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Cheesy Skillet Chickpeas
Side Dish American

Cheesy Skillet Chickpeas

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat oil in large skilled over medium-high heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and Italian seasoning. Cook for 1 minute more.
  2. 2 Drain 1 of the cans of chickpeas, leave liquid in the 2nd. Add all chickpeas, liquid from 1 can, and marinara sauce to skillet; season with salt and pepper. Reduce heat to medium-low and simmer for 8 minutes.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high heat.
  4. 4 Transfer chickpea mixture to an oven proof skillet. Sprinkle mozzarella cheese and olives over the top.
  5. 5 Place skillet in the oven and broil until cheese has melted and begins to brown, about 5 minutes. Garnish with chopped oregano and serve immediately.

By Soup Loving Nicole

Super-Duper Bean Salad
Side Dish American

Super-Duper Bean Salad

4.6

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
  2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
  3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Instant Pot Chickpeas
Side Dish

Instant Pot Chickpeas

4.8

Ingredients

Prep
5 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

By LauraF

Kathy's Baked Stuffed Tomatoes
Side Dish

Kathy's Baked Stuffed Tomatoes

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
  3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
  4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Zesty Garbanzo Beans with Pistachio Nuts
Side Dish

Zesty Garbanzo Beans with Pistachio Nuts

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C).
  2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
  3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Cholay (Curried Chickpeas)
Side Dish Indian

Cholay (Curried Chickpeas)

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
  2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Perfectly Dry Roasted Chickpeas
Appetizer American

Perfectly Dry Roasted Chickpeas

3.9

Prep
5 min
Cook
40 min
Total
210 min

Instructions

  1. 1 Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. 3 Spread chickpeas on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

By Chef V

Air Fryer Buffalo-Ranch Chickpeas
Appetizer American

Air Fryer Buffalo-Ranch Chickpeas

4.2

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place another layer of paper towels over chickpeas and gently press to remove excess moisture.
  3. 3 Transfer chickpeas to a large bowl. Add wing sauce and toss to combine. Add ranch dressing mix and stir until evenly coated.
  4. 4 Place chickpeas in an even layer in the air fryer basket.
  5. 5 Cook in the preheated air fryer for 8 minutes. Shake and cook for 5 minutes more. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for 5 minutes and serve hot.

By Soup Loving Nicole

Roasted Salt & Vinegar Chickpeas
Appetizer American

Roasted Salt & Vinegar Chickpeas

4.3

Prep
5 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Combine chickpeas and vinegar in a large saucepan; bring to a boil. Remove from heat; let stand for 30 minutes.
  2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan with aluminum foil.
  3. 3 Drain chickpeas well; discard vinegar. Spread chickpeas in the prepared roasting pan; drizzle with olive oil. Sprinkle with salt; toss to coat.
  4. 4 Roast in the preheated oven, shaking the pan every 8 to 10 minutes, until chickpeas slightly soft on the inside and crunchy on the outside, about 30 minutes. Transfer to a paper towel-lined plate to drain. Serve warm or at room temperature.

By France Cevallos

The Best Dry-Roasted Chickpea Recipe
Appetizer American

The Best Dry-Roasted Chickpea Recipe

4.5

Prep
10 min
Cook
44 min
Total
54 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Spread garbanzo beans in a baking dish and pat dry with a paper towel.
  3. 3 Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
  4. 4 Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

By thefmw

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
  3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Nacho-Flavored Roasted Chickpeas
Appetizer American

Nacho-Flavored Roasted Chickpeas

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
  3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Air Fryer Chickpeas
Appetizer American

Air Fryer Chickpeas

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with cooking spray or use a parchment liner.
  2. 2 Place chickpeas on a paper towel-lined plate to dry, patting down with another paper towel on top. Add dried chickpeas to a medium bowl, drizzle with avocado oil, sprinkle with Tajin, garlic powder, and cayenne, and toss to coat.
  3. 3 Transfer chickpeas to the air fryer basket, and cook, stirring or shaking halfway through, until you reach your desired crispness, 12 to 15 minutes. Cooking time may vary depending on the brand and size of your air fryer.
  4. 4 Season with salt and allow chickpeas to cool slightly.

By lutzflcat

Chocolate Cake Batter Hummus
Appetizer American

Chocolate Cake Batter Hummus

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.
  3. 3 Serve and enjoy.

By France Cevallos

Vitamix Hummus
Appetizer American

Vitamix Hummus

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
  2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
  3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
  4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC

Chocolate Hummus
Appetizer American

Chocolate Hummus

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
  2. 2 Combine melted chocolate, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk, 1 tablespoon at a time, while blending to desired smoothness.

By Yoly

Ham and Chickpea Slow Cooker Soup
Dinner American

Ham and Chickpea Slow Cooker Soup

4.1

Prep
20 min
Cook
600 min
Total
1100 min

Instructions

  1. 1 Place garbanzo beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight.
  2. 2 Drain and rinse beans, then place into the slow cooker. Place ham bone over beans and pour in 8 cups water or enough to cover by several inches.
  3. 3 Cook on Low for 8 hours.
  4. 4 Skim any foam from the top of soup. Remove ham bone, strip as much meat as possible from the bone, and return meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper.
  5. 5 Cook on Low for 1 hour. Turn to High and cook for 1 more hour.

By beanbaird

Garbanzo Bean Chocolate Cake (Gluten Free!)
Dessert American

Garbanzo Bean Chocolate Cake (Gluten Free!)

4.6

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  2. 2 Place chocolate chips in a microwave-safe bowl. Microwave until chocolate melted and smooth, about 2 minutes, stirring every 20 seconds after 1 minute. If you have a powerful microwave, reduce the power to 50 percent.
  3. 3 Combine garbanzo beans and eggs in the bowl of a food processor; process until smooth. Add sugar and baking powder; pulse to blend. Pour in melted chocolate; process until smooth, scraping corners to make sure chocolate is completely mixed. Transfer batter to the prepared cake pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

By CCUMMINS

Roasted Chickpeas
Appetizer American

Roasted Chickpeas

4.5

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (220 degrees C).
  2. 2 Place chickpeas in a bowl and blot with a paper towel to dry them.
  3. 3 Toss chickpeas and olive oil in a bowl.
  4. 4 Season to taste with garlic salt, cayenne, and salt and toss again.
  5. 5 Spread chickpeas on a rimmed baking sheet.
  6. 6 Roast in the preheated oven until browned and crunchy, 30 to 40 minutes; watch carefully to avoid burning them.
  7. 7 Enjoy!

By akcpa

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers
Appetizer American

JARRIE's Hot Wing Hummus with Snack Factory® Pretzel Crisp® Dippers

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine beans, hot sauce, ranch dressing, garlic, and oil in a food processor. Pulse, adding water as necessary to improve consistency until desired consistency is reached, 8 to 10 pulses.
  2. 2 Top with crumbled blue cheese and a drizzle of more hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted vegetables for dipping.
  3. 3 Top with blue cheese and an optional drizzle of hot sauce. Serve with Snack Factory® Pretzel Crisps® and assorted veggie sticks like carrots and celery.

By JARRIE

Roasted Spicy Garbanzo Beans
Appetizer American

Roasted Spicy Garbanzo Beans

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.
  3. 3 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.
  4. 4 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.

By CRAZY4SUSHI

Pesto Zoodles
Dinner American

Pesto Zoodles

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir zucchini in hot oil until tender and liquid has evaporated, 5 to 10 minutes.
  2. 2 Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes. Season with salt and pepper.
  3. 3 Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

By Alli Shircliff

Purple Fiddle Hummus
Lunch American

Purple Fiddle Hummus

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica