Whether you call them chickpeas or garbanzo beans, there’s no denying these hearty beans are a nutritional powerhouse. They’re packed with protein and fiber, as well as vitamins and minerals like folate and iron. To me, they’re one of the easiest ways to make a meatless meal feel, well, meaty.
I always keep at least a couple of cans in my pantry. And it really doesn’t take much to turn them into a salad, soup, pasta, or another satisfying meal. Here are 10 recipes that prove just how versatile a can of chickpeas can be.
The combination of chickpeas and cashews ensures there is plenty of protein to make this a meatless stir-fry extra satisfying.
A pinch of both ground cinnamon and cayenne lend earthy sweetness and spice to these stew-like chickpeas. While they simmer for 30 minutes, cook up a pot of rice or quinoa to serve them with.
There’s a whole half a pound of spinach in this pan of curried chickpeas, which means you’ve definitely got a one-bowl dinner on your hands.
This no-cook salad comes together so quickly, you’ll feel like you’re cheating a little bit. It’s worth making a double batch because leftovers make a great lunch.
Adding chickpeas to your favorite pasta recipe is an easy way to give it a feel-good protein boost. Here, briny olives give the whole dish a punch of flavor.
This rich pureed soup tastes so creamy, you’ll swear there’s heavy cream in it. But nope, it’s just the power of chickpeas. To get ahead, you can roast the garlic a day or two in advance and store it in the fridge until you need it.
Roasting the chickpeas right alongside the cauliflower helps them get so nice and crunchy, they’ll easily be the best part of these vegetarian tacos.
Don’t skip the 3-ingredient tahini sauce for this recipe. It’s the perfect match for the spicy chickpeas and lends creaminess to every bite.
9. Kale and Chickpea Stew from Naturally Ella
If you’d like to make this stew vegan, just leave off the Parmesan garnish. You can also try using other leafy greens like spinach and Swiss chard in place of the kale.
While these veggie burgers are perfect tucked inside a bun, they’re also great served fritter-style with salsa or guacamole for dipping. Or try crumbling them on top of salads.