Chickpeas are such a versatile thing in the kitchen, you can eat them hot or cold, canned or dried, and they can act as the star of the meal or the support. You can roast chickpeas and add them to salads, use them as a substitute for croutons in soups, or turn them into a simple snack with big flakes of sea salt. And of course you can always purée them straight from the can to create silky-smooth hummus I could go on but you get the idea.

The little garbanzo bean is packed with protein and there’s not much it can’t do! We’ve put together 5 of our favourite chickpea recipes for you to love and enjoy just as much as we do.


Prep time 10 mins – Cook time 10 mins – Total time 45 mins



  • ¾ cup uncooked brown chickpeas, optionally soaked for 4 hours
  • 2 cups water
  • ½ cup shredded coconut, fresh(thawed if frozen) or dried + more for garnish
  • 1 tsp oil
  • ½ tsp mustard seeds
  • 6 curry leaves (optional)
  • a good pinch of asafetida / hing (optional), use certified gluten-free if needed
  • ½ medium onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 tbsp finely chopped ginger
  • 2 tsp ground coriander
  • ½ tsp ground fennel
  • ¼ tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp cloves
  • ⅓ to ½ tsp cayenne
  • ½ tsp turmeric
  • 2 tomatoes, chopped
  • ¾ tsp or more salt
  • Optional tempering
  • 1 tsp oil
  • ¼ tsp mustard seeds
  • 2 dried red chilies


  1. Bring the brown chickpeas to a boil in 1 cup of water. Discard the water.
  2. Pressure cook the chickpeas with 2 cups of water for 20 minutes in stove top and 25 to 30 minutes in electric (Manual 30 minutes in the Instant Pot). Let the pressure release naturally.
  3. Heat a small skillet over medium heat. Add coconut and toast for 2 to 3 minutes until golden. Stir occasionally to avoid burning. Blend with 2 tbsp of water until most of the coconut breaks down and set aside.
  4. Heat oil in a skillet over medium heat. When hot, add mustard seeds and let them start to sputter. Add curry leaves and asafetida and cook for few seconds. They will sputter, so be careful.
  5. Add the onion, garlic, ginger and cook until translucent.
  6. Add the ground spices and mix well. for half a min. Add tomatoes and a splash of water and cook until the tomatoes are tender. 5 minutes. Mash the larger pieces.
  7. Add this mixture, salt and the coconut paste to the brown chickpeas (or vice versa depending on the pan size) and simmer over medium heat for 5 to 10 minutes. Taste and adjust salt and heat. Add more water if needed.
  8. Garnish with coconut. I also usually add a fresh tempering before serving. Heat oil in a small skillet over medium heat. When the oil is hot, add ¼ tsp mustard seeds and 2 chilies and cook for a few seconds. The seeds will start to pop. Drizzle this over the chickpea curry. Serve over rice, cooked grains or with flatbread, appams, dosas etc.
  9. To make the Chickpea Curry in a saucepan: Soak the brown chickpeas for at least 4 hours in warm water. Drain and add to a saucepan with 3 cups of water. Partially cover and cook over medium heat for 35 to 45 minutes or until tender to preference. Make the Curry mixture and add to the simmering chickpeas and continue.


If using cooked brown chickpeas, use 2 cups.


Prep time 15 mins – Cook time 25 mins – Total time 40 mins


  • Turmeric Cauliflower Rice:
  • 1 small head of cauliflower, chopped into florets
  • 1 tsp oil
  • ½ small onion, finely chopped
  • 1 tsp turmeric
  • ¼ tsp or more salt
  • a dash of cayenne
  • a generous dash of lemon or lime juice
  • Spiced Chickpeas and carrots
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked chickpeas or use lentils
  • ½ tsp oil
  • 1 tsp ground cumin
  • 1 tsp corainder
  • ½ tsp paprika
  • salt to taste (depends on if the chickpeas are salted)
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ to ½ tsp cayenne
  • ¾ cup sliced carrots
  • Black Pepper Hummus
  • 1 15 oz can chickpeas, drain, reserve water
  • 1 tbsp tahini
  • 2 tsp extra virgin olive oil
  • 2 to 3 cloves of roasted garlic
  • 1 to 2 tbsp lemon juice
  • ½ tsp ground cumin
  • ¼ tsp or more salt
  • ¼ tsp paprika
  • ½ tsp or more freshly ground or crushed black pepper


Make the Cauliflower Rice:

  1. Grate the cauliflower or process in a food processor for a few seconds. I use a food processor.
  2. Heat oil in a skillet over medium heat. Add onions and a pinch of salt and cook until translucent.
  3. Add turmeric and mix in for a few seconds.
  4. Add the riced cauliflower, salt and cayenne and mix in. Cover and cook for 4 to 6 minutes. The cauliflower will steam and cook through. Add a good dash of lemon and fluff the mixture. Taste and adjust salt, lemon, heat. Cover and let sit for another minute or so before serving.

Make the spiced chickpeas + carrots:

  1. Heat oil in a skillet over medium heat. Add the chickpeas and spices and toss to coat. Cook for a minute. Add carrots and 2 tbsp water. Cover and cook for 5 to 7 minutes or until carrots are cooked al dente. Add a dash of lemon if needed.

Make the hummus:

  1. Blend or process all the ingredients and ¼ tsp black pepper until smooth. Add some reserved aquafaba(liquid from the can of chickpeas) if needed. Add aquafaba or water to half the batch to make thinner dressing like consistency. Taste and adjust salt, tang (lemon). Fold in the rest of the black pepper and use. Can be made ahead. Or use premade hummus and mix in black pepper to taste.


  1. Add a layer of baby spinach or other baby greens or lettuce to each bowl
  2. Add a good helping of the spiced chickpeas, turmeric cauliflower rice and hummus. Drizzle thinned hummus and/or lemon juice all over. Garnish with black pepper and cilantro. Add other chopped veggies like tomatoes, cucumber etc, or add some warmed pita. Serve.



Prep time 10 mins – Cook time 20 mins – Total time 30 mins


For the Sweet and Sour Sauce:

  • ¼ cup sugar ( I use 2 tbsp sugar and 2 or more tbsp coconut sugar)
  • 2 tbsp apple cider vinegar
  • 2 to 3 tbsp rice vinegar
  • tbsp ketchup
  • 2 tsp soy sauce (use certified gluten-free tamari to make gf)
  • ½ tsp garlic powder
  • 2 tbsp water

Chickpeas and Veggies:

  • 1 tsp oil
  • 3 cloves of garlic, finely chopped
  • ½ large red bell pepper thinly sliced
  • ½ green bell pepper thinly sliced
  • 1 cup small broccoli florets
  • 1 15 oz can chickpeas or 1.5 cups cooked chickpeas
  • a generous dash of salt, black pepper, cayenne

To thicken

  • 2 tbsp water
  • 2 tsp cornstarch or other starch


  1. Mix all the sauce ingredients in a bowl and set aside. You can also add them directly to the pan at step 5.
  2. Heat oil over medium high heat in a large skillet. Add garlic and cook for 2 minutes or until translucent.
  3. Add the peppers and mix in. Cover and cook for 2 minutes.
  4. Add the broccoli and mix in. Cover and cook for 1 minute.
  5. Add the chickpeas, sauce ingredients, a generous dash of salt, black pepper and cayenne. Reduce heat to medium. Cover and cook for 10 minutes.
  6. Taste the sauce carefully and adjust to preference. Add more sour, sugar or salt.
  7. Mix cornstarch in room temperature water and add the mixture to the pan. Mix in. Cover and cook for 2 to 3 minutes until the sauce thickens.
  8. Garnish with sesame seeds, red pepper flakes and scallions and serve with cooked rice or grains of choice.


For variation: add pineapple chunks



Prep time 15 mins – Cook time 55 mins – Total Time 1 hour 10 mins


For the Loaf:

  • 1 tsp oil
  • ½ red onion chopped, ¾ cup
  • 4 cloves of garlic finely chopped
  • ½ cup finely chopped celery or use other veggies
  • ¼ cup chopped red bell pepper or carrots or both
  • 2 tbsp dried cranberries (optional)
  • 1 15 oz can chickpeas or 1.5 cups cooked
  • 1 15 oz can cannellini beans or use more chickpeas or cooked lentils
  • 2 tbsp chopped cilantro
  • 2 tbsp parsley
  • 1 tsp ground cumin
  • 2 to 4 tbsp barbecue sauce (use my soy-free BBQ Sauce)
  • 5 tsp lemon juice
  • 1 tbsp chia seed meal or 1.5 Tbsp flax seed meal
  • 1 Tbsp Tahini (optional)
  • ¼ to ½ tsp black pepper
  • ¼ to ½ tsp cayenne or chipotle pepper powder
  • 1 tsp dried thyme or rosemary or 2 tsp fresh
  • ½ tsp dried sage
  • ½ to ¾ tsp salt or to taste
  • ½ cup or more breadcrumbs , or use coarsely ground oats or gluten-free breadccrumbs to make gluten-free


  • 3 tbsp bbq sauce
  • 1 tsp hot sauce
  • 1 tbsp maple
  • 2 tsp ketchup
  • a generous dash of freshly ground black pepper
  • ¼ tsp smoked paprika


  1. Heat a skillet over medium heat. Add oil, onions and garlic and pinch of salt. Cook until translucent. Add celery, peppers, cranberries and cook for 3 minutes, * You can cook the veggies without oil. Cook onions and garlic in a splash of broth or water until translucent, then add other veggies.
  2. Drain the chickpeas and beans really well. In a food processor, process the chickpeas, beans, cilantro, parsley and half of the cooked veggie mixture. Pulse, process until the mixture is half mashed and half coarsely chunky. You can add a handful of greens in as well at this step. .
  3. Transfer to a bowl. Mix in the chia seed meal into the bbq sauce + lemon juice in a small bowl and let it sit for a minute. Add spices, tahini, bbq sauce mixture, leftover veggies to the beans bowl. Mix in. Add in the breadcrumbs and mix in. The mixture should be like a veggie burger mixture. If too wet, add more breadcrumbs. If too dry, add a tbsp of aquafaba (chickpea brine). or 1 tsp chia/ flax seed meal mixed in 1 tbsp water. Taste the mixture and adjust salt, spice, seasoning.
  4. Transfer the mixture to parchment lined loaf pan with parchment sheet hanging out to make it easy to remove the loaf. Even it out and press well. If you don’t have a pan, use a parchment lined baking sheet and shape into a rectangular log.
  5. Prepare the glaze by mixing everything and spread over the loaf.
  6. Cover the loaf with parchment, bake at pre-heated 400 degrees F for 20 minutes. Remove the cover and continue to bake for another 15 to 25 minutes, till toothpick from the center comes out clean. Bake longer for taller loaf or if you want crisper edges.
  7. Cool for 15 minutes, then remove from the pan. Cool almost completely and slice with a serrated knife.
  8. Or shape into balls and bake for 15 minutes, then flip and bake for another 10-15 minutes.
  9. Serve with cranberry sauce, gravy, mashed potatoes or other sides of choice.



Add 2 Tbsp nutritional yeast.

Add ½ cup chopped mushrooms with the onions.

Add ¼ cup walnuts, oats or cooked rice with the beans in the processor for more textured loaf.


Prep time 20 mins – Cook time 20 mins – Total time 40 mins


For the Pumpkin sauce:

  • ¾ cup pumpkin puree (not pumpkin pie mix), or roasted butternut puree or other winter squash puree
  • ½ tsp salt or to taste
  • ½ tsp sugar or other sweetener
  • 1 tsp italian herb blend or oregano + thyme + sage
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp lemon juice
  • 1 Tbsp non dairy milk (optional)
  • a generous sprinkle of black pepper to taste

For the spiced chickpeas:

  • ¾ cup cooked chickpeas
  • 1 tsp oil
  • ⅓ or more salt (depending on if the chickpeas were salted)
  • ½ tsp cumin powder
  • ¼ to ½ tsp cayenne
  • ¼ tsp paprika
  • ¼ tsp garlic granules
  • ¼ tsp cinnamon
  • ½ tsp lime juice


  • sliced onions
  • Sliced tomatoes
  • mushrooms or zucchini.
  • fresh basil, chopped
  • pepita parmesan. or your favorite parm recipe or Parma!
  • Pizza dough – use this White garlic Crust or Basic pizza dough (oil-free) or use my Gluten-free Pizza Crusts


  1. Preheat the oven to 425 degrees F. Prep the Pizza dough according to instruction. Roll it out into a 12 to 13 inch pizza. Let the rolled out dough sit near the warming oven for 5 minutes.
  2. Make the pumpkin sauce: Mix everything in a bowl until well combined. Add more salt if needed.
  3. Mix all the ingredients under chickpeas until well combined and all chickpeas are covered in spice.
  4. Spread the pumpkin sauce over the rolled out dough evenly.
  5. Add a layer of sliced tomatoes, then sliced onions, and other veggies like zucchini or mushrooms if using.
  6. Add spiced chickpeas all over. Sprinkle salt and pepper. Bake for 16 to 17 minutes. Broil for a minute to brown if needed.
  7. Remove the pizza from the oven. Add chopped fresh basil or other herbs on top. Sprinkle vegan parmesan. Let it sit for a minute, the slice and serve.


Chao cheeses work well on the pizza too. Slice into thin strips and add before baking.

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