5 Chickpea Recipes You’ll Crave All Week Long

Chickpeas are the pantry MVP that somehow do it all—creamy dips, crunchy snacks, hearty mains, and even silky sauces. They’re budget-friendly, protein-packed, and low-key magical at soaking up flavors. If you’ve got a couple of cans (or a pot of cooked dried ones), you’re already halfway to something seriously delicious.

These five recipes are bold, bright, and weeknight-friendly, but special enough for company. We’re talking crispy textures, big spice, and sauces that make you want to lick the spoon—no judgment here. Ready to see what these little legumes can do?

1. Smoky Sheet-Pan Chickpeas With Roasted Veggies And Tahini Drizzle

This is the no-fuss, big-flavor meal you’ll make on repeat. Everything roasts on one pan, the chickpeas get crispy, and the tahini sauce ties it all together with lemony, garlicky goodness. It’s perfect for meal prep or a quick dinner that actually tastes exciting.

Ingredients:

• 2 (15-ounce) cans chickpeas, drained, rinsed, and patted very dry
• 1 medium red onion, cut into wedges
• 1 large red bell pepper, sliced into thick strips
• 1 medium zucchini, cut into half-moons
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Warm pita or cooked quinoa, for serving (optional)

Tahini Drizzle:

• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 small garlic clove, grated
• 2–4 tablespoons cold water (as needed)
• Pinch of salt

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment. Pat the chickpeas very dry—this is key for crispiness.
2. On the sheet pan, toss chickpeas, onion, bell pepper, zucchini, and tomatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes, stirring once midway, until chickpeas are golden and veggies are caramelized at the edges.
4. Make the tahini drizzle: whisk tahini, lemon juice, garlic, and a pinch of salt. Whisk in cold water, a tablespoon at a time, until it’s creamy and pourable.
5. Serve the roasted chickpeas and veggies warm with pita or quinoa. Drizzle generously with tahini sauce.

Finish with chopped parsley or dill for freshness. Add feta or a spoon of harissa if you like heat. Pro tip: if you want the chickpeas extra-snappy, roast them for 10 minutes alone before adding the veggies.

2. Creamy Coconut Chickpea Curry With Lime And Spinach

When you’re craving comfort in a bowl, this silky curry comes through fast. It’s fragrant, rich without being heavy, and built mostly from pantry staples. A squeeze of lime brightens everything—don’t skip it.

Ingredients:

• 1 tablespoon coconut oil or neutral oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (or 1 tablespoon curry powder + 1 teaspoon paprika)
• 1 teaspoon ground turmeric
• 1 (14-ounce) can crushed tomatoes
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (14-ounce) can full-fat coconut milk
• 1/2 cup vegetable broth or water, as needed
• 5 ounces baby spinach
• 1–2 tablespoons fresh lime juice, to taste
• 1 teaspoon kosher salt, plus more to taste
• Cooked basmati rice, for serving
• Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large skillet over medium heat. Sauté onion for 5–7 minutes until soft and lightly golden. Add garlic and ginger; cook 1 minute until fragrant.
2. Stir in red curry paste and turmeric; cook 30 seconds, stirring to bloom the spices.
3. Add crushed tomatoes, chickpeas, and coconut milk. Bring to a simmer; reduce heat and cook 10–12 minutes, adding a splash of broth if it gets too thick.
4. Stir in spinach until wilted, 1–2 minutes. Season with salt and lime juice to taste.
5. Serve over rice with cilantro sprinkled on top.

Want it spicier? Add sliced serrano or a pinch of chili flakes. Swap spinach for kale, or toss in peas or cauliflower. Leftovers reheat like a dream—seriously, the flavors get even better the next day.

3. Herby Lemon Chickpea Salad Sandwiches (No-Mayo, Big Flavor)

This is the picnic hero and desk-lunch lifesaver. It’s bright, crunchy, and creamy—but without mayo—thanks to a zippy olive oil and lemon dressing. Mash it lightly for a chicken-salad vibe, or leave it chunky for texture.

Ingredients:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 1 small celery stalk, finely diced
• 1/4 small red onion, finely chopped (or 2 tablespoons minced shallot)
• 1 small Persian cucumber, finely diced
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• Zest of 1/2 lemon
• 8 slices hearty bread, or 4 croissants or pita pockets
• Butter lettuce or arugula, for layering
• Sliced tomato or avocado (optional)

Instructions:

1. In a medium bowl, mash the chickpeas with a fork or potato masher until about half are smashed and half are still chunky.
2. Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl. Pour over chickpeas and toss to combine.
3. Fold in celery, red onion, cucumber, dill, parsley, and lemon zest. Adjust salt and pepper.
4. Layer bread with lettuce, a generous scoop of chickpea salad, and tomato or avocado if using. Close and slice.

For a Mediterranean twist, add chopped sun-dried tomatoes and crumbled feta. Going gluten-free? Serve it in lettuce cups. Make it ahead and chill—the flavors meld and it stays crisp for a day or two.

4. Crispy Chickpea “Meatballs” With Spicy Arrabbiata

These plant-based “meatballs” are crispy outside, tender inside, and packed with umami. They sit proudly on spaghetti, tuck into subs, or shine as cocktail bites with toothpicks. The arrabbiata brings a punch of heat that keeps you going back for one more.

Ingredients:

• 2 (15-ounce) cans chickpeas, drained and very well dried
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan or vegan Parmesan
• 1 large egg (or 1 flax egg: 1 tablespoon ground flax + 2.5 tablespoons water)
• 2 tablespoons tomato paste
• 2 tablespoons finely chopped parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• Black pepper, to taste
• Olive oil spray or 2 tablespoons olive oil, for cooking

Arrabbiata Sauce:

• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1/2–1 teaspoon red pepper flakes, to taste
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon sugar (optional, to balance)
• 1/2 teaspoon kosher salt
• Fresh basil, torn, for serving

Instructions:

1. Make the “meatballs”: Pulse chickpeas in a food processor 6–8 times until crumbly but not pureed. Transfer to a bowl and mix in panko, Parmesan, egg, tomato paste, parsley, garlic powder, onion powder, oregano, salt, and pepper.
2. Form 16–20 golf-ball-size balls, pressing firmly so they hold shape. Chill 15 minutes to set.
3. Cook the sauce: Warm olive oil in a saucepan over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant. Stir in crushed tomatoes, sugar if using, and salt. Simmer 12–15 minutes.
4. Pan-fry or bake the balls: For pan-frying, heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook balls 8–10 minutes, turning to brown all sides. For baking, place on a parchment-lined sheet, mist with oil, and bake at 425°F (220°C) for 18–20 minutes, flipping halfway.
5. Toss the crispy balls in some sauce or serve on top, garnished with basil.

Serve with spaghetti, polenta, or stuffed into toasted hoagie rolls with melty provolone. For extra depth, add a teaspoon of miso or soy sauce to the mixture. Leftovers re-crisp beautifully in an air fryer for 3–4 minutes.

5. Spiced Chickpea And Tomato Stew With Yogurt And Charred Lemon

This stew tastes like it simmered all afternoon, but it’s weeknight-fast. Warming spices, jammy tomatoes, and a tangy yogurt swirl make it deeply satisfying. The charred lemon? That little touch adds a smoky-lifted citrus note that makes everyone ask for the recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili flakes (optional)
• 2 tablespoons tomato paste
• 1 (28-ounce) can whole peeled or crushed tomatoes
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1 lemon, halved
• 1/2 cup plain Greek yogurt (or dairy-free yogurt)
• Fresh mint or parsley, chopped, for garnish
• Warm flatbread or crusty bread, for serving

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Cook onion 6–8 minutes until translucent and golden. Add garlic and cook 1 minute.
2. Stir in cumin, coriander, cinnamon, smoked paprika, and chili flakes. Toast 30 seconds. Add tomato paste; cook 1 minute to caramelize.
3. Add tomatoes (crush by hand if whole), chickpeas, broth, bay leaf, and salt. Simmer uncovered for 20–25 minutes, stirring occasionally, until thick and stew-like.
4. Meanwhile, place the lemon halves cut-side down in a hot dry skillet for 2–3 minutes until charred. Let cool slightly.
5. Remove the bay leaf. Squeeze half the charred lemon into the stew; adjust salt. Ladle into bowls, dollop with yogurt, and sprinkle herbs over the top. Serve with warm bread and extra lemon wedges.

Want it heartier? Add chopped kale in the last 10 minutes or stir in cooked orzo. For a silky texture, blend a cup of the stew and stir it back in. Trust me, the charred lemon makes the whole pot sing.

Chickpea Basics: Quick Tips

Want to level up all five recipes? Here are a few clutch moves.

• Dry them well: For crispy chickpeas, rinse and then really dry them—paper towels, salad spinner, the works.
• Salt smart: Salt early in roasting and again at the end to dial in flavor.
• From dry beans: Soak overnight with a pinch of baking soda, then simmer until tender. Cooked-from-scratch chickpeas are extra creamy.
• Freeze extras: Cook a big batch and freeze in 1 1/2-cup portions (the same as a can) for easy meals.

What To Serve With These Dishes

• Crunchy sides: Simple cucumber-tomato salad with red wine vinegar and oregano.
• Carby hugs: Garlic naan, toasted pita, or buttery rice.
• Zingy toppings: Pickled onions, lemon wedges, fresh herbs, and a spoon of chili crisp.

Chickpeas don’t have to be boring—they’re basically flavor sponges with great texture and endless potential. Whether you’re roasting, simmering, or smashing, you’ve now got five ways to make them the best part of dinner. Grab a can and get cooking; your future self (and your leftovers) will thank you.