Summer is here and that means no more soup and stew! Summer is the time to experiment with food and drink and to have a fun time doing so, especially with BBQ season! We love to get adventurous when it comes to recipes especially when these involve chickpeas! Chickpeas help control blood sugar levels, contain many minerals and vitamins and are an amazing source of completely plant based proteins, perfect for vegans and vegetarians! Smoothies, Sandwiches, Salads and Super foods are on our minds so here are our favourite summer chickpea recipes!

Roasted Chickpea Wraps

Wraps are the perfect summer picnic food, easy to make, easy to carry and easy to eat! From BBC Good Food:

2 x 400g cans chickpeas

2 tsp olive oil

2 tsp ground cumin

2 tsp smoked paprika

2 avocados, stoned, peeled and chopped

juice 1 lime

small pack coriander, chopped

8 soft corn tortillas

1 small iceberg lettuce, shredded

150g pot natural yogurt

480g jar roasted red peppers, chopped

Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.

Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

Sun Dried Tomato Chickpea Burgers

BBQ season is upon us and here is one for the vegans and vegetarians, BBQ’s are for everyone! Recipe:

1 400 gram can of chickpeas drained, rinsed and patted dry

1 medium sized red onion about 3/4 cup or 90 grams, chopped

2 cloves garlic crushed

3 tablespoons sun dried tomatoes*

small handful fresh basil leaves

1 cup ground almonds * 140 grams

3/4 teaspoon sea salt

black pepper

1 tablespoon olive oil

In a food processor blend the chickpeas, red onion, garlic, sun dried tomatoes, basil leaves and blend until smooth. You can do this in a blender if you don’t own a food processor, but you’ll need to add ingredients one at a time and stop to scrape down the sides more frequently.

Add the ground almonds, salt, and pepper and continue to blend until everything is evenly incorporated.

Transfer to a bowl, cover, and refrigerate for at least 20 minutes. This will help firm up the mixture so they are easier to mold into patties in the next step.

Mold the chickpea mixture into 4 patties about 3 inches across and 1/2 inch thick. If your mixture is too stick you can add a little extra almond flour, just try not to add too much because you don’t want the burgers to be crumbly.

Place the patties onto a lined/greased baking tray. Brush each side with the olive oil and then bake for 20-25 minutes or until golden at 375°F/190°C. Make sure to flip the burgers about halfway through if your oven cooks unevenly like mine does.

You can also pan fry these quicker if you like which will result in a crispier crust. Add a tablespoon or so of olive oil in a frying pan and cook on each side for about 4-5 minutes.

Spicy Chickpea, Kale and Roasted Butternut Squash salad –

1 tablespoon chipotle paste

4 tablespoons extra virgin olive oil

1 large clove garlic or 1 teaspoon crushed

pinch of chipotle smoked sea salt or regular sea salt 

1 can chickpeas 400 grams, rinsed and drained

1 medium butternut squash about 2 pounds, peeled and sliced into ¾-inch cubes

1/4 cup pepitas pumpkin seeds without the shell

Chipotle Sauce

1 tablespoon chipotle paste

4 tablespoons extra virgin olive oil

1 large clove garlic or 1 teaspoon crushed

1 teaspoon Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt

1 pinch red chili pepper flakes

1 tablespoon lime juice about half a lime

Chipotle Sauce

To make the dressing add all of the ingredients to a small bowl or jar and whisk until combined.

Chickpeas & Squash

Preheat oven to 420°F/ 215°C.

Add the diced butternut squash and chickpeas to a medium sized bowl and pour the chipotle sauce over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.

When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.

After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pepitas and toss everything to combine and enjoy.

Vegan Avocado Toast – Summer brunch!

Just add our chickpeas onto the avocado toast recipe! Easy!

4-6 slices of your favourite bread (GF if required) 

1 ripe avocado

chilli paste (I used sambal oelek)

a handful of radish sprouts OR

baby rocket / arugula (OPTIONAL)

½ lime or lemon (OPTIONAL)

salt and pepper to taste

Slice avocado and spread it on the toast. You may want to lightly sprinkle it with lime (or lemon) juice to prevent discolouration. Top with spiced chickpeas and radish sprouts (or baby rocket). Sprinkle with salt and pepper and dot with hot chilli sauce.

Spiced chickpea fritters with wild rice and green sauce

Spiced Fritters

1 Sweet Potato

1 can chickpeas Drained and Rinsed

1/4 cup Green Peas

1 Red Chilli

1 White Onion

1 tsp Turmeric

1 tbsp Garam Masala

1 tsp Mustard Seeds

1 bunch Fresh Coriander

pinch Salt

1/2 cup (75g) Sesame Seeds

Yoghurt Sauce

1 cup (235ml) Soy Yoghurt 

1 large bunch Fresh Coriander

4-5 Mint Leaves

1 tbsp Lemon Juice

Wild Rice

Pomegranate Seeds

Peel the sweet potato and chop into 1 inch chunks. Boil for 10-15 minutes until cooked. Drain and set aside. Meanwhile, add 1 tbsp oil to a large frying pan and add the mustard seeds. Dice the onion and when the mustard seeds start to pop add the onion. Saute for a few minutes until the onion becomes translucent. Finely dice the chilli and add this into the pan with the turmeric and the garam masala. Cook for another 2-3 minutes then transfer the whole mixture to a bowl. Mash the chickpeas slightly with a fork and add to the onion mixture and mix. Finely chop the coriander and add to the bowl with the peas and a small pinch of salt.

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