Simple Chickpea Recipes (2024)

Step 1. Roast the vegetables, chickpeas, and cashews.

Step 2. Make the maple tahini dressing. Mix and serve.

Step 1. Roughly mash the chickpeas with a fork or potato masher.

Step 2. Mix the tangy tahini dressing. Combine the chopped veggies, pepperoncini, and dressing.

Step 1. Cook the noodles in boiling water. Add the broccoli 2 minutes before the noodles are done cooking. Drain. Make the tahini sauce.

Step 2. Combine the noodles, broccoli, and sauce in the saucepan (or bowl). Mix to combine. Top with the roasted chickpeas for serving. Serve warm or chilled.

For all 3 recipes:

• ▢ 3 (15-ounce) cans chickpeas drained and rinsed (or 3 cups cooked)
• ▢ Drizzle of olive oil (optional)
• ▢ 4 ½ cups broccoli florets
• ▢ 2 red bell peppers (small and large)
• ▢ 2 ⅓ cups matchstick carrots (about 4 carrots)
• ▢ 2 cups thinly sliced cabbage
• ▢ ½ cup raw cashews (optional)
• ▢ 8 ounces noodles or spaghetti
• ▢ ¼ cup dry quinoa cooked, or ¾ cup cooked
• ▢ ⅓ cup pepperoncini minced (jarred)

For 3 recipes dressings and sauce:

• ▢ ⅔ cup plus ¼ cup tahini
• ▢ 2 tablespoons rice vinegar
• ▢ 2 tablespoons plus 1 teaspoon maple syrup or to taste
• ▢ 3 tablespoons soy sauce or tamari (preferably low sodium)
• ▢ 2 tablespoons lime juice
• ▢ 1 ¾ teaspoons crushed red pepper flakes or to taste
• ▢ 2 tablespoons pepperoncini juice from jar
• ▢ 1 tablespoon plus 2 teaspoons Dijon mustard
• ▢ 3 cloves garlic
• ▢ 1 tablespoon apple cider vinegar or lemon juice
• ▢ Salt and black pepper to taste

For the Roasted Salad (serves 3):

• ▢ 1 (15-ounce) can chickpeas drained and rinsed (about 1 ½cups cooked)
• ▢ ½ cup raw cashews optional
• ▢ Drizzle of olive oil (optional)
• ▢ Salt to taste
• ▢ ¼ cup tahini
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon maple syrup or to taste
• ▢ 1 tablespoon apple cider vinegar
• ▢ ½ teaspoon crushed red pepper optional
• ▢ ¼ cup cold water
• ▢ ¼ cup dry quinoa cooked (or ¾ cup cooked)
• ▢ 2 cups thinly sliced cabbage
• ▢ 2 cups matchstick carrots
• ▢ 1 ½ cups broccoli florets(1small head baby broccoli orbroccoli)
• ▢ 1 large red bell pepper thinly sliced

For the Chickpea Mash (serves 2):

• ▢ 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)
• ▢ ⅓ cup finely chopped red bell pepper (about one small pepper)
• ▢ ⅓ cup finely chopped carrot
• ▢ ⅓ cup pepperoncini minced (jarred)
• ▢ 1 tablespoon pepperoncini juice from jar
• ▢ 2 teaspoons Dijon mustard
• ▢ 1 clove garlic

For the Pasta with Tahini Sauce (serves 3):

• ▢ 1 (15-ounce) can chickpeas drained and rinsed (about 1 ½cups cooked)
• ▢ Drizzle of olive oil (optional)
• ▢ Salt to taste
• ▢ 8 ounces noodles or spaghetti
• ▢ 3 cups broccoli florets or baby broccoli
• ▢ ⅓ cup tahini
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon maple syrup or to taste
• ▢ 3 tablespoons tamari or soy sauce (preferably low sodium)
• ▢ 2 tablespoons lime juice (about 1 small lime)
• ▢ ½ teaspoon crushed red pepper (optional)
• ▢ 2 cloves garlic
• ▢ Salt and pepper to taste

• Roast the chickpeas: Transfer the chickpeas (3 cups if making all 3 recipes) to a large-rimmed nonstick baking sheet. Drizzle with oil and sprinkle with salt. Toss to coat the chickpeas with the oil. Bake for about 20 minutes or until crispy. Change the oven setting to broil and cook for 2 minutes more for crispier chickpeas.

• Roast the veggies: On a second large baking sheet, place the cabbage, 2 cups carrot matchsticks, and 1 ½ cups broccoli. Drizzle with olive oil and add a dash of salt to taste. Toss well to coat the veggies with the oil. Roast for about 25 minutes or until the cabbage is slightly crispy.

• Toast the cashews: Place the cashews on a small baking sheet. (Optional: toss with a drizzle of olive oil and salt.) Toast them in the oven at the same time as the chickpeas and veggies. Remove the cashews after about 10 minutes, or until golden brown.

• Mash the chickpeas: Mash 1 ½ cups chickpeas with a fork or potato masher until mostly mashed, with some whole chickpeas remaining for texture. Set aside.

• Cook the noodles and broccoli: Meanwhile, bring a pot of lightly salted water to a boil. Cook the noodles according to package directions until al dente. When there are 2 minutes of cooking time remaining, add 3 cups broccoli florets. Stir well. When the noodles are done cooking, drain in a colander.

• Make the tahini pasta sauce: Combine ⅓ cup tahini, rice vinegar, 1 tablespoon maple syrup, soy sauce, lime juice, and ½ teaspoon crushed red pepper in a medium bowl. Grate or press 2 garlic cloves into the bowl. Whisk well to incorporate. Add up to 3 tablespoons water as needed until the desired consistency. Season with salt and black pepper as desired.

  Make the mashed chickpea tahini dressing: In a small bowl, combine the pepperoncini juice, ⅓ cup tahini, 1 teaspoon maple syrup, 2 teaspoons Dijon mustard, and ¾ teaspoon crushed red pepper (or to taste). Grate 1 clove garlic into the bowl. Mix well, adding a few tablespoons of water as needed until the desired consistency.

  Make the tahini maple salad dressing: Combine ¼ cup tahini, 1 tablespoon Dijon, 1 tablespoon maple syrup (or to taste), 1 tablespoon apple cider vinegar, and ½ teaspoon crushed red pepper. Mix well until the tahini seizes. Then add about ¼ cup cold water, one tablespoon at a time, until the desired consistency. Add salt to taste.

• For the pasta with tahini sauce: Return the noodles and broccoli to the saucepan. Toss with the sauce. Serve warm topped with one-half of the roasted chickpeas.

• For the chickpea mash: Chop ⅓ cup of the carrot matchsticks and 1 small red bell pepper finely. Add them to the mashed chickpeas. Add the tahini mixture to the bowl, and mix until fully incorporated.

• For the roasted salad: Transfer the roasted veggies, quinoa, and tahini maple dressing to a large bowl. Mix well to incorporate the dressing. Top with the remaining one-half of the roasted chickpeas and cashews.

• Tahini brands differ in their consistency. Add cold water one tablespoon at a time to adjust the consistency of the sauce or dressing. The tahini may seize but just keep on mixing and adding cold water. It will return to a creamy consistency.
• Storage: Refrigerate the sauces and dressings in separate airtight containers for up to 7 days. Store the salad, pasta, and chickpea mash in airtight containers for up to 5 days.