Pantry Staples Series: 15 Ways to Use Chickpeas (and Aquafaba!)
Chickpeas are one of the most used staples in my pantry and for good reason - they’re extremely versatile. They can transform into virtually anything - dips, sandwich fillings, curries, falafel, salads, or even make for a crispy snack on their own.
Not only are chickpeas delicious - they’re also good for you. They’re high in fiber, protein, vitamins, and minerals. Because they’re super wholesome and extremely versatile, I eat chickpeas at least once a week, if not twice or three times. Seriously, I can’t seem to get enough.
The best part is that you probably have chickpeas sitting in your pantry right now! And if you don’t, you should probably place an order ASAP. Now more than ever, most of us have become more reliant on pantry ingredients since we’re not shopping for groceries as often while quarantined. But the good news? You can do a lot with your pantry chickpeas. Let’s put them to use!
1. Hummus and Other Chickpea Dips
Who doesn’t love hummus? My guess is that it’s easily the most popular way to eat chickpeas. And if you’ve never made your own hummus, you’re seriously missing out. Packaged hummus doesn’t even begin to compare, both in terms of texture and taste. Not to mention that it’s incredibly expensive compared to the cost of a can of chickpeas (or, even cheaper/better, dried chickpeas!). You just need a food processor and a few other ingredients (lemon juice, water, tahini, garlic, cumin, and salt) to make your next fave homemade dip.
Try:
For a canned chickpea option: Rainbow Plant Life’s Hummus (pictured above!)
For dried chickpea option: Zahav’s Hummus from Food 52 - This is my favorite Israeli-style hummus I’ve made to date. Because I don’t have a fine mesh strainer (and also because I look for shortcuts to avoid washing extra dishes - that NYC apartment life with no dishwasher, ugh), I peel the garlic before processing it so that I can skip the straining step. Maybe it’s heresy, but I’ve found that it still yields amazing hummus!
Bon Appetit’s Smoky Carrot Dip for a non-hummus dip
2. Hummus Toast
Once you’ve transformed those chickpeas into hummus, spread it on some toast! Topped with some seeds/greens or sprouts/tomato/spices, this makes a delicious breakfast or snack any time of day.
Try:
My combo of hummus, cumin, grape tomatoes, arugula, toasted sunflower seeds, and hemp seeds (pictured above!)
3. Hummus Quesadillas
Did you know that hummus makes a really creamy quesadilla filling?! I still remember how mindblowing that discovery was for me. Just use whatever fridge veggies/greens you have to create a filling or check these recipes out!
Try:
My hummus quesadilla combo of pesto, sautéed onions, mushrooms, and baby spinach - I saved the tutorial in my highlights!
Making Thyme for Health’s Roasted Cauliflower Hummus Quesadilla
Cookie & Kate’s Hummus Quesadilla
4. Sandwich/Wrap/Pita Fillings
If you find yourself reminiscing about tuna or chicken salad sandwiches, try subbing in chickpeas! You’ll discover you don’t need tuna or chicken to make a great sandwich. For a quick meal, make the filling ahead and just assemble the sandwich when you’re ready to eat!
Try:
Minimalist Baker’s Chickpea Sunflower Sandwich Filling (pictured above!)
Vegan Richa’s Chickpea Tahini Salad Sandwich Filling
Oh She Glows’ Chickpea Salad Sandwich Filling
Cookie & Kate’s Broccoli, Chickpea, and Avocado Pita - use Kalamata olives or a plant-based feta to keep it vegan!
5. Crispy Chickpeas
Roast some chickpeas and spice them up for a crispy and satisfying snack! These are great as toppings for bowls, salads, soups, toasts, and even pasta, but I also love them on their own. Highly recommend making a double batch if you can’t help snacking on them!
Try:
The Full Helping’s Smoky Cumin & Chili Crispy Chickpeas
Minimalist Baker’s Crispy Chickpeas with Shawarma or Curry Spice
6. Curry
Curries are one of my favorite things to eat, ever, because they’re packed full of delicious spices. They’re also versatile and you can use so many different veggies and legumes to make them, including chickpeas!
Try:
Rainbow Plant Life’s Thai Butternut Squash Chickpea Curry
Making Thyme for Health’s Quick Chana Masala
Lazy Cat Kitchen’s Easy Chana Masala
Bon Appetit’s Roasted Cauliflower Harissa Chickpea Curry
Rainbow Plant Life’s Kabocha Squash Chickpea Curry
7. Soups and Stews
Similar to curries, you can use any vegetable or legume to make soups and stews. They’re warming, super comforting, and a great way to eat your veg and greens! Plus they make amazing leftovers that you can just reheat when you need a quick meal.
Try:
Bon Appetit’s Coconut Ginger Chickpea Soup
The Full Helping’s Creamy Chickpeas Miso Vegetable Stew
Rebel Recipes’ Moroccan Spiced Lentil Chickpea Soup
Lazy Cat Kitchen’s Spanish Chickpea & Spinach Stew
The First Mess’ Braised Harissa Eggplant with Chickpeas
8. Falafel
Falafel is my second favorite way to use chickpeas (hummus is #1). 🥰There are endless ways to make it and it’s easily adaptable to whatever ingredients you have on hand. Plus you can either bake or fry it to vary up the texture! (Admittedly, I prefer baking mine because it requires zero technique to keep the falafels together!)
Try:
Minimalist Baker’s Kale Falafel
Lazy Cat Kitchen’s Baked Pumpkin Falafel
Love and Lemons’ Falafel
The Full Helping’s Pistachio Spinach Falafel
Bon Appetit’s Fresh Herb Falafel
Serve it as part of a pita/wrap or bowl with veggies and greens - don’t be afraid to get creative with what you’ve got in your fridge!
Some of my go-to ingredients are: quinoa, lettuce, arugula, sprouts, red cabbage, red onions, cucumber, tomatoes, Kalamata olives, hummus, hemp seeds, homemade lemon tahini dressing, and garlic chili paste. Check out this bowl, this wrap, or this bowl (pictured above!) for some inspo.
9. Pasta
Who doesn’t love pasta?! It’s one of the easiest dishes to throw together from whatever fridge and pantry ingredients you have. Try including chickpeas in your next pasta night! (You could also double up on your chickpea intake by using pasta made from chickpeas.)
Try:
The First Mess’ Orecchiette Broccoli Rabe Pesto Pasta with Crispy Chickpeas
Bon Appetit’s Brothy Pasta with Chickpeas - just sub your favorite store-bought or homemade vegan parm. I love this walnut parm for an easy and super tasty homemade option!
The First Mess’ Creamy Lemon Orzo with Chickpeas & Broccoli
Vegan Richa’s Chickpea Chorizo Shells in Tomato Sauce
10. Salads
Chickpeas add heartiness to any salad! I especially love pairing them with squashes and farro, but they’re a great addition to a wide variety of salads!
Try:
Love and Lemons’ Roasted Delicata Squash and Kale Salad (pictured above!)
Cookie & Kate’s Quinoa Salad
Bon Appetit’s Roasted Squash Salad
Cookie & Kate’s Lemony Lentil and Chickpea Salad
11. Bowls
Bowls are one of my favorite things to eat because they pack in plant variety, which is key for a healthy gut! They’re also extremely adaptable and can be made with any greens, veggies, legumes, and grains you have. Chickpeas appear in my bowls on repeat, especially in crispy form!
Try:
Minimalist Baker’s Buddha Bowls with Sweet Potato, Kale, Broccolini, Chickpeas, and Tahini aka *the* OG recipe that got me hooked on bowls!
Our Salty Kitchen’s Cauliflower Shawarma Buddha Bowl
Making Thyme for Health’s Buddha Bowls with Roasted Sweet Potatoes, Chickpeas, and Chard (pictured above!)
Minimalist Baker’s Crispy Miso Chickpea Bowls with Garlic Sesame Dressing
Make your own! Experimenting with creating a nutritious bowl is quite fun, especially when you find a combo of flavors you love. Here is a guide on how to get started!
12. Burgers
Burgers made with legumes and veggies are healthy and extremely satisfying! And chickpeas are just one of many legumes you can use in a burger. I love using Ezekiel sprouted buns since they add extra fiber and protein to the meal - I keep some in the freezer in case a burger craving strikes. 😉
Try:
Minimalist Baker’s Sun-Dried Tomato Chickpea Burgers
Jamie Oliver’s Spicy Corn Chickpea Burgers
Running on Real Food’s Chickpea Veggie Burgers
Choosing Chia’s Chickpea Veggie Burgers - make sure to save that aquafaba (aka the liquid in the can of chickpeas) for the patties!
Occasionally Eggs’ Chickpea Sweet Potato Burgers
13. Vegan Mayo-Based Condiments
You know that liquid in a can of chickpeas? It’s called aquafaba, and it can actually be used in a lot of different ways, including in condiments! So instead of pouring it down the drain next time, turn that into homemade vegan mayo!
Try:
Olives for Dinner’s Aquafaba Mayo
The Curious Chickpea’s Creamy Chipotle Mayo/Sauce
Lauren Caris Cooks’s Vegan Aioli
14. Aquafaba Cocktails
If you love a sour cocktail that’s traditionally made with egg whites, I’ve got you. You can sub aquafaba in for the egg white to keep those drinks frothy but make them vegan!
Try:
Classic Pisco Sour (sub aquafaba in for egg white)
Clover Club (sub aquafaba in for egg white)
Raspberry Basil & Gin Cocktail (sub aquafaba in for egg white)
15. Desserts
There’s no reason you can’t use chickpeas and aquafaba in baking! Why not add some extra protein and nutrition into some favorites, like brownies?
Try:
Rainbow Plant Life’s Banana Bread
Vegan Richa’s Chickpea Brownies
Ambitious Kitchen’s Flourless Chickpea Blondies
Lazy Cat Kitchen’s Chocolate Mousse
Okonomi Kitchen’s Macarons
Time to go raid that pantry and put those chickpeas to use! I’d love to see your creations - tag me on Instagram or let me know what you tried in the comments!