Chickpea recipes

Whether you call them chickpeas, garbanzo beans, or ceci beans, these mild, yellow beans can transform into multitudes of delicious dishes. Here are some easy-to-make, delicious and nutritious recipes made with chickpeas.

Recipes with Chickpeas

Spicy Tomato Hummus

Makes 2 cupsIngredients:
2 cups cooked chickpeas, rinsed, drained
1/3 cup tahini*
1 garlic clove, minced
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 cup plain yogurt or water
1/2 cup thick tomato sauce
1 teaspoon harissa or Tabasco
1 tablespoon honey
1 pinch of salt
2 tablespoons toasted pine nuts
1 tablespoon finely chopped cilantroDirections:
1. Combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor or blender. Puree until creamy. Add in yogurt or water until smooth. Spoon mixture on a serving plate.2. Mix tomato sauce with harissa, honey, and salt. Drizzle tomato sauce over hummus. Top with pine nuts and cilantro. Serve with pita bread, crackers, or fresh vegetables

*Tahini is a paste or seed butter made from sesame seeds. It can be found next to peanut butter or in the ethnic section of many grocery stores or health food markets.

Chickpea Salad

Makes 4 servingsIngredients:
2 cups cooked chickpeas, rinsed, drained
1 roasted red pepper, peeled, seeded, diced
4 ounces feta cheese, diced
1/4 cup pitted black olives, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon tahini*
1/4 cup olive oilDirections:
Mix chickpeas, red pepper, feta, olives, and cilantro in a large bowl. Whisk together lemon juice, garlic, salt, pepper, cumin, tahini, and oil.Drizzle dressing over salad and toss. Serve immediately or refrigerate overnight.*Tahini is a paste or seed butter made from sesame seeds. It can be found next to peanut butter or in the ethnic section of many grocery stores or health food markets.

Chickpea Couscous

Makes 6 servingsIngredients:
2 cups instant couscous
2 cups boiling water
1 onion, finely chopped
2 tablespoons olive oil
1 teaspoon harissa or Tabasco
2 cups cooked chickpeas, rinsed, drained
2 tablespoons grated lemon zest
1 teaspoon salt
2 tablespoons chopped fresh cilantroDirections:
1. Place couscous in a baking dish and cover with water. Cover dish tightly with foil and let rest 10 minutes or until water is absorbed. Fluff with a fork.2. Saute onion in olive oil until translucent. Mix in harissa or Tabasco and cook 20 seconds. Add chickpeas and cook a few minutes. Combine mixture with couscous and add lemon zest, salt, and cilantro. For additional recipe ideas with chickpeas, check out these links: 

Chickpea Patties with Fruit Salsa

Traditional Hummus and variations on Chickpea Dip