Type what you have

Ingredients

• ✓ chickpea
• cream of tartar
• white sugar
• vanilla extract

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

Ingredients

• ✓ chickpea
• semisweet chocolate chip
• egg
• white sugar
• baking powder
• confectioners' sugar

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

Ingredients

• ✓ chickpea
• cooking spray
• rice flour
• brown sugar
• salt
• baking soda
• cocoa powder
• olive oil
• water
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Ingredients

• ✓ chickpea
• cinnamon
• clove
• egg
• white sugar
• baking powder
• orange

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
2. 2 Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

By Jaz

Ingredients

• ✓ chickpea
• peanut butter
• maple syrup
• all-purpose flour
• vanilla extract
• salt
• vegan chocolate chip
• peanut

Instructions

1. 1 Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl.
2. 2 Stir in chocolate chips and peanuts. Roll mixture into balls.

By Yoly

Ingredients

• ✓ chickpea
• butter
• brown sugar
• coconut oil
• egg
• vanilla extract
• peanut butter
• whole wheat flour
• all-purpose flour
• oat
• baking soda
• cinnamon
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Puree chickpeas in a blender.
3. 3 Mix butter, brown sugar, and coconut oil in a large bowl until blended. Add eggs, vanilla extract, and peanut butter, in that order. Fold in pureed chickpeas. Add whole wheat flour, all-purpose flour, oats, baking soda, cinnamon, and salt. Add chocolate chips.
4. 4 Drop tablespoons of cookie dough onto the prepared baking sheet.
5. 5 Bake in the preheated oven for about 10 minutes. Remove from oven and cool cookies on a wire rack.

By raineb

Ingredients

• ✓ chickpea
• rolled oat
• brown sugar
• olive oil
• vanilla extract
• baking powder
• baking soda
• salt
• blueberry
• white sugar
• lemon juice
• cornstarch
• water
• rolled oat
• all-purpose flour
• brown sugar
• olive oil
• vanilla extract
• baking soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
3. 3 Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
4. 4 Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
5. 5 Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
6. 6 Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

By Janet

Ingredients

• ✓ chickpea
• vanilla extract
• cream of tartar
• allspice
• cinnamon
• ginger
• nutmeg
• hummus
• olive oil
• kidney bean
• pinto bean
• lentil
• black-eyed pea
• black bean
• navy bean
• great northern bean
• water
• butter
• vegetable shortening
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By TaurusChefNYC

Ingredients

• ✓ chickpea
• bulgur
• white bean
• raisin
• water
• sugar
• apricot
• orange peel
• clove
• sesame seed
• walnut
• pistachio nut
• currant
• cinnamon

Instructions

1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Ingredients

• ✓ chickpea
• semisweet chocolate
• unsweetened chocolate
• shortening
• sugar
• cinnamon
• date
• walnut
• egg
• shortening
• all-purpose flour
• white sugar
• salt
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Ingredients

• ✓ chickpea
• mixed spice
• sea salt

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

Ingredients

• ✓ chickpea
• buffalo wing sauce
• ranch dressing mix

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

Ingredients

• ✓ chickpea
• vinegar
• olive oil
• salt

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

Ingredients

• ✓ chickpea
• olive oil
• salt
• black pepper

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

Ingredients

• ✓ chickpea
• nutritional yeast
• olive oil
• chili powder
• onion powder
• salt

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

Ingredients

• ✓ chickpea
• avocado oil
• chili-lime seasoning
• garlic powder
• cayenne pepper
• salt

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

Ingredients

• ✓ chickpea
• cocoa powder
• maple syrup
• water
• tahini
• vanilla extract
• salt

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

Ingredients

• ✓ chickpea
• olive oil
• garlic
• lemon
• tahini
• salt
• ground cumin

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

Ingredients

• ✓ chickpea
• milk chocolate chip
• cocoa powder
• maple syrup
• vanilla extract
• salt
• almond milk

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

Ingredients

• ✓ chickpea
• ham bone
• water
• potato
• carrot
• corn
• black pepper

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

Ingredients

• ✓ chickpea
• mayonnaise
• brown mustard
• sweet pickle relish
• green onion
• salt
• pepper

Instructions

1. 1 In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

By NICE_GIRL1965

Ingredients

• ✓ chickpea
• olive oil
• salt
• paprika
• black pepper
• cayenne pepper
• garlic powder

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

Ingredients

• ✓ chickpea
• beet
• lemon juice
• tahini
• garlic
• salt
• cumin

Instructions

1. 1 Combine beets, chickpeas, lemon juice, tahini, garlic, salt, and cumin in the bowl of a food processor; pulse until pureed. Pour reserved chickpea liquid in slowly, with the processor running, until hummus is smooth and desired consistency is achieved.

By France Cevallos

Ingredients

• ✓ chickpea
• brown sugar
• peanut butter
• oat
• milk
• vanilla extract
• salt
• baking soda
• chocolate chip

Instructions

1. 1 Combine chickpeas, brown sugar, peanut butter, oats, milk, vanilla extract, salt, and baking soda in the bowl of a food processor; pulse until smooth. Fold in chocolate chips.

By deb3350

Ingredients

• ✓ chickpea
• arugula
• tahini
• lemon juice
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper.

By Poto

Ingredients

• ✓ chickpea
• buffalo wing sauce
• ranch salad dressing
• garlic
• sesame oil
• water
• blue cheese
• pretzel crisps
• vegetable

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

Ingredients

• ✓ chickpea
• olive oil
• garlic
• cumin
• cayenne pepper
• feta cheese
• thyme

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

Ingredients

• ✓ chickpea
• cilantro
• jalapeno pepper
• garlic
• olive oil
• salt
• black pepper
• garlic powder

Instructions

1. 1 Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

By tastywhalebacon

Ingredients

• ✓ chickpea
• celery
• onion
• mayonnaise
• lemon juice
• dill weed
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mash chickpeas in a medium bowl with a fork.
3. 3 Mix in celery, onion, mayonnaise, lemon juice, and dill until well combined. Season with salt and pepper.
4. 4 Serve on bread and enjoy!

By Heather Fantasia

Ingredients

• ✓ chickpea
• olive oil
• zucchini
• pesto
• salt
• black pepper
• cheddar cheese

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