33 Chickpea Recipes To Use Up That Can in Your Pantry

Chickpeas are a kitchen workhorse and a pantry chameleon, able to be transformed into a wide variety of dishes. Be it a crisp, fresh salad or an easy dinner, chickpeas add protein, fiber, and texture to meals of all kinds. This versatile legume can be used to make a creamy hummus appetizer or a healthy pizza. Whatever your tastes, chickpeas are a plant-based protein that works well in bowls, soups, stews and anything else your mind can dream up.

Chickpeas can stand in for flour to make a crispy gluten-free pizza crust. Using just chickpea flour, salt, olive oil, and baking powder, the dough takes just a minute to throw together. Top it with your favorite ingredients, like ripe tomatoes and mozzarella or pepperoni and olives.

Recipe developer Nidhi Jalan says, “I’ve yet to have a better chickpea dish than chana masala or chickpea curry. There are many versions of this dish. My favorite is when the chickpeas are smothered with a delicious thick, piquant and spiced gravy. Many recipes start with dried chickpeas that are infused with black tea and cardamom. This is an easy take that starts with canned chickpeas, so you can make it even on a weekday. I like it even more the next day, and it also freezes really well.”

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

Satisfy your craving for Buffalo wings without the added fat. The chickpeas roast to an extremely crisp texture with the help of a secret ingredient, plus a handful of pantry spices. The final addition of buttery hot sauce gives all the flavor of wings in a snack you can grab by the handful.

Butter chicken (murgh makhani) is one of India's most popular staple dishes. The rich sauce includes tomato, butter and cream and is laced with aromatic spices such as ginger, garam masala, fenugreek and garlic. Although there's some debate about its exact origin story, the dish seems to have been created at a Delhi restaurant in the mid-1900s. This recipe swaps in canned chickpeas for the chicken, providing a vegetarian-friendly alternative, and includes some additional warm spices such as cinnamon, clove and cardamom. Serve the dish alongside basmati rice and plenty of naan to soak up the fragrant sauce.

It might seem like a crab cake just isn’t the same without the crab, but this vegan version does a great job at mimicking the flavor and texture. Mashed chickpea stands in for a surprisingly close replacement for crab. Add to that Old Bay, lemon juice and plenty of tartar sauce for dipping and you have a classic East Coast appetizer that anyone can enjoy.

Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.

These delicious chickpeas are a spicy twist on classic baked beans and come together in a fraction of the time. The chickpeas are stewed in a savory sauce and get a comforting yet fiery kick from two beloved Korean ingredients: gochujang, the famously hot chili paste, and tangy, umami-packed kimchi.

These brownies are not only rich and fudgy (thanks to dark chocolate chips and cocoa powder!), but they also pack a protein punch in every bite. We swapped out traditional all-purpose flour for a combo of almond flour and chocolate protein powder, then upped the protein with Greek yogurt, plenty of eggs and a secret ingredient — chickpeas. We especially love the nutty swirl of tahini with crunchy bits of toasted sesame seeds throughout.

This filling wrap is packed with Middle Eastern flavors, from a garlicky yogurt to charred eggplant. Chickpeas dressed in the yogurt sauce provide plenty of texture and protein to pair with juicy, ripe tomatoes and crisp cucumbers. A simple tortilla holds everything together, or you can swap it with a piece of naan or lavash.

If you’re looking to make a healthy side that’s chock-full of vitamins, this chard and chickpea dish delivers without sacrificing flavor. The chard is sautéed with onion and spicy red jalapeño to give it a nice sharp kick. Once the chickpeas are added, everything is seasoned with cumin and a dash of bright lemon.

Mashed chickpeas can create a deli salad sandwich that takes inspiration from classic chicken salad in this vegetarian recipe. Seasoned with mayonnaise, dill, capers and mustard, the flavor is just as satisfying as any chicken sandwich you’ve ever had. Spoon it onto toasted whole wheat bread for a light but satisfying lunch.

One of the most common uses for chickpeas is to make a tasty hummus. This Middle Eastern recipe is so easy to make at home, you’ll never buy store-bought stuff again. The dip itself is seasoned with plenty of lemon and garlic, then topped with crispy chickpeas and parsley oil to make a gorgeous final dish.

The dish known in the Caribbean as channa aloo came to the islands with immigrants from India. Channa is chickpeas cooked with curry and other spices and often includes potatoes (“aloo”). The curry flavor seeps into the chickpeas and potatoes as they cook for a delicious meal perfect for both vegetarians and non-vegetarians. This recipe most closely follows the Guyanese style of the dish however recipe developer Gabi Odebode uses canned chickpeas instead of the dried, soaked chickpeas that are typical. Channa is delicious by itself but is often paired with roti, rice and plantains.

Think of this next dish as a healthier alternative to a basket of fries. Crispy, roasted okra and chickpeas make for a deliciously salty snack that pairs perfectly with an ice-cold beverage. The mix is seasoned with yummy garam masala or any curry powder you have on hand.

Having a delicious and hearty meal stashed away in your freezer for a busy week is like an edible savings account. This cauliflower curry can be completely built in a plastic resealable bag so it’s ready to throw in the slow cooker at a moment’s notice. The cauliflower is quartered to keep it from turning to mush while the coconut curry stew simmers all day.

Based on a street food favorite from India, this vegetarian dish features a spiced mixture of potatoes and chickpeas topped with a spicy green chutney and cooling yogurt sauce. The base is a layer of papdi, an Indian crispy wafer, or tortilla chips if you need a convenient swap. Recipe developer Nidhi Japan likens the dish to nachos, with layers of flavor melding together.

This delicious vegan stew has everything you need when you’re craving comfort but also want a healthy, nutritious meal. Pureeing the squash after it cooks makes it nice and creamy, no actual cream is required. Tomatoes give the stew a rounded flavor with acid and sweetness while harissa gives it satisfying spice that’s not overwhelmingly. The chickpeas add heartiness and protein and it’s a full meal in just one delicious plant-based bowl!

This tasty dinner comes together easily by dumpling all the ingredients into a casserole dinner and tossing it in the oven. The base is a coconut milk rice spiced with ginger and garlic, topped with seasoned cauliflower and sliced onion. Serve this vegetarian meal with fresh cilantro and a drizzle of tangy yogurt and lime.

Add some protein to a fresh summer salad by mixing in a can of cooked chickpeas. The corn and chickpeas roast in the oven until browned and tender before combining with ripe grape tomatoes and a tangy Dijon mustard dressing. It’s the perfect side for a summery barbecue that won’t wilt in the heat.

Bulk up a vegetarian flatbread by topping it with garlicky chickpeas. A fun alternative to a traditional Margherita flatbread, this Middle Eastern-inspired recipe tops the pie with a spicy jalapeño-cilantro pesto in lieu of tomato sauce. It’s big enough to serve as a complete meal for a few people or can be a vegetarian-friendly appetizer to serve a crowd at a party.

This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the “ceci” -- and ditalini!), it’s somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it’s optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that’s thickened by mashing some of the chickpeas. If you don’t have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.

The bulk of this healthful bowl cooks altogether on one baking sheet to save dishes and clean up time. Pile it all on top of a scoop of cooked quinoa and drizzle with a lemon-scented yogurt and tahini sauce. A few slices of creamy, ripe avocado add the finishing touch.

You can find crispy chickpeas at most grocery stores, but you might be surprised to find out how easy this crunchy snack is to make at home. This recipe breaks down three ways to spice and season the beans, like a spicy taco blend or a tart vinegar lime sprinkle. Make them all to stock your pantry with an easy, protein-packed snack to enjoy any time of day.

Skip the fryer and bust out the waffle iron to make these crisp chickpea patties that cut way down on added fat. Once the falafel comes off the pan, they can go right into a fluffy pitta to be topped with hummus, cucumbers, tomato or whatever your heart desires. The waffles can be frozen for up to a month so you can enjoy a falafel pita whenever the craving strikes.

Fans of the fall gourd will love this festive and seasonal hummus recipe that uses earthy pumpkin puree to give the dip both flavor and a gorgeous orange color. Using a can of cooked chickpeas, this hummus takes just moments to whip up in a food processor. Serve it with crispy pita chips or sliced crisp vegetables.

A warming stew inspired by Moroccan tagine could be just the thing to take the chill off a cold fall evening. This stew is packed with butternut squash and chickpeas, plus warming spices like ras el hangout and cinnamon. A handful of chopped dried apricots help coax the natural sweetness out of the squash while a can of diced tomatoes ensures the stew has plenty of savory notes.

Chickpeas hearty and filling enough to make you forget your meal is totally vegetarian. The beans take center-stage in this flavorful Moroccan-inspired stew that’s full of Aleppo pepper, ginger and olives. Add a slice of toasted pita to scoop up the savory tomato broth.

Don’t toss that liquid! The leftover liquid in a can of beans is known as aquafaba and can be used as a vegetarian replacement for egg whites. Use this recipe to make perfectly vegan aquafaba meringue.

We’ve turned the flavors of a classic Philly cheesesteak into a 30-minute one-pan weeknight dinner with more veggies, less meat and added fiber and protein from chickpea pasta. We like the slight nuttiness of the chickpea pasta here, but you can use traditional pasta, too. The pickled cherry peppers add a bit of a kick, so feel free to scale them back a bit if you’re making this for someone with milder tastes.

This salad is everything you want it to be: sweet, salty, crunchy, tangy and packed full of protein. A tangy vinaigrette mad with red wine vinegar, honey and shallot ties together the flavors of crisp snap peas, roasted carrots, and za’atar-spiced chickpeas. An additional sprinkle of the Middle Eastern spice blend adds a warm note that elevates the crisp salad.

This budget alternative to hummus doesn’t skimp on flavor. Instead of pricey sesame tahini, a large cooked potato can help create the perfect creamy texture. Garlic, olive oil, and a dash of white wine vinegar give the dip a deliciously tangy, savory seasoning.