what chickpeas taste like. They're slightly nutty but not very strongly flavoured on their own.
Can you eat chickpeas raw?
No. Eating chickpeas raw can make you very sick. If you buy a tin of chickpeas, they're already cooked, so you can add them straight into your salad.
Where do chickpeas come from?
The chickpea plant originated around the Mediterranean, but we're talking thousands of years ago. Today, you can find chickpeas all over the world, and they're particularly popular in the Middle East and India.
Can you freeze chickpeas?
Yes. You can freeze chickpeas that you have cooked. It's best to freeze them in small portions, as it will make it easier to defrost and use them.
How do you store cooked chickpeas?
You might well have a couple of tins of cooked chickpeas in the press. Once the tins are opened, you can keep them in an airtight container in the fridge for a few days.
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