20 Ways To Use Canned Chickpeas
Photo, Carmen Cheung.
As a pantry staple, chickpeas are one of the best; they're affordable, store well, and are rich in nutrients. Chickpeas are also delicious, can be used in a variety of ways—oh, and did we mention they're healthy?
Here are 20 ways to start using that stash of chickpeas in your pantry, from exciting tacos and dips to burgers, pizzas, wraps, curries and more:
Mediterranean quinoa bowl (1/2 can)
Cucumbers, tomatoes, chickpeas, hummus, tzatziki, avocado, quinoa and more come together in a sensational, healthy dinner bowl you can't wait to dig into. Get this Mediterranean quinoa bowl recipe.
Curried lamb tortillas (1/2 can)
The sauté pan does most of the work, then it’s all about assembly — starring a creamy yogurt base, fresh mint and bright citrus finish. Get the recipe.
Indian chickpea pizza with lime raita (1/2 can)
Take pizza night on a world tour, starting with this hearty vegetarian chickpea pizza with lime raita. Get the recipe.
Chickpea and lentil falafel burgers (1/2 can)
These delicious burgers will impress vegetarians and meat lovers too. Top with your favourite ingredients and enjoy! Get the recipe.
Roasted Veggies & Chickpeas Bowl (1 can)
Roasted vegetables pack crisp texture and great caramelized flavour into every bite of this healthy dinner dish. Get this roasted vegetables and chickpeas bowl recipe.
Sheet pan aloo gobi and chickpeas with coconut raita (1 can)
This plant-based Indian-inspired sheet pan dinner requires both minimal prep and clean up. Get this sheet pan aloo gobi and chickpeas with coconut raita recipe.
Cauliflower chickpea wraps (1 can)
This roasted vegetable wrap also makes a great portable picnic dish. Get this cauliflower chickpea wraps recipe.
Herbed falafels smashed cucumber salad (1 can)
Did you know? The majority of a cucumber's nutrients are found in the skin! (So leave the vegetable peeler alone tonight.) Get this herbed falafels smashed cucumber salad recipe.
Sriracha nut mix (1 can)
Kitchen tip: Let chickpeas dry overnight on a baking sheet at room temperature before baking for the crispiest results. Get the recipe.
Creamy vegetable coconut curry (1 can)
Serving tip: Make this meal gluten-free by serving the curry over basmati rice. Get the recipe.
Red pepper falafel cakes (1 can)
These falafel and veggie-filled pitas are a fun and fast vegetarian dinner, packed with protein. Get the recipe.
Middle Eastern Fattoush salad (1 can)
Sometimes you just want a break from lettuce. This fattoush, a pita, chickpea, cucumber, tomato and herb-based salad, packs plenty of colour, and no romaine. Get the recipe.
Slow cooker moroccan vegetable stew (1 can)
Hearty, warming and easy. 15 minutes to prep, pop it in the slow-cooker before work and done. Get the recipe.
Classic hummus (1 can)
The key to making this creamy dip is letting the food processor run for 30 seconds to 1 minute. Get the recipe.
Vegetarian “tuna” banh mi sandwich (1 can)
This chickpea spread tastes remarkably like tuna salad and is incredible in a sandwich or on its own. Get the recipe.
Sweet potato curry (1 can)
This gluten-free, one-pot recipe is perfect for busy weeknights. And it won’t mess up the kitchen, so you can forget dish duty and pull up a couch for a little extra prime-time me time. Get the recipe.
Tagine-style sticky chicken (1 can)
This tagine-style dish is a fragrant and mouth-watering weeknight meal (bonus: it's put together with some of our favourite pantry ingredients). Get the recipe.
Pan-roasted salmon steaks with fennel (1 can)
An elegant (and easy!) dinner: caramelized salmon and fennel, fresh arugula and sautéed chickpeas. Get the recipe.
Chickpeas (2 cans)
Two recipes in one, this 45-minute chili is a speedy weeknight dish that doubles as a comforting Moroccan shepherd’s pie with just two extra ingredients. Get the recipe.
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