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    All things chickpea

    Posts: 140 Member
    edited November 2024 in Recipes
    I don't really like beans - EXCEPT chickpeas. They're so simple. So tasty. So healthy. So I wanted to share a few of my favorite chickpea recipes with you wonderful people:

    Chickpea Sandwich filling. Needs a bit of spicy brown mustard to give it a little kick, but otherwise tastes a little like tuna fish salad. Definitely a keeper:
    http://allrecipes.com/recipe/16715/vegetarian-chickpea-sandwich-filling/

    Baked chickpeas. If you're ever craving potato chips, make these bad boys. You can flavor them however you want (not just salt and pepper). I loved lemon pepper, old bay, cayenne, and basically anything else I've tried. Just put your favorite flavors on, bake, and you're set. Just don't forget to dry your chickpeas ahead of time - super important. You do need to give them a drop of olive oil or a quick spray with cooking oil to help the flavoring stick.
    http://allrecipes.com/recipe/81548/roasted-chickpeas/

    And finally - a great summer hit for large parties - Greek chickpea and couscous salad. Also great with kalamata olives if you're going for an even more Greek feel.
    +1 box small couscous (any flavor you prefer, though original works great)
    +1 can black olives (drained and halved)
    +1 package cherry tomatoes (halved)
    +1 package feta cheese
    +1 can Garbanzo beans (chickpeas - drained and rinsed)
    + Gazebo Room Greek Dressing to taste (approximately 1/4 - 1/2 cup)
    +1 Green onion - sliced as garnish


    What's your favorite chickpea dish?

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    Replies

    • Posts: 8,399 Member
      edited February 2016
      I just made chickpea burgers to freeze and microwave later. They are about 212 calories each.

      Ingredients:
      Cooked chickpeas, no liquid--500g
      bread crumbs 180g
      4 eggs
      grated cheese 120g
      mustard
      1 onion
      a little celery, parsely, garlic finely chopped
      salt and pepper

      Mix in a mixer. In preheated oven 350° place a baking sheet lined with parchment paper, with the chickpea mixture on top in patties formed with a spoon. Bake until browned on top. I made 12 big ones with this recipe. Today I'm freezing them for quick meals in the microwave.
    • Posts: 500 Member
      Has to be crispy roasted chickpeas for snacking at work.

      1 tin of chickpeas
      3 tbsp of chilli powder
      2 tbsp of smoked paprika

      Then roast for 30 or until crisp.

      So simple to make and not to mentions great for the macros. Lots of variations of this too, I choose to leave out the oil to reduce fat..
    • Posts: 347 Member
      You have to pinch off the skin first before your roast them right? I keep wanting to do it but intimidated by the "hassle" of removing the skins.
    • Posts: 140 Member
      elaineamj wrote: »
      You have to pinch off the skin first before your roast them right? I keep wanting to do it but intimidated by the "hassle" of removing the skins.

      I've done it both ways - with and without the "skin." Removing the skin is a hassle but if you do, they bake a little easier without the skin. You can bake them with it on, though.
    • Posts: 210 Member
      Hummus is my favorite use of chick peas. My second favorite dish (and it is more a meal; just needs a green side) is http://www.bonappetit.com/recipe/roast-chicken-breasts-with-garbanzo-beans-tomatoes-and-paprika

    • Posts: 14,464 Member
      I second the hummus.

      http://www.grouprecipes.com/35059/leahs-homemade-authentic-hummus.html
    • Posts: 140 Member
      I tried a bruchetta version of hummus - basically the same ratio of chick peas and tahini, but you add garlic, tomato, and basil. Add them until you get to the desired consistency and flavor. :D
    • Posts: 2,530 Member
      edited February 2016
      I totally agree with you about chick pea, one of the best beans on the market is sold at Trader Joe's @ $0.99 per can and they are organic cooked with sea salt - not as salty as Goya brand.

      Chick peas smoothie with frozen banana, sunflower seed butter or cashew butter, organic spring mix and carrot juice - all plant based and very filling
      Chick peas scrambled instead of using real eggs
      Chick peas and potato curry
      Stewed chick peas soaked and then cooked in pressure cooker for 30 minutes with olive oil, red onions, tomatoes, garlic and herbs
    • Posts: 49 Member
      Salt and vinegar is delicious flavoring for the roasted chickpeas for snack!! I've also done balsamic vinegar.
    • Posts: 210 Member
      quzzdragon wrote: »
      I tried a bruchetta version of hummus - basically the same ratio of chick peas and tahini, but you add garlic, tomato, and basil. Add them until you get to the desired consistency and flavor. :D

      I've played with a lot of different flavors when making Hummus. I have used garlic, roasted pepper, sundried toms, caramelized onions and I don't know what all else. But I tell you, I don't think I would have ever tried basil in there...I gotta ask, how was it?
    • Posts: 425 Member
      Falafel! If you have a food processor and plan ahead (to soak the beans), it's an incredibly easy (and cheap) meal.
    • Posts: 30 Member
      The Kitchn has a recipe for a chickpea casserole that's surprisingly good. Flavored with lemon zest and parmesan cheese.

      http://www.thekitchn.com/recipe-chickpea-casserole-with-137473
    • Posts: 140 Member
      Steve_ApexNC wrote: »
      I've played with a lot of different flavors when making Hummus. I have used garlic, roasted pepper, sundried toms, caramelized onions and I don't know what all else. But I tell you, I don't think I would have ever tried basil in there...I gotta ask, how was it?

      It was delicious! Basil, tomato, and garlic - can't go wrong. It was very bruschetta-y :)
    • Posts: 3,380 Member
      I love this super simple Chana Saag and it freezes well.
    • Posts: 2,530 Member
      Thanks for the chana saag recipe and website - will explore more later.
    • Posts: 2 Member
      I'm definitely going to have tk try out roasting chickpeas. Balela salad is almost always in my fridge:

      Http://allrecipes.com/recipe/218648/balela-salad/
    • Posts: 1,196 Member
      Curried Chickpea and Vegetable Stew

      2 [16 oz] cans chickpeas, rinsed and drained
      1 [14.5 oz] can diced tomatoes, undrained
      1/2 [16oz] package of frozen bell pepper and onions stir-fry
      1/4 cup water
      4 tsp curry powder
      1/2 tsp salt
      1/8 tsp black pepper
      1 [5 or 6 oz] package of fresh baby spinach

      Combine first 7 ingredients in a 4 quart slow cooker; stir well. Cover and cook on high for 3-1/2 hours. Add spinach; cover and cook 10 minutes or until spinach wilts. Serve.

      4 servings [1-1/4 cups]
      NI cal 218/fat 3.7/fiber 10.8

      This was very very good!!!! I served it with couscous that I made with chicken broth instead of water.
    • Posts: 1,196 Member
      I also like hummus for sandwiches, wraps and salads.

      soupspiceeverythingnice.blogspot.com/2015/05/hummus-power-bowls.html
      Chicken%2BHummus%2BPower%2BBowl3.jpg

      soupspiceeverythingnice.blogspot.com/2015/01/hummus-experiment-3-and-recipe-reviews.html
      Hummus%2BVegetable%2BSandwich.jpg
    • Posts: 461 Member
      I do chickpea and cauliflower curry as a staple meal in the winter but my fave way to eat chickpeas (other than hummus) is salad.

      1 can chickpeas, rinsed and drained
      1-2 avocados, pitted, and chopped
      1/3 cup chopped fresh cilantro
      2 tablespoons green onion (I used red onion)
      1/3 cup feta cheese
      Juice of 1 lime
      Salt and black pepper, to taste
    • Posts: 197 Member
      I make a Curry Chickpea Salad for sandwiches (my hubby who hates chickpeas, but loves this will eat it with crackers)

      1 can of chickpeas drained and rinsed, and mashed
      1 small onion diced
      2 celery stalks - chopped
      mayo
      tumeric
      black pepper
      curry
      cayenne pepper

      add everything to a bowl with the mashed chickpeas - from the mayo down, as much or as little as you like to suit your own taste. I love curry, so I add a ton!

      I think that I may try a similar recipe this upcoming weekend - except I will try it with some different seasonings, and maybe add hot sauce or wing sauce! :)
    • Posts: 508 Member
      Oh my god guys! I just discovered so much deliciousness! I always make my own hummus and usually just use chickpeas from the can. Well for the first time I used dried chickpeas because I heard they make better hummus. Holy heavenly hummus they were right! It is so unbelievably smooth and creamy. Ugh! I'm doing my happy hummus dance!
    • Posts: 534 Member
      socajam wrote: »
      I totally agree with you about chick pea, one of the best beans on the market is sold at Trader Joe's @ $0.99 per can and they are organic cooked with sea salt - not as salty as Goya brand.

      $0.99 for a can is way too expensive on a regular basis, especially when buying them dry and soaking them is easy and so much cheaper.

      I buy big bags of them for cheap, cook them in the slow cooker (no soaking required) and then freeze them in 1 and 2 cup portions.

      Side note, recently have been getting into chick pea flour.

    • Posts: 140 Member
      edited February 2016
      @punkrockgoth Where do you buy chick pea flour?! I've been looking for it and can't find it!
    • Posts: 534 Member
      quzzdragon wrote: »
      @punkrockgoth Where do you buy chick pea flour?! I've been looking for it and can't find it!

      Indian section of the grocery store! It's also called gram flour, besan flour or chana flour. I found a huge bag at a nearby ethnic foods store and it was dirt cheap!
    • Posts: 79 Member
      edited February 2016
      I made roasted chick peas, onions and cauliflower... A little olive oil and whatever seasoning you like, I used seasoned salt, crushed red pepper, paprika, garlic powder and a bit of curry powder... It was good!
    • Posts: 699 Member
      Bought a big bag of frozen green chickpeas at Costco...hadn't seen them before. Perfect to add to a salad.
    • Posts: 1 Member
      How does everyone store their roasted chick peas? I'd like to make a big batch and keep them in a jar to use thruought the week. Would I need to refrigerate them or just keep in pantry?
    • Posts: 143 Member
      Thank you for this thread!!! I love chickpeas :love:
    • Posts: 29 Member
      I love stewed chickpeas. I make a big batch and eat for a couple of days.

      2 can of chickpeas
      2 tomatoes diced
      1 Serrano pepper minced or sliced
      2-3 cloves of garlic
      2-3 tbsp of cilantro (added in the end)
      Salt and pepper to taste

      Add all ingredients minus the cilantro in a saucepan and boil. Then turn down to stew for a bit. At the end add the cilantro.
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