Overhead view of a Mediterranean meal featuring a chickpea salad, a bowl of Pasta e Ceci soup, a skillet of chickpeas in tomato sauce, and crispy roasted chickpeas on a rustic table.

40 Easy Chickpea Recipes for Healthy, Flavorful Meals

ByRuby Grace

Got a can of chickpeas sitting in your pantry? You have the start of a delicious, healthy meal right there. This collection of easy chickpea recipes will show you just how amazing this humble ingredient can be. Get ready for meals that are nutritious, packed with Mediterranean flavor, and so satisfying you will make them all the time.

Where I grew up, chickpeas were a kitchen staple. You will find them in hundreds of recipes all around the Mediterranean. From crunchy snacks to hearty stews, chickpeas are true superheroes. And of course, we cannot forget the famous favorites like falafel and hummus.

When I started sharing recipes, my goal was simple. I wanted to help you make amazing food that is also easy and good for you. I love taking the bold, fresh flavors I know and turning them into dinners you can make on a busy night.

So, if you are ready to turn a simple can of beans into a meal you will really crave, keep reading. You will find new favorite recipes for salads, soups, stews, breakfasts, snacks, and more.

Top 5 Easy Chickpea Recipes to Start With

1. Mediterranean Chickpea Salad

This healthy, flavor packed salad is ready in just 10 minutes. Spicy Aleppo pepper and tart sumac give it a special Mediterranean taste.

Ready in: 10 minutes
Serves: 4

What You Need:

  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ⅓ cup olive oil
  • Juice of 1 large lemon
  • 1 tsp sumac
  • ½ tsp Aleppo pepper (or red pepper flakes)
  • Salt and pepper

How to Make It:

  1. In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, parsley, and mint.
  2. In a small jar, shake together the olive oil, lemon juice, sumac, Aleppo pepper, salt, and pepper.
  3. Pour the dressing over the salad and toss everything together until well coated.
  4. Serve immediately or let it sit for 10 minutes for the flavors to mix.

Why everyone loves it: It is incredibly fast, fresh, and perfect for a quick lunch or a side dish at your next barbecue.

2. Chickpea Parmesan Crisps

Healthy snacking has never been easier or tastier. These crispy, cheesy bites are high in protein and fiber.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 1 (15 oz) can chickpeas, rinsed, drained, and patted very dry
  • 1 cup finely grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • Black pepper

How to Make It:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the dried chickpeas with olive oil, oregano, garlic powder, and pepper.
  3. Spread them on the baking sheet. Roast for 15 minutes.
  4. Take the pan out of the oven. Sprinkle the Parmesan cheese evenly over the hot chickpeas.
  5. Return to the oven for 5 to 7 more minutes, until the cheese is melted, bubbly, and crispy.
  6. Let cool completely on the pan. They will get crispier as they cool.

Why everyone loves it: They are like healthy, protein packed croutons or chips. Perfect for parties, game day, or just because.

3. Pasta e Ceci (Pasta with Chickpeas)

This Southern Italian classic is the definition of weeknight comfort food. It is hearty, healthy, and the whole family will love it.

Ready in: 35 minutes
Serves: 6

What You Need:

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, with their liquid
  • 4 cups vegetable broth or water
  • 8 oz ditalini or other small pasta
  • Salt and pepper
  • Grated Pecorino Romano cheese for serving

How to Make It:

  1. Heat oil in a large pot or Dutch oven. Cook onion, carrots, and celery for 8 to 10 minutes until soft.
  2. Add garlic and the rosemary sprig. Cook for 1 minute.
  3. Add the diced tomatoes, chickpeas with their liquid, and broth. Bring to a boil.
  4. Add the pasta. Cook, stirring often, for 10 to 12 minutes until the pasta is al dente and the broth has thickened into a sauce.
  5. Remove the rosemary sprig. Season well with salt and pepper. Serve with lots of grated cheese.

Why everyone loves it: It is a cozy, one pot wonder that is somewhere between a soup, a stew, and a pasta dish.

4. Chickpea Marinara (Chickpeas in Tomato Sauce)

This is the extra easy pantry recipe you need in your life. Two cans of beans simmer in a simple sauce, then get topped with melty cheese.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 (24 oz) jar good marinara sauce
  • ½ tsp dried oregano
  • Pinch of red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish
  • Crusty bread for serving

How to Make It:

  1. Preheat your oven broiler.
  2. In a large oven safe skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
  3. Pour in the marinara sauce and add the oregano and red pepper flakes. Let it simmer for 5 minutes.
  4. Stir in the chickpeas. Cook for another 5 minutes until heated through.
  5. Top evenly with the shredded mozzarella. Place the skillet under the broiler for 2 to 3 minutes, until the cheese is melted, bubbly, and spotted with brown.
  6. Garnish with fresh basil. Serve right from the skillet with crusty bread for dipping.

Why everyone loves it: It is faster than ordering pizza and feels like a decadent, restaurant style meal.

5. Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)

This quick and easy Middle Eastern classic is like Mediterranean nachos. Layers of flavor and texture in every bite.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 2 pita breads, torn into bite sized pieces
  • 2 tbsp olive oil
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp tahini
  • Juice of ½ lemon
  • ¼ cup pine nuts, toasted
  • Fresh parsley, chopped
  • Salt

How to Make It:

  1. Preheat oven to 400°F (200°C). Toss pita pieces with 1 tbsp olive oil and a pinch of salt. Bake for 8 to 10 minutes until crisp.
  2. Heat remaining 1 tbsp oil in a pan. Add chickpeas, cumin, and paprika. Cook for 5 minutes, until warmed and fragrant.
  3. In a bowl, mix the yogurt, minced garlic, tahini, lemon juice, and a big pinch of salt.
  4. To assemble: Spread the crispy pita chips on a platter. Spoon the spiced chickpeas over top. Dollop with the garlicky yogurt sauce. Sprinkle with toasted pine nuts and parsley.

Why everyone loves it: It is fun, interactive, and packed with contrasting textures and bold flavors.

Chickpea Snacks and Healthy Breakfasts

6. Crispy Roasted Chickpeas

Great for on the go snacks or party appetizers. Only four ingredients.

Ready in: 35 minutes
Serves: 4

What You Need:

  • 1 (15 oz) can chickpeas, rinsed, drained, and patted very dry
  • 1 tbsp olive oil
  • 1 tsp za’atar
  • ½ tsp harissa paste (or smoked paprika)
  • Salt

How to Make It:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss the dried chickpeas with olive oil, za’atar, harissa, and a good pinch of salt.
  3. Spread in a single layer on the baking sheet.
  4. Roast for 25 to 30 minutes, shaking the pan once halfway through, until the chickpeas are deeply golden and crispy.
  5. Let cool completely. They will crisp up more as they cool.

Why everyone loves it: A crunchy, healthy alternative to chips or nuts that is packed with protein and fiber.

7. Extra Creamy Avocado Hummus

Chickpeas and ripe avocados are a match made in heaven. This hummus is extra creamy and rich.

Ready in: 10 minutes
Serves: 6

What You Need:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 ripe avocado, pitted and peeled
  • ⅓ cup tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic
  • ½ tsp ground cumin
  • Pinch of cayenne pepper (optional)
  • ¼ cup ice water
  • Salt to taste
  • Olive oil and paprika for garnish

How to Make It:

  1. In a food processor, combine the chickpeas, avocado, tahini, lemon juice, garlic, cumin, and cayenne.
  2. Process until very smooth, scraping down the sides as needed.
  3. With the processor running, slowly drizzle in the ice water until the hummus is super creamy and fluffy.
  4. Season with salt. Serve drizzled with olive oil and a sprinkle of paprika.

Why everyone loves it: It is a vibrant, nutritious twist on classic hummus that is perfect for dipping veggies or pita.

8. Stuffed Sweet Potatoes with Chickpeas and Avocado Crema

A meal prep hero. Great for breakfast, lunch, or dinner.

Ready in: 50 minutes
Serves: 4

What You Need:

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 2 cups fresh spinach
  • ¼ cup sun dried tomatoes, chopped
  • Juice of 1 lime
  • Salt and pepper
  • 1 avocado
  • ¼ cup cilantro
  • 2 tbsp plain yogurt or sour cream

How to Make It:

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork. Bake directly on the oven rack for 45 minutes, or until very tender.
  2. Heat oil in a skillet. Add chickpeas, garlic, and paprika. Cook for 3 minutes. Add spinach and sun dried tomatoes. Cook until spinach wilts. Season with salt, pepper, and half the lime juice.
  3. In a blender, combine avocado, cilantro, yogurt, remaining lime juice, and a pinch of salt. Blend until smooth to make the crema.
  4. Split open the baked sweet potatoes. Stuff with the chickpea mixture. Top generously with avocado crema.

Why everyone loves it: It is a complete, balanced, and incredibly satisfying meal in a natural edible bowl.

9. Smashed Chickpea Toast

Takes a humble can of beans and turns it into a delicious meal in 10 minutes or less.

Ready in: 10 minutes
Serves: 2

What You Need:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 hard boiled egg, chopped (optional, omit for vegan)
  • 1 celery stalk, finely chopped
  • 2 tbsp red onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • Salt and pepper
  • 4 slices of good bread, toasted
  • Microgreens or sprouts for topping

How to Make It:

  1. Add the chickpeas to a bowl. Use a fork to gently smash them until flaky but still with some texture.
  2. Add the chopped egg (if using), celery, red onion, mustard, lemon juice, and dill. Mix well. Season with salt and pepper.
  3. Pile the smashed chickpea mixture high on the toasted bread slices.
  4. Top with microgreens or sprouts and an extra grind of black pepper.

Why everyone loves it: It is a fast, high protein breakfast or lunch that keeps you full for hours and is endlessly customizable.

10. Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

This healthy breakfast comes together in less than 30 minutes.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 3 tbsp olive oil
  • 1 lb baby potatoes, halved
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt and pepper
  • 4 eggs
  • ¼ cup crumbled feta cheese (optional)
  • Fresh parsley for garnish

How to Make It:

  1. Heat oil in a large skillet over medium high heat. Add potatoes. Cook for 10 minutes, stirring occasionally, until starting to brown.
  2. Add asparagus, chickpeas, tomatoes, and onion. Cook for 8 more minutes until vegetables are tender.
  3. Add garlic, paprika, and cumin. Cook for 1 minute. Season with salt and pepper.
  4. Make four wells in the hash. Crack an egg into each well. Cover the skillet and cook for 4 to 5 minutes, until egg whites are set but yolks are still runny.
  5. Sprinkle with feta (if using) and fresh parsley. Serve immediately.

Why everyone loves it: It is a veggie packed, one pan breakfast that feels special and is perfect for a weekend brunch.

Chickpea Salad Recipes

11. Balela Salad

An MVP of the Mediterranean diet. Packed with pops of color and flavor.

Ready in: 15 minutes
Serves: 6

What You Need:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ½ red onion, finely chopped
  • ⅓ cup olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 1 tsp sumac
  • Salt and pepper

How to Make It:

  1. In a large bowl, combine the chickpeas, black beans, tomatoes, cucumber, parsley, mint, and red onion.
  2. In a small jar, shake together the olive oil, lemon juice, garlic, sumac, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine.
  4. Let sit for at least 10 minutes before serving to allow the flavors to blend.

Why everyone loves it: It is festive, fresh, and holds up beautifully for picnics and potlucks. The mix of beans makes it extra hearty.

12. Chicken and Chickpea Salad with Creamy Greek Yogurt Dressing

Transforms leftover chicken and pantry staples into satisfying lunches all week.

Ready in: 15 minutes
Serves: 4

What You Need:

  • 2 cups cooked chicken, shredded or chopped
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 celery stalks, finely chopped
  • ¼ cup red onion, finely chopped
  • ⅓ cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • ½ tsp garlic powder
  • Salt and pepper
  • Pita bread or lettuce leaves for serving

How to Make It:

  1. In a large bowl, combine the chicken, chickpeas, celery, and red onion.
  2. In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic powder, salt, and pepper.
  3. Pour the dressing over the chicken mixture. Stir until everything is evenly coated.
  4. Serve tucked into pita bread or over a bed of lettuce.

Why everyone loves it: Creamy and delicious without any mayo, making it a healthier take on classic chicken salad. It is perfect for meal prep.

13. Loaded Chickpea Salad with Za’atar

A flavor packed peasant salad that is a meal in its own right.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 large eggplant, cubed
  • 3 tbsp olive oil, divided
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red onion, thinly sliced
  • 1 cup fresh parsley, chopped
  • 2 tbsp za’atar
  • Juice of 1 large lemon
  • Salt and pepper

How to Make It:

  1. Preheat oven to 425°F (220°C). Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes until golden and tender.
  2. In a large bowl, combine the roasted eggplant, chickpeas, tomatoes, cucumber, red onion, and parsley.
  3. Sprinkle the za’atar over the salad. Drizzle with the remaining 1 tbsp olive oil and the lemon juice. Toss gently to combine.
  4. Season with additional salt and pepper to taste.

Why everyone loves it: The za’atar and roasted eggplant make it deeply savory and incredibly satisfying. It is a true taste of the Mediterranean.

14. Mediterranean Couscous Salad

Pearl couscous loaded with sweet tomatoes, hearty chickpeas, salty olives, and creamy mozzarella.

Ready in: 25 minutes
Serves: 6

What You Need:

  • 1 ½ cups pearl (Israeli) couscous
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 8 oz mozzarella balls (ciliegine), halved
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup Kalamata olives, pitted and halved
  • ¼ red onion, finely chopped
  • ½ cup fresh basil, chopped
  • ⅓ cup olive oil
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper

How to Make It:

  1. Cook the couscous according to package directions. Fluff with a fork and let cool slightly.
  2. In a large bowl, combine the warm couscous, chickpeas, mozzarella, tomatoes, cucumber, olives, red onion, and basil.
  3. In a small jar, shake together the olive oil, lemon juice, vinegar, oregano, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine. Serve warm or at room temperature.

Why everyone loves it: It is the ultimate potluck or picnic salad. Substantial, colorful, and always a crowd pleaser.

15. Easy Mediterranean Bean Salad

With three kinds of beans, fresh herbs, and crunchy veggies, this salad is packed with protein and texture.

Ready in: 15 minutes
Serves: 8

What You Need:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • 1 cup fresh parsley, chopped
  • ⅓ cup olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper

How to Make It:

  1. In a very large bowl, combine all three types of beans, the bell peppers, cucumber, red onion, and parsley.
  2. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  3. Pour the dressing over the bean mixture. Toss until everything is evenly coated.
  4. For best flavor, let it sit for 30 minutes before serving.

Why everyone loves it: It is a make ahead superstar for healthy lunches throughout the week. The mix of beans and colors is beautiful.

Vegetarian Chickpea Dinner Recipes

16. Braised Chickpeas in a Creamy Pesto Sauce

Simmers a can of chickpeas with milk and pesto until tender and creamy.

Ready in: 20 minutes
Serves: 4

What You Need:

  • 1 (15 oz) can chickpeas, DO NOT DRAIN
  • ½ cup whole milk or heavy cream
  • ⅓ cup basil pesto (store bought or homemade)
  • 1 lemon, thinly sliced (optional, for garnish)
  • Salt and pepper
  • Crusty bread for serving

How to Make It:

  1. Pour the entire can of chickpeas, including the liquid, into a medium saucepan.
  2. Stir in the milk and pesto. Bring to a gentle simmer over medium heat.
  3. Reduce heat to low and let it bubble gently for 10 to 12 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
  4. Season with salt and pepper. If using, fry the lemon slices in a little oil until charred for garnish.
  5. Serve in bowls with lots of crusty bread for dipping.

Why everyone loves it: It is luxuriously creamy and comes together in one pan in minutes. The chickpea liquid makes the sauce silky and rich.

17. Vegetarian Stuffed Peppers with Basil Vinaigrette

A show stopping yet easy recipe. The peppers are stuffed with a fragrant mix of orzo, chickpeas, tomatoes, and olives.

Ready in: 1 hour
Serves: 6

What You Need:

  • 6 bell peppers (any color), tops cut off and seeds removed
  • 1 cup orzo, cooked according to package directions
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and chopped
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pine nuts
  • 3 tbsp olive oil, divided
  • Salt and pepper

For the Basil Vinaigrette:

  • 1 cup fresh basil leaves
  • 1 small clove garlic
  • ¼ cup olive oil
  • 1 tbsp lemon juice
  • Salt and pepper

How to Make It:

  1. Preheat oven to 375°F (190°C). Place pepper halves in a baking dish. Drizzle with 2 tbsp olive oil, salt, and pepper. Bake for 15 minutes.
  2. In a bowl, mix cooked orzo, chickpeas, tomatoes, olives, feta, and pine nuts. Season with salt and pepper.
  3. Stuff the partially baked peppers with the orzo mixture. Cover the dish with foil and bake for 25 more minutes.
  4. While peppers bake, make vinaigrette: Blend basil, garlic, ¼ cup olive oil, lemon juice, salt, and pepper until smooth.
  5. Drizzle the basil vinaigrette over the baked peppers before serving.

Why everyone loves it: It is a salad, grain, and main dish all in one beautiful, convenient package. The green vinaigrette makes it look gorgeous.

18. “Date Me” Creamy Tomato Pasta With Chickpeas

Better than a restaurant. Big pasta shells in a homemade tomato cream sauce with chickpeas.

Ready in: 30 minutes
Serves: 4

What You Need:

  • 12 oz large pasta shells or rigatoni
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • ½ cup heavy cream or half and half
  • 1 (15 oz) can chickpeas, rinsed and drained
  • ½ cup grated Parmesan cheese, plus more for serving
  • ¼ cup fresh basil, chopped
  • Salt and pepper

How to Make It:

  1. Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
  2. While pasta cooks, heat oil in a large skillet. Cook onion until soft. Add garlic, cook 1 minute.
  3. Add crushed tomatoes and cream. Simmer for 10 minutes.
  4. Stir in chickpeas and cooked pasta. Toss to coat, adding reserved pasta water a little at a time until the sauce clings to the pasta.
  5. Remove from heat. Stir in Parmesan and basil. Season with salt and pepper. Serve with extra Parmesan.

Why everyone loves it: It is rich, romantic, and feels like a special occasion but is easy enough for a weeknight. The chickpeas add heft and protein.

19. Chickpea Salad Sandwich

A bright, crunchy, mayo free take on a classic egg or chicken salad sandwich.

Ready in: 10 minutes
Serves: 4

What You Need:

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 celery stalks, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tbsp dill pickles, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper
  • 8 slices of whole grain or sourdough bread
  • Lettuce and tomato slices for serving

How to Make It:

  1. Add the chickpeas to a bowl. Use a fork or potato masher to gently mash them until flaky but still chunky.
  2. Add the celery, red onion, pickles, mustard, lemon juice, dill, and parsley. Mix well. Season with salt and pepper.
  3. Toast the bread if desired.
  4. Divide the chickpea salad among 4 slices of bread. Top with lettuce and tomato. Close with the remaining bread slices.

Why everyone loves it: It is a super satisfying, protein packed lunch that is full of fresh flavors and great texture. Kids and adults both love it.

20. Mediterranean Orzo with Zucchini and Chickpeas

A quick one pot meal with zucchini and chickpeas stewed in a garlicky tomato sauce.

Ready in: 30 minutes
Serves: 6

What You Need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 medium zucchini, chopped
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 cup orzo
  • 2 cups vegetable broth
  • 1 tsp dried oregano
  • ¼ cup fresh mint, chopped
  • ¼ cup toasted pine nuts
  • Salt and pepper
  • Grated Parmesan for serving (optional)

How to Make It:

  1. Heat oil in a large, deep skillet or Dutch oven. Cook onion for 5 minutes. Add zucchini, cook for 5 more minutes.
  2. Add garlic and oregano, cook 1 minute.
  3. Stir in diced tomatoes, chickpeas, orzo, and vegetable broth. Season with salt and pepper.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, until orzo is tender and liquid is absorbed.
  5. Stir in fresh mint. Serve topped with toasted pine nuts and Parmesan if desired.

Why everyone loves it: It is an easy, vegan, all in one dinner that is hearty and full of garden fresh flavor. The mint is a refreshing surprise.

21. Moroccan Style Chickpea and Vegetable Couscous

Seasoned with bold Moroccan flavors like ras el hanout and cinnamon. A protein packed vegan meal.

Ready in: 40 minutes
Serves: 6

What You Need:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp ras el hanout spice blend
  • ½ tsp ground cinnamon
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 cups vegetable broth
  • 1 cup couscous
  • ¼ cup golden raisins
  • Salt and pepper
  • Fresh cilantro for garnish

How to Make It:

  1. Heat oil in a large pot. Cook onion, carrots, zucchini, and bell pepper for 8 minutes.
  2. Add garlic, ras el hanout, and cinnamon. Cook for 1 minute.
  3. Add tomatoes, chickpeas, and broth. Bring to a boil, then simmer for 15 minutes. Season with salt and pepper.
  4. Stir in couscous and raisins. Remove from heat, cover, and let sit for 10 minutes until couscous is tender.
  5. Fluff with a fork. Garnish with fresh cilantro before serving.

Why everyone loves it: It is a flavor filled, one pot wonder that is anything but boring. The sweet raisins with the warm spices are magical.

22. Mediterranean Grain Bowls with Lentils and Chickpeas

A flexible framework to turn grains, veggies, and toppings into a satisfying, wholesome dish.

Ready in: 1 hour
Serves: 4

What You Need:

  • 1 cup brown or green lentils, rinsed
  • 1 cup quinoa or farro, rinsed
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, thinly sliced
  • ½ cup crumbled feta cheese (optional)
  • Lemon tahini dressing (mix ¼ cup tahini, 3 tbsp lemon juice, 1 garlic clove, and water to thin)

How to Make It:

  1. Cook lentils and grains separately according to package directions. Let cool slightly.
  2. Toss chickpeas with cumin, paprika, and 1 tbsp olive oil. Roast at 400°F for 15 minutes until slightly crispy.
  3. Assemble bowls: Start with a base of grains and lentils. Add roasted chickpeas, avocado, tomatoes, cucumber, and red onion.
  4. Drizzle generously with lemon tahini dressing. Top with feta if using.

Why everyone loves it: Endlessly customizable and perfect for healthy meal prep. Everyone at the table can build their own perfect bowl.

23. Easy Greek Style Eggplant

A top rated recipe with velvety tender eggplant and hearty chickpeas in a tomato sauce.

Ready in: 50 minutes
Serves: 6

What You Need:

  • ¼ cup olive oil
  • 1 large eggplant, cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 (14 oz) can crushed tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 cup vegetable broth or water
  • Salt and pepper
  • Fresh parsley for garnish
  • Crumbled feta for serving (optional)

How to Make It:

  1. Heat half the oil in a Dutch oven. Cook eggplant until browned on all sides. Remove from pot.
  2. Add remaining oil. Cook onion until soft. Add garlic, oregano, and cinnamon. Cook 1 minute.
  3. Add crushed tomatoes, chickpeas, broth, and the browned eggplant. Season with salt and pepper.
  4. Bring to a simmer. Cover and cook for 25 minutes, until eggplant is very tender.
  5. Garnish with fresh parsley and feta. Serve with warm pita bread.

Why everyone loves it: It is the ultimate plant based comfort food that is both satisfying and delicious. The cinnamon adds a unique warmth.

24. Moroccan Fish

A special one pan dinner with flaky fish, nutty chickpeas, and a comforting blend of warm spices.

Ready in: 40 minutes
Serves: 4

What You Need:

  • 4 white fish fillets (like cod or halibut)
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 cup fish or vegetable broth
  • Handful of green olives
  • Fresh cilantro and lemon wedges for serving

How to Make It:

  1. Pat fish dry and season with salt and pepper.
  2. Heat oil in a large skillet. Cook onion and bell pepper for 8 minutes. Add garlic and spices, cook 1 minute.
  3. Add tomatoes, chickpeas, and broth. Simmer for 10 minutes.
  4. Nestle the fish fillets into the sauce. Scatter olives around. Cover and cook for 8 to 10 minutes, until fish is opaque and flakes easily.
  5. Garnish with fresh cilantro. Serve with lemon wedges and couscous or rice.

Why everyone loves it: The spiced tomato broth is incredibly flavorful, and the chickpeas make it a complete, hearty meal. It feels restaurant special.

25. Easy One Pot Chicken and Rice

Simple, comforting, and ready in just over 30 minutes.

Ready in: 35 minutes
Serves: 6

What You Need:

  • 1 ½ lbs boneless, skinless chicken thighs, cut into chunks
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 1 ½ cups long grain white rice
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 3 cups chicken broth
  • Salt and pepper
  • Fresh parsley for garnish

How to Make It:

  1. Season chicken with salt and pepper. Heat oil in a large Dutch oven. Brown chicken on all sides. Remove and set aside.
  2. In the same pot, cook onion, bell pepper, and carrots for 5 minutes. Add garlic and spices, cook 1 minute.
  3. Add rice, chickpeas, broth, and the browned chicken. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 20 minutes, until rice is tender and liquid is absorbed.
  5. Fluff with a fork. Garnish with fresh parsley.

Why everyone loves it: It is the ultimate hands off, family friendly meal with minimal cleanup. The spices make the whole house smell amazing.

26. Sheet Pan Smoked Paprika Chicken with Chickpeas and Carrots

A whole dinner on one pan. Juicy chicken roasted with chickpeas and veggies.

Ready in: 45 minutes
Serves: 4

What You Need:

  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 4 carrots, cut into sticks
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp smoked paprika
  • 1 tsp ground cumin
  • 3 cloves garlic, minced
  • Juice of ½ lemon
  • Salt and pepper
  • Fresh parsley for garnish

How to Make It:

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, whisk together olive oil, smoked paprika, cumin, garlic, lemon juice, salt, and pepper.
  3. Add chicken, chickpeas, carrots, and onion to the bowl. Toss until everything is evenly coated.
  4. Spread everything out on a large sheet pan in a single layer.
  5. Roast for 25 to 30 minutes, until chicken is cooked through and veggies are tender.
  6. Garnish with fresh parsley before serving.

Why everyone loves it: Maximum flavor with minimal effort and only one pan to wash. The smoked paprika gives everything a gorgeous color and deep flavor.

Comforting Chickpea Soups and Stews

27. Lablabi (Tunisian Chickpea Stew)

A simple, great way to use day old bread. Smoky, spicy, and traditionally served for breakfast.

Ready in: 25 minutes
Serves: 4

What You Need:

  • 2 (15 oz) cans chickpeas, WITH their liquid
  • 4 cups water
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tbsp harissa paste
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt
  • Toppings: chopped parsley, capers, hard boiled egg, tuna, crusty bread

How to Make It:

  1. In a pot, combine chickpeas with their liquid, water, garlic, cumin, and harissa. Bring to a simmer and cook for 15 minutes.
  2. Use a potato masher to lightly mash some of the chickpeas right in the pot to thicken the broth.
  3. Stir in olive oil and lemon juice. Season with salt.
  4. Ladle into bowls and let everyone add their favorite toppings.

Why everyone loves it: It is fun, interactive, and packed with bold, exciting flavors. A truly unique and satisfying meal.

28. Greek Chickpea Soup (Revithosoupa)

A traditional, brothy, lemony, and naturally vegan soup. Dried chickpeas make it extra special.

Ready in: 2 hours 30 minutes
Serves: 6

What You Need:

  • 1 ½ cups dried chickpeas, soaked overnight
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 cups water
  • 2 bay leaves
  • ½ cup olive oil
  • Juice of 2 lemons
  • ¼ cup tahini
  • ¼ cup fresh dill, chopped
  • Salt and pepper

How to Make It:

  1. Drain the soaked chickpeas. Put them in a large pot with onion, carrots, celery, water, and bay leaves.
  2. Bring to a boil. Then lower the heat, cover, and simmer for 2 hours until the chickpeas are very tender.
  3. Remove the bay leaves. Stir in the olive oil, lemon juice, and tahini.
  4. Use an immersion blender to blend just a little bit of the soup to make it creamy. You still want most chickpeas whole.
  5. Stir in the fresh dill. Season with salt and pepper.

Why everyone loves it: It is simple, honest, and incredibly soothing comfort food. The tahini adds a wonderful richness.

29. Easy Mediterranean Chickpea Soup

Vegan, gluten free, hearty, and satisfying. Filled with sweet potatoes and warming spices.

Ready in: 45 minutes
Serves: 6

What You Need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 tsp ground turmeric
  • 2 sweet potatoes, peeled and cubed
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 6 cups vegetable broth
  • 1 lemon, juiced
  • Salt and pepper
  • Fresh cilantro for garnish

How to Make It:

  1. Heat oil in a large pot. Cook onion, carrots, and celery for 8 minutes.
  2. Add garlic, ginger, and turmeric. Cook for 1 minute.
  3. Add sweet potatoes, chickpeas, and broth. Bring to a boil, then simmer for 25 minutes until sweet potatoes are tender.
  4. Stir in lemon juice. Season with salt and pepper.
  5. Serve garnished with fresh cilantro.

Why everyone loves it: It is a big bowl of sunshine that makes you feel nourished and cozy. The ginger and turmeric are so good for you.

30. Mediterranean Spinach Stew with Chickpeas

Turns frozen spinach into a hearty meal with vermicelli noodles and bold flavors.

Ready in: 40 minutes
Serves: 6

What You Need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 (14 oz) can diced tomatoes
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 (16 oz) package frozen chopped spinach
  • 2 oz vermicelli noodles, broken into small pieces
  • Juice of 1 lemon
  • Salt and pepper
  • Crumbled feta for serving (optional)

How to Make It:

  1. Heat oil in a large pot. Cook onion until soft. Add garlic, coriander, and cumin. Cook 1 minute.
  2. Add tomatoes, chickpeas, and broth. Bring to a boil.
  3. Add the frozen spinach and vermicelli. Simmer for 10 to 12 minutes, until noodles are cooked.
  4. Stir in lemon juice. Season with salt and pepper.
  5. Serve with a sprinkle of feta cheese if you like.

Why everyone loves it: It is an easy, one pot way to get a giant serving of greens in the most delicious way. Kids will not even notice the spinach.

31. Tomato and Chickpea Chili

The perfect vegan dinner, layered with veggies and simple chili seasoning.

Ready in: 45 minutes
Serves: 8

What You Need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp cocoa powder (the secret ingredient)
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (28 oz) can crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen corn
  • Salt and pepper
  • Toppings: avocado, cilantro, lime wedges, tortilla chips

How to Make It:

  1. Heat oil in a large pot. Cook onion and bell peppers for 8 minutes.
  2. Add garlic and spices (chili powder through cocoa). Cook 1 minute.
  3. Add chickpeas, kidney beans, crushed tomatoes, and broth. Bring to a simmer and cook for 25 minutes.
  4. Stir in corn and cook for 5 more minutes. Season with salt and pepper.
  5. Serve with your favorite toppings.

Why everyone loves it: It is hearty, smoky, and perfect for topping with avocado, cilantro, and a squeeze of lime. The cocoa powder adds amazing depth.

32. Spanish Chickpea Stew (Espinacas con Garbanzos)

Full of flavor from garlic, vinegar, cumin, and smoked paprika. Perfect as tapas or a vegan dinner.

Ready in: 30 minutes
Serves: 4

What You Need:

  • ¼ cup olive oil
  • 4 slices crusty bread, cubed
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 (14 oz) can diced tomatoes
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • 2 tbsp sherry vinegar or red wine vinegar
  • ¼ cup toasted sliced almonds
  • Salt and pepper

How to Make It:

  1. Heat 2 tbsp oil in a large skillet. Fry bread cubes until golden. Remove and set aside.
  2. In the same skillet, add remaining oil. Cook onion until soft. Add garlic, paprika, and cumin. Cook 1 minute.
  3. Add tomatoes and chickpeas. Simmer for 10 minutes.
  4. Stir in spinach until wilted. Add vinegar and season with salt and pepper.
  5. Serve topped with the fried bread cubes and toasted almonds.

Why everyone loves it: It is a deeply flavored, rustic stew that proves simple ingredients can be spectacular. The fried bread on top is a game changer.

33. Harira (Vegetarian and Gluten Free)

A classic Moroccan lentil and chickpea soup with fresh herbs and loads of warm spices.

Ready in: 1 hour
Serves: 8

What You Need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • Pinch of saffron threads (optional)
  • 1 cup brown lentils, rinsed
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14 oz) can diced tomatoes
  • 8 cups vegetable broth
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 tbsp tomato paste
  • Juice of 1 lemon
  • Salt and pepper

How to Make It:

  1. Heat oil in a large pot. Cook onion and celery for 8 minutes. Add garlic and spices, cook 1 minute.
  2. Add lentils, chickpeas, diced tomatoes, and broth. Bring to a boil, then simmer for 35 minutes.
  3. Stir in cilantro, parsley, and tomato paste. Simmer for 10 more minutes.
  4. Stir in lemon juice. Season with salt and pepper.

Why everyone loves it: It is incredibly aromatic, satisfying, and even better the next day. Perfect for meal prep or feeding a crowd.

34. Mediterranean Bean Soup with Tomato Pesto

A chunky soup with three beans, made incredible by a swirl of fresh tomato pesto.

Ready in: 50 minutes
Serves: 8

What You Need:
For the Soup:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can chickpeas, rinsed
  • 1 (15 oz) can kidney beans, rinsed
  • 1 (15 oz) can cannellini beans, rinsed
  • 1 (14 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried oregano

For the Tomato Pesto:

  • 1 cup sun dried tomatoes in oil
  • ¼ cup fresh basil
  • 2 tbsp pine nuts
  • 1 clove garlic
  • ¼ cup olive oil
  • Salt and pepper

How to Make It:

  1. Make soup: Heat oil in a pot. Cook onion, carrots, and celery for 10 minutes. Add garlic and oregano, cook 1 minute.
  2. Add all beans, tomatoes, and broth. Simmer for 30 minutes.
  3. Make pesto: Blend all pesto ingredients until smooth.
  4. Ladle soup into bowls. Swirl a big spoonful of tomato pesto into each bowl before serving.

Why everyone loves it: The pesto takes a simple bean soup to a whole new level of flavor. It is restaurant quality at home.

35. Roasted Cauliflower and Chickpea Stew

A Mediterranean twist on Indian chana gobhi curry. Your new favorite takeout made at home recipe.

Ready in: 50 minutes
Serves: 6

What You Need:

  • 1 head cauliflower, cut into florets
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 (14 oz) can coconut milk
  • 1 (14 oz) can diced tomatoes
  • Juice of ½ lemon
  • Salt and pepper
  • Fresh cilantro for garnish

How to Make It:

  1. Preheat oven to 425°F (220°C). Toss cauliflower and chickpeas with 2 tbsp oil, salt, and pepper. Roast for 25 minutes.
  2. Heat remaining 1 tbsp oil in a pot. Cook onion until soft. Add garlic, ginger, curry, and turmeric. Cook 1 minute.
  3. Add coconut milk and diced tomatoes. Simmer for 10 minutes.
  4. Stir in roasted cauliflower and chickpeas. Cook for 5 more minutes. Stir in lemon juice.
  5. Garnish with fresh cilantro. Serve with rice or naan.

Why everyone loves it: It is warmly spiced, hearty, and a delicious way to eat more vegetables. The roasted cauliflower adds incredible depth.

36. Instant Pot Chickpea Soup

A versatile, low carb, vegan, and gluten free soup packed with vegetables and herbs.

Ready in: 40 minutes
Serves: 6

What You Need:

  • 1 cup dried chickpeas, soaked overnight and drained
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper
  • Fresh parsley for garnish

How to Make It:

  1. Add all ingredients (except parsley) to the Instant Pot.
  2. Seal the lid. Cook on HIGH pressure for 35 minutes.
  3. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
  4. Remove the bay leaf. Season with salt and pepper. Garnish with fresh parsley.

For Stovetop: Use 2 (15 oz) cans chickpeas, rinsed. Simmer all ingredients for 30 minutes.
Why everyone loves it: Flexible cooking methods and a recipe that works for many dietary needs. Hearty and wholesome.

37. Moroccan Vegetable Tagine

Vegan, gluten free, and made in one pot. Use any in season vegetables you have.

Ready in: 50 minutes
Serves: 6

What You Need:

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 sweet potato, cubed
  • 2 carrots, thickly sliced
  • 1 zucchini, cubed
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14 oz) can diced tomatoes
  • 1 ½ cups vegetable broth
  • ½ cup dried apricots, halved
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • Salt and pepper
  • Fresh cilantro for garnish

How to Make It:

  1. In a large pot, heat oil. Cook onion until soft. Add garlic and spices, cook 1 minute.
  2. Add sweet potato, carrots, zucchini, chickpeas, tomatoes, broth, and apricots.
  3. Bring to a simmer. Cover and cook for 35 minutes until veggies are tender.
  4. Season with salt and pepper. Garnish with fresh cilantro. Serve with couscous.

Why everyone loves it: The sweet and savory flavors from dried fruit and warm spices are unforgettable. It is a true taste adventure.

38. Easy Moroccan Lamb Stew

Rich lamb broth, seasoned with layers of spices and herbs, tops buttery braised lamb and creamy chickpeas.

Ready in: 2 hours
Serves: 8

What You Need:

  • 2 lbs lamb stew meat, cut into chunks
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 4 cups beef or lamb broth
  • 2 (15 oz) cans chickpeas, rinsed and drained
  • 1 cup dried apricots
  • Salt and pepper
  • Fresh cilantro and lemon wedges for serving

How to Make It:

  1. Season lamb with salt and pepper. Heat oil in a Dutch oven. Brown lamb in batches. Remove and set aside.
  2. In the same pot, cook onion until soft. Add garlic, ginger, and spices. Cook 1 minute.
  3. Return lamb to pot. Add broth. Bring to a boil, then reduce heat, cover, and simmer for 1 ½ hours.
  4. Add chickpeas and apricots. Simmer uncovered for 20 more minutes.
  5. Season to taste. Serve garnished with cilantro and lemon wedges.

Why everyone loves it: It is a special, company worthy stew that is easier to make than it sounds. The lamb becomes incredibly tender.

39. Sweet Potato Hash with Za’atar and Chickpeas

A healthy and satisfying twist on classic American breakfast hash.

Ready in: 40 minutes
Serves: 4

What You Need:

  • 2 large sweet potatoes, peeled and cubed
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 3 tbsp olive oil
  • 1 tbsp za’atar
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • Salt and pepper
  • 4 eggs (optional)
  • Fresh parsley for garnish

How to Make It:

  1. Preheat oven to 400°F (200°C).
  2. On a large sheet pan, toss sweet potatoes, chickpeas, bell pepper, and onion with olive oil, za’atar, cumin, paprika, salt, and pepper.
  3. Roast for 25 minutes, stirring once, until potatoes are tender.
  4. If using eggs, make 4 wells in the hash. Crack an egg into each well. Return to oven for 8-10 minutes until eggs are set.
  5. Garnish with fresh parsley.

Why everyone loves it: Packed with warm spices and aromatic za’atar, it is the best way to start your day. The roasted chickpeas get deliciously crispy.

40. Falafel (The Classic Recipe)

The darling of the Mediterranean diet. Crispy on the outside, fluffy on the inside.

Ready in: 1 hour (plus soaking)
Serves: 6 (makes about 24 falafel)

What You Need:

  • 2 cups dried chickpeas (DO NOT use canned), soaked overnight
  • 1 small onion, chopped
  • 4 cloves garlic
  • 1 cup fresh parsley, packed
  • 1 cup fresh cilantro, packed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baking powder
  • 1 tbsp sesame seeds (optional)
  • Salt and pepper
  • Oil for frying (like avocado or vegetable oil)

How to Make It:

  1. Drain the soaked chickpeas. Pat them very dry with a kitchen towel.
  2. In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, sesame seeds, salt, and pepper until it looks like coarse sand. Do not over blend.
  3. Transfer to a bowl, cover, and chill for at least 30 minutes.
  4. Heat 2 inches of oil in a pot to 350°F (175°C). Form the mixture into small balls or patties.
  5. Fry in batches for 3-4 minutes, until deeply golden brown and crispy. Drain on paper towels.
  6. Serve in pita with tahini sauce, tomatoes, and pickles.

Why everyone loves it: It is the authentic, from scratch method that yields the most flavorful, perfectly textured falafel you will ever have. Worth every minute.

Keep Exploring Chickpeas!

I hope this list shows you just how versatile and wonderful chickpeas can be. They are a true pantry powerhouse for creating healthy, delicious meals.

Happy cooking, and remember, great meals often start with the simplest ingredients.

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