Oh, the humble chickpea—so small yet so mighty in flavor and versatility! Whether you’re craving something hearty for dinner, a quick lunch fix, or a snack that packs a punch, Middle Eastern cuisine has got you covered. Dive into our roundup of 25 delicious chickpea recipes that promise to spice up your meal routine. Trust us, your taste buds are in for a treat!
Classic Hummus
Ready to whip up some creamy, dreamy hummus that’ll have you skipping the store-bought stuff? You’re just a few simple ingredients and a blender away from homemade goodness that’s perfect for dipping, spreading, or, let’s be honest, eating straight with a spoon.
Ingredients
- For the hummus:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 small garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2-3 tbsp water
Instructions
- In a food processor, combine the chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt.
- Process the mixture on high for 1 minute, then scrape down the sides of the bowl with a spatula.
- With the processor running, slowly add 2 tbsp of water through the feed tube. Process for another 1-2 minutes until smooth. Tip: If the hummus is too thick, add another tbsp of water until you reach your desired consistency.
- Taste and adjust the seasoning with more salt or lemon juice if needed. Tip: For extra creamy hummus, peel the chickpeas before processing.
- Transfer the hummus to a serving bowl and drizzle with a little more olive oil. Tip: Let the hummus sit for 30 minutes before serving to allow the flavors to meld.
Velvety smooth with a bright, garlicky kick, this hummus is a versatile star. Try it as a veggie dip, spread on toast with avocado, or as a creamy base for a grain bowl.
Falafel
Vibrant, flavorful, and utterly satisfying, falafel is the Middle Eastern gem that’s perfect for when you’re craving something hearty yet healthy. You’ll love how these crispy-on-the-outside, tender-on-the-inside bites pack a punch of herbs and spices.
Ingredients
- For the falafel mixture:
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- Vegetable oil, for frying
Instructions
- Drain the soaked chickpeas and pat them dry with a clean towel.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, salt, cumin, coriander, black pepper, and cayenne pepper. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in the flour and baking powder. Let it rest for 15 minutes to firm up.
- Heat vegetable oil in a deep fryer or large pot to 350°F.
- Shape the mixture into small balls or patties, about 1.5 inches in diameter.
- Fry the falafel in batches, avoiding overcrowding, until golden brown and crispy, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Best enjoyed hot and crispy, these falafel are fantastic tucked into pita with tahini sauce or atop a fresh salad. The blend of herbs and spices gives them a vibrant flavor that’s hard to resist.
Chickpea Shawarma
Mmm, imagine biting into a warm, spiced chickpea shawarma wrap—it’s like a flavor party in your mouth! You’re going to love how simple and satisfying this dish is, perfect for a quick dinner or meal prep.
Ingredients
- For the chickpeas:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp shawarma spice blend
- 1/2 tsp salt
- For the sauce:
- 1/2 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/4 tsp salt
- For serving:
- 4 pita breads
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas with olive oil, shawarma spice, and salt until evenly coated.
- Spread the chickpeas on the baking sheet in a single layer. Roast for 20 minutes, stirring halfway, until crispy.
- While the chickpeas roast, whisk together tahini, water, lemon juice, garlic, and salt in a small bowl to make the sauce. Tip: If the sauce is too thick, add water a tablespoon at a time until desired consistency.
- Warm the pita breads in the oven for the last 2 minutes of chickpea roasting. Tip: Wrap them in foil to keep them soft.
- To assemble, spread sauce on each pita, top with chickpeas, lettuce, and tomatoes. Tip: Add a sprinkle of extra shawarma spice for an extra kick.
Now, the chickpeas are crispy on the outside but tender inside, and the sauce is creamy with a tangy punch. Try serving these wraps with a side of pickled veggies for an extra crunch!
Lebanese Chickpea Stew
Now, imagine coming home to a warm, comforting bowl of Lebanese Chickpea Stew. It’s hearty, flavorful, and packed with nutrients, making it the perfect dish for any day of the week.
Ingredients
- For the stew:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 2 cups vegetable broth
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 cup spinach, chopped
- Salt to taste
- For serving:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Stir in minced garlic, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
- Add chickpeas and diced tomatoes, then bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for 20 minutes to meld the flavors.
- Stir in chopped spinach and cook for another 5 minutes until wilted.
- Season with salt to taste, then remove from heat.
- Garnish with fresh parsley and serve with lemon wedges on the side.
You’ll love the creamy texture of the chickpeas against the slight tang of the tomatoes, all brought together with a hint of spice. Try serving it over a bed of quinoa or with a side of warm pita bread for a complete meal.
Egyptian Chickpea Salad
Ever find yourself craving something fresh, flavorful, and downright easy to whip up? This Egyptian Chickpea Salad is your answer, packed with vibrant flavors and textures that’ll make your taste buds dance.
Ingredients
- For the salad:
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the chickpeas, cucumber, tomato, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
- Give the salad a final toss and adjust the seasoning if needed. Tip: For an extra burst of flavor, add a sprinkle of sumac or a handful of crumbled feta cheese before serving.
- Serve chilled or at room temperature. Tip: This salad pairs wonderfully with grilled pita bread or as a hearty side to grilled meats.
With its crisp veggies, creamy chickpeas, and zesty dressing, this salad is a textural dream. Try scooping it up with some crunchy lettuce leaves for a fun, hands-on meal.
Moroccan Chickpea Tagine
Picture this: a cozy evening where the aroma of spices fills your kitchen, promising a dish that’s as nourishing as it is flavorful. That’s what you get with this Moroccan Chickpea Tagine, a hearty, spice-infused stew that’s perfect for any night of the week.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- For the spices:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- For the tagine:
- 2 cups cooked chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1/2 cup dried apricots, chopped
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add all the spices (cumin, coriander, cinnamon, cayenne) to the pot. Toast them with the onions and garlic for 30 seconds to release their flavors.
- Pour in the diced tomatoes, vegetable broth, and add the chickpeas and apricots. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
- After 20 minutes, remove the lid and cook for an additional 10 minutes to slightly thicken the sauce.
- Tip: For a smoother sauce, mash some of the chickpeas against the side of the pot with a spoon.
- Tip: Taste and adjust the seasoning with salt if needed, but remember the broth and tomatoes already add saltiness.
- Tip: Serve with a sprinkle of fresh cilantro or parsley for a burst of color and freshness.
Kind of magical how simple ingredients transform into something so rich and comforting, right? The tagine is wonderfully hearty with a slight sweetness from the apricots, perfect over couscous or with a slice of crusty bread to soak up the sauce.
Chickpea and Spinach Curry
Now, if you’re craving something hearty yet healthy, this Chickpea and Spinach Curry is your go-to. It’s packed with flavor, easy to whip up, and perfect for those busy weeknights.
Ingredients
- For the curry base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk
- For the spice mix:
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- For the main ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups fresh spinach
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic, and ginger. Cook for 5 minutes, stirring occasionally, until the onion is translucent.
- Add the diced tomatoes, coconut milk, and all the spices to the pan. Stir well to combine. Let it simmer for 10 minutes, allowing the flavors to meld together.
- Tip: If the sauce seems too thick, add a splash of water to reach your desired consistency.
- Add the chickpeas to the pan and stir to coat them in the sauce. Cook for another 5 minutes, stirring occasionally.
- Tip: For extra flavor, lightly mash some of the chickpeas with the back of your spoon.
- Finally, add the spinach in batches, stirring until each batch is wilted before adding more. This should take about 3 minutes total.
- Tip: Fresh spinach cooks down quickly, so keep an eye on it to avoid overcooking.
Here’s the deal: this curry is creamy, slightly spicy, and utterly comforting. Serve it over a bed of fluffy rice or with warm naan bread to soak up all that delicious sauce.
Persian Chickpea Rice
Got a craving for something hearty yet simple? Persian Chickpea Rice is your go-to dish, blending fluffy rice with the earthy goodness of chickpeas and a hint of warm spices. It’s a one-pot wonder that’s as easy to make as it is delicious.
Ingredients
- For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- For the chickpea mix:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
Instructions
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and 1 tsp salt. Stir once, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
- While the rice cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add the chickpeas, turmeric, cumin, and cinnamon. Stir well to coat the chickpeas in the spices. Cook for 5 minutes, stirring occasionally, until the chickpeas are slightly crispy.
- Once the rice is done, fluff it with a fork. Gently fold in the spiced chickpeas. Tip: Let the rice sit covered for 5 minutes off the heat before serving to enhance the flavors.
- Serve the Persian Chickpea Rice warm, garnished with fresh herbs or a squeeze of lemon for extra zing. Tip: Pair it with a dollop of yogurt to balance the spices.
Vibrant and aromatic, this dish offers a delightful contrast between the tender rice and the crispy chickpeas. It’s perfect as a standalone meal or alongside grilled meats for a more substantial feast.
Chickpea and Eggplant Fatteh
Let me tell you about this cozy, layered dish that’s perfect for any meal. It’s a mix of crispy, creamy, and tangy flavors that’ll make your taste buds dance.
Ingredients
- For the base:
- 1 large eggplant, cubed
- 2 tbsp olive oil
- 1/2 tsp salt
- For the chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 tsp cumin
- 1/2 tsp paprika
- For the yogurt sauce:
- 1 cup plain yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- For the topping:
- 1/2 cup pita chips, crushed
- 1 tbsp parsley, chopped
Instructions
- Preheat your oven to 400°F. Toss the eggplant cubes with olive oil and salt on a baking sheet. Roast for 25 minutes until golden and tender.
- While the eggplant roasts, heat a pan over medium heat. Add the chickpeas, cumin, and paprika. Cook for 5 minutes, stirring occasionally, until fragrant.
- In a bowl, mix the yogurt, garlic, and lemon juice. Let it sit for 5 minutes to let the flavors meld.
- To assemble, layer the roasted eggplant at the bottom of a serving dish. Top with the spiced chickpeas, then drizzle with the yogurt sauce.
- Sprinkle the crushed pita chips and chopped parsley on top for crunch and color.
So there you have it—a dish that’s creamy from the yogurt, hearty from the eggplant and chickpeas, and crunchy from the pita. Try serving it with a side of fresh veggies for extra freshness.
Syrian Chickpea Soup
Zesty and comforting, this Syrian Chickpea Soup is your go-to for a hearty meal that’s both nutritious and easy to whip up. You’ll love the blend of spices and the creamy texture that makes every spoonful satisfying.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups vegetable broth
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt to taste
- For garnish:
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the chickpeas, cumin, coriander, cayenne pepper, and salt.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
- Using an immersion blender, partially blend the soup until it reaches your desired consistency. For a smoother soup, blend more; for chunkier, blend less.
- Ladle the soup into bowls and garnish with chopped parsley and a squeeze of lemon juice before serving.
Just like that, you’ve got a bowl of Syrian Chickpea Soup that’s creamy, spicy, and utterly delicious. Serve it with a side of warm pita bread for dipping, and you’re in for a treat.
Chickpea and Tahini Dip
Kickstart your snack game with this creamy, dreamy chickpea and tahini dip. It’s perfect for those lazy afternoons when you’re craving something tasty but don’t want to put in too much effort.
Ingredients
- For the dip:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp olive oil
- 1 garlic clove, minced
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp cumin
- 2-3 tbsp water
Instructions
- In a food processor, combine the chickpeas, tahini, olive oil, minced garlic, lemon juice, salt, and cumin.
- Blend on high for 1 minute, then scrape down the sides with a spatula to ensure everything is mixed evenly.
- Add 2 tbsp of water and blend again for another minute. If the dip is too thick, add another tbsp of water until you reach your desired consistency.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil on top for garnish.
- Serve immediately with pita bread or veggie sticks, or refrigerate for up to 3 days for a firmer texture.
Zesty and smooth, this dip is a crowd-pleaser with its rich tahini flavor and creamy texture. Try spreading it on toast or using it as a sandwich spread for an extra flavor boost.
Armenian Chickpea Pilaf
Armenian chickpea pilaf is the kind of dish that feels like a warm hug on a chilly evening. You’ll love how the spices mingle with the chickpeas and rice, creating a meal that’s both comforting and packed with flavor.
Ingredients
- For the pilaf:
- 1 cup basmati rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 2 cups vegetable broth
- Salt to taste
- For garnish:
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant. Tip: Toasting the spices enhances their flavor.
- Add the rinsed rice to the skillet. Stir to coat the rice with the spice mixture, about 2 minutes.
- Pour in the vegetable broth and add the chickpeas. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- After 15 minutes, turn off the heat and let the pilaf sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the pilaf with a fork. Season with salt to taste. Tip: Adding salt at the end prevents the chickpeas from toughening.
- Garnish with chopped parsley and serve with lemon wedges on the side.
Out of the pot, this pilaf is fluffy and aromatic, with the chickpeas adding a satisfying bite. Squeeze a bit of lemon over the top before eating to brighten up the flavors, or serve it alongside a crisp salad for a complete meal.
Chickpea and Lamb Stew
Feeling like you need something hearty and comforting for dinner? This chickpea and lamb stew is your go-to, packed with flavors that meld together beautifully, and it’s surprisingly simple to whip up.
Ingredients
- For the stew:
- 1 lb lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add lamb cubes, browning on all sides, about 5 minutes total. Remove and set aside.
- In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
- Stir in cumin, smoked paprika, and cinnamon, cooking until fragrant, about 1 minute.
- Return lamb to the pot, adding chickpeas, chicken broth, and diced tomatoes. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 hours, or until lamb is tender.
- Season with salt to taste before serving.
The stew turns out rich and aromatic, with the lamb meltingly tender against the hearty chickpeas. Serve it over a bed of couscous or with crusty bread to soak up all the delicious sauce.
Turkish Chickpea Pide
Think you’ve tried all the flatbreads out there? Let me introduce you to Turkish Chickpea Pide, a boat-shaped delight that’s crispy on the outside, fluffy on the inside, and packed with flavor.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1 cup cooked chickpeas, mashed
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- 2 tbsp olive oil
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, about 3 minutes.
- Add mashed chickpeas, tomato paste, cumin, paprika, and salt to the pan. Cook for another 5 minutes, stirring occasionally. Remove from heat and let cool.
- Preheat your oven to 425°F. Punch down the dough and divide it into two equal parts. Roll each into an oval shape about 1/4 inch thick.
- Spread the chickpea mixture evenly over each oval, leaving a 1-inch border. Fold the edges over to create a boat shape.
- Bake for 15-20 minutes, or until the crust is golden brown. Let cool for a few minutes before slicing.
Here’s the deal: the crust gives that perfect crunch, while the chickpea filling is hearty and spiced just right. Try serving it with a dollop of yogurt on top for an extra creamy touch.
Chickpea and Yogurt Salad
Very few dishes strike the perfect balance between refreshing and satisfying like this Chickpea and Yogurt Salad. You’ll love how easy it is to throw together, especially on those days when you’re craving something light yet hearty.
Ingredients
- For the salad:
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup plain Greek yogurt
- 1/2 cup diced cucumber
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh dill
- For the dressing:
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the chickpeas, cucumber, red onion, and dill.
- In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth.
- Pour the dressing over the chickpea mixture and gently toss to coat everything evenly.
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
- Give the salad a quick stir before serving to redistribute the dressing.
With its creamy texture and tangy flavor, this salad is a dream on its own or as a side. Try scooping it up with pita chips for an extra crunch that complements the soft chickpeas beautifully.
Jordanian Chickpea Maqluba
Back in the day, I stumbled upon this Jordanian Chickpea Maqluba at a friend’s potluck, and let me tell you, it was love at first bite. You’re going to adore how the spices and textures come together in this one-pot wonder.
Ingredients
- For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- For the chickpeas and vegetables:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 large potato, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp cinnamon
- For serving:
- 1/4 cup chopped parsley
- 1/2 cup yogurt
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. This step is crucial for fluffy rice.
- Preheat your oven to 400°F. Toss the eggplant and potato slices with olive oil, cumin, turmeric, and cinnamon. Spread them on a baking sheet and roast for 25 minutes, flipping halfway through, until golden and tender.
- Drain the soaked rice and add it to a large pot with 4 cups of water and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect steam.
- Layer the roasted vegetables and chickpeas over the rice in the pot. Cover and let it sit off the heat for 10 minutes to allow the flavors to meld.
- Carefully invert the pot onto a serving platter to reveal the beautiful layers. Garnish with chopped parsley and serve with a side of yogurt.
You’ll love the contrast between the crispy vegetables and the fluffy, aromatic rice. Try serving it with a squeeze of lemon for an extra zing that brings all the flavors to life.
Chickpea and Potato Curry
Hey there! If you’re craving something hearty, flavorful, and easy to whip up, this chickpea and potato curry is your go-to. It’s packed with spices, creamy textures, and it’s downright comforting.
Ingredients
- For the curry base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- For the spices:
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp coriander
- For the main ingredients:
- 2 cups potatoes, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the potatoes, chickpeas, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer.
- Cover and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally to ensure even cooking.
- Once the potatoes are soft, remove the pot from heat. Let it sit for 5 minutes to thicken slightly before serving.
You’ll love the creamy texture and the way the spices meld together in this dish. Try serving it over a bed of fluffy rice or with a side of naan for scooping up every last bit.
Chickpea and Lentil Soup
Oh, you’re going to love this Chickpea and Lentil Soup—it’s hearty, nutritious, and perfect for any day of the week. Plus, it’s a breeze to make with ingredients you probably already have in your pantry.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- For the lentils and chickpeas:
- 1 cup dried green lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Heat the olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering before adding the onions for the best flavor.
- Add the onion, garlic, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the lentils, chickpeas, vegetable broth, cumin, and smoked paprika. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 25 minutes. Tip: Check the lentils at the 20-minute mark to avoid overcooking.
- Season with salt to taste. Tip: Add salt at the end to prevent the lentils from becoming tough.
- Serve hot, garnished with fresh parsley and a squeeze of lemon juice.
This soup has a rich, smoky flavor with a satisfying texture from the lentils and chickpeas. Try serving it with a slice of crusty bread for dipping, or top it with a dollop of yogurt for extra creaminess.
Chickpea and Tomato Stew
Just imagine coming home to a warm, comforting bowl of Chickpea and Tomato Stew after a long day. It’s hearty, flavorful, and packed with nutrients, making it the perfect meal for any night of the week.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- For the stew:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- For garnish:
- Fresh cilantro, chopped
- 1/2 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Tip: Make sure the oil is shimmering before adding the onions for the best flavor.
- Add diced onion and cook until translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add minced garlic and cook for another minute until fragrant.
- Stir in chickpeas, crushed tomatoes, vegetable broth, cumin, smoked paprika, and salt. Tip: Rinsing the chickpeas removes excess sodium and improves texture.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes. Tip: The stew should thicken slightly but still be soupy.
- Remove from heat and stir in lemon juice and chopped cilantro.
Delight in the rich, smoky flavors and creamy texture of the chickpeas against the tangy tomatoes. Serve it over a bed of quinoa or with a slice of crusty bread for a complete meal.
Chickpea and Herb Falafel
Wondering how to spice up your meal prep with something both nutritious and delicious? You’ve got to try these Chickpea and Herb Falafel—they’re crispy on the outside, fluffy on the inside, and packed with flavor.
Ingredients
- For the falafel mixture:
- 2 cups dried chickpeas, soaked overnight
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 small onion, roughly chopped
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 2 tbsp all-purpose flour
- For frying:
- Vegetable oil, for deep frying
Instructions
- Drain the soaked chickpeas and pat them dry with a clean towel.
- In a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, salt, cumin, and coriander. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl and stir in the baking soda and flour. Let it rest for 15 minutes to allow the flavors to meld.
- Heat the vegetable oil in a deep fryer or large pot to 375°F.
- Shape the falafel mixture into small balls, about 1.5 inches in diameter. If the mixture is too wet, add a bit more flour.
- Fry the falafel in batches, avoiding overcrowding, for about 3-4 minutes or until golden brown and crispy.
- Remove the falafel with a slotted spoon and drain on paper towels.
Absolutely irresistible, these falafel are perfect tucked into pita bread with tahini sauce or served atop a fresh salad. The herbs give them a bright, fresh flavor, while the crispy exterior gives way to a tender, flavorful center.
Chickpea and Avocado Salad
Wondering what to whip up for a quick, nutritious lunch that’s both satisfying and easy to make? You’re in luck because this chickpea and avocado salad is just the ticket—packed with protein, healthy fats, and a burst of freshness that’ll keep you energized all afternoon.
Ingredients
- For the salad:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well blended.
- Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Tip: Use a rubber spatula to mix the salad gently to avoid mashing the avocado.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: If you’re making this ahead of time, add the avocado just before serving to keep it from browning.
- Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.
Just like that, you’ve got a creamy, tangy, and slightly crunchy salad that’s perfect on its own or as a side. Try stuffing it into a whole wheat pita for a portable lunch option that’s sure to impress.
Chickpea and Pumpkin Stew
Kick off your cozy meal prep with this hearty Chickpea and Pumpkin Stew, perfect for those chilly evenings when you crave something warming yet nutritious. You’ll love how the spices meld together, creating a dish that’s as comforting as it is colorful.
Ingredients
- For the base:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- For the stew:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups pumpkin, cubed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp cinnamon
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Tip: Stir occasionally to prevent burning and ensure even cooking.
- Add chickpeas, pumpkin, diced tomatoes, vegetable broth, cumin, and cinnamon to the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes, or until pumpkin is tender.
- Tip: Cover the pot slightly to prevent too much liquid from evaporating.
- Season with salt, adjusting according to your preference.
- Tip: For a thicker stew, let it simmer uncovered for the last 5 minutes.
Best enjoyed when the pumpkin is fork-tender and the broth has thickened slightly, this stew offers a delightful mix of sweet and savory flavors. Serve it with a side of crusty bread or over a bed of quinoa for an extra hearty meal.
Chickpea and Carrot Salad
You’re going to love how simple and refreshing this chickpea and carrot salad is. It’s the perfect mix of crunchy, sweet, and tangy, making it a great side or light meal on those busy days.
Ingredients
- For the salad:
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup grated carrots
- 1/4 cup chopped fresh parsley
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the chickpeas, grated carrots, and chopped parsley.
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted sunflower seeds on top before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: This salad tastes even better the next day as the flavors continue to develop.
Unbelievably easy to make, this salad packs a punch with its vibrant colors and flavors. The chickpeas add a hearty texture, while the carrots bring a sweet crunch, making every bite satisfying. Try serving it over a bed of greens or alongside grilled chicken for a complete meal.
Chickpea and Beetroot Hummus
Looking for a colorful twist on the classic hummus? This chickpea and beetroot hummus is not only a feast for the eyes but packed with flavor and nutrients. Perfect for dipping or spreading, it’s a vibrant addition to any meal or snack time.
Ingredients
- For the hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium beetroot, peeled and diced
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
Instructions
- Preheat your oven to 400°F. Toss the diced beetroot with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes, or until tender. Tip: Covering the beetroot with foil can prevent drying out.
- In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth. Tip: Scrape down the sides of the processor to ensure everything is evenly mixed.
- With the processor running, slowly add the remaining olive oil and water until the hummus reaches your desired consistency. Tip: Add water a tablespoon at a time to avoid making the hummus too runny.
- Transfer the hummus to a bowl and let it chill in the refrigerator for at least 30 minutes before serving. This helps the flavors meld together beautifully.
Absolutely creamy with a slight earthy sweetness from the beetroot, this hummus is a standout. Try it with pita chips or as a bold spread on sandwiches for a pop of color and flavor.
Chickpea and Walnut Stuffed Peppers
So, you’re looking for a hearty, flavorful dish that’s as nutritious as it is delicious? These chickpea and walnut stuffed peppers are just the ticket, packing a punch of protein and a crunch you’ll love.
Ingredients
- For the filling:
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup walnuts, finely chopped
- 1/2 cup cooked quinoa
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mash the chickpeas with a fork until they’re mostly crushed but still have some texture.
- Add the chopped walnuts, cooked quinoa, olive oil, cumin, smoked paprika, and salt to the bowl with the chickpeas. Mix well to combine.
- Brush the outside of the bell peppers with olive oil and sprinkle with salt.
- Stuff each pepper with the chickpea and walnut mixture, packing it down lightly.
- Place the stuffed peppers in a baking dish and cover with aluminum foil.
- Bake for 25 minutes, then remove the foil and bake for another 10 minutes, or until the peppers are tender and the filling is heated through.
- Let the peppers cool for 5 minutes before serving.
Best enjoyed fresh out of the oven, these stuffed peppers offer a delightful contrast between the soft, savory filling and the crisp, sweet pepper. Try topping them with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra flavor boost.
Conclusion
Delightful in diversity and flavor, our roundup of 25 Middle Eastern chickpea recipes offers something for every palate. From hearty mains to light bites, these dishes promise to bring a taste of the Middle East to your kitchen. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!
