15 Chickpea Dinner Recipes For Plant-Based Protein Power

Chickpeas offer a delicious and nutritious foundation for various dinner recipes. From a comforting Chickpea Curry with Spinach and Coconut Milk to a revitalizing Mediterranean Chickpea Salad, the possibilities are endless. Individuals can also try Spicy Chickpea Tacos or a vibrant Chickpea Stir-Fry with Broccoli. Hearty options like Chickpea and Sweet Potato Stew or creamy Chickpea Pasta provide satisfying meals. For those seeking plant-based protein, these recipes cater to diverse tastes and preferences. Discover more delightful ideas ahead.

Chickpea Curry With Spinach and Coconut Milk

Chickpea Curry with Spinach and Coconut Milk is a delightful, hearty dish that combines the protein-rich goodness of chickpeas with the creamy texture of coconut milk and the vibrant flavors of spices. This dish is perfect for vegans, vegetarians, or anyone looking for a nutritious and flavorful meal. With a prep time of about 15 minutes and a cooking time of around 30 minutes, you'll have a warm and satisfying dinner ready in no time.

Ingredients:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can (14 oz) coconut milk
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Cooked rice or naan for serving (optional)

Cooking Steps:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the curry powder, cumin, and turmeric to the skillet. Stir well to combine the spices with the onion mixture and let it cook for about 1 minute.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Stir in the chickpeas and season with salt and pepper to taste.
5. Let the curry cook for about 10 minutes, allowing the flavors to meld together while stirring occasionally.
6. Add the chopped spinach to the skillet and cook for an additional 5 minutes, or until the spinach is wilted.
7. Adjust seasoning as needed and remove from heat.
8. Serve the chickpea curry warm over cooked rice or alongside naan, and garnish with fresh cilantro or parsley if desired.

Variations and Tips:

• For a spicier kick, add diced green chili or a pinch of red chili flakes when sautéing the onion.
• You can substitute fresh spinach with other leafy greens like kale or Swiss chard.
• To enhance the flavor, feel free to add other vegetables such as bell peppers, zucchini, or carrots.
• This curry freezes well, making it a great meal prep option for busy weekdays. Just store in an airtight container after cooling and reheat when needed.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

• The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
• Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
• 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

$49.99 −$20.00 $29.99

Buy on Amazon

Mediterranean Chickpea Salad

The Mediterranean Chickpea Salad is a vibrant and healthy dish that brings together a medley of fresh vegetables, aromatic herbs, and protein-packed chickpeas. Perfect for a light lunch, a side dish at a gathering, or a quick dinner option, this salad is both nutritious and filling.

With a prep time of about 15-20 minutes, it's an ideal choice for busy weekdays or leisurely weekends.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper (red, yellow, or green), diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, and diced bell pepper.
2. Add the sliced kalamata olives and crumbled feta cheese to the bowl with the vegetables.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Finally, sprinkle the chopped parsley on top and give the salad one last gentle mix. Serve immediately or let it chill in the refrigerator for about 30 minutes for the flavors to meld.

Variations and Tips:

• For extra protein, consider adding grilled chicken or tuna.
• Swap out the feta cheese for vegan cheese or omit it for a dairy-free option.
• You can add other ingredients such as avocado, sun-dried tomatoes, or artichoke hearts for more depth in flavor.
• If you prefer a spicier kick, toss in a pinch of red pepper flakes.
• The salad can be stored in the fridge for up to 3 days, making it perfect for meal prep. Just keep the dressing separate until ready to eat to maintain freshness.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

• Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
• Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
• Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

$24.97

Buy on Amazon

Chickpea and Sweet Potato Stew

Chickpea and Sweet Potato Stew is a hearty, comforting dish that's perfect for family dinners or meal prep, packed with nutrients and fiber. This vegan-friendly stew is ideal for anyone looking for a healthy yet satisfying meal, and it takes approximately 30 minutes to prepare and cook.

The combination of chickpeas and sweet potatoes creates a delightful balance of flavors that will warm you up, making it a great choice for chilly evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes, with juices
• 3 cups vegetable broth
• 2 cups spinach or kale, chopped
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Cooking Steps:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for an additional minute until fragrant.
3. Add the diced sweet potatoes to the pot, stirring to coat with the spices. Cook for 3-4 minutes, allowing the sweet potatoes to start softening.
4. Pour in the diced tomatoes (with juices), vegetable broth, and chickpeas, mixing well to combine. Bring the mixture to a gentle boil.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
6. Stir in the chopped spinach or kale and let it wilt for a couple of minutes. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or parsley if desired, and with lemon wedges on the side for added zing.

Variations and Tips:

• For a creamier texture, you can add a splash of coconut milk towards the end of cooking.
• Feel free to substitute the chickpeas with lentils or beans of your choice if desired.
• To enhance the flavor, consider adding a bay leaf while simmering and removing it before serving.
• Serve with crusty bread, over rice, or quinoa for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days, and the flavors will deepen after a day, making it even more delicious!

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

• 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
• ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
• ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

$99.00

Buy on Amazon

Spicy Chickpea Tacos

Spicy chickpea tacos are a delightful and hearty dish that combines the nuttiness of chickpeas with an array of spices, bringing bold flavors to your dinner table. This recipe is perfect for vegetarians and can be made gluten-free by using corn tortillas. Not only are they wholesome and filling, but they also come together in about 30 minutes, making them a fantastic option for a weeknight meal or a quick gathering with friends.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage or lettuce
• 1/2 cup diced tomatoes
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. In a medium bowl, mash the chickpeas with a fork or potato masher, ensuring they are mostly smashed but still have some texture.
2. Heat the olive oil in a skillet over medium heat. Add the mashed chickpeas, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Mix well and cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
3. While the chickpea mixture is cooking, warm the tortillas in a separate skillet or microwave until soft and pliable.
4. Fill each tortilla with a generous scoop of the spicy chickpea mixture.
5. Top with sliced avocado, shredded cabbage or lettuce, diced tomatoes, and fresh cilantro.
6. Serve with lime wedges on the side for an extra burst of flavor.

Variations and Tips:

• For extra protein, consider adding black beans or quinoa to the chickpea mixture.
• Spice up your tacos by including jalapeños or hot sauce for a fiery kick.
• Feel free to customize toppings by adding cheese, sour cream, or a yogurt-based sauce for added creaminess.
• If you're meal prepping, keep the chickpea filling and tortillas separate until you're ready to eat to avoid sogginess.
• Add some roasted corn or poblano peppers for a touch of sweetness and depth in flavor.

Enjoy your spicy chickpea tacos for a quick, flavorful, and filling meal!

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

• Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
• Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
• Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

$59.99 −$24.00 $35.99

Buy on Amazon

Chickpea Stir-Fry With Broccoli and Bell Peppers

Chickpea Stir-Fry with Broccoli and Bell Peppers is a vibrant and nutritious dish perfect for anyone looking for a quick weeknight meal that doesn't skimp on flavor. This vegetarian stir-fry is packed with protein-rich chickpeas, colorful bell peppers, and crunchy broccoli, making it an ideal option for vegetarians, vegans, or anyone seeking a hearty yet healthy dinner.

It can be prepared in just 30 minutes, making it a convenient choice for busy individuals or families.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Cooked rice or quinoa for serving
• Sesame seeds for garnish (optional)
• Fresh cilantro or green onions for garnish (optional)

Cooking Steps:

1. Heat the olive oil in a large skillet or wok over medium heat. Once hot, add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Add the sliced bell peppers and broccoli florets to the skillet, cooking for about 5-7 minutes, stirring occasionally, until they are tender-crisp.
3. Stir in the rinsed chickpeas and cook for another 2-3 minutes until they are heated through.
4. Pour in the soy sauce and sesame oil, mixing well to coat all the vegetables and chickpeas. Add red pepper flakes if you like a bit of heat. Season with salt and pepper to taste.
5. Remove from heat and serve over cooked rice or quinoa. Garnish with sesame seeds and fresh cilantro or green onions, if desired.

Variations and Tips:

• Substitute other vegetables such as snap peas, carrots, or spinach based on what you have on hand or your preference.
• For added protein, toss in some cubed tofu or tempeh alongside the chickpeas.
• Try different sauces like teriyaki or peanut sauce for a unique twist on flavors.
• Prepare a batch ahead of time and store leftovers in the fridge for lunch the next day, as this dish can be enjoyed warm or cold.

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

• 100% Leak-proof: Guaranteed no-spill seal and secure latches
• Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
• Lightweight & Sturdy: Easy to carry, yet durable for everyday use

$39.99 −$12.00 $27.99

Buy on Amazon

Creamy Chickpea Pasta

Ingredients:

• 8 oz pasta (spaghetti, penne, or any preferred type)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Start by cooking the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining, and set the pasta aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the drained chickpeas, vegetable broth, cream, basil, oregano, salt, and pepper to the skillet. Bring to a simmer, allowing the flavors to blend for about 5-7 minutes.
5. Using a fork or a potato masher, gently mash some of the chickpeas to create a creamier texture in the sauce while leaving some whole for added texture.
6. Toss the cooked pasta into the sauce, adding reserved pasta water gradually until reaching your desired sauce consistency.
7. Serve hot, garnished with grated Parmesan cheese (if desired) and fresh parsley.

Variations & Tips:

• For a spicy kick, add red pepper flakes or sauté some chopped jalapeños with the onions.
• Feel free to mix in vegetables like spinach, kale, or cherry tomatoes for added nutrition and flavor.
• For a lighter version, use Greek yogurt instead of heavy cream.
• This dish can also be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.
• Experiment with different herbs or spices to customize the flavor profile to your liking!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

• 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
• 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
• 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

$13.99

Buy on Amazon

Chickpea Buddha Bowl With Avocado

Chickpea Buddha Bowl With Avocado is a vibrant and wholesome dish packed with nutrition, making it perfect for anyone looking to incorporate more plant-based meals into their diet. This bowl is ideal for a quick lunch or dinner and can easily be customized to suit your palate. It takes approximately 30 minutes to prepare, allowing you to whip up a satisfying meal without spending the entire evening cooking.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cup cooked quinoa or brown rice
• 1 cup cooked kale or spinach
• 1 medium carrot, grated
• ½ cucumber, sliced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional toppings: sesame seeds, tahini dressing, fresh herbs (parsley or cilantro)

Cooking Steps:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the drained chickpeas and cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy. Season with salt and pepper to taste.
2. While the chickpeas are cooking, prepare your base. Cook quinoa or brown rice according to package instructions if you haven't done so already. You can also sauté kale or spinach in a separate pan with a little olive oil until wilted.
3. In a bowl, assemble the Buddha bowl starting with quinoa or rice as the base. Top with sautéed greens, chickpeas, diced avocado, grated carrot, cucumber slices, and diced red bell pepper.
4. Drizzle with remaining olive oil and lemon juice over the top. Add any optional toppings like sesame seeds and tahini dressing for extra flavor.
5. Serve immediately and enjoy!

Variations and Tips:

• Feel free to mix and match the vegetables based on your preference or what you have on hand—roasted sweet potatoes, cherry tomatoes, or red cabbage would be great additions.
• To add more protein, consider adding a hard-boiled egg or some grilled chicken breast if you're not keeping it vegan.
• For added flavor, you can season the chickpeas with garlic powder, paprika, or cumin while cooking them.
• Leftover ingredients can be stored separately in the fridge for up to 3 days, making this a perfect meal prep option.

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

• Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
• Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
• Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

$19.99 −$6.41 $13.58

Buy on Amazon

Moroccan Chickpea Tagine

Moroccan Chickpea Tagine is a flavorful and aromatic dish that combines the hearty goodness of chickpeas with a medley of spices and vegetables, making it a perfect option for a cozy dinner or a more substantial lunch. This vegetarian meal is suitable for everyone, including those observing a plant-based diet or looking to incorporate more legumes into their meals.

The preparation time for this dish is approximately 15 minutes, with a cooking time of around 30 minutes, giving you a delightful and satisfying meal ready in under an hour.

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 bell pepper (red or yellow), diced
• 2 cups diced tomatoes (fresh or canned)
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup dried apricots, chopped
• 1/4 cup fresh cilantro or parsley, chopped (for garnish)
• Cooked couscous or rice (for serving)

Instructions:

1. In a large pot or tagine, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
2. Stir in the diced carrot and bell pepper, and continue to cook for another 3-4 minutes until they start to soften.
3. Add the chickpeas, diced tomatoes, vegetable broth, and tomato paste to the pot. Mix well.
4. Sprinkle in the ground cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Stir to combine, ensuring the chickpeas and vegetables are well-coated with the spices.
5. Bring the mixture to a gentle simmer and let it cook for about 20-25 minutes, stirring occasionally. The sauce should thicken slightly during this time.
6. Stir in the chopped dried apricots, allowing them to warm through for the last 5 minutes of cooking.
7. Once cooked, remove from heat and garnish with fresh cilantro or parsley. Serve hot over a bed of couscous or rice.

Variations and Tips:

• For a heartier version, add some cubed sweet potato or butternut squash to the mix.
• If you prefer a spicier dish, add some red pepper flakes or chopped fresh chili.
• You can substitute chickpeas with other beans or lentils if desired.
• Serve with a side of flatbread to soak up the delicious sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to three days and reheated when needed.

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

• Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
• Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
• Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

$87.99 −$20.01 $67.98

Buy on Amazon

Chickpea and Quinoa Stuffed Peppers

Chickpea and Quinoa Stuffed Peppers are a delicious, nutritious, and vegetarian-friendly dish that's perfect for families, meal prep, or serving at gatherings. This colorful dish features bell peppers filled with a protein-packed mixture of chickpeas and quinoa, along with vibrant vegetables and spices.

It takes about 30 minutes of preparation and 30 minutes of cooking, making it a great option for a wholesome weeknight dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
3. In a large skillet over medium heat, sauté the onion in a bit of olive oil until translucent, about 5 minutes.
4. Add the garlic and sauté for another minute until fragrant.
5. Stir in the cooked quinoa, chickpeas, diced tomatoes, cumin, paprika, salt, and pepper.
6. Cook for about 5-7 minutes, allowing the flavors to meld together.
7. Spoon the mixture evenly into each bell pepper, packing it down slightly. If using, sprinkle shredded cheese on top of each filled pepper.
8. Pour a little water into the bottom of the baking dish to help steam the peppers, then cover with foil.
9. Bake in the preheated oven for about 25 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the tops are slightly golden.
10. Garnish with fresh cilantro or parsley before serving.

Variations and Tips:

• Feel free to mix in additional vegetables like corn, zucchini, or spinach for more nutrients and flavor.
• Spice it up with some chili powder or a dash of hot sauce if you enjoy heat.
• For a non-vegetarian option, consider adding cooked ground turkey or chicken to the quinoa mixture.
• These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for longer storage.

Just reheat before serving.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

• 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
• Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
• Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

$29.99

Buy on Amazon

Roasted Chickpea and Vegetable Bowl

Roasted Chickpea and Vegetable Bowl is a nourishing and vibrant dish that combines the earthy flavors of roasted chickpeas with a medley of vegetables. This wholesome meal is perfect for anyone looking for a hearty vegetarian option, whether for a family dinner or a meal prep choice for busy weekdays. With a preparation time of about 15 minutes and a cooking time of 25 minutes, this bowl is both quick and satisfying.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups mixed vegetables (such as bell peppers, zucchini, and carrot)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Cooked quinoa or rice (for serving)

Cooking Steps:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the rinsed chickpeas and mixed vegetables.
3. Drizzle the olive oil over the mixture and add the smoked paprika, cumin, garlic powder, salt, and pepper. Toss until everything is evenly coated.
4. Spread the chickpea and vegetable mixture onto a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the chickpeas are golden and crunchy and the vegetables are tender.
6. Remove from the oven and let cool for a few minutes.
7. Serve over cooked quinoa or rice and garnish with chopped fresh parsley.

Variations and Tips:

• Vegetable Choices: Feel free to use any of your favorite vegetables, such as broccoli, cauliflower, or cherry tomatoes.
• Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Serving Suggestions: Top with avocado, a dollop of hummus, or a drizzle of tahini for added creaminess.
• Meal Prep: This dish stores well in the refrigerator for up to 3 days and can be reheated for a quick lunch or dinner.
• Vegan Protein Boost: For extra protein, consider adding some grilled tofu or tempeh to the bowl.

Chickpea Fajitas

Chickpea fajitas are a delicious and vibrant vegetarian twist on the classic Mexican dish, perfect for anyone looking to enjoy a healthy yet filling meal. Packed with fiber, protein, and a medley of colorful vegetables, these fajitas are ideal for meatless Mondays or any night when you want to savor a tasty, plant-based meal.

Preparation takes about 15 minutes, and cooking adds another 15 minutes, making this a quick and satisfying dinner option.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Small flour or corn tortillas
• Optional toppings: avocado, salsa, cilantro, sour cream, or cheese

Cooking Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced onion and bell peppers to the skillet. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the chickpeas, chili powder, cumin, garlic powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until everything is well combined and the chickpeas are heated through.
4. Warm the tortillas in a separate pan or microwave, if desired.
5. Spoon the chickpea and vegetable mixture onto each tortilla. Add any optional toppings you like, such as avocado or salsa.
6. Roll up the tortillas and serve immediately.

Variations and Tips

• Add additional spices for heat, such as cayenne pepper or jalapeños, if you like it spicy.
• Try incorporating different vegetables like zucchini, mushrooms, or corn for added texture and flavor.
• For a smoky flavor, add a teaspoon of smoked paprika to the chickpea mixture.
• Serve with a side of rice or a fresh salad for a complete meal.
• Leftover fajita filling can be used in wraps, salads, or grain bowls the next day, making it a versatile option for meal prep.

Chickpea and Cauliflower Curry

Chickpea and Cauliflower Curry is a hearty, flavorful dish that brings warmth to any dinner table. This vegetarian curry is perfect for busy weeknights or when you're looking for a comforting meal that is both nutritious and satisfying.

The combination of chickpeas and cauliflower creates a delightful texture, while the spices add an aromatic depth to the dish. Preparation takes about 15 minutes, and the cooking time is around 30 minutes, making it ideal for a quick yet fulfilling meal for families or dinner parties.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium head of cauliflower, cut into florets
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Juice of 1 lime

Cooking Steps:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
3. Add the curry powder, ground cumin, turmeric, and paprika to the pot, stirring to combine well with the onion mixture.
4. Introduce the cauliflower florets to the pot and toss them well in the spices. Cook for about 3-4 minutes, allowing the cauliflower to absorb the flavors.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the drained chickpeas to the pot and stir everything together.
6. Season with salt and pepper to taste, then cover and let the curry cook for about 20 minutes, or until the cauliflower is tender.
7. Once done, remove from heat and squeeze lime juice over the curry. Adjust seasoning if needed.
8. Serve hot, garnished with fresh cilantro, alongside rice or naan bread.

Variations and Tips:

• For added heat, include diced green chilies or a pinch of red chili flakes while sautéing the onions.
• If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to reduce the liquid.
• Feel free to toss in other vegetables like spinach, peas, or bell peppers towards the end of cooking for more variety and nutrition.
• This dish can be made ahead and stored in the refrigerator for up to 3 days. The flavors will develop even more with time, making it great for meal prep.
• Serve with a side of yogurt or a cooling cucumber salad to balance the spice.

Chickpea and Spinach Quesadillas

Chickpea and Spinach Quesadillas are a flavorful and nutritious dish that makes for a perfect quick dinner or lunch option. Packed with protein from the chickpeas and vitamins from the spinach, these quesadillas are ideal for vegetarians or anyone seeking a healthy meal. The preparation time is approximately 20 minutes, making it a convenient choice for busy weeknights.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 large tortillas (flour or corn)
• Optional: salsa or guacamole for serving

Cooking Steps:

1. In a skillet, heat the olive oil over medium heat.
2. Add the drained and rinsed chickpeas, chopped spinach, cumin, garlic powder, salt, and pepper. Sauté for about 5-7 minutes until the spinach is wilted and the chickpeas are slightly golden.
3. Remove the skillet from heat and stir in the shredded cheese until it melts and everything is well mixed.
4. Take one tortilla and place a generous amount of the chickpea and spinach mixture on one half. Fold the tortilla over to create a half-moon shape.
5. In the same skillet, add a little more olive oil if needed and carefully place the folded quesadilla in the skillet. Cook for about 3-4 minutes on each side until the tortilla is crispy and golden and the cheese is melted. Repeat with the other tortillas.
6. Once cooked, cut each quesadilla into wedges and serve warm with salsa or guacamole if desired.

Variations and Tips:

• For added flavor, you can include diced tomatoes or bell peppers in the filling.
• You can spice up the mixture by adding jalapeños or a pinch of chili powder for a little heat.
• If you want to make it gluten-free, opt for corn tortillas.
• For a protein boost, consider adding cooked quinoa into the filling.
• Leftover quesadillas can be stored in the refrigerator, reheating them on a skillet for a quick snack or meal.

Chickpea Fried Rice

Chickpea Fried Rice is a delightful and nutritious twist on traditional fried rice, making it a perfect meal for vegetarians, vegans, or anyone looking to incorporate more plant-based dishes into their diet. This colorful dish combines protein-rich chickpeas with a medley of vegetables and savory seasonings, bringing together great flavors that everyone will enjoy. Preparation time is about 30 minutes, making it an excellent weeknight dinner option!

Ingredients:

• 1 cup cooked rice (preferably day-old)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger (optional)
• Salt and pepper to taste
• Green onions, sliced (for garnish)
• Fresh cilantro or parsley (for garnish, optional)

Cooking Steps:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger (if using) and cook for another 1-2 minutes until fragrant.
3. Stir in the mixed vegetables and cook until they are tender, about 5-7 minutes.
4. Add the drained chickpeas to the skillet and stir well to combine with the vegetables.
5. Push the chickpeas and vegetables to one side of the skillet, then add the cooked rice to the other side. Break up any clumps of rice and mix together.
6. Pour the soy sauce and sesame oil over the rice mixture, stirring everything together until heated through and well combined. Season with salt and pepper to taste.
7. Remove from heat and garnish with sliced green onions and fresh herbs if desired. Serve hot.

Variations and Tips:

• Protein Boost: You can add scrambled eggs or tofu for an extra protein punch.
• Vegetable Variety: Feel free to customize the vegetables based on your preference. Broccoli, zucchini, or spinach also work great.
• Spicy Kick: Add some chili flakes or a dash of sriracha for a spicy version.
• Flavor Enhancements: A splash of lime juice or a sprinkle of sesame seeds before serving can elevate the flavors.
• Storage: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Enjoy your delicious and healthy Chickpea Fried Rice!

Thai Chickpea Noodle Soup

This Thai Chickpea Noodle Soup is a vibrant and nourishing dish that combines the earthy flavors of chickpeas with aromatic herbs and spices, enveloped in a creamy coconut broth. Ideal for those seeking a hearty vegetarian meal or anyone looking to infuse their dinner with a burst of Thai-inspired flavors, this soup can be prepared in just 30 minutes, making it perfect for busy weeknights or a cozy dinner in.

Ingredients:

• 1 cup dried chickpeas (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 1 can coconut milk
• 200g rice noodles
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 cup spinach (or kale)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Optional toppings: sliced chili, bean sprouts, or crushed peanuts

Cooking Steps:

1. If using dried chickpeas, soak them overnight in water. Drain and rinse, then cook in boiling water until tender, approximately 1 hour. If using canned chickpeas, skip this step.
2. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the red curry paste and mix well with the onion mixture. Cook for another minute to deepen the flavor.
5. Pour in the vegetable broth, coconut milk, and soy sauce. Bring the mixture to a gentle simmer.
6. Once the broth is simmering, add the chickpeas (drained if using canned) and rice noodles. Cook according to the rice noodle package instructions, usually about 4-6 minutes until the noodles are tender.
7. Stir in the lime juice and spinach, allowing the greens to wilt in the hot soup. Season with salt and pepper to taste.
8. Remove from heat and serve hot, garnished with fresh cilantro and lime wedges. Add any optional toppings you desire for extra flavor and texture.

Variations and Tips:

• For a spicier soup, add sliced chilies or increase the amount of red curry paste.
• You can substitute the rice noodles with whole grain noodles or even zoodles (zucchini noodles) for a gluten-free option.
• Add extra vegetables like bell peppers, carrots, or mushrooms for added nutrition and flavor.
• This soup stores well in the refrigerator for up to 3 days and can also be frozen for later enjoyment. Just be sure to cook the noodles separately if you plan to freeze leftovers, as they can become mushy when reheated.