Looking for chickpea recipies
psycopurpleterri
Posts: 16 Member
Hi all! Do any of you have any nice chickpea recipes? I have a ton of chickpeas at the moment and I would like to use them more often. I’ve had a few different chickpea meals with my vegetarian friends but I’m looking for recipes that are tasty and tested, A lot of the recipes online I search for seem overly complicated or kinda boring flavour wise. Thanks in advance! 😊
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Replies
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I coat cooked chickpeas in spices and a little oil then bake in the oven til dry and crunchy - I've been using them in salads but they're great as a snack on their own6
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Maybe hummus bi tahini is too obvious? I use Claudia Roden's recipe.
http://www.makehummusnotwar.com/kitchens_1.html1 -
Hey! Yeah I’ve made my own hummus (I love hummus!!) but thanks for the link 😊
The roasted chickpeas sound good il give that a try 👍1 -
Hearty Bean and Pasta Stew
1 cup diced tomato
3/4 cup uncooked pasta
1/4 c diced onion
1/4 cup bell pepper
1 tablespoon fresh basil ( or 1 tsp dried)
1 tsp Worcestershire Sauce
1 clove garlic
1 can each of three types of beans (or equivalent cooked fresh)
Mix all, heat to boiling and cook 15 mins. I like to add Tiger Sauce to mine.
220 cal.
11 G protein
40 G carbs
2 G fat4 -
I would love to figure out how to make Chana masala!0
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Roasted chickpeas are great. Nothing like fresh hummus, but the local Lebanese bakery makes fantastic hummus. I like chickpeas in a broccoli pasta salad, but I have cut back on pasta and oil based salad dressing.1
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psycopurpleterri wrote: »
Check out https://food52.com/recipes/search?q=chana+masala they have a huge variety of recipes.
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https://www.budgetbytes.com/?s=chickpea
One of the recipes on this linked site is Chana Aloo Masala and claims to take 10 min prep time and 25 min cooking time.
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I don't remember the user that originally posted this but here is a chickpea taco recipe
https://www.hellofresh.com/recipes/crispy-chickpea-taco-57acf41992eec9931b8b45682 -
Chickpea cookies
1 cup canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup natural peanut butter or almond butter
1 teaspoon baking powder
½ cup chocolate chips (I used 1 serving of lily's no sugar chocolate chips)
- I added in 1 tbsp of vanilla protein and thought that gave it nice sweet flavor, but you don't have to. Or you could add in honey or (I like sugar free) maple syrup. Or agave.
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Stir in the chocolate chips.
With wet hands, form into 1½" balls. Place onto a sprayed cookie sheet or a piece of parchment paper sprayed with coconut oil cooking spray.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven.7 -
Chickpea peanut curry
400g chickpeas
1 clove garlic/1 tsp garlic paste
1 tsp pureed/chopped ginger
1 onion, chopped
2-3 tbsps peanut butter
1 tbsp creamed coconut (optional)
1 tbsp oil
1 tin (400g) plum tomatoes
Half tsp chili powder/half-1 fresh red chili, chopped
Fry the onions, garlic and ginger.
Add the chickpeas.
Add the peanut butter and chili powder.
Add the creamed coconut, if using.
Add the tomatoes.
Bring to the boil, then simmer for about 20 minutes or until reduced to a consistency you like. Goes well with chicken.
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Found this "Chickpea of the Sea" mock tuna salad recipe on Pinterest a couple of years ago. LOL at the name, but I love it.
https://www.thekitchn.com/vegetarian-lunch-chickpea-of-t-114022
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One of my favourite recipes...
4.9 from 113 reviews
Chickpea Salad
Vegan, gluten-free, nut-free, refined sugar-free
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.
Yield
3 servings Prep time
15 Minutes Cook time
0 Minutes
Ingredients:
1 (15-ounce/425 grams) can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pepper
3 tablespoons store-bought or homemade vegan mayonnaise
1 clove garlic, minced
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh dill (optional)
1 1/2 to 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine sea salt, or to taste
Freshly ground black pepper
Directions:
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Nutrition Information
Serving Size 1 of 3 servings | Calories 240 calories | Total Fat 11 grams
Saturated Fat 1 grams | Sodium Fat 440 milligrams | Total Carbohydrates 25 grams
Fiber 6 grams | Sugar 2 grams | Protein 8 grams
* Nutrition data is approximate and is for informational purposes only.1 -
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I make a salad with cooked chickpeas and cucumber. The original recipe calls for 3 tablespoons of olive oil, 1 tablespoon of vinegar, 1 tablespoon of orange juice, a pinch of ground black pepper, a pinch of garlic granules and a pinch of powdered ginger per person (100g of chickpeas). I usually reduce the amount of oil to lower the calories, plus the idea is to prepare in advance and soak in the oil etc mixture but you don't really eat all the oil. I've made it up to a day ahead and it's best nice and cold1
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Millicent3015 wrote: »Chickpea peanut curry
400g chickpeas
1 clove garlic/1 tsp garlic paste
1 tsp pureed/chopped ginger
1 onion, chopped
2-3 tbsps peanut butter
1 tbsp creamed coconut (optional)
1 tbsp oil
1 tin (400g) plum tomatoes
Half tsp chili powder/half-1 fresh red chili, chopped
Fry the onions, garlic and ginger.
Add the chickpeas.
Add the peanut butter and chili powder.
Add the creamed coconut, if using.
Add the tomatoes.
Bring to the boil, then simmer for about 20 minutes or until reduced to a consistency you like. Goes well with chicken.
I love a good curry 👍😍0 -
eleanorhawkins wrote: »I make a salad with cooked chickpeas and cucumber. The original recipe calls for 3 tablespoons of olive oil, 1 tablespoon of vinegar, 1 tablespoon of orange juice, a pinch of ground black pepper, a pinch of garlic granules and a pinch of powdered ginger per person (100g of chickpeas). I usually reduce the amount of oil to lower the calories, plus the idea is to prepare in advance and soak in the oil etc mixture but you don't really eat all the oil. I've made it up to a day ahead and it's best nice and cold
Hmmm sounds interesting, I do like cucumber and chickpeas, would you eat as a snack or lunch?0 -
onesummergirl wrote: »One of my favourite recipes...
4.9 from 113 reviews
Chickpea Salad
Vegan, gluten-free, nut-free, refined sugar-free
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.
Yield
3 servings Prep time
15 Minutes Cook time
.............
I think I’ve had something very like this at a friends house, I’ll definitely give it a go0 -
Found this "Chickpea of the Sea" mock tuna salad recipe on Pinterest a couple of years ago. LOL at the name, but I love it.
https://www.thekitchn.com/vegetarian-lunch-chickpea-of-t-114022
I’m allergic to fish so unfortunately I won’t be able to try this 😭😭😭1 -
Chickpea cookies
1 cup canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup natural peanut butter or almond butter
1 teaspoon baking powder
½ cup chocolate chips (I used 1 serving of lily's no sugar chocolate chips)
- I added in 1 tbsp of vanilla protein and thought that gave it nice sweet flavor, but you don't have to. Or you could add in honey or (I like sugar free) maple syrup. Or agave.
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Stir in the chocolate chips.
With wet hands, form into 1½" balls. Place onto a sprayed cookie sheet or a piece of parchment paper sprayed with coconut oil cooking spray.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven.
Ooh a different option, I never thought they could be used for cookies (also appreciate you put it in Fahrenheit and Celsius 👍)1 -
psycopurpleterri wrote: »I’m allergic to fish so unfortunately I won’t be able to try this 😭😭😭
There is no fish in it... or am I missing the joke?
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DoubleUbea wrote: »psycopurpleterri wrote: »I’m allergic to fish so unfortunately I won’t be able to try this 😭😭😭
There is no fish in it... or am I missing the joke?
Or the OP is?
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psycopurpleterri wrote: »eleanorhawkins wrote: »I make a salad with cooked chickpeas and cucumber. The original recipe calls for 3 tablespoons of olive oil, 1 tablespoon of vinegar, 1 tablespoon of orange juice, a pinch of ground black pepper, a pinch of garlic granules and a pinch of powdered ginger per person (100g of chickpeas). I usually reduce the amount of oil to lower the calories, plus the idea is to prepare in advance and soak in the oil etc mixture but you don't really eat all the oil. I've made it up to a day ahead and it's best nice and cold
Hmmm sounds interesting, I do like cucumber and chickpeas, would you eat as a snack or lunch?
I usually either use it as the side dish/salad/veg part of a substantial meal or have it on its own or with some nice crusty bread (depending on calories available) for a light meal
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That Chickpea of the Sea recipe intrigued me, so I had to try it. I took a small amount of chickpeas and mixed it will some Hellman's and it wasn't too bad. Then I made a larger batch with some fat free Greek yogurt instead of mayo, added my own spices and enjoyed it. I ate it out of the bowl, no bread.
I have fish allergies so I don't eat tuna but I do eat the canned chicken now and again. I don't think it is a replacement for a tuna/chicken sandwich but it was decent.0 -
Trader Joe's green curry: https://www.traderjoes.com/recipes/appetizers-sides/green-curry-chickpeas
You can also sub the Thai sauce for the TJ's Indian masala simmer sauce, or add reduced cal lite coconut milk to either and play around w/ flavors.0 -
DoubleUbea wrote: »That Chickpea of the Sea recipe intrigued me, so I had to try it. I took a small amount of chickpeas and mixed it will some Hellman's and it wasn't too bad. Then I made a larger batch with some fat free Greek yogurt instead of mayo, added my own spices and enjoyed it. I ate it out of the bowl, no bread.
I have fish allergies so I don't eat tuna but I do eat the canned chicken now and again. I don't think it is a replacement for a tuna/chicken sandwich but it was decent.
I think the umeboshi vinegar or ume plum vinegar is key to the Chickpea of the Sea recipe. I looked it up and it is made from a lacto-fermented type of plum, and is supposed to give a salty/sour flavor. It is now on my list of things I want. I have found that other cultures do wonderful things with food! I have been experimenting with tamarind concentrate, and am waiting for an order of miso paste-two things that are unheard of up here in hick-ville!0 -
Chickpea Noodle soup.
2 cans chickpeas
12 cups veg broth
3 celery stalks, chopped
3 large carrots, cut into thin rounds
1 white or yellow onion, diced
2 tbsp olive oil
Small bunch of fresh parsley to taste
1tbsp dried thyme
Black pepper to taste
Salt to taste (if broth is salt free!)
3 cloves fresh garlic, peeled and diced
2 cups noodles of choice (less if you want it more soupy)
Add oil to large stock pot and heat. Add celery, onion, and carrots. Sauté until softened. Add garlic, sauce 2 minutes more or until fragrant. Add broth, thyme, black pepper, and salt. Cook on medium high for 30 minutes stirring occasionally. Add noodles of choice and cook until tender (package directions). When soft, add parsley and chickpeas. Cook until desired texture reached. (For me about 10-15 minutes.) FYI, this makes A LOT. Great for leftovers for when you are lazy!
My whole family loves this!
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I used to make the chickpea "tuna" sandwiches, and also add chickpeas to bean/veggie chili (use 3 kinds of beans - one of them chickpeas.) Also a quick "chana masala" cheat is to just sautee onions, add jarred curry paste to taste (like Pataks), canned tomatoes and chickpeas - and simmer until ready.
Sadly I developed a nasty chickpea allergy and can no longer eat them - but I do love chickpeas.2
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