20 Delicious Canned Chickpea Recipes Easy

Who knew that a humble can of chickpeas could be the star of so many mouthwatering meals? Whether you’re in a pinch for time, craving something cozy, or just looking to spice up your weeknight dinners, we’ve got you covered. Dive into our roundup of 20 Delicious Canned Chickpea Recipes Easy to make, and discover how versatile and delightful these little legumes can be!

Spicy Chickpea and Coconut Curry

Warm up your kitchen with this Spicy Chickpea and Coconut Curry, a dish that balances heat and creaminess in every bite.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in curry powder, cumin, turmeric, and cayenne pepper, cooking for 1 minute to toast the spices.
3. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
4. Remove from heat and stir in lime juice and salt. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the coconut milk mellows the spices, creating a rich, flavorful sauce that clings to every chickpea.

Tip: For an extra kick, add a diced jalapeño with the onions at the start.

Chickpea Salad with Lemon and Dill

Bright, zesty, and refreshing, this Chickpea Salad with Lemon and Dill is a breeze to whip up and packs a punch of flavor in every bite.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/4 cup fresh dill, finely chopped
• 1/4 cup red onion, finely diced
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the chickpeas, dill, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and black pepper until well blended.
3. Pour the dressing over the chickpea mixture and toss gently to coat everything evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The crisp freshness of dill paired with the tangy lemon dressing transforms humble chickpeas into a vibrant side or light meal. Perfect for picnics or as a quick lunch option.

Tip: For an extra crunch, add some diced cucumber or celery right before serving.

Roasted Chickpea and Avocado Wrap

Looking for a quick, nutritious lunch that packs a punch of flavor? This Roasted Chickpea and Avocado Wrap is your answer, combining creamy textures with a satisfying crunch.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 ripe avocado, sliced
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 4 whole wheat tortillas

Instructions

1. Preheat your oven to 400°F. Toss the chickpeas with olive oil, cumin, smoked paprika, and salt. Spread them on a baking sheet and roast for 25 minutes until crispy.
2. In a bowl, gently mix the avocado slices, red onion, cilantro, and lime juice.
3. Warm the tortillas according to package instructions. Divide the avocado mixture and roasted chickpeas among the tortillas.
4. Roll up the tortillas, tucking in the sides as you go. Slice in half and serve immediately.

The contrast between the creamy avocado and the crispy chickpeas makes every bite a delightful experience. Perfect for those days when you need a meal that’s both hearty and healthy.

Tip: For an extra kick, add a dash of hot sauce to the avocado mixture before assembling the wraps.

Chickpea and Spinach Stew

Warm up your kitchen with this hearty Chickpea and Spinach Stew, a comforting dish that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
3. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

The smoky depth of paprika paired with the freshness of spinach makes this stew a standout. It’s a simple yet flavorful way to enjoy plant-based eating.

Tip: For an extra creamy texture, mash a few chickpeas before adding the spinach.

Crispy Chickpea Tacos with Lime Crema

These Crispy Chickpea Tacos with Lime Crema are a game-changer for taco night, offering a delightful crunch and zesty flavor that everyone will love.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 avocado, sliced

Instructions

1. Preheat your oven to 400°F. Toss the chickpeas with olive oil, cumin, smoked paprika, and salt. Spread them on a baking sheet and bake for 25 minutes until crispy.
2. While the chickpeas bake, mix the sour cream, lime juice, and lime zest in a small bowl to make the lime crema.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Assemble the tacos by dividing the crispy chickpeas among the tortillas. Top with shredded cabbage, cilantro, avocado slices, and a drizzle of lime crema.

The magic of these tacos lies in the contrast between the crispy chickpeas and the creamy lime crema, creating a texture and flavor explosion in every bite.

Tip: For an extra kick, add a sprinkle of chili powder to the chickpeas before baking.

Chickpea and Sweet Potato Hash

Start your morning with a hearty Chickpea and Sweet Potato Hash that’s as nutritious as it is delicious, perfect for fueling your day.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add red onion, smoked paprika, ground cumin, salt, and black pepper to the skillet. Cook for another 5 minutes, until the onions are translucent.
3. Stir in chickpeas and minced garlic. Cook for 5 more minutes, until everything is heated through and the sweet potatoes are tender.
4. Remove from heat and sprinkle with fresh parsley before serving.

The smoky paprika and cumin give this hash a depth of flavor that pairs wonderfully with the natural sweetness of the potatoes and the earthiness of the chickpeas.

Tip: For an extra crunch, try topping your hash with a fried egg or avocado slices.

Garlic Butter Chickpeas with Parsley

These Garlic Butter Chickpeas with Parsley are a simple yet flavorful dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika

Instructions

1. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the chickpeas to the skillet, stirring to coat them evenly with the garlic butter. Cook for 5 minutes, stirring occasionally.
3. Sprinkle the salt, black pepper, and paprika over the chickpeas. Continue to cook for another 5 minutes, or until the chickpeas are golden and slightly crispy.
4. Remove from heat and stir in the fresh parsley. Serve warm.

The combination of crispy chickpeas with the richness of garlic butter and the freshness of parsley creates a dish that’s both comforting and vibrant.

Tip: For an extra crunch, try roasting the chickpeas in the oven at 400°F for 20 minutes after sautéing them in the garlic butter.

Chickpea and Quinoa Bowl with Tahini Dressing

Looking for a nutritious and flavorful meal that comes together in no time? This Chickpea and Quinoa Bowl with Tahini Dressing is your answer, packed with protein and drizzled with a creamy, tangy sauce.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• 1/4 tsp salt
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup parsley, chopped

Instructions

1. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Preheat oven to 400°F. Toss chickpeas with olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp cumin. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until crispy.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, 2 tbsp water, and 1/4 tsp salt until smooth.
4. Fluff quinoa with a fork and divide among bowls. Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with tahini dressing.

The magic of this bowl lies in the contrast between the crispy chickpeas and the creamy tahini dressing, creating a satisfying texture in every bite.

Tip: For an extra crunch, sprinkle some toasted sesame seeds over the bowl before serving.

Smoky Chickpea and Tomato Soup

Warm up your kitchen with this Smoky Chickpea and Tomato Soup, a hearty dish that combines rich flavors with a comforting texture.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute until fragrant.
3. Add the chickpeas and crushed tomatoes to the pot. Pour in the vegetable broth and bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. Season with salt and black pepper. Stir in the lemon juice.
6. Serve hot, garnished with fresh parsley.

The smoky paprika and lemon juice create a vibrant flavor profile that makes this soup stand out from the rest.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder with the spices.

Chickpea and Kale Stir-Fry

Looking for a quick, nutritious meal that packs a punch of flavor? This Chickpea and Kale Stir-Fry is your answer, combining hearty ingredients with a savory sauce for a dish that’s as satisfying as it is simple to make.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add garlic and cook for another 30 seconds until fragrant.
3. Stir in kale and cook for 2 minutes until it begins to wilt.
4. Add chickpeas, soy sauce, maple syrup, smoked paprika, and red pepper flakes. Stir well to combine and cook for 5 minutes, until everything is heated through and the kale is tender.
5. Season with salt and pepper to taste.

The magic of this stir-fry lies in the smoky sweetness from the paprika and maple syrup, perfectly balancing the earthy kale and creamy chickpeas.

Tip: For an extra crunch, sprinkle some toasted almonds or sesame seeds on top before serving.

Chickpea Flour Pancakes with Maple Syrup

Start your morning with these fluffy chickpea flour pancakes, a protein-packed twist on the classic that pairs perfectly with maple syrup.

Ingredients

• 1 cup chickpea flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup water
• 1 tablespoon vegetable oil, plus more for cooking
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the chickpea flour, sugar, baking powder, and salt.
2. Gradually add the water and 1 tablespoon of vegetable oil to the dry ingredients, stirring until the batter is smooth.
3. Heat a non-stick skillet over medium heat and lightly grease with vegetable oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5. Serve warm with maple syrup.

These pancakes stand out with their nutty flavor and satisfyingly dense texture, making them a hearty start to any day.

Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking to allow the baking powder to activate.

Chickpea and Eggplant Curry

Warm up your kitchen with this hearty Chickpea and Eggplant Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in eggplant, cooking until slightly softened, about 5 minutes.
3. Add chickpeas, diced tomatoes, cumin, coriander, turmeric, chili powder, salt, and black pepper. Stir well to combine.
4. Pour in coconut milk, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until eggplant is tender.
5. Garnish with fresh cilantro before serving.

The creamy coconut milk and earthy spices create a depth of flavor that makes this curry stand out, while the eggplant adds a satisfying texture.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Chickpea and Lentil Dal

Warm up your kitchen with this hearty Chickpea and Lentil Dal, a comforting dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup dried lentils, rinsed
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, turmeric, salt, and black pepper, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
4. Add the chickpeas and continue to simmer, uncovered, for another 10 minutes until the lentils are tender and the dal has thickened.
5. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
6. Garnish with fresh cilantro before serving.

This dal stands out with its creamy texture and vibrant spices, making it a perfect centerpiece for a cozy dinner.

Tip: For an extra layer of flavor, toast the cumin and turmeric in a dry pan before adding them to the dish.

Chickpea and Roasted Red Pepper Hummus

This Chickpea and Roasted Red Pepper Hummus is a vibrant twist on the classic, blending smoky sweetness with creamy texture for a dip that’s as visually appealing as it is delicious.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, drained
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika

Instructions

1. In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and smoked paprika.
2. Process the mixture on high for about 1 minute, then scrape down the sides of the bowl with a spatula.
3. Continue processing for another 1 to 2 minutes until the hummus is smooth and creamy. If the mixture is too thick, add water, one tablespoon at a time, until desired consistency is reached.
4. Taste and adjust seasoning with additional salt or lemon juice if needed.

The smoked paprika not only adds a deep color but also enhances the roasted peppers’ natural sweetness, making this hummus a standout at any gathering.

Tip: For an extra smooth texture, peel the chickpeas before processing. It’s a bit of extra work, but the result is irresistibly creamy.

Chickpea and Cucumber Salad with Mint

This Chickpea and Cucumber Salad with Mint is a refreshing, protein-packed dish that’s perfect for picnics or a light lunch. It comes together in just minutes, offering a crisp texture and a burst of fresh flavors.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1/4 cup fresh mint leaves, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the chickpeas and cucumber.
2. Add the fresh mint, olive oil, lemon juice, salt, and black pepper to the bowl.
3. Toss everything together until well mixed and the chickpeas and cucumber are evenly coated with the dressing.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The mint adds a surprising freshness that elevates the humble chickpea, making this salad a standout side or main. It’s especially satisfying on a warm day when you crave something light yet fulfilling.

Tip: For an extra crunch, sprinkle some toasted pine nuts or almonds on top before serving.

Chickpea and Carrot Fritters

These Chickpea and Carrot Fritters are a delightful way to sneak some veggies into your meal, offering a crispy exterior with a soft, flavorful center that everyone will love.

Ingredients

• 1 cup chickpea flour
• 1 large carrot, grated (about 1 cup)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• 2 tbsp olive oil, for frying

Instructions

1. In a large bowl, combine the chickpea flour, grated carrot, chopped onion, minced garlic, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
2. Gradually add 1/2 cup water to the mixture, stirring until you achieve a thick, batter-like consistency.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the batter into the skillet, flattening slightly with the back of the spoon.
4. Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the fritters to a paper towel-lined plate to drain any excess oil.

What sets these fritters apart is their perfect balance of earthy chickpea flour and sweet carrots, creating a snack that’s as nutritious as it is satisfying.

Tip: For an extra crunch, serve these fritters with a side of tangy yogurt dip or your favorite chutney.

Chickpea and Mushroom Risotto

This Chickpea and Mushroom Risotto is a hearty, flavorful twist on the classic, blending earthy mushrooms with creamy chickpeas for a satisfying meal.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup canned chickpeas, drained and rinsed
• 1 cup sliced mushrooms
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 2 tbsp olive oil over medium heat. Add 1 small onion, finely chopped, and sauté until translucent, about 3 minutes.
2. Add 2 cloves garlic, minced, and 1 cup sliced mushrooms. Cook until the mushrooms are soft, about 5 minutes.
3. Stir in 1 cup Arborio rice, coating it with the oil and vegetables. Toast for 1 minute.
4. Begin adding 4 cups warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding the next, about 20 minutes total.
5. When the rice is creamy and al dente, mix in 1 cup chickpeas, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes.
6. Remove from heat, garnish with 2 tbsp fresh parsley, and serve immediately.

The creamy texture of the risotto paired with the earthy mushrooms and hearty chickpeas creates a dish that’s both comforting and unexpectedly rich in protein.

Tip: For an extra depth of flavor, try sautéing the mushrooms separately before adding them to the risotto.

Chickpea and Zucchini Noodles with Pesto

Looking for a light yet satisfying meal that comes together in a flash? These Chickpea and Zucchini Noodles with Pesto are your answer, blending fresh flavors and textures for a dish that feels both nourishing and indulgent.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 cup cooked chickpeas, drained and rinsed
• 1/4 cup homemade or store-bought pesto
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, just until they start to soften.
2. Stir in the chickpeas, pesto, salt, and black pepper. Cook for another 2 minutes, until everything is well combined and heated through.
3. Remove from heat and drizzle with lemon juice. Sprinkle with Parmesan cheese if using.

The magic of this dish lies in the contrast between the creamy pesto-coated chickpeas and the crisp-tender zucchini noodles, creating a meal that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, toast the chickpeas in a dry skillet for a few minutes before adding them to the dish.

Chickpea and Black Bean Chili

Warm up your kitchen with this hearty Chickpea and Black Bean Chili, a perfect blend of spices and textures that’s sure to become a weeknight favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in chickpeas, black beans, diced tomatoes, and vegetable broth. Bring to a simmer.
3. Add chili powder, ground cumin, smoked paprika, salt, and pepper. Stir well to combine.
4. Reduce heat to low and let the chili simmer for 20 minutes, stirring occasionally, until flavors meld together.
5. Garnish with fresh cilantro before serving.

The smoky undertones from the paprika paired with the creaminess of the chickpeas make this chili a standout dish that’s both nourishing and flavorful.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic at the beginning.

Chickpea and Beetroot Burger

These Chickpea and Beetroot Burgers are a vibrant, nutritious twist on the classic burger, packing a punch of flavor and color that’s sure to impress.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 whole wheat burger buns
• Lettuce and sliced tomato, for serving

Instructions

1. In a large bowl, mash the chickpeas with a fork until mostly smooth but some chunks remain.
2. Add the grated beetroot, breadcrumbs, red onion, minced garlic, olive oil, ground cumin, salt, and black pepper to the bowl. Mix until well combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat a non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side, until golden and crispy.
5. Toast the whole wheat burger buns lightly if desired. Serve each patty on a bun with lettuce and sliced tomato.

The natural sweetness of the beetroot pairs beautifully with the earthy chickpeas, creating a burger that’s as satisfying to eat as it is colorful.

Tip: For an extra flavor boost, add a slice of avocado or a dollop of tahini sauce to your burger before serving.

Conclusion

We hope this roundup of 20 delicious canned chickpea recipes inspires your next kitchen adventure! Easy, versatile, and packed with flavor, these dishes are perfect for busy home cooks across North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next meal planning session. Happy cooking!