Are you a fan of creamy, comforting dishes that just happen to be plant-based? Look no further! Chickpeas are one of the most versatile ingredients in your pantry, and when combined with rich and creamy sauces, they become the perfect foundation for a wide range of delicious meals. From hearty stews and curries to satisfying snacks and desserts, these 18 creamy vegan chickpea recipes have got you covered for any occasion.
From classic Indian-inspired dishes like Spicy Chickpea Curry with Coconut Milk and Vegan Chickpea Tikka Masala, to Mediterranean-style delights like Moroccan Chickpea and Lentil Soup, there’s something for everyone in this collection. And let’s not forget the sweet treats – yes, you read that right – Chickpea and Tahini Chocolate Chip Cookies are a game-changer!
Spicy Chickpea Curry with Coconut Milk
This vibrant curry is a flavorful and nutritious meal that combines the creaminess of coconut milk with the heat of spices. Serve over rice or with naan bread for a satisfying dinner.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Stir in chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to medium-low and let curry simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Vegan Chickpea Salad Sandwich Filling
A flavorful and healthy sandwich filling perfect for a quick lunch or snack. This vegan chickpea salad is packed with protein, fiber, and delicious flavors.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine chickpeas, red bell pepper, and cilantro.
2. In a small bowl, whisk together lemon juice, apple cider vinegar, and Dijon mustard.
3. Pour the dressing over the chickpea mixture and stir until well combined.
4. Season with salt and pepper to taste.
5. Use immediately or store in an airtight container in the refrigerator for up to 3 days.
Cooking Time: None! This recipe is ready in just a few minutes.
Creamy Chickpea and Spinach Stew
This hearty stew is a flavorful and nutritious meal perfect for a chilly evening. With the creamy texture of chickpeas, the subtle earthiness of spinach, and the tanginess of lemon juice, this dish is sure to become a favorite.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) coconut milk
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in cumin and paprika; cook for 1 minute.
5. Add the chickpeas, spinach, salt, and pepper. Cook until the spinach has wilted, about 2-3 minutes.
6. Pour in the coconut milk and lemon juice. Simmer for 5 minutes to allow the flavors to meld together.
7. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 15-20 minutes
Roasted Garlic Hummus with Chickpeas
Roasted Garlic Hummus with Chickpeas: A creamy and flavorful dip that’s perfect for snacking or serving as an appetizer.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 3 cloves roasted garlic (see notes)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 3 tablespoons water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzle with olive oil, and fold the foil to create a packet. Roast for 30-40 minutes or until soft.
3. In a blender or food processor, combine chickpeas, roasted garlic, lemon juice, tahini, salt, and water. Blend until smooth.
4. With the blender running, slowly pour in olive oil through the top. Continue blending until well combined.
5. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes (including roasting time)
Chickpea and Avocado Toast
This creamy and crunchy toast recipe combines the nutty flavor of chickpeas with the smoothness of avocado, perfect for a quick and satisfying snack or lunch.
Ingredients:
– 2 slices whole grain bread
– 1/4 cup cooked chickpeas
– 1 ripe avocado, mashed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: lemon juice, red pepper flakes, or chopped fresh herbs for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Mix the chickpeas with a pinch of salt and pepper, then spoon them over the avocado.
4. Drizzle with olive oil and add any desired additional flavors (lemon juice, red pepper flakes, or chopped fresh herbs).
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Chickpea Tikka Masala
A flavorful and aromatic Indian-inspired dish that’s perfect for a quick weeknight dinner or a special occasion. This vegan version of the classic chicken tikka masala substitutes chickpeas for the protein, making it a great option for those following a plant-based diet.
Ingredients:
– 1 can chickpeas (14 oz)
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp garam masala powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup vegetable broth
– 1 tbsp olive oil
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, and cayenne pepper (if using). Add chickpeas and marinate for at least 30 minutes.
3. Heat oil in a large skillet over medium-high heat. Remove chickpeas from marinade, letting any excess liquid drip off.
4. Cook chickpeas for 5-7 minutes, or until browned and crispy on all sides.
5. Add diced tomatoes, broth, salt, and pepper to the skillet. Stir to combine.
6. Simmer for 10-15 minutes, or until sauce has thickened slightly. Garnish with cilantro and serve over basmati rice.
Cooking Time: 20-25 minutes
Chickpea and Sweet Potato Buddha Bowl
This recipe combines the comforting flavors of roasted sweet potatoes and chickpeas with a tangy tahini sauce, perfect for a nourishing and filling meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 teaspoons ground cumin
– Salt and pepper to taste
– 1/4 cup tahini sauce (see below)
– Chopped fresh cilantro or scallions for garnish
Tahini Sauce:
– 1/2 cup tahini paste
– 3 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 minced garlic clove
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, cumin, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender.
4. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add onion and cook for 5 minutes or until caramelized. Add garlic and cook for an additional minute.
5. Combine chickpeas with the skillet mixture and season with salt and pepper to taste.
6. To assemble the bowls, place roasted sweet potatoes at the base, followed by the chickpea mixture, and top with tahini sauce. Garnish with chopped cilantro or scallions.
Cooking Time: 40-45 minutes
Moroccan Chickpea and Lentil Soup
A hearty and aromatic soup that combines the comforting warmth of chickpeas and lentils with the exotic spices of Morocco.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, paprika, cinnamon, and cayenne; cook for 1 minute.
4. Add lentils, chickpeas, and broth; bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and black pepper to taste.
6. Garnish with parsley or cilantro, if desired.
Cooking Time: 45-50 minutes
Chickpea Flour Omelette with Veggies
This recipe is a great way to start your day with a protein-packed omelette made from chickpea flour, perfect for those who follow a gluten-free diet or are looking for a vegan alternative.
Ingredients:
– 1/2 cup chickpea flour
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 small bell pepper, diced
– 2 cloves garlic, minced
– Optional: Chopped fresh herbs like parsley or cilantro
Instructions:
1. In a bowl, whisk together chickpea flour and water until smooth.
2. Add salt and mix well.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Pour in the batter and cook for 2-3 minutes, until edges start to set.
5. Add chopped onion, bell pepper, and garlic. Cook for an additional 2-3 minutes, until vegetables are tender.
6. Use a spatula to fold the omelette in half.
7. Cook for another minute, then slide onto a plate.
8. Garnish with fresh herbs, if desired.
Cooking Time: 10-12 minutes
Chickpea and Quinoa Stuffed Peppers
A flavorful and nutritious vegetarian recipe that combines the nutty taste of quinoa with the creamy texture of chickpeas, all wrapped up in a sweet bell pepper.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can (15 oz) chickpeas, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, chickpeas, onion, garlic, olive oil, cumin, salt, and pepper.
4. Stuff each pepper with the quinoa-chickpea mixture, filling to the top.
5. Place peppers in a baking dish and cover with foil.
6. Bake for 30 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Crispy Baked Chickpea Nuggets
Transform traditional chicken nuggets into a plant-based delight with these crispy baked chickpea nuggets! Made with wholesome ingredients and minimal processing, this recipe is perfect for a quick snack or meal.
Ingredients:
– 1 can chickpeas (15 ounces)
– 1/2 cup rolled oats
– 1/4 cup whole wheat breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– 1/2 teaspoon garlic powder
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Drain and rinse the chickpeas.
3. In a food processor, blend the chickpeas with oats, breadcrumbs, olive oil, lemon juice, garlic powder, and salt until coarsely chopped.
4. Using your hands or a spoon, shape the mixture into small nuggets (about 20-25).
5. Place the nuggets on a baking sheet lined with parchment paper.
6. Bake for 15-18 minutes or until crispy and golden brown.
Cooking Time: 15-18 minutes
Chickpea and Tahini Chocolate Chip Cookies
A twist on traditional cookies, these Chickpea and Tahini Chocolate Chip Cookies combine the creamy richness of tahini with the nutty flavor of chickpeas, all wrapped up in a deliciously chewy cookie.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup chickpeas, mashed
– 1/4 cup tahini
– 1/2 cup semi-sweet chocolate chips
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, combine mashed chickpeas, tahini, chocolate chips, and vanilla extract. Stir until well combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are set.
7. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 10-12 minutes
Vegan Chickpea and Mushroom Stroganoff
Vegan Chickpea and Mushroom Stroganoff: A creamy and savory plant-based twist on the classic Russian dish, featuring tender chickpeas and mushrooms in a rich sauce served over eggless noodles.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– 1/4 teaspoon cayenne pepper (optional)
– 1 cup vegan sour cream
– 1 tablespoon tomato paste
– Salt and pepper to taste
– 8 oz eggless noodles (such as rice-based or zucchini noodles)
Instructions:
1. Cook the eggless noodles according to package instructions. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until tender, about 5 minutes.
4. Stir in paprika, thyme, and cayenne pepper (if using). Cook for an additional minute.
5. In a separate bowl, whisk together vegan sour cream and tomato paste. Add to the skillet and stir to combine.
6. Add the chickpeas to the skillet and cook until heated through, about 2-3 minutes. Season with salt and pepper to taste.
7. Serve the stroganoff over cooked noodles.
Cooking Time: 20-25 minutes
Chickpea and Kale Coconut Curry
Chickpea and Kale Coconut Curry: A flavorful and nutritious dish that combines the creamy richness of coconut with the slightly bitter taste of kale, all wrapped up in a warm and comforting curry.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups curly kale, stems removed and chopped
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, kale, salt, and pepper. Cook until kale is wilted, about 5 minutes.
5. Pour in coconut milk and stir to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro and serve over rice or with naan.
Cooking Time: 20-25 minutes
Chickpea and Tomato Shakshuka
This North African-inspired dish combines tender chickpeas, flavorful tomatoes, and eggs for a satisfying breakfast or brunch. With its aromatic spices and golden crust, this shakshuka recipe is sure to become a favorite.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 large onions, diced
– 3 cloves garlic, minced
– 2 cups cherry tomatoes, halved
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Heat a large cast-iron skillet over medium-high heat. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Stir in chickpeas, cherry tomatoes, and bell pepper. Cook for an additional 2-3 minutes.
5. Create 4 wells in the mixture and crack an egg into each well.
6. Transfer the skillet to the preheated oven and cook for 15-20 minutes or until eggs are cooked to desired doneness.
Cooking Time: 25-30 minutes
Chickpea and Roasted Red Pepper Dip
A flavorful and healthy dip perfect for snacking or entertaining. This creamy combination of roasted red peppers, chickpeas, and spices is sure to please!
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 roasted red bell peppers (see note), peeled and chopped
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: paprika or chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for 30-40 minutes, or until skin is blistered and charred.
2. In a blender or food processor, combine chickpeas, roasted red peppers, Greek yogurt, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth.
3. Taste and adjust seasoning as needed.
4. Serve warm or at room temperature with pita chips, veggies, or crackers.
Cooking Time: 10 minutes (roasting time)
Chickpea and Lentil Vegan Meatballs
Elevate your plant-based meals with these savory Chickpea and Lentil Vegan Meatballs, packed with protein-rich legumes and flavorful spices. Perfect for pasta dishes, sandwiches, or as a snack.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 1/2 cup cooked lentils
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, mash chickpeas using a fork or potato masher.
3. Add lentils, oats, breadcrumbs, tomato paste, smoked paprika, garlic powder, salt, and black pepper. Mix well until combined.
4. Use your hands to shape mixture into 12-15 meatballs.
5. Place meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 20-25 minutes or until lightly browned.
Cooking Time: 20-25 minutes
Chickpea and Turmeric Golden Milk Soup
Warm up with this comforting and nutritious soup, packed with the anti-inflammatory powers of turmeric and the creaminess of chickpeas. This recipe is perfect for a cozy night in or as a soothing remedy for a cold.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups vegetable broth
– 1/2 cup coconut milk
– 2 tablespoons grated fresh turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine chickpeas, vegetable broth, coconut milk, turmeric, cumin, salt, and pepper.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let soup cook for 20-25 minutes or until flavors have melded together.
4. Stir in garlic (if using).
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the creamy world of vegan chickpea recipes! This collection of 18 mouth-watering dishes will satisfy your cravings and inspire you to try new flavors. From spicy curries and savory stews to sweet treats and satisfying sandwiches, these recipes showcase the versatility of chickpeas. Whether you’re looking for a quick snack or a hearty meal, this article has something for everyone. Discover how easy it is to make delicious and nutritious vegan meals with chickpeas as the star ingredient.
