When it comes to legumes, chickpeas are surely the MVP of the family, right? Delicious, versatile, nutty and healthy – what more could you want? Cheap as chips and delicious, everyone should have a tin or two lurking in their pantry because we’re sharing 5 of our favourite chickpea recipes with you today!
My favourite ways to devour them are simple, with minimal fuss. Here are five of my favourite ways! #GETINMYBELLY
5 delicious chickpea recipes for every occasion
1. Skinnytaste chickpea salad
Check out this brilliant salad recipe from Skinnytaste! For a warm winter edge, try mixing warm couscous through it. Perfect for your next BBQ and super healthy to boot!
2. Easy peasy hommus dip
Friends popping around and have no nibbles? You’ll be AMAZED by how easy it is to whip up a bowl of hommus dip. Not only is it quick, but it’s also even BETTER tasting than store-bought.
- 420g tin chickpeas, rinsed and drained
- 60ml fresh lemon juice
- 1 garlic clove, crushed
- 60ml cup tahini
- 30ml extra virgin olive oil
- ½ tsp cumin
- pinch of salt
- ice-cold water
- smoked paprika to sprinkle/serve
- In a food processor, combine the lemon juice, garlic and salt. Scrape the sides down and let it rest for 10 minutes to let the flavours develop.
- Add the tahini to the food processor and blend until the mixture is creamy. Scrape down the sides and give a final blitz, making sure all the tahini is combined.
- With the food processor running, add two tablespoons of the ice water. Blend until pale and creamy.
- Add the cumin and the drained chickpeas. While blending, drizzle in the olive oil, blending until creamy. If it needs loosening up, add a little more water. Taste and add more salt if required.
- Scrape into a serving bowl, drizzle with extra virgin olive oil and sprinkle with paprika. YUM!
3. Delicious falafels (makes 12)
The perfect lunch item, falafels are fantastic when encased in wraps or simply served with salad. They’re the vegetarian equivalent to a rissole if you ask me (in fact, I think they’re even better!).
- 420g tin chickpeas, rinsed, drained and patted dry
- ⅓ cup chopped fresh parsley
- 4 cloves of garlic, minced
- 2 french shallots (little brown onions)
- 2 tbs sesame seeds
- 1½ tsp cumin
- ¼ tsp salt and pepper
- 4 tbs plain flour
- (optional: panko crumbs for coating)
- In a food processor, blend together chickpeas, parsley, shallot, garlic, cumin, sesame seeds, salt and pepper. Blend until it’s crumbly only.
- Add the flour a tablespoon at a time, pulsing the mix to combine between each addition. You want the dough to no longer be wet and so that you can shape a ball. Season.
- Transfer the mixture to a bowl and leave it in the fridge for an hour (or two) to firm up. Once it’s cooled, scoop out tablespoon amounts and roll into balls. If using panko crumbs, roll them and gently press them so the crumbs stick.
- Cook in oil using a large pan over medium heat. Cook for around five minutes, flipping them over when golden brown on the surface. Serve warm with salad or vegetables and a delicious hommus.
4. Chickpea and pumpkin fritters (makes 8)
From Mum’s Pantry, these chickpea and pumpkin fritters would make a sensational meatless Monday dish and would be yummy in a lunch box the next day.
- 420g tin chickpeas, rinsed and drained
- 400g pumpkin, peeled and grated
- 1 onion, finely chopped
- 1 small handful of coriander, finely chopped
- 1tbs plain flour
- 2 eggs, lightly beaten
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- salt and black pepper
- ¼ cup natural yoghurt
- 1 lemon, juiced
- Place the chickpeas in a bowl and mash them with the back of a fork.
- In a large mixing bowl, combine the mashed chickpeas, grated pumpkin, onion, coriander, flour, eggs, cumin, paprika and garlic powder. Mix well and season with salt and pepper.
- Heat an oiled frying pan over medium-high heat. Place quarter cup portions of the fritter mix into the pan, pressing them down slightly with a spatula while cooking.
- Cook each fritter for 2-3 minutes on each side.
- Combine the yoghurt with half of the lemon juice to make a dressing. Add more juice for more zing! Serve the fritters with the yoghurt dressing drizzled over top. Yum!
5. Roasted chickpeas
Perhaps one of the easiest ways to enjoy chickpeas, this roasted chickpea recipe makes for a wonderful protein-rich snack. Eat them just as they are or add them crouton style to soups and salads, they’re super handy to have around!
- 420g tin chickpeas, drained, rinsed and pat dry
- ½ tbs olive oil
- sprinkle salt and pepper
- (optional: sprinkle ground cumin, paprika, ground coriander)
- Preheat the oven to 200°C. Tip the chickpeas onto an oven tray and let them roast dry for 15 minutes.
- Take the tray out and drizzle the oil over the top. Add your salt and pepper and toss. If using other spices, you can add these now too, you can be as light or heavy-handed as your tastebuds desire! Bake for a further 10 minutes.
- Take the tray out, stir the chickpeas again and bake for a further 10 minutes. Turn off the oven, leave the oven door ajar and let them cool in the oven for maximum crispiness! Once cooled completely, store in an airtight container.
How’s that for five easy peasy recipes utilising a tin of chickpeas. What’s your favourite way to eat chickpeas? If you have a delicious chickpea recipe, let us know, we’d love to hear!