Type what you have

Ingredients

• ✓ chickpea
• water
• taco seasoning mix
• taco shell

Instructions

1. 1 Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
2. 2 Divide chickpea filling evenly among taco shells.

By Dana D

Ingredients

• ✓ chickpea
• water
• vegetable broth
• olive oil
• tahini
• lemon juice
• garlic
• harissa paste
• salt

Instructions

1. 1 Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
2. 2 Combine chickpeas, water, and vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
5. 5 Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ chickpea
• chicken thigh
• hatch chile pepper
• water
• onion
• white chicken chili seasoning mix

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
3. 3 Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
4. 4 Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

By Joseph Melito

Ingredients

• ✓ chickpea
• olive oil
• panko bread crumb
• onion
• egg
• parsley
• curry powder
• garlic powder
• lemon juice
• black pepper

Instructions

1. 1 Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
2. 2 Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
3. 3 Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.

By Sahara B

Ingredients

• ✓ chickpea
• minestrone soup mix
• water
• sweet corn
• red wine vinegar
• green onion
• parsley

Instructions

1. 1 Bring water to a boil. Stir in soup mix and simmer 11 minutes; remove from heat (vegetables and pasta will still be firm).
2. 2 Stir in corn, chickpeas, and vinegar. Let sit for 15 minutes.
3. 3 Stir in remaining ingredients.
4. 4 Serve warm, room temperature, or chilled.

By Bear Creek

Ingredients

• ✓ chickpea
• chicken broth
• sweet potato
• butternut squash
• yellow onion
• ginger
• garlic
• nutmeg
• cayenne pepper

Instructions

1. 1 Stir chicken broth, chickpeas, sweet potatoes, butternut squash, onion, ginger, garlic, nutmeg, and cayenne pepper together in a large pot. Bring to boil and cook over medium-high heat for 20 minutes. Reduce heat to medium low and cook until squash and potatoes are soft and soup flavors have blended, about 3 hours.
2. 2 Blend soup using an immersion blender, or in batches in a food processor, until smooth.

By Marni

Ingredients

• ✓ chickpea
• olive oil
• chicken breast
• curry paste
• tomato
• chicken stock cube
• spinach

Instructions

1. 1 Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
2. 2 Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.

By Saoirse

Ingredients

• ✓ chickpea
• dill pickle
• celery
• onion
• dill pickle juice
• rolled oat
• mayonnaise
• mustard

Instructions

1. 1 Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
2. 2 Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

By veggiegal

Ingredients

• ✓ chickpea
• kale
• fava bean
• olive oil
• onion
• jalapeno pepper
• cilantro
• curry powder
• lime
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, about 3 minutes. Rinse kale under cold water and drain.
2. 2 Mix chickpeas and fava beans together in a bowl.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and jalapeno pepper until softened, about 5 minutes. Add chickpeas mixture, kale, cilantro, and curry powder to onion mixture; cook and stir until heated through, 2 to 3 minutes.
4. 4 Squeeze 1 lime half over chickpeas mixture. Spoon mixture onto 4 serving plates. Cut remaining lime half into 4 wedges and squeeze over each serving; season with salt.

By Marskall01

Ingredients

• ✓ chickpea
• sweet potato
• olive oil
• kale
• garlic salt
• cumin
• avocado
• cilantro
• guacamole seasoning mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3. 3 Cook in the preheated oven until cooked through and tender, about 25 minutes.
4. 4 Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5. 5 Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6. 6 Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

By mady metzger

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
• kidney bean
• green bean
• green onion
• celery
• cider vinegar
• vegetable oil
• honey
• mustard
• garlic powder
• black pepper
• onion powder
• cayenne pepper

Instructions

1. 1 In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

By QUIRKYIQ

Ingredients

• ✓ chickpea
• butternut squash
• basmati rice
• brussels sprout
• carrot
• soy milk
• tamari
• turmeric
• garlic

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Place squash in a baking dish with one inch of water, and cover with foil.
2. 2 Bake squash in the preheated oven for 1 hour, or until flesh is fork-tender. Keep warm.
3. 3 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Meanwhile, place Brussels sprouts, carrots, and garbanzo beans in a skillet over medium high heat. Stir together soy milk, tamari, turmeric, and garlic, and add to the skillet, tossing to coat. Cover, and simmer for 20 minutes, or until tender. Add a small amount of water or more soy-tamari mixture, as needed, to prevent drying out. Combine rice with vegetable mixture, and scoop into squash. Serve with additional tamari and season to taste. Enjoy!

By BMARYV

Ingredients

• ✓ chickpea
• garlic
• olive oil
• sesame seed
• salt
• pepper

Instructions

1. 1 In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
2. 2 Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

By TAZF18

Ingredients

• ✓ chickpea
• olive oil
• onion
• collard green
• garlic
• artichoke heart
• pasta sauce
• tomato
• sugar
• salt

Instructions

1. 1 Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.
2. 2 Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.

By Jeni

Ingredients

• ✓ chickpea
• corn
• onion
• edamame
• black bean
• roasted red pepper
• sea salt
• cumin
• cilantro
• lime juice

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Add frozen corn; cook and stir until golden brown, stirring occasionally, about 5 minutes. Stir in diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir edamame, black beans, garbanzo beans, roasted red pepper, sea salt and cumin into corn mixture; cook and stir until heated through, 3 to 5 minutes. Remove from heat. Add cilantro and lime juice; toss to combine.

By Amber Matus

Ingredients

• ✓ chickpea
• quinoa
• salt
• water
• tomato
• garlic
• lime juice
• olive oil
• cumin
• salt
• pepper
• parsley

Instructions

1. 1 Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. 2 Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

By sarahhouston

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• green bell pepper
• garlic
• chili powder
• cumin
• tomato
• corn kernel
• elbow macaroni
• monterey jack cheese

Instructions

1. 1 Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

By COLLEEN CAMPO

Ingredients

• ✓ chickpea
• olive oil
• mushroom
• garlic
• celery
• onion
• water
• chicken bouillon
• egg
• sage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
2. 2 Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
3. 3 Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
4. 4 Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

By J McDonald

Ingredients

• ✓ chickpea
• extra virgin olive oil
• recaito
• quinoa
• orange juice
• salt
• mint leaves
• parsley
• hazelnut
• pistachio

Instructions

1. 1 Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

By Goya

Ingredients

• ✓ chickpea
• canola oil
• cumin seed
• red onion
• garlic
• coriander seed
• water
• red potato
• cilantro
• salt
• black pepper
• tomato

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat; saute cumin seeds for 10 seconds. Add onion and garlic; saute until onion is dark brown, 5 to 8 minutes. Add coriander; cook and stir for 20 seconds.
2. 2 Mix chickpeas, water, potato, 1 teaspoon cilantro, salt, and pepper into onion mixture; bring to a boil. Reduce heat to low, cover saucepan, and simmer until potato is tender, 15 to 20 minutes.
3. 3 Stir tomato into chickpea stew; increase heat to medium and simmer until heated through, 1 to 2 minutes. Sprinkle remaining cilantro over stew.

By Anniesails

Ingredients

• ✓ chickpea
• chicken breast
• sweet potato
• red bell pepper
• onion
• coconut milk
• peanut butter
• lime juice
• brown sugar
• red curry paste
• garlic powder
• ginger
• salt
• rice

Instructions

1. 1 Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
2. 2 Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
3. 3 The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
4. 4 Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
5. 5 Serve curry over hot rice.

By Allrecipes Editorial Team

Ingredients

• ✓ chickpea
• vegetable oil
• onion
• zucchini
• tomato
• white wine
• butter
• garlic
• basil
• bay leaf
• heavy cream
• monterey jack cheese
• romano cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a medium saucepan over medium heat, and saute onion until tender and lightly browned.
3. 3 In a medium baking dish, mix onion, zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
4. 4 Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and continue baking 30 minutes.
5. 5 Stir heavy cream, Monterey Jack cheese, and Romano cheese into the vegetable mixture, and continue baking 10 minutes, until cheeses are melted and bubbly.

By Sherri Coster

Ingredients

• ✓ chickpea
• artichoke heart
• green pea
• black olive
• red onion
• farfalle pasta
• queso blanco cheese
• salad dressing
• black pepper

Instructions

1. 1 Combine garbanzo beans, artichoke hearts, frozen peas, black olives, and red onion in a large salad bowl.
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
3. 3 Mix still-warm pasta into garbanzo bean mixture. Fold queso blanco cheese into salad; add Italian salad dressing and toss to coat. Season to taste with cracked black pepper. Set salad aside until peas thaw and flavors blend, about 5 minutes.

By ATB

Ingredients

• ✓ chickpea
• onion
• parsley
• egg
• salt
• black pepper
• thyme
• oat
• bread crumb
• grapeseed oil
• crab meat
• mayonnaise
• celery seed
• white sugar
• paprika
• romaine lettuce

Instructions

1. 1 Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
2. 2 Spread the remaining oats and bread crumbs onto a plate.
3. 3 Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
4. 4 Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
5. 5 Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
6. 6 Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.

By hmacmil2

Ingredients

• ✓ chickpea
• tomato
• olive oil
• salt
• pepper
• rosemary
• acini di pepe pasta

Instructions

1. 1 Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. 2 Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.

By JENYRUT

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

Ingredients

• ✓ chickpea
• olive oil
• sweet onion
• garlic
• quinoa
• vegetable broth
• zucchini
• mushroom
• celery
• black pepper
• salt
• spinach

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

By Crystal

Ingredients

• ✓ chickpea
• olive oil
• garlic
• onion
• spinach
• cumin
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

By Vanessa Moore

Ingredients

• ✓ chickpea
• water
• wild rice
• green onion
• grape
• cranberry
• garlic
• rosemary
• lemon
• salt
• oregano
• maple syrup
• olive oil

Instructions

1. 1 Stir water and rice together in a medium saucepan. Cover and cook over medium heat until rice is soft and starts to split, about 40 minutes. Note: leave rice slightly undercooked so it does not fall apart.
2. 2 Drain and place in the refrigerator to cool for about 15 minutes.
3. 3 Meanwhile, slice green onions as thinly as you can. Set aside a portion of the greens for garnish. Toss remaining green onions in a bowl with grapes, chickpeas, cranberries, garlic, and rosemary.
4. 4 Squeeze lemons into a separate bowl; watch for seeds! Stir in salt and oregano until oregano is crushed and begins to steep in the lemon juice. Whisk in maple syrup and olive oil until dressing begins to emulsify.
5. 5 Add cooled rice to the salad mix. Add dressing and toss lightly. Garnish with reserved green onions.

By weelittlevegan