Have chickpeas in the pantry? Transform the humble garbanzo bean into something delicious with one of these twenty easy recipes made with chickpeas!
Growing up in a Lebanese household, one thing is for certain: we always have a can (or two or three!) of chickpeas in our pantry at all times. Whether I want to whip up a batch of my Great Aunt Vieve’s famous hummus or simply eat them tossed in a little olive oil, lemon, and salt, there are endless ways to enjoy chickpeas. What’s even better is that chickpeas are nutrient-dense and packed with vitamins.
What are the health benefits of chickpeas?
Chickpeas are a rich source of vitamins, minerals, and fiber and offer a whole host of health benefits including improving digestion, aiding weight management and reducing the risk of several diseases such as heart disease and cancer. Additionally, garbanzo beans are high in protein and a great alternative to meat in most recipes including salads, pasta, and curries.
Can I use either canned or dry chickpeas in any recipe?
Yes you can use canned or dry chickpeas. I always use canned chickpeas out of convenience but dry always work as well. The primary difference between the two is texture. Working with dried beans will result in a slightly more firm texture once cooked.
Do I need to peel/remove the skin of the chickpeas before eating them or using them in a recipe?
This is completely optional but I prefer to leave on the skin for added fiber and texture. Removing the skin when making hummus, for example, results in a creamier end result but the difference is minimal and in my opinion not worth the effort and time.
What’s the best way to remove the skin of chickpeas?
Here is a video tutorial on how to remove chickpea skins.
Now that we’ve covered the basics, let’s get to my 20 delicious recipes for using chickpeas! Enjoy!
Classic Hummus with Toasted Pine Nuts
4.25 stars average
10minutes
Passed down from my Syrian grandmother, this classic hummus with toasted pine nuts is the best you'll ever make! Your family will love this creamy chickpea dip made with lemon, garlic, and tahini.
These sushi-inspired Cucumber Hummus Bites are scented with toasted sesame oil then topped with pickled ginger and roasted sesame seeds. The ultimate healthy snack recipe!
A twist on the popular buffalo cauliflower dip, my version is made with creamy hummus then baked with cheese before being sprinkled with all your favorite toppings.
This Lebanese-inspired Slow Cooker Chicken Soup recipe is made with lemon juice, cinnamon, spinach and chickpeas. Naturally gluten free and full of flavor.
Cracked freekeh is tossed in a creamy tahini vinaigrette with chickpeas, pomegranates and almonds to create a crunchy and addictive whole grain side dish or meatless main.
Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.
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I am SO excited about these recipes. I just started Weight Watchers. Again:). And chick peas are ZERO
Points. I have followed you for years and love everything you do!!
Thank you !!
The last recipe doesn’t have a link (at least as far as I’m seeing).
Goodness you’re right! I’ll send a note to our software developer to fix. In the meantime: https://thelemonbowl.com/slow-cooker-vegetable-curry-with-chickpeas/ Enjoy!
I am SO excited about these recipes. I just started Weight Watchers. Again:). And chick peas are ZERO
Points. I have followed you for years and love everything you do!!
Thank you !!
Oh great!!! I love chickpeas so much! Let me know what you try first Kim!