20 Delicious Vegan Chickpea Recipes for Every Occasion

Are you ready to fall in love with chickpeas all over again? Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something fresh and seasonal, we’ve got you covered with 20 Delicious Vegan Chickpea Recipes for Every Occasion. From creamy curries to crispy snacks, these versatile little legumes are about to become your kitchen’s MVP. Let’s dive in and discover your next favorite meal!

Spicy Vegan Chickpea Curry

Discovering the perfect blend of spices and textures can transform your meal into a memorable experience. This Spicy Vegan Chickpea Curry is a testament to that, offering a hearty and flavorful dish that’s both satisfying and easy to prepare.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 can
• Tomato paste – 2 tbsp
• Curry powder – 1 tbsp
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add minced garlic and sauté until golden, about 1 minute.
3. Stir in tomato paste and curry powder, cooking for another minute to release the flavors.
4. Pour in coconut milk and bring the mixture to a gentle simmer.
5. Add chickpeas and salt, stirring to combine all ingredients evenly.
6. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally to prevent sticking.
7. After 20 minutes, remove the lid and check the consistency. If too thin, let it simmer uncovered for an additional 5 minutes.
8. Tip: For a thicker curry, mash a few chickpeas against the side of the pot before serving.
9. Tip: Garnish with fresh cilantro or a squeeze of lime for an extra layer of flavor.
10. Tip: Serve over a bed of fluffy rice or with warm naan bread to soak up the delicious sauce.

Outstanding in its simplicity, this curry boasts a creamy texture with a bold, spicy kick. Perfect for a cozy night in, it pairs wonderfully with a crisp salad or steamed vegetables for a complete meal.

Creamy Vegan Chickpea Salad Sandwich

Start by gathering your ingredients for a quick and satisfying meal that’s both nutritious and delicious. This creamy vegan chickpea salad sandwich is perfect for a light lunch or a hearty snack, offering a delightful mix of textures and flavors.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Vegan mayonnaise – ¼ cup
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Whole wheat bread – 4 slices

Instructions

1. In a large bowl, mash the chickpeas with a fork until they’re mostly broken down but still slightly chunky.
2. Add the vegan mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the chickpeas.
3. Mix all the ingredients together until well combined. Tip: For extra flavor, let the salad sit in the fridge for 30 minutes before serving.
4. Toast the whole wheat bread until it’s golden and crispy. Tip: Lightly brushing the bread with olive oil before toasting can add a nice crunch.
5. Spread the chickpea salad evenly on two slices of the toasted bread.
6. Top with the remaining slices of bread to form sandwiches. Tip: Adding lettuce or avocado slices can introduce a fresh crunch and creaminess to the sandwich.

After assembling, the sandwich boasts a creamy texture with a tangy kick from the lemon and mustard. Enjoy it as is, or pair it with a side of sweet potato fries for a more filling meal.

Vegan Chickpea and Spinach Stew

Even the simplest ingredients can transform into a hearty meal with the right technique. This vegan chickpea and spinach stew is a testament to that, combining minimal components for maximum flavor.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Chickpeas – 2 cups, cooked
• Spinach – 4 cups, fresh
• Vegetable broth – 3 cups
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cooked chickpeas, cumin, and salt, stirring to combine.
5. Pour in vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let it simmer uncovered for 15 minutes to allow flavors to meld.
7. Add fresh spinach in batches, stirring until wilted, about 2 minutes per batch.
8. Remove from heat and let it sit for 5 minutes before serving.

Silky spinach and tender chickpeas make this stew a comforting dish. Serve it with a slice of crusty bread for dipping or over a bed of quinoa for added protein.

Roasted Vegan Chickpea and Vegetable Bowl

Always looking for a hearty yet healthy meal that’s easy to whip up? This Roasted Vegan Chickpea and Vegetable Bowl is your answer, combining simplicity with nutrition in every bite.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Sweet potato – 1 large, diced
• Broccoli – 2 cups, chopped
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the diced sweet potato and chopped broccoli with 1 tbsp of olive oil, ½ tsp of garlic powder, ¼ tsp of salt, and ⅛ tsp of black pepper until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer to promote even cooking, and roast for 20 minutes.
4. While the vegetables roast, toss the chickpeas with the remaining 1 tbsp of olive oil, ½ tsp of garlic powder, ¼ tsp of salt, and ⅛ tsp of black pepper in the same bowl.
5. After the vegetables have roasted for 20 minutes, add the chickpeas to the baking sheet, spreading them out among the vegetables, and roast for an additional 15 minutes.
6. Check that the sweet potatoes are tender and the chickpeas are crispy; if not, roast for 5 more minutes.

Simple yet satisfying, this bowl offers a delightful contrast between the crispy chickpeas and tender vegetables. Serve it over a bed of quinoa for an extra protein boost or drizzle with tahini for added richness.

Vegan Chickpea Flour Omelette

Whether you’re new to vegan cooking or simply looking for a quick, protein-packed breakfast, this chickpea flour omelette is a game-changer. With just a few pantry staples, you can whip up a fluffy, satisfying omelette in no time.

Ingredients

• Chickpea flour – 1 cup
• Water – 1 cup
• Nutritional yeast – 2 tbsp
• Turmeric – ½ tsp
• Salt – ½ tsp
• Black salt (kala namak) – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. In a large bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, salt, and black salt until smooth. Let the batter rest for 5 minutes to thicken.
2. Heat olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. Pour the batter into the skillet, tilting to spread evenly. Cook for 3-4 minutes until the edges start to lift.
4. Carefully flip the omelette and cook for another 2-3 minutes until golden brown on both sides.
5. Tip: For extra fluffiness, add a pinch of baking soda to the batter before cooking.
6. Tip: If the omelette sticks, ensure your skillet is properly heated and lightly greased.
7. Tip: Customize with veggies or vegan cheese by adding them to the batter before cooking.

Perfectly golden and slightly crispy on the outside, this omelette boasts a tender, egg-like texture inside. Serve it with a side of avocado or hot sauce for an extra kick.

Vegan Chickpea and Coconut Soup

Warm up your kitchen with this simple yet flavorful Vegan Chickpea and Coconut Soup, perfect for beginners looking to explore plant-based cooking.

Ingredients

• Coconut oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Chickpeas – 2 cups, cooked
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 2 cups
• Turmeric – ½ tsp
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large pot over medium heat (350°F) until melted.
2. Add diced onion and minced garlic to the pot. Sauté for 5 minutes, stirring occasionally, until onions are translucent.
3. Tip: To prevent burning, lower the heat if the onions start to brown too quickly.
4. Add cooked chickpeas, coconut milk, vegetable broth, turmeric, and salt to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low (200°F) and simmer for 20 minutes.
6. Tip: For a creamier texture, blend half of the soup with an immersion blender before serving.
7. After simmering, remove the pot from heat and let it sit for 5 minutes to allow flavors to meld.
8. Tip: Taste and adjust salt if necessary, but remember the broth already contains salt.

Oftentimes, the simplest dishes bring the most comfort. This soup boasts a creamy texture with a hint of sweetness from the coconut milk, balanced by the earthiness of turmeric. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra layer of flavor.

Vegan Chickpea Tacos with Avocado Lime Dressing

You’ll love how these Vegan Chickpea Tacos with Avocado Lime Dressing bring a burst of flavor to your table with minimal effort. Perfect for a quick weeknight dinner or a casual gathering, this dish is as nutritious as it is delicious.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Avocado – 1, ripe
• Lime – 1, juiced
• Corn tortillas – 8
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat a skillet over medium heat (350°F) and add olive oil.
2. Add chickpeas to the skillet, sprinkle with cumin, garlic powder, and salt. Cook for 5 minutes, stirring occasionally, until slightly crispy.
3. While chickpeas cook, mash the avocado in a bowl and mix in lime juice to create the dressing.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
5. Assemble tacos by dividing the chickpeas among the tortillas and topping with avocado lime dressing.

Just imagine the creamy texture of the avocado dressing against the crispy chickpeas, all wrapped in a soft corn tortilla. For an extra kick, serve with a side of sliced jalapeños or a sprinkle of fresh cilantro.

Vegan Chickpea and Sweet Potato Burger

Unveiling a simple yet satisfying way to enjoy a meat-free meal, this recipe combines the earthy sweetness of sweet potatoes with the hearty texture of chickpeas for a burger that’s both nutritious and delicious. Perfect for beginners, each step is designed to guide you through the process with ease.

Ingredients

• Sweet potatoes – 2 cups, mashed
• Chickpeas – 1 can (15 oz), drained and rinsed
• Breadcrumbs – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but slightly chunky for texture.
3. Add the mashed sweet potatoes, breadcrumbs, and salt to the bowl. Mix until well combined. Tip: If the mixture is too wet, add more breadcrumbs a tablespoon at a time until it holds together.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat olive oil in a large skillet over medium heat. Cook each patty for 3-4 minutes on each side, until golden brown. Tip: Do not overcrowd the skillet to ensure even cooking.
6. Transfer the patties to the prepared baking sheet and bake for 10 minutes to firm up.

Vibrant in flavor and firm in texture, these burgers hold up well on a bun with your favorite toppings or can be enjoyed over a salad for a lighter option. The natural sweetness of the potatoes pairs beautifully with the savory chickpeas, making every bite a delightful experience.

Vegan Chickpea Chocolate Chip Cookies

These vegan chickpea chocolate chip cookies are a delightful twist on the classic treat, offering a healthier alternative without sacrificing flavor. They’re perfect for those looking to indulge in a sweet snack that’s both nutritious and delicious.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Almond butter – ½ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, almond butter, maple syrup, vanilla extract, and baking powder. Process until smooth, scraping down the sides as needed.
3. Fold in the chocolate chips by hand, ensuring they’re evenly distributed throughout the dough.
4. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cookies will have a soft, chewy texture with a rich, chocolatey flavor. For an extra treat, serve them warm with a scoop of dairy-free ice cream.

Vegan Chickpea and Quinoa Salad

Begin by exploring the simplicity and nutrition packed into this Vegan Chickpea and Quinoa Salad, a perfect blend of textures and flavors that’s as easy to make as it is delicious.

Ingredients

• Quinoa – 1 cup
• Chickpeas – 1 can (15 oz), drained and rinsed
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Cucumber – 1, diced
• Red onion – ¼ cup, finely chopped

Instructions

1. Rinse 1 cup of quinoa under cold water until the water runs clear to remove any bitterness.
2. Cook the quinoa according to package instructions, then let it cool to room temperature for about 10 minutes.
3. Tip: Fluff the quinoa with a fork after cooking to prevent it from clumping together.
4. In a large bowl, combine the cooled quinoa, drained and rinsed chickpeas, diced cucumber, and finely chopped red onion.
5. In a small bowl, whisk together 2 tbsp of lemon juice, 1 tbsp of olive oil, and ½ tsp of salt until well combined.
6. Tip: For a richer flavor, let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld.
7. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
8. Tip: Adjust the seasoning with more salt if needed, but remember the flavors will intensify as the salad sits.
9. Serve the salad chilled or at room temperature for the best taste experience.

Unveil a salad that’s bursting with freshness, where the creamy chickpeas meet the fluffy quinoa, all brought together with a zesty lemon dressing. Perfect for a quick lunch or as a side dish, this salad also travels well, making it ideal for picnics or potlucks.

Vegan Chickpea Pancakes

Let’s dive into making these delightful Vegan Chickpea Pancakes, a simple yet satisfying dish perfect for any meal of the day. With just a few ingredients and easy steps, you’ll have a nutritious and tasty meal ready in no time.

Ingredients

• Chickpea flour – 1 cup
• Water – 1 cup
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. In a large mixing bowl, combine the chickpea flour and salt.
2. Gradually add water to the mixture, whisking continuously to avoid lumps, until you achieve a smooth batter. Tip: Let the batter rest for 10 minutes to thicken slightly for better texture.
3. Heat a non-stick skillet over medium heat and add ½ tbsp of olive oil, spreading it evenly.
4. Pour ¼ cup of the batter into the skillet, tilting it to spread the batter into a thin, even layer. Tip: The ideal thickness is about ¼ inch for the perfect pancake.
5. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes on the other side. Tip: Adjust the heat if the pancakes are browning too quickly.
6. Repeat with the remaining batter, adding the remaining olive oil as needed.

Key to enjoying these pancakes is their crispy edges and soft, slightly nutty center. Serve them warm with a drizzle of maple syrup or a dollop of vegan yogurt for a delightful contrast of flavors.

Vegan Chickpea and Lentil Dal

For those looking to dive into the world of vegan cooking, this Vegan Chickpea and Lentil Dal is a perfect starting point. It’s hearty, nutritious, and packed with flavors that will satisfy any palate.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Cumin seeds – 1 tsp
• Turmeric – 1 tsp
• Coriander – 1 tsp
• Chickpeas – 1 can (15 oz), drained and rinsed
• Red lentils – 1 cup
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Lemon juice – 2 tbsp
• Fresh cilantro – for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for another minute until fragrant.
4. Add cumin seeds, turmeric, and coriander, toast for 30 seconds to release their aromas.
5. Pour in the drained chickpeas and red lentils, stirring to coat them with the spices.
6. Add vegetable broth and salt, bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
8. After 25 minutes, check the lentils for tenderness; they should be soft but not mushy.
9. Stir in lemon juice, adjust seasoning if necessary.
10. Garnish with fresh cilantro before serving.

Now, this dal boasts a creamy texture with a slight bite from the chickpeas, offering a comforting warmth with every spoonful. Serve it over a bed of steamed rice or with a side of naan for a complete meal.

Vegan Chickpea and Mushroom Pie

Kickstart your culinary adventure with this hearty Vegan Chickpea and Mushroom Pie, a perfect blend of earthy flavors and comforting textures that’s sure to delight any palate.

Ingredients

• Chickpeas – 1 can (15 oz), drained
• Mushrooms – 2 cups, sliced
• Pie crust – 1, pre-made
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable broth – 1 cup
• Flour – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until they release their moisture and start to brown, about 5 minutes.
3. Add minced garlic to the skillet and cook for another 1 minute until fragrant.
4. Sprinkle flour over the mushrooms and garlic, stirring continuously to coat evenly.
5. Gradually pour in vegetable broth, stirring constantly to prevent lumps. Cook until the mixture thickens, about 3 minutes.
6. Add drained chickpeas, salt, and pepper to the skillet. Stir to combine and cook for another 2 minutes.
7. Transfer the mixture into the pie crust, spreading it evenly.
8. Bake in the preheated oven for 25 minutes, or until the crust is golden brown.
9. Let the pie cool for 5 minutes before slicing to allow the filling to set.

Presenting a delightful contrast between the flaky crust and the creamy, savory filling, this pie pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal.

Vegan Chickpea and Tomato Pasta

Ready to whip up a simple yet satisfying meal? This Vegan Chickpea and Tomato Pasta is perfect for beginners, combining minimal ingredients with maximum flavor.

Ingredients

• Pasta – 8 oz
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tomato sauce – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Add the chickpeas to the skillet and cook for 3 minutes, stirring occasionally, until slightly golden. Tip: For extra flavor, lightly mash some chickpeas with the back of a spoon.
5. Pour in the tomato sauce, salt, and black pepper. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.
6. Drain the pasta, reserving ½ cup of pasta water. Tip: The starchy pasta water helps to thicken the sauce and make it cling to the pasta.
7. Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Now this dish boasts a hearty texture with the creaminess of chickpeas and the tangy richness of tomato sauce. Serve it with a sprinkle of nutritional yeast for a cheesy flavor or fresh basil for a pop of color.

Vegan Chickpea and Kale Stir Fry

Great for a quick, nutritious meal, this Vegan Chickpea and Kale Stir Fry combines simplicity with flavor. Gather your ingredients and follow these steps to create a dish that’s as satisfying as it is healthy.

Ingredients

• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Kale – 2 cups, chopped
• Soy sauce – 1 tbsp
• Lemon juice – 1 tbsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) for 1 minute.
2. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
3. Tip: Keep the garlic moving to prevent burning.
4. Add chickpeas to the skillet, stirring occasionally for 5 minutes until slightly golden.
5. Tip: For extra crispiness, press some chickpeas lightly with a fork.
6. Stir in chopped kale, cooking for 3 minutes until wilted but still vibrant.
7. Tip: Add a splash of water if the kale seems too dry.
8. Drizzle soy sauce and lemon juice over the mixture, stirring well to combine.
9. Cook for an additional 2 minutes, then remove from heat.

Fresh and hearty, this stir fry offers a delightful contrast between the crispy chickpeas and tender kale. Serve it over quinoa for a complete meal or enjoy it as is for a light, flavorful dish.

Vegan Chickpea and Beetroot Hummus

Let’s dive into creating a vibrant and nutritious Vegan Chickpea and Beetroot Hummus that’s as delightful to look at as it is to eat. This recipe is perfect for beginners, offering a straightforward path to a delicious, colorful spread.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Beetroot – 1 medium, peeled and diced
• Tahini – ¼ cup
• Lemon juice – 3 tbsp
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Cumin – ½ tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroot with 1 tbsp olive oil and roast for 25 minutes, or until tender. Tip: Roasting beetroot enhances its natural sweetness.
2. In a food processor, combine the roasted beetroot, chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Tip: For a smoother hummus, process the chickpeas first before adding other ingredients.
3. Blend the mixture on high speed, gradually adding the remaining 1 tbsp olive oil until the hummus reaches your desired consistency. Tip: If the hummus is too thick, add water 1 tbsp at a time to thin it out.
4. Transfer the hummus to a serving bowl and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Finished with a vibrant pink hue, this hummus boasts a creamy texture with a sweet, earthy flavor from the beetroot. Serve it with crisp vegetables or warm pita bread for a visually stunning and tasty appetizer.

Vegan Chickpea and Pumpkin Curry

After a long day, nothing beats the comfort of a hearty, flavorful curry that’s both nutritious and easy to make. Our Vegan Chickpea and Pumpkin Curry is a perfect blend of spices and textures, designed to satisfy your cravings while keeping things simple in the kitchen.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Canned chickpeas – 2 cups, drained and rinsed
• Pumpkin puree – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion, sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in curry powder, cook for 30 seconds to toast the spices.
5. Add chickpeas, pumpkin puree, coconut milk, and vegetable broth, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
7. Season with salt, then taste and adjust seasoning if necessary.
8. Remove from heat and let it sit covered for 5 minutes to thicken slightly.

Once ready, this curry boasts a creamy texture with a perfect balance of sweetness from the pumpkin and earthiness from the chickpeas. Serve it over a bed of fluffy rice or with warm naan bread for a complete meal that’s sure to impress.

Vegan Chickpea and Rice Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any better, along comes this vegan version packed with protein-rich chickpeas and fluffy rice. Perfect for a weeknight dinner, these peppers are as nutritious as they are delicious, and I’ll walk you through making them step by step.

Ingredients

• Bell peppers – 4
• Cooked rice – 2 cups
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tomato sauce – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the chickpeas, cooked rice, tomato sauce, salt, and black pepper to the skillet. Stir well to combine and cook for 5 minutes. Tip: For extra flavor, mash some of the chickpeas slightly.
5. Spoon the chickpea and rice mixture into the prepared bell peppers, packing it down lightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until the peppers are tender. Tip: Check the peppers at the 20-minute mark to prevent overcooking.
8. Let the peppers cool for 5 minutes before serving. Tip: For a crispy top, broil the peppers for the last 2 minutes of baking.

Delightfully tender peppers cradle a hearty, flavorful filling that’s both satisfying and wholesome. Serve these with a drizzle of tahini or a sprinkle of fresh herbs for an extra touch of elegance.

Vegan Chickpea and Zucchini Fritters

Just when you thought your summer veggies couldn’t get any more versatile, these Vegan Chickpea and Zucchini Fritters come along to prove you wrong. Perfect for a light lunch or a savory snack, they’re surprisingly simple to make with just a handful of ingredients.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Zucchini – 1 medium, grated
• Flour – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain for texture.
2. Squeeze the grated zucchini in a clean towel to remove excess moisture, then add it to the chickpeas.
3. Add the flour, salt, and black pepper to the bowl, mixing until all ingredients are well combined. Tip: Let the mixture sit for 5 minutes to allow the flour to absorb any remaining moisture.
4. Heat olive oil in a non-stick skillet over medium heat (350°F).
5. Form the mixture into small patties, about 2 inches in diameter, and place them in the skillet. Tip: Don’t overcrowd the skillet; cook in batches if necessary.
6. Cook each fritter for 3-4 minutes on each side, or until golden brown and crispy. Tip: Press down lightly with a spatula to ensure even cooking.
7. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil.

Perfectly crispy on the outside and tender on the inside, these fritters boast a delightful contrast of textures. Serve them with a dollop of vegan yogurt or a squeeze of lemon for an extra zing.

Vegan Chickpea and Almond Butter Blondies

Sometimes, the simplest ingredients come together to create something unexpectedly delightful. These Vegan Chickpea and Almond Butter Blondies are a testament to that, combining wholesome components into a treat that’s both nutritious and indulgent.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Almond butter – ½ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a food processor, blend the chickpeas until smooth, scraping down the sides as needed to ensure even blending.
3. Add the almond butter, maple syrup, vanilla extract, and baking powder to the food processor. Blend until the mixture is completely smooth and well combined.
4. Fold in the chocolate chips by hand, ensuring they’re evenly distributed throughout the batter.
5. Transfer the batter to the prepared baking pan, using a spatula to spread it evenly.
6. Bake for 20-25 minutes, or until the edges are lightly golden and the center is set.
7. Allow the blondies to cool in the pan for at least 10 minutes before slicing into squares.

Blondies emerge from the oven with a moist, dense texture and a rich, nutty flavor that’s perfectly balanced by the sweetness of the maple syrup and chocolate chips. Serve them slightly warm with a dollop of coconut whipped cream for an extra indulgent treat.

Conclusion

We hope this roundup of 20 delicious vegan chickpea recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each dish is a testament to how versatile and satisfying chickpeas can be. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!