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Chickpea Salad
Salad American

Chickpea Salad

4.8

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
  2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
  3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Best Bean Salad
Salad American

Best Bean Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
  3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
  4. 4 Refrigerate salad until ready to serve.
  5. 5 Enjoy!

By chemjo

Chickpea Quinoa Mock Tuna Salad
Salad American

Chickpea Quinoa Mock Tuna Salad

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
  2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
  3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

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

Oven-Roasted Chickpeas
Appetizer American

Oven-Roasted Chickpeas

4.4

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
  3. 3 Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

By bpuckett87

Curried Chicken Soup with Chickpeas and Cauliflower
Soup American

Curried Chicken Soup with Chickpeas and Cauliflower

4.1

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
  3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson