Hummus, falafel, crispy on salads or as a snack, or throw them in a pasta salad. Bonus: chickpea water (aquafaba) can be used as a vegan alternative to egg whites if you wanted to whip them into a meringue
PhunkeyPharaoh on
Bean salad!
permaplateau on
With the bean itself, like many have said, air fried or oven roasted chickpeas make for a delicious savory snacks. You can also make homemade hummus. You can also use chickpeas to make “cookie dough”, many good recipes around that you can use to find one that fits your macros.
Now don’t throw away the liquid from the can! That is aquafaba and if you beat the liquid, it will foam like egg whites and if you whip it to decent peaks, you can use it as like a whipping cream if you add sugar or fold into low calorie baked good for extra volume.
kayleyyyj on
I freeze unused chickpeas, and they thaw fine! Check out the girl who makes dense bean salads on TikTok, I don’t remember her name off the top of my head, but she should be easy to find. I’ve been obsessed with chickpeas, mini cucumbers, grape tomatoes, red onion, roasted red bell pepper, fresh red bell pepper, artichoke hearts, kalamata olives, and parsley. I toss it all in red wine vinegar and spices, and keep it in the fridge for a week. I’ll eat it on lettuce as a salad, on a pita, in wraps (Aldi makes a really good roasted red pepper hummus protein wrap), or just plain. So good!
Many-Obligation-4350 on
Chana masala (chickpea curry)- can be frozen.
UrHumbleNarr8or on
Vegetarian chili
meeeganthevegan on
Aquafaba ice cream 🤣
Acenterforants333 on
Half baked harvest’s 30 minute butter chicken with loads of added chickpeas and cauliflower. Freezes like a dream and comes out to less than 400 calories for a big super filling portion. I always always have some on hand
snowbreader on
i’d just eat it straight out of the can ngl
purposeful-hubris on
I like to roast them in the oven with oil and seasoning and then use them as a crunchy element in salads.
Also falafel. Also hummus (savory or sweet!). Also chickpea blondies.
InvestigatorSoggy617 on
Mashed chickpea salad as an alternative to chicken salad. Can be eaten on a sandwich, salad, with chips, etc. So versatile!
PorcelainPeony on
Cucumber, red onion, feta, kalamata olives, tomatoes, cilantro,lemon, olive oil, red wine vinegar. Delicious salad
inononeofthisisreal on
Hummus. Falafel. Crispy chickpeas. Chickpea salad sandwiches. 3 bean salad. Pasta salad. Add it to eggs. Mash them up and use them like meat. So like in burritos, tacos, stir fry.
bleachedveins on
Air fry them in a small bit of olive oil and spices , they’ll keep a long time and are a super healthy snack better than chips imo
ThousandFacedShadow on
Garbanzo Stew+Rice + chicken is the GOAT Puerto Rican meal
I-am-a-fungi on
Hummus, chickpea curry, oven baked and roasted chickpeas (along some chicken and greens)
ReadNo7463 on
Tikka masala (freezes well and it’s so good with some rice!) & chickpea salad (add mayo, dill, mustard, onions, celery, pickles, whatever you’d like – makes excellent sandwiches or wraps).
GrimWillis on
See if you can find a recipe for chickpea cutlets. A bit of bread crumbs, some vital wheat gluten and spices pressed into patty form. So good.
But_like_whytho on
I would divide the can into jars and freeze the jars. That way you can do whatever you want with it at the time instead of trying to figure it all out now. When I do dried beans, I fill up jars once they’re cooked and freeze them. Makes it sooooo much easier later.
retro_underpants on
Sweet potato, chick pea and spinach curry with coconut milk AND hummus AND feta, watermelon and chick pea salad
Low-Counter3437 on
Massive batch of hummus bro. Also some mean tagine action!!
I have a great not-really-a-recipe for chickpea tomato soup!
Basically throw a big can of tomatoes, a bunch of chickpeas, a generous amount of olive oil and spices into a blender and emulsify it. Then throw it in a pot, add more whole chickpeas, heat and enjoy! Bonus points if you fry the spices in the oil first. I usually do chili powder, tumeric, cumin, paprika, cayenne, and cinnamon.
28 Comments
Hummus, curry, soup
And bean salad though that wouldn’t store well for too long
make crispy chickpeas and store them for salads! i bet they would keep similarly to fried onions if you got them crisp enough.
ditto on the hummus.
I need to know the story behind this. LOL
Hummus, soup (freezes pretty well)
Cowboy beans, vegan tuna salad, plopped onto a regular salad
Blondie brownies, peanut butter cookies, chocolate cake, bread, muffins (also freezes well, if you wrap them in individual servings)
Oven-roasted crispy snacks, chickpea cakes (like tuna cakes)
Falafel
Hummus, falafel, crispy on salads or as a snack, or throw them in a pasta salad. Bonus: chickpea water (aquafaba) can be used as a vegan alternative to egg whites if you wanted to whip them into a meringue
Bean salad!
With the bean itself, like many have said, air fried or oven roasted chickpeas make for a delicious savory snacks. You can also make homemade hummus. You can also use chickpeas to make “cookie dough”, many good recipes around that you can use to find one that fits your macros.
Now don’t throw away the liquid from the can! That is aquafaba and if you beat the liquid, it will foam like egg whites and if you whip it to decent peaks, you can use it as like a whipping cream if you add sugar or fold into low calorie baked good for extra volume.
I freeze unused chickpeas, and they thaw fine! Check out the girl who makes dense bean salads on TikTok, I don’t remember her name off the top of my head, but she should be easy to find. I’ve been obsessed with chickpeas, mini cucumbers, grape tomatoes, red onion, roasted red bell pepper, fresh red bell pepper, artichoke hearts, kalamata olives, and parsley. I toss it all in red wine vinegar and spices, and keep it in the fridge for a week. I’ll eat it on lettuce as a salad, on a pita, in wraps (Aldi makes a really good roasted red pepper hummus protein wrap), or just plain. So good!
Chana masala (chickpea curry)- can be frozen.
Vegetarian chili
Aquafaba ice cream 🤣
Half baked harvest’s 30 minute butter chicken with loads of added chickpeas and cauliflower. Freezes like a dream and comes out to less than 400 calories for a big super filling portion. I always always have some on hand
i’d just eat it straight out of the can ngl
I like to roast them in the oven with oil and seasoning and then use them as a crunchy element in salads.
Also falafel. Also hummus (savory or sweet!). Also chickpea blondies.
Mashed chickpea salad as an alternative to chicken salad. Can be eaten on a sandwich, salad, with chips, etc. So versatile!
Cucumber, red onion, feta, kalamata olives, tomatoes, cilantro,lemon, olive oil, red wine vinegar. Delicious salad
Hummus. Falafel. Crispy chickpeas. Chickpea salad sandwiches. 3 bean salad. Pasta salad. Add it to eggs. Mash them up and use them like meat. So like in burritos, tacos, stir fry.
Air fry them in a small bit of olive oil and spices , they’ll keep a long time and are a super healthy snack better than chips imo
Garbanzo Stew+Rice + chicken is the GOAT Puerto Rican meal
Hummus, chickpea curry, oven baked and roasted chickpeas (along some chicken and greens)
Tikka masala (freezes well and it’s so good with some rice!) & chickpea salad (add mayo, dill, mustard, onions, celery, pickles, whatever you’d like – makes excellent sandwiches or wraps).
See if you can find a recipe for chickpea cutlets. A bit of bread crumbs, some vital wheat gluten and spices pressed into patty form. So good.
I would divide the can into jars and freeze the jars. That way you can do whatever you want with it at the time instead of trying to figure it all out now. When I do dried beans, I fill up jars once they’re cooked and freeze them. Makes it sooooo much easier later.
Sweet potato, chick pea and spinach curry with coconut milk AND hummus AND feta, watermelon and chick pea salad
Massive batch of hummus bro. Also some mean tagine action!!
I love this lemon chickpea soup. I make big batches and freeze it! https://rainbowplantlife.com/lemony-chickpea-soup/
I have a great not-really-a-recipe for chickpea tomato soup!
Basically throw a big can of tomatoes, a bunch of chickpeas, a generous amount of olive oil and spices into a blender and emulsify it. Then throw it in a pot, add more whole chickpeas, heat and enjoy! Bonus points if you fry the spices in the oil first. I usually do chili powder, tumeric, cumin, paprika, cayenne, and cinnamon.