I love chickpeas and could honestly eat them with every meal — they’re so versatile and nutritious! They’re also an incredible source of plant-based protein for all of my vegetarian readers out there. I pulled together all of my fave flavorful recipes featuring canned chickpeas (though you could always use dried chickpeas that you’ve cooked, instead).
What to make with chickpeas
One of the many reasons I use chickpeas so often is because you can make so many different types of recipes with them thanks to their mild flavor and texture. In this round-up alone we have recipes like hummus, pastas, salads, cookies, smoothies, soups, pasta, muffins, tacos, and even cookie dough (!!!). Chickpeas have a creamy, smooth texture but can also be crunchy if roasted. Chickpea flour can even be used as a flour substitute in baking!
Why rinse chickpeas?
While not essential, rinsing in a strainer or fine mesh sieve greatly reduces the sodium content. There are circumstances where the starchy water in the can (also known as aquafaba) is useful, like in hummus for example.
Health benefits of chickpeas
Chickpeas are part of the legume family and are packed with nutrients. Chickpeas are:
a good sources of plant-based protein (14.5 grams in 1 cup!) a good source of iron and folate rich in both soluble and insoluble fiber, which is just what you need to reduce inflammation in your gut and improve digestion a good source of plant protein and complex carbohydrates
Nourishing chickpea recipes
