8 Ways to Use Chickpeas: Easy, Delicious, & Family-Friendly
8 Ways to Use Chickpeas Worth Celebrating
Ah, the humble chickpea—a true pantry staple that’s often overlooked and underloved. If you’ve got a lonely can (or three) tucked away in your cupboard, consider this your official dose of chickpea inspiration. Chickpeas are incredibly versatile, nutrient-dense, and affordable, making them perfect for family meals, meal prep, and even the occasional sweet treat. They’re also incredibly nutritious; rich in fibre, protein and several key vitamins and minerals.
If you’re looking for fresh chickpea recipe ideas, check out my list of eight delicious ways to use chickpeas in your cooking. And watch this space—I’ll be updating this post with recipes over time.
1. Hummus
Let’s be real—hummus is the ultimate chickpea gateway drug. All it takes is chickpeas, tahini, lemon juice, garlic, and olive oil to whip up a bowl of silky, scoopable heaven. Dip into it, spread it on sandwiches, dollop it onto wraps, or use it as the foundation for your fanciest veggie bowl.
Now, classic hummus recipes? They’re everywhere. Like, you could trip over three just walking to the kitchen. So instead of reinventing the (very smooth) wheel, I’m pointing you to something with a little more heat: my Arizona-Style Jalapeño Hummus—a fiery nod to my desert roots, and not for the faint of tastebud.
2. Mashed Chickpea Salad (aka No-Tuna Salad)
This one’s a lunchtime lifesaver. It’s quick, packed with protein, and has that creamy, crunchy, tangy vibe you’d expect from a good deli-style sandwich filling—just without the tuna.
Here’s how to make it:
1. Mash the chickpeas:
Drain and rinse a can of chickpeas, then mash them in a bowl using a fork or potato masher. Leave some texture—it shouldn’t be a total paste.
2. Add the creaminess:
Stir in 2–3 tablespoons of vegan mayo (or tahini for a nuttier twist). Add a teaspoon of Dijon or wholegrain mustard and a good squeeze of lemon juice for zing.
3. Toss in the crunchy bits:
Finely dice some celery, red onion, and/or pickles—whatever you’ve got on hand. About ¼ cup total is perfect. Fresh herbs like dill or parsley are a bonus.
4. Season to taste:
Salt, pepper, maybe a pinch of garlic powder or a splash of pickle brine if you’re feeling fancy.
Serve it up in a sandwich or wrap, scoop it into lettuce cups, or pile it onto salad greens with a drizzle of olive oil. It’s the kind of lunch that makes you feel like you really have your life together.
3. Aquafaba: The Chickpea Water Wonder
That liquid in your can of chickpeas? Don’t pour it down the sink! It’s called aquafaba and it can be whipped into vegan meringues, used as an egg replacer in baking, or emulsified into mayonnaise.
General rule: 3 tablespoons of aquafaba = 1 egg.
Curious about all the ways to use it? I’ve written a whole blog post on the magic of aquafaba—you can find it here.
Curious about how to actually use it? I’ve got you covered with two delicious, tried-and-true recipes:
– This vegan cornbread uses aquafaba for perfect structure and crumb.
– And these pumpkin muffins are soft, spiced, and so easy to whip up—no eggs needed.
4. Add Creaminess to Soups & Sauces
Blended chickpeas are a secret weapon for silky soups and sauces. Toss a half-cup into your blender with your soup base or pasta sauce and blend until smooth.
It adds body, creaminess, and protein—without any dairy.
5. Roasted Chickpeas for Crunchy Snacking
Roasted chickpeas are crispy, savoury, and ridiculously moreish. Here’s how to make the perfect batch:
1. Drain and dry:
Rinse a can of chickpeas and pat them very dry with a clean tea towel or paper towel—this helps them get nice and crunchy.
2. Season:
Toss the chickpeas in 1–2 tablespoons of olive oil and your favourite spices. Try smoked paprika, garlic powder, za’atar, curry spice, or a pinch of chilli flakes for heat. My surprising favourite combo: smoked paprika, garlic granules, and Old Bay seasoning (if you know, you know).
3. Roast:
Spread them out in a single layer on a lined baking tray. Roast at 200°C (390°F) for 25–35 minutes, shaking the tray halfway through. They’re done when golden, crisp, and lightly puffed.
4. Cool for crunch:
Let them cool completely—they crisp up even more as they cool.
Perfect as a snack on their own, sprinkled over salads, or tucked into lunchboxes for a protein-packed bite.
6. Chickpea Cookie Dough (Yes, Really)
It might sound wild, but blended chickpeas make a surprisingly delicious base for edible cookie dough. Just mix them up with a spoonful of nut butter, a drizzle of maple syrup, a splash of vanilla, and a pinch of salt—and you’ve got yourself a protein-packed treat that’s safe to eat straight from the bowl (no judgment).
Craving something baked? This dough also works beautifully in soft, fudgy blondies or chewy cookies.
And stay tuned—I’m currently perfecting a chickpea choc chip cookie recipe that might just blow your mind. 👀🍪
7. Chickpea Patties & Meatballs
Chickpeas are the perfect base for plant-based meatballs or patties. Mash them up with garlic, spices, breadcrumbs, and fresh herbs. Bind with aquafaba or flaxseed meal, then shape and cook.
Bake or pan-fry, and serve them with tomato sauce, tahini dressing, or tucked into wraps with crunchy veg.
8. Easy Chickpea Curry
Warm, cozy, and full of flavour, chickpea curry is a weeknight staple. Simmer canned chickpeas with onion, garlic, tomatoes, coconut milk, and warming spices like cumin, turmeric, and garam masala.
Add greens like spinach or kale, and serve with rice or flatbread for a nourishing one-pot meal.
Check out my favourite chickpea curry recipe here!
Chickpea FAQs
Yes! Canned chickpeas are a convenient and time-saving option. Just give them a good rinse before using to remove excess sodium and any canning liquid.
Soak them overnight in water, then simmer for 1–1.5 hours until tender. You can also pressure cook them in about 25–30 minutes. Bonus: cooked-from-scratch chickpeas are cheaper and freezer-friendly!
Absolutely! Chickpeas are high in plant-based protein, fiber, and important nutrients like iron and folate. They’re a great addition to a balanced diet, especially for plant-based eaters.
Yes! Cooked chickpeas freeze beautifully. Let them cool, portion them into airtight containers or freezer bags, and freeze for up to 3 months.
Chickpeas are surprisingly great in sweets! You can use them in cookie dough, brownies, or even mousse. Plus, aquafaba (the liquid from canned chickpeas) makes a fantastic vegan meringue.
💛 Final Thoughts
The next time you see that humble tin of chickpeas sitting quietly in your pantry, don’t overlook it—celebrate it. Chickpeas are one of the most versatile, budget-friendly, and downright underrated ingredients out there. Whether you’re after something savoury, sweet, crunchy, or creamy, these little legumes have got your back—from hearty curries and crispy snacks to velvety hummus and even baked treats (hello, aquafaba brownies!).
Bookmark this post and check back soon—I’ll be adding full recipes for each idea over time. What are your favourite ways to use chickpeas in your kitchen? I’d love to hear them! Drop your go-to dish in the comments and help us all keep the chickpea creativity flowing.
Enjoyed These Ways to Use Chickpeas in the Kitchen?
If you’re loving these chickpea recipe ideas, you’ll find plenty more to sink your teeth into! From spiced bakes and wholesome snacks to sweet treats that just happen to be egg- and dairy-free, there’s a whole lot of plant-based goodness waiting for you.
Whether you’re fully vegan, plant-curious, or just here for a solid muffin moment, head over to my Plant-Based Recipe Collection for more delicious inspiration.
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