18 Delicious Chickpea and Chicken Recipes Healthy

Dive into a world where health meets flavor with our roundup of 18 Delicious Chickpea and Chicken Recipes. Perfect for busy weeknights or leisurely weekend meals, these dishes promise to satisfy your cravings while keeping things nutritious. Whether you’re in the mood for something hearty, light, or packed with spices, we’ve got you covered. Keep scrolling to discover your next favorite meal!

Spicy Chickpea and Chicken Curry

Whisking together the vibrant flavors of the East with the comforting heartiness of a home-cooked meal, this Spicy Chickpea and Chicken Curry is a symphony of spices and textures that promises to delight the palate. Warm, aromatic, and richly layered, it’s a dish that stands as a testament to the beauty of blending tradition with a touch of culinary innovation.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup dried chickpeas, soaked overnight and drained
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1.5 cups chicken stock, homemade preferred
• 1/2 cup full-fat coconut milk
• 1/2 cup fresh cilantro, chopped
• 1 tbsp fresh lemon juice
• Sea salt, to season

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Add the diced onion, sautéing until translucent and lightly golden, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
4. Add the chicken pieces, searing on all sides until lightly browned, about 4 minutes per side.
5. Sprinkle the ground cumin, coriander, turmeric, and cayenne pepper over the chicken, stirring to coat evenly.
6. Pour in the diced tomatoes with their juices and the chicken stock, bringing the mixture to a gentle simmer.
7. Add the soaked chickpeas, cover, and reduce heat to low. Simmer for 45 minutes, or until the chickpeas are tender.
8. Stir in the coconut milk and fresh cilantro, simmering uncovered for an additional 10 minutes to allow the flavors to meld.
9. Finish with fresh lemon juice and sea salt, adjusting the seasoning as needed.

Unveiling a dish that’s as visually stunning as it is flavorful, this curry boasts a velvety sauce that clings lovingly to each piece of tender chicken and toothsome chickpea. Serve it atop a mound of steamed basmati rice or with warm, flaky naan bread to soak up every last drop of its spicy, aromatic goodness.

Creamy Chickpea and Chicken Soup

Amidst the crisp embrace of autumn, a bowl of creamy chickpea and chicken soup emerges as a comforting embrace, blending the earthy depth of legumes with the tender succulence of poultry, all enveloped in a velvety broth that whispers of home.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Pour in the low-sodium chicken broth, scraping the bottom of the pot to release any browned bits.
5. Add the drained and rinsed chickpeas and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
7. Increase the heat to medium and add the chicken pieces, simmering uncovered until the chicken is cooked through, about 10 minutes.
8. Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Just as the soup marries the robustness of chickpeas with the delicate richness of chicken, its creamy texture and aromatic spices offer a symphony of flavors that can be elevated with a sprinkle of crispy croutons or a drizzle of chili oil for those who dare.

Chickpea and Chicken Salad with Lemon Dressing

Harnessing the vibrant flavors of the Mediterranean, this dish combines tender, herb-marinated chicken with creamy chickpeas, all brought together by a zesty lemon dressing. Perfect for a light lunch or a sophisticated dinner starter, it’s a testament to the beauty of simple, quality ingredients.

Ingredients

• 1 lb boneless, skinless chicken breasts, pasture-raised
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
2. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
3. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Let it rest for 5 minutes before slicing.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and minced garlic to create the dressing.
5. In a large mixing bowl, combine the sliced chicken, chickpeas, and parsley. Drizzle with the lemon dressing and toss gently to coat.
6. Season with additional salt and pepper if needed, and serve immediately.

Bright and refreshing, this salad offers a delightful contrast between the tender chicken and the creamy chickpeas, with the lemon dressing adding a burst of acidity. For an extra touch of elegance, serve it atop a bed of arugula or with a side of crusty artisan bread.

Garlic Roasted Chickpea and Chicken Bowl

Culinary enthusiasts seeking a dish that marries simplicity with sophistication will find solace in this Garlic Roasted Chickpea and Chicken Bowl. Combining the earthy depth of roasted chickpeas with the succulent tenderness of chicken, this recipe is a testament to the beauty of balanced flavors and textures.

Ingredients

• 1.5 cups dried chickpeas, soaked overnight
• 2 boneless, skinless chicken breasts, pasture-raised
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Sea salt, to season
• Freshly ground black pepper, to season
• 1 tbsp fresh lemon juice
• 2 cups baby spinach, washed and dried
• 1/4 cup tahini
• 1 tbsp honey
• 2 tbsp water

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Drain the soaked chickpeas and pat them dry thoroughly with a kitchen towel to ensure crispiness when roasted.
3. In a large bowl, toss the chickpeas with 2 tbsp olive oil, minced garlic, smoked paprika, cumin, cayenne pepper, sea salt, and black pepper until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
5. While the chickpeas roast, season the chicken breasts with sea salt and black pepper on both sides.
6. Heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
8. In a small bowl, whisk together tahini, honey, lemon juice, and water until smooth to create the dressing.
9. To assemble the bowls, divide the baby spinach between two bowls, top with roasted chickpeas and sliced chicken, and drizzle with the tahini dressing.

Juxtaposing the crispy chickpeas with the tender chicken and the creamy tahini dressing creates a harmonious blend of textures and flavors. Serve this bowl with a side of warm pita bread for an extra touch of comfort, or sprinkle with additional smoked paprika for a vibrant finish.

Chickpea and Chicken Stir-Fry with Vegetables

Elevating the humble chickpea to new heights, this Chickpea and Chicken Stir-Fry with Vegetables marries the earthy tones of legumes with the succulent richness of chicken, all brought together with a vibrant array of vegetables for a dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tbsp clarified butter
• 1 large red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 cup fresh cilantro, chopped

Instructions

1. Drain the soaked chickpeas and boil in fresh water for 45 minutes until tender. Drain and set aside.
2. Heat clarified butter in a large wok or skillet over medium-high heat until shimmering.
3. Add the sliced chicken breasts, stirring frequently, until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
4. In the same wok, add the red bell pepper and snap peas, stir-frying for 3 minutes until slightly softened.
5. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
6. Return the chicken to the wok along with the cooked chickpeas, tossing to combine.
7. Pour in the soy sauce, sesame oil, and chicken stock, bringing the mixture to a simmer.
8. In a small bowl, mix cornstarch with water to create a slurry, then stir into the wok to thicken the sauce, about 1 minute.
9. Garnish with fresh cilantro before serving.

Perfectly balanced, this stir-fry offers a delightful contrast of textures, from the tender chicken to the crisp vegetables, all coated in a rich, savory sauce. Serve over a bed of steamed jasmine rice or alongside a crisp, green salad for a complete meal.

Herbed Chickpea and Chicken Skillet

Just as the summer evenings begin to whisper the promise of autumn, our Herbed Chickpea and Chicken Skillet emerges as the perfect bridge between seasons, offering a harmonious blend of hearty comfort and vibrant freshness.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, patted dry
• 2 cups cooked chickpeas, drained and rinsed
• 3 tbsp extra-virgin olive oil
• 1 large shallot, finely minced
• 3 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 cup dry white wine
• 1 cup low-sodium chicken stock
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• Salt and freshly ground black pepper, to season

Instructions

1. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Season chicken thighs generously with salt and pepper, then sear in the skillet for 5-6 minutes per side, until golden brown. Transfer to a plate.
3. Reduce heat to medium, add remaining olive oil, and sauté shallot and garlic until translucent, about 2 minutes.
4. Stir in smoked paprika, cumin, and coriander, cooking until fragrant, 30 seconds.
5. Deglaze the skillet with white wine, scraping up any browned bits, and simmer until reduced by half, about 2 minutes.
6. Add chickpeas and chicken stock, bring to a simmer, and return chicken thighs to the skillet. Cover and cook for 15 minutes, until chicken is cooked through.
7. Uncover, stir in lemon juice, parsley, and dill, and cook for an additional 2 minutes to meld flavors.
8. Adjust seasoning with salt and pepper, then remove from heat.

Offering a delightful contrast of textures, the tender chicken and creamy chickpeas are elevated by the bright, herbaceous notes. Serve atop a bed of quinoa or with crusty bread to soak up the aromatic sauce.

Chickpea and Chicken Coconut Stew

Merging the hearty comfort of traditional stews with the exotic allure of coconut milk, this Chickpea and Chicken Coconut Stew is a symphony of flavors that promises to transport your palate to a world of culinary delight. Perfect for those seeking a dish that balances richness with nutrition, it’s a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken stock, homemade preferred
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup baby spinach leaves
• 1 tbsp fresh lime juice
• Salt, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces in a single layer, seasoning lightly with salt. Sear until golden brown on all sides, approximately 5 minutes total. Remove and set aside.
3. In the same pot, add the onion, cooking until translucent, about 4 minutes, stirring occasionally to prevent burning.
4. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
5. Add the turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
6. Pour in the coconut milk and chicken stock, scraping the bottom of the pot to deglaze.
7. Return the chicken to the pot, along with the chickpeas. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, allowing the flavors to meld.
8. Uncover and stir in the spinach until just wilted, about 1 minute. Finish with lime juice, adjusting seasoning with salt if necessary.

Charming in its complexity, this stew boasts a velvety texture with layers of spice that unfold with each bite. Serve it over a bed of jasmine rice or with a side of warm naan to soak up every last drop of the fragrant coconut broth.

Baked Chickpea and Chicken Meatballs

Unveiling a dish that marries the hearty satisfaction of chicken with the earthy, nutty essence of chickpeas, these baked meatballs are a testament to the beauty of simple ingredients transformed into something extraordinary. Perfect for a cozy dinner or as a standout appetizer, they promise a delightful interplay of textures and flavors.

Ingredients

• 1 cup cooked chickpeas, finely mashed
• 1 lb ground chicken, preferably thigh meat for richness
• 1/4 cup finely grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mashed chickpeas, ground chicken, Parmesan cheese, beaten egg, olive oil, rosemary, sea salt, black pepper, and smoked paprika. Mix until just combined to avoid overworking the meat.
3. Gently fold in the panko breadcrumbs to bind the mixture without making it dense.
4. Using a tablespoon measure, scoop the mixture and roll into 1-inch balls, placing them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute. Tip: For an extra crisp exterior, broil for the last 2 minutes of cooking.

These meatballs emerge from the oven with a golden crust giving way to a tender, flavorful interior. Serve them nestled in a tangy tomato sauce or atop a vibrant salad for a meal that sings with every bite.

Chickpea and Chicken Pasta with Pesto

Marrying the rustic charm of chickpeas with the tender succulence of chicken, this pasta dish is a harmonious blend of textures and flavors, elevated by the vibrant freshness of homemade pesto. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 8 oz boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup canned chickpeas, drained and rinsed
• 8 oz fusilli pasta
• 2 cups fresh basil leaves, tightly packed
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts, lightly toasted
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
3. In a food processor, combine the basil, remaining olive oil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until smooth, scraping down the sides as needed. For a looser pesto, add the reserved pasta water 1 tbsp at a time until desired consistency is achieved.
4. Return the drained pasta to the pot. Add the cooked chicken, chickpeas, and pesto. Toss gently to combine, ensuring everything is evenly coated with the pesto.
5. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired.

A symphony of flavors and textures, this dish offers the creamy richness of pesto-coated pasta, the hearty bite of chickpeas, and the lean protein of chicken. For an extra touch of elegance, serve with a side of roasted cherry tomatoes or a crisp white wine.

Smoky Chickpea and Chicken Chili

Just as the crisp autumn air begins to whisper through the trees, a bowl of smoky chickpea and chicken chili emerges as the epitome of comfort and sophistication. This dish marries the hearty robustness of chicken with the earthy depth of chickpeas, all enveloped in a smoky, aromatic broth that promises to warm the soul.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised, diced into 1-inch pieces
• 2 cups cooked chickpeas, preferably heirloom variety
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 4 cups chicken stock, homemade preferred
• 1 cup fire-roasted tomatoes, crushed
• 1 tbsp apple cider vinegar
• Sea salt, to precise taste
• Freshly ground black pepper, to precise taste
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a large Dutch oven, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add diced chicken thighs, searing until golden brown on all sides, approximately 5 minutes. Remove and set aside.
3. In the same pot, sauté finely diced yellow onion until translucent, about 4 minutes, stirring occasionally to prevent burning.
4. Add minced garlic, smoked paprika, ground cumin, and chipotle powder, stirring constantly for 1 minute to toast the spices.
5. Pour in chicken stock and crushed fire-roasted tomatoes, scraping the bottom of the pot to release any fond.
6. Return the seared chicken to the pot, adding cooked chickpeas. Bring to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 25 minutes, allowing flavors to meld.
8. Stir in apple cider vinegar, then season with sea salt and freshly ground black pepper to precise taste.
9. Garnish with freshly chopped cilantro before serving.

Perfectly balanced, this chili boasts a velvety texture with a smoky undertone that complements the tender chicken and creamy chickpeas. Serve alongside a dollop of crème fraîche and a sprinkle of smoked sea salt for an extra layer of complexity.

Chickpea and Chicken Wrap with Tahini Sauce

Blending the hearty textures of tender chicken and creamy chickpeas with the rich, nutty undertones of tahini sauce, this wrap is a symphony of flavors and textures that promises to delight the palate. Perfect for a quick lunch or a light dinner, it’s a dish that marries convenience with gourmet appeal.

Ingredients

• 1 cup cooked, shredded free-range chicken breast
• 1/2 cup cooked chickpeas, lightly mashed
• 2 tbsp extra-virgin olive oil
• 1/4 cup tahini paste
• 2 tbsp freshly squeezed lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped fresh parsley
• 2 large whole wheat tortillas
• Sea salt, to taste

Instructions

1. In a medium mixing bowl, combine the shredded chicken and mashed chickpeas with 1 tbsp of olive oil, ensuring the mixture is evenly coated.
2. Whisk together the tahini paste, lemon juice, remaining olive oil, cumin, and smoked paprika in a small bowl until smooth. Tip: For a thinner consistency, gradually add warm water, one tablespoon at a time.
3. Gently fold the chopped parsley into the chicken and chickpea mixture, seasoning lightly with sea salt to enhance the flavors.
4. Heat a large skillet over medium heat and warm the tortillas for about 30 seconds on each side, just until pliable. Tip: Avoid overheating to prevent the tortillas from becoming brittle.
5. Spread a generous amount of the tahini sauce onto each tortilla, then evenly distribute the chicken and chickpea mixture down the center. Tip: Leave a 1-inch border to facilitate easy rolling.
6. Roll the tortillas tightly around the filling, tucking in the sides as you go, to form a secure wrap.
7. Slice each wrap diagonally in half for serving, revealing the vibrant filling against the golden tortilla.

Flaky, tender, and bursting with flavor, these wraps offer a satisfying crunch with every bite. Serve them alongside a crisp, green salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Chickpea and Chicken Quinoa Pilaf

Delightfully wholesome and brimming with protein, this Chickpea and Chicken Quinoa Pilaf marries the earthy tones of quinoa with the robust flavors of chicken and chickpeas, creating a dish that’s as nutritious as it is satisfying. Perfect for a weeknight dinner or a sophisticated lunch, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth, low-sodium
• 1 lb boneless, skinless chicken thighs, pasture-raised, cut into 1-inch pieces
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
2. While the quinoa cooks, heat the clarified butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring constantly for 1 minute until fragrant.
4. Increase the heat to medium-high and add the chicken pieces to the skillet. Cook until the chicken is golden brown and cooked through, about 6-8 minutes, stirring occasionally.
5. Stir in the chickpeas and cooked quinoa, mixing well to combine. Cook for an additional 2 minutes to allow the flavors to meld.
6. Season with salt to taste and garnish with fresh cilantro before serving.

Combining the fluffy texture of quinoa with the tender bite of chicken and the creamy pop of chickpeas, this pilaf is a delightful play on textures. Serve it alongside a crisp green salad or stuffed into a roasted bell pepper for an elegant presentation.

Chickpea and Chicken Stuffed Peppers

Masterfully blending the hearty richness of chicken with the earthy undertones of chickpeas, these stuffed peppers are a symphony of flavors and textures, elegantly encased in vibrant bell peppers. Perfect for a sophisticated yet comforting meal, this dish promises to delight the palate with every bite.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb free-range chicken breast, finely diced
• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup organic tomato sauce
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds.
3. Add the diced chicken to the skillet, seasoning with smoked paprika, cumin, salt, and pepper. Cook until the chicken is no longer pink, approximately 5 minutes.
4. Stir in the chickpeas and tomato sauce, cooking for an additional 2 minutes to meld the flavors. Remove from heat and fold in the cilantro.
5. Carefully spoon the chicken and chickpea mixture into the prepared bell peppers, filling them to the top.
6. Place the stuffed peppers in the baking dish and sprinkle with crumbled feta cheese.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is golden brown.
8. Allow the peppers to cool for 5 minutes before serving to let the flavors fully develop.

A harmonious blend of textures awaits, from the tender peppers to the succulent chicken and creamy feta. For an extra touch of elegance, serve atop a bed of quinoa drizzled with a balsamic reduction.

Chickpea and Chicken Casserole with Sweet Potatoes

Rustic yet refined, this Chickpea and Chicken Casserole with Sweet Potatoes marries the earthy sweetness of root vegetables with the hearty satisfaction of protein-packed chickpeas and tender chicken, all enveloped in a fragrant blend of spices.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 cup low-sodium chicken broth
• 1/2 cup full-fat coconut milk
• Sea salt and freshly ground black pepper, to season
• 2 tbsp fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil and clarified butter. Add the chicken pieces, seasoning with salt and pepper, and sear until golden brown, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and cinnamon, cooking until fragrant, about 1 minute.
4. Add the sweet potatoes and chickpeas to the skillet, stirring to coat with the spices. Pour in the chicken broth and coconut milk, bringing the mixture to a simmer.
5. Transfer the skillet contents to the prepared baking dish. Nestle the seared chicken pieces into the mixture.
6. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
7. Garnish with fresh cilantro before serving.

Unveil a casserole where the sweet potatoes melt into the spiced broth, creating a velvety texture that contrasts beautifully with the firm chickpeas and succulent chicken. Serve alongside a crisp green salad or over a bed of quinoa for a complete meal.

Chickpea and Chicken Tikka Masala

Whisking together the vibrant spices and tender proteins, this Chickpea and Chicken Tikka Masala is a symphony of flavors that promises to transport your senses straight to the heart of Indian cuisine. With its creamy tomato-based sauce and aromatic blend of spices, it’s a dish that effortlessly marries comfort with sophistication.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup dried chickpeas, soaked overnight and drained
• 3 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1.5 cups tomato puree
• 1 cup heavy cream
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. In a large bowl, combine the chicken pieces with 1 tbsp of garam masala, turmeric, smoked paprika, and kosher salt. Let marinate for at least 30 minutes at room temperature.
2. Heat clarified butter in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot, cooking for an additional 1 minute until fragrant.
4. Introduce the marinated chicken to the pot, browning on all sides, approximately 5 minutes.
5. Stir in the soaked chickpeas, tomato puree, and remaining garam masala. Bring to a simmer, then reduce heat to low, covering the pot. Cook for 45 minutes, stirring occasionally.
6. Pour in the heavy cream and lemon juice, stirring to combine. Simmer uncovered for an additional 10 minutes to thicken the sauce.
7. Garnish with fresh cilantro before serving.

Unveil a dish where the chickpeas offer a delightful bite against the succulent chicken, all enveloped in a sauce that’s rich yet balanced. Serve it over a bed of steamed basmati rice or with warm naan bread to soak up every last drop of the aromatic sauce.

Chickpea and Chicken Burger with Avocado

Venturing into the realm of gourmet burgers, this Chickpea and Chicken Burger with Avocado is a harmonious blend of textures and flavors, offering a sophisticated twist on the classic burger that’s both nourishing and indulgent.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 1 lb ground chicken, preferably pasture-raised
• 1 ripe avocado, thinly sliced
• 1/4 cup breadcrumbs, fine texture
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 brioche buns, lightly toasted

Instructions

1. In a large mixing bowl, combine the chickpeas, ground chicken, breadcrumbs, beaten egg, sea salt, and black pepper. Mix until just combined to ensure the burgers remain tender.
2. Divide the mixture into 4 equal portions, shaping each into a patty about 1 inch thick. For uniform cooking, press a slight indentation into the center of each patty.
3. Heat the clarified butter and olive oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully add the patties, cooking for 5-6 minutes on each side or until a golden crust forms and the internal temperature reaches 165°F.
4. While the patties rest, lightly toast the brioche buns in the same skillet for about 1 minute per side to absorb the residual flavors.
5. Assemble the burgers by placing a patty on each bun bottom, topping with thinly sliced avocado, and finishing with the bun top.

Heirloom tomatoes or a smear of garlic aioli can elevate this dish further, adding a burst of color and a creamy contrast to the crispy, savory patty. The avocado lends a buttery richness that complements the earthy chickpeas and succulent chicken, making each bite a delightful experience.

Chickpea and Chicken Shakshuka

Unveiling a dish that marries the hearty comfort of chicken with the earthy simplicity of chickpeas, this Chickpea and Chicken Shakshuka is a vibrant, one-pan wonder that promises to delight the senses with its rich flavors and aromatic spices.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup canned chickpeas, drained and rinsed
• 1 cup diced, cooked chicken breast
• 1 1/2 cups crushed tomatoes
• 4 pasture-raised eggs
• 1/4 cup chopped fresh cilantro
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, smoked paprika, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
4. Fold in the chickpeas and diced chicken, coating them evenly with the spice mixture.
5. Pour in the crushed tomatoes, stirring to combine, and simmer the mixture uncovered for 10 minutes to allow the flavors to meld.
6. Using a spoon, create four small wells in the mixture and carefully crack an egg into each well.
7. Cover the skillet and cook on low heat for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
8. Remove from heat, sprinkle with chopped cilantro and a pinch of salt before serving.

Rich in texture and bursting with flavor, this shakshuka offers a delightful contrast between the creamy eggs and the spiced chickpea-chicken base. Serve it directly from the skillet with a side of crusty bread to soak up the savory sauce for an unforgettable meal.

Chickpea and Chicken Stew with Spinach

Warm, hearty, and brimming with wholesome flavors, this Chickpea and Chicken Stew with Spinach is a comforting dish that marries the earthy tones of legumes with the tender succulence of poultry, all while being enlivened by the fresh, verdant notes of spinach.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 bunch fresh spinach, stems removed and leaves roughly chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and sear until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, reduce the heat to medium and add the onion, cooking until translucent, about 3 minutes.
4. Stir in the garlic, cumin, smoked paprika, turmeric, and red pepper flakes, cooking until fragrant, about 1 minute.
5. Return the chicken to the pot, add the chickpeas and chicken broth, bringing to a simmer.
6. Cover and reduce the heat to low, simmering for 20 minutes to allow the flavors to meld.
7. Uncover, stir in the spinach, and cook just until wilted, about 2 minutes. Adjust seasoning with salt and pepper if needed.

Yielded is a stew with a harmonious blend of textures—tender chicken, creamy chickpeas, and silky spinach—all enveloped in a richly spiced broth. Serve it with a wedge of crusty bread to soak up every last drop, or over a bed of fluffy couscous for a more substantial meal.

Conclusion

Cooking up healthy, flavorful meals has never been easier with our roundup of 18 delicious chickpea and chicken recipes. Whether you’re looking for a quick weeknight dinner or a nutritious meal prep option, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below and don’t forget to share your favorites on Pinterest!