Delicious chickpea recipes in 9 variants. Get inspired!

Would you like to supplement your menu with interesting food?

Then try our chickpea recipes.

There will be traditional hummus, amazingly crispy falafel and curry.

Enjoy your meal!

Chickpeas with spicy tomato sauce

This recipe is simple, packed with Spanish flavors and ready in under 20 minutes! You can serve the dish as a side dish, appetizer or main course with a crispy baguette.


  • 1 glass of canned chickpeas (approx. 500 g)
  • 3 cloves of garlic
  • 1/2 onion
  • 2 tablespoons of extra virgin olive oil
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon hot smoked paprika
  • 1 cup tomato puree
  • 1/4 cup fresh chopped parsley
  • a pinch of sea salt
  • a pinch of black pepper


  1. Drain the chickpeas through a sieve and rinse under cold running water.
  2. Then wipe off any excess liquid and set the chickpeas aside, thinly slice 3 cloves of garlic, dice 1/2 an onion and chop a handful of fresh parsley.
  3. Heat a pan over medium heat and add 2 tablespoons of extra virgin olive oil.
  4. After 2 minutes, add chopped garlic and onion, mix with oil and sauté for 3 minutes.
  5. Then add 1/2 teaspoon sweet smoked paprika and 1/2 teaspoon hot smoked paprika, stir, add 1 cup tomato paste, about 2 tablespoons chopped parsley, and season with sea salt and black pepper.
  6. Stir and simmer for 3 minutes.
  7. After 3 minutes, add the chickpeas to the sauce, season again with sea salt and pepper and stir.
  8. Simmer for a further 3 minutes, then transfer to a large shallow bowl and garnish with fresh chopped parsley.
  9. Bon apetite!
Tomato and pepper sauce with chickpeas sprinkled with herbs on a plate.


Few people do not know this spread made of chickpeas and tahini paste. Try our homemade hummus recipe that is quick and easy, creamy and tastes so delicious and fresh!


  • 1/3 cup good quality tahini
  • 2-4 tablespoons cold water or more if needed
  • 2 tablespoons of extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon sea salt
  • 2 medium garlic cloves, peeled and pressed
  • juice of 1 lemon (2-3 tablespoons)
  • 1 can of chickpeas (approx. 420 g), rinsed and drained
  • optional toppings: olive oil, chopped fresh parsley, ground paprika, roasted pine nuts


  1. Place the tahini, cold water, olive oil, cumin, salt, garlic and lemon juice in a blender.
  2. Blend to a smooth puree.
  3. Add the chickpeas.
  4. Blend again until smooth.
  5. If the puree seems too thick, add another tablespoon or two of water.
  6. Taste and season with salt, cumin or lemon juice as needed.
  7. Serve immediately garnished with any topping.
Legume spread with lemon and tahini paste in a bowl covered with fresh vegetables.

Stewed chicken with chickpeas in a slow cooker

A great recipe for busy people who don’t want to spend days in the kitchen. At the same time, it is a healthy and delicious dish that the whole family will enjoy.


  • 1 large onion, finely chopped
  • 3 large crushed garlic cloves
  • 900 g peppers, seedless and roughly chopped
  • 500 g boneless and skinless chicken breast, cut into cubes
  • avocado oil for frying
  • 500 g of diced tomatoes
  • 1 cup uncooked quinoa
  • 2 x 400g tin of chickpeas, rinsed
  • 2 cups vegetable or chicken broth
  • 1 and 1/2 teaspoons of salt
  • ground black pepper to taste
  • 3 bay leaves
  • 1/2 cup tahini paste
  • 1/2 cup fresh parsley or basil, finely chopped


  1. Heat the avocado oil in a pan over a low heat, add the onion and garlic and sauté for a while.
  2. Increase the flame, add pepper and sauté for a while, stirring occasionally.
  3. Transfer the mixture to a large slow cooker along with the chicken, tomatoes, quinoa, chickpeas, stock, salt, pepper and bay leaves and toss to combine.
  4. Cover and cook for 4 hours on high or 8 hours on low.
  5. Turn off the pot, add tahini and herbs, stir and let stand for a few minutes.
  6. Serve.
Stew meat with vegetables and legumes in a pot.

Chickpea pancakes with lemon tahini sauce

Vegan patties made of chickpeas and fresh herbs, served with a spicy lemon sauce with tahini paste, will pleasantly tantalize your taste buds and you won’t even remember the meat!


For patties:

  • 2 cans of chickpeas of 540 ml each
  • 1 cup chickpea flour or plain wheat flour
  • 1/2 cup chopped parsley
  • 1/4 cup chopped chives
  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1/4 cup water
  • 1 teaspoon ground oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil for frying

For the sauce:

  • 1/2 tablespoon of sesame seeds
  • 1/3 cup tahini
  • juice of 1 and 1/2 lemons
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon grated lemon peel
  • 3 tablespoons of water
  • salt and pepper to taste


  1. Put all the ingredients for the patties in a blender, except for the olive oil that you will use for frying.
  2. Blend the ingredients until smooth.
  3. Heat approximately 1.5 cm of olive oil in a non-stick pan.
  4. Scoop 1 tablespoon of the chickpea mixture and use your hands to form a ball, then flatten into a disk with your palms.
  5. Note that the dough is quite sticky.
  6. Carefully transfer the formed patty into the hot oil and fill the pan in this way.
  7. Fry for approximately 2-3 minutes and then carefully flip the patties over and fry for another 2-3 minutes on the other side.
  8. Once the pancakes are nicely browned on both sides, transfer them to a plate lined with a paper napkin.
  9. Prepare the sauce.
  10. Toast the sesame seeds in a non-stick pan while stirring regularly.
  11. Transfer the toasted seeds to a bowl and mix them with the rest of the ingredients for the sauce.
  12. Mix everything with a whisk and serve with patties.
Legume patties on a plate served with dip.

Simple Chickpea Curry

For a quick, easy and affordable meal, you can never go wrong with this great chickpea curry. Serve this nutritious protein-packed dish with rice or naan.


For patties:

  • 1 tablespoon olive or coconut oil
  • 1 yellow onion, chopped
  • 3 crushed garlic cloves
  • 2 teaspoons of grated fresh ginger
  • 800 g of roasted tomatoes
  • 1 tablespoon curry powder (or more to taste)
  • 1 teaspoon garam masala
  • 1/2 teaspoon of turmeric
  • 3/4 teaspoon salt
  • 1/4 teaspoon of black pepper
  • pinch of cayenne pepper (or more if you want the dish spicy)
  • 850 g chickpeas from a can, rinsed and drained
  • 1 cup coconut milk
  • 2 cups fresh spinach
  • rice or naan bread, to serve


  1. Heat the olive or coconut oil in a large pan.
  2. Add the onion and sauté until translucent, about 5 minutes.
  3. Add the garlic and fresh ginger and sauté for one minute.
  4. Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper and cayenne.
  5. Add chickpeas and coconut milk and mix well
  6. Simmer over low heat for about 10 minutes, stirring occasionally.
  7. Add the spinach leaves and cook until wilted, just a few minutes.
  8. Season to taste if you like.
  9. Serve warm with rice or naan bread.
Legume curry with vegetables sprinkled with herbs in a bowl, served with fresh naan.

If you liked the food, try our other chickpea curry recipes .

Chickpea salad with tomatoes and cucumber

A healthy summer salad with chickpeas, cucumbers and tomatoes is great as a light lunch or side dish to grilled meat. It only takes a few minutes to prepare, and since we use canned chickpeas, you don’t have to cook anything.


  • 2 and 1/4 cups diced cucumbers, partially peeled
  • 1 cup diced tomatoes
  • 1/4 cup chopped red onion
  • 2 tablespoons of fresh lemon juice
  • 1/2 tablespoon chopped fresh parsley
  • 1 tablespoon of extra virgin olive oil
  • 1/2 teaspoon salt and pepper, to taste
  • 400 g canned chickpeas, rinsed and drained


  1. Mix all the ingredients together and mix well.
  2. Serve!
Salad with fresh vegetables and legumes in a bowl.

Get inspired by other great recipes for chickpea salads full of vitamins.

Perfectly crispy falafel

Prepare a delicious falafel that will boldly compete with your favorite restaurants. The recipe is simple, plant-based and the result is unbelievably good!


  • 225 grams of chickpeas (not canned!)
  • 1 bunch spring onions, chopped
  • 2 to 4 medium cloves of garlic
  • 2 cups chopped fresh cilantro, parsley, or mint leaves, ideally a mix of all three
  • 1 teaspoon sea salt plus more to serve
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/8 to 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon baking powder, optional
  • 2 to 3 cups vegetable oil for frying


  1. Rinse the chickpeas, then place them in a large bowl and cover with cold water to completely submerge them and leave an extra 10cm of water.
  2. Cover and leave to soak overnight or until the chickpeas have tripled in size.
  3. Drain, rinse and then pat dry the chickpeas.
  4. Place the chickpeas, onion, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper and baking powder in a blender.
  5. Blend the mixture so that it is very ground but not pureed.
  6. The mixture should hold its shape when pressed together.
  7. Transfer the falafel mixture to a bowl and cover.
  8. Let sit for at least 15 minutes.
  9. Using a spoon or small cookie scoop, scoop out 1 1/2 tablespoons of the falafel mixture, then gently shape into a ball and place on a clean plate.
  10. Repeat until all the mixture is used up.
  11. Let the falafel rest in the refrigerator for 30 to 60 minutes before frying (this helps prevent the balls from falling apart when they hit the oil).
  12. The mixture will not feel like a dough, but will hold its shape.
  13. Add an approx. 1 cm layer of oil to a deep pan.
  14. The smaller the pan, the less oil you will need.
  15. The wider the pan, the more falafel you can fry at once).
  16. Heat the oil to about 180 degrees Celsius.
  17. Fry the falafel in batches by gently dropping them into the oil and not moving them in the pan until they are brown on the bottom.
  18. Using two forks, carefully flip the falafel to brown on the other side as well, this will take a total of 3 1/2 to 4 minutes.
  19. Transfer the finished falafel to a plate lined with a paper towel, sprinkle with a little salt, then repeat the process with the remaining falafel balls.
  20. Serve immediately.
Fried chickpea balls served on a fresh salad.

For a more illustrative example, watch the following video:

How to Make Perfectly Crispy Falafel - Homemade Falafel Recipe

Would you like tips on how and with what to eat this traditional Arabic delicacy? Check out our falafel recipes !

Chickpea spread with avocado

This spread is very easy and also very versatile. You can spread it on bread or use it in a salad as a gluten-free option. Either way, enjoy!


  • 2 cups or 1 can of chickpeas
  • 1 avocado
  • 2 chopped spring onions
  • 1-2 crushed garlic cloves
  • 1/4 cup chopped fresh parsley
  • 1/2 stalk celery, finely chopped
  • 1-2 spoons of deli meat
  • 1-2 tbsp lemon juice to taste
  • salt and pepper to taste


  1. In a medium bowl, mash the chickpeas lightly with a fork.
  2. Add the remaining ingredients and mix well.
  3. Serve with pastry or another alternative.
  4. Enjoy your meal!
Legume-avocado spread on a slice of bread.

Mediterranean chickpea soup

This hearty soup is full of flavor and takes less than 30 minutes to make, creating a quick but delicious dinner that will warm you up in the colder months.


  • 2 cans chickpeas, drained (800 grams)
  • 1 canned diced tomato (400 grams)
  • 2 and 1/2 cups vegetable broth
  • 1 cup frozen spinach
  • 1 large stalk of celeriac, diced (1 large stalk of celery)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 1 large clove of garlic, pressed
  • 1 teaspoon paprika
  • 1 teaspoon of dried oregano
  • 2-3 bay leaves (optional)
  • 1/2 spoon of flour
  • 1/2 teaspoon salt and more to taste
  • 1/8 teaspoon black pepper and more to taste
  • juice of 1 lemon (optional)


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrot and celeriac.
  3. Sauté, stirring often, until the onions are soft and translucent, about 5 minutes.
  4. Add garlic, paprika, oregano and bay leaves.
  5. Cook for about 1 minute, stirring frequently.
  6. Add the chickpeas and cook for another minute, stirring frequently.
  7. Add the diced tomatoes, frozen spinach, stock, and 1/2 teaspoon salt.
  8. Increase the heat and bring the mixture to a boil, then cover the pot, reduce the heat and simmer for 10 minutes.
  9. Meanwhile, dissolve 1/2 tablespoon flour in 1/2 cup cold water, stir until smooth, and stir into soup.
  10. Mix well and cook for another 5 minutes.
  11. Remove the pot from the heat and then remove the bay leaves.
  12. Taste and season with salt, pepper or lemon juice if necessary.
  13. Divide into bowls, drizzle with extra virgin olive oil and sprinkle with chilli flakes.
Vegetable soup with legumes served in a bowl with a lemon and a spoon.

In order for the chickpeas to cook well and gently, they need to be soaked in water beforehand for at least 10-12 hours . So it is best to soak it overnight and then let it cook. Salt the chickpeas only at the end.

Since chickpeas need to be boiled for at least 1.5 hours to soften, it is better to cook them in a pressure cooker.

Use in the kitchen

We mainly use chickpeas in soups or as a side dish to meat or other dishes. It can be served alone with vegetables, eggs or meat. We can prepare various meatballs or patties from crushed chickpeas.

Chickpeas can also be used in cold cuisine , as they retain their crunch even after cooking. It is therefore suitable for salads , where it can form a basic ingredient or a supplement. The crushed one is also used in spreads .

If you fell in love with the chickpea spread (so-called hummus), try our other tips for legume spreads .

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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