20+ Chickpea Recipes, From Dips to Dinner to Dessert

Chickpeas (aka garbanzo beans) are versatile legumes that can be used in many delicious ways across a wide variety of dishes. A good source of protein and fiber, with a nutty, mild flavor and pleasant texture, the chickpea offers filling substance to things like stir fries, salads, dips, spreads, soups, and even desserts. 

If you’re looking for a way to add more plant-based, essential nutrients to your meals from a whole food source, the chickpea is worth considering. And if you’re wondering what to make with chickpeas, well, you’ve come to the right place—our blog is a treasure trove of chickpea recipes for every meal of the day. Here are just a few of our favorite chickpea recipes (plus a few brand new chickpea recipes that are well worth a try!)

Chickpea Dips, Spreads & Snacks 

Chickpeas, when blended, are creamy, dense, and mildly flavorful—the cornerstone of classic dips like hummus. These recipes show new ways to use chickpeas in dips, spreads, or even on their own as simple snacks. 

Pumpkin Hummus Recipe 

Yield: 2 cups
Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:

For the hummus:

1 10-oz pouch garbanzo beans or white bean of choice, rinsed, reserving 2 tablespoons for garnish
2 tablespoons creamy tahini
½ teaspoon ground cumin
1 ½ teaspoon maple syrup, date syrup, or honey/agave of choice
2 large garlic cloves, chopped
Sea salt, fine ground
1 lemon, half zested and 3 tablespoons lemon juice
⅔ cup organic pumpkin
2 tablespoons olive oil
2 tablespoons ice cold water

Optional toppings:

Organic za’atar
Organic Olive Oil
1-2 tablespoons pine nuts, walnuts, pistachios, pumpkin seeds, or hazelnuts, chopped
Fresh thyme

For serving:

Crackers
Crudité
Pita or lavash

Instructions:

In a blender or food processor, add the beans, tahini, cumin, maple syrup, garlic, a good pinch of sea salt, lemon zest (of half the lemon), and 3 tablespoons lemon juice. Pulse a few times to break it down.

Add the pumpkin and pulse again, scraping down the sides when needed.

With the processor running, slowly add in the 2 tablespoons olive oil. Then, slowly add in the ice cold water, 1 tablespoon at a time, until the hummus is silky smooth. Let the processor run for 1 minute.

Taste for salt and lemon, adding more if needed. Add another tablespoon of olive oil or cold water, depending on your preferred level of thickness.

Spoon hummus into a bowl and top with your choice of garnish (za’atar, fresh thyme leaves, nuts, a drizzle of olive oil, and the reserved whole chickpeas). Serve with crackers, crudité, pita, or lavash.

Stores well in the fridge for 5 days.

Honey Garlic Chickpeas 

Yield: 1 ½ cups
Prep Time: 5 minutes
Total Time: 20 minutes

Ingredients:

1 package chickpeas, drained and rinsed
1 tbsp olive oil
1 tbsp honey
1 tsp garlic powder
½ tsp paprika
Salt and pepper, to taste

Instructions:

1. Toss chickpeas with olive oil and air fry at 400º for 17 minutes, shaking halfway through the cooktime.
2. Remove and toss chickpeas in a bowl with honey, garlic powder, paprika, salt, and pepper.
3. Air fry again for 3 minutes until crispy and sticky. Let cool, then break apart.

Hummus Smash Toast

Yield: 1 serving
Active Time: 5 minutes
Total Time: 5 minutes 

Ingredients:

¾ cup chickpeas, drained and rinsed
2 tsp olive oil
1 to 2 tsp tahini
5 grape tomatoes 
Flaky salt, for serving
Dill, for serving

Instructions:

Smash chickpeas with olive oil, and tahini until creamy but still chunky. 

Spread over toast and top with more whole chickpeas, sliced grape tomatoes, fresh dill, and flaky salt.

Crispy Chickpeas Recipe

Yield: 3 cups
Active time: 5 minutes
Total time: 35 minutes

Ingredients

2 15-oz cans chickpeas, drained and rinsed
2 tablespoons olive oil
1–2 teaspoons salt

Instructions

Preheat oven to 400℉ and line a sheet pan with parchment paper.

Place chickpeas on a clean kitchen towel or a few paper towels and add a layer on top. Press and rub lightly to dry the chickpeas as much as possible (the drier they are, the crispier they’ll become). If there is room, placing them in the fridge will help with the drying process.

Spread the chickpeas out on prepared sheet pan and drizzle olive oil to fully coat, then sprinkle with salt and toss. Place in the upper or top rack of the oven and roast for 20 to 30 minutes, or until golden and crispy. Give the tray a shake every 10 minutes. 

Remove chickpeas from oven and let cool completely before storing in an airtight container on countertop or in cupboard. 

The Best Creamy Hummus Recipe 

Yield: 3 to 4 servings
Active Time: 10 minutes
Total time: 10 minutes

Ingredients

¼ cup tahini
1 (10 ounce) bag garbanzo beans, drained and rinsed
1 teaspoon garlic powder
2 tablespoons fresh lemon juice (about ½ a lemon)
2 tablespoons avocado oil
1 teaspoon salt
1 teaspoon cumin
1/8 teaspoon cayenne pepper
2 tablespoon chopped parsley

Instructions

In a food processor, purée tahini for 1 minute, until smooth and light in color.

Add garbanzo beans, garlic, lemon juice, oil, and salt; process until smooth and creamy, 30 to 45 seconds.

Add cumin, cayenne and parsley. Taste for seasoning and adjust as needed.

Serve with your favorite pita chips or fresh veggies, or store covered in the refrigerator up to five days.

---

Soups, Salads & Bowls With Chickpeas

Add easy protein to your favorite soups or salads by adding chickpeas, which offer a nice bite of texture. They also make a tasty addition to stir-fries and grain bowls! 

Chicken Chickpea Curry With Almond Milk

Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 35 minutes

Ingredients

1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
3 tablespoons extra virgin olive oil
1 small onion, diced
1 cup unsweetened almond milk
1 cup vegetable broth
2 tablespoons creamy peanut butter
1 teaspoon ground turmeric
2 cups small cauliflower florets
2 carrots, peeled, halved, and julienned
1 (10-ounce) pouch chickpeas, rinsed and drained
1 teaspoon sea salt
1 teaspoon ground black pepper
Juice of half a lime
¼ cup chopped cilantro
⅔ cup (about 6 ounces) cooked and shredded chicken breast
Cooked p, for serving

Instructions: 

Add garlic powder, ginger, cumin, coriander, cinnamon, and cardamom to a deep skillet or Dutch oven. Stir over medium heat until toasted and fragrant, about 15 seconds. Add olive oil and onion; sauté until onions are soft, about 5 to 7 minutes. Whisk in almond milk, vegetable broth, peanut butter, and turmeric. Add the cauliflower, carrots, chickpeas, salt, and pepper; simmer until vegetables are tender and sauce has thickened, about 15 to 18 minutes. Stir in lime juice, cilantro, and shredded chicken. Serve over rice.

Harissa Carrot Salad

Yield: 4 servings
Active Time: 10 minutes

Ingredients:

1 tablespoon harissa paste
Juice and zest of 1 lemon
2 teaspoons honey
1 1/2 tablespoons olive oil
Small pinch sea salt
6 large carrots, peeled and shredded
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup chopped cilantro and mint leaves
1/3 cup crumbled feta

Instructions:

Stir together harissa, lemon juice and zest, honey, olive oil, and salt in a large serving bowl. Add carrots and chickpeas and toss to coat in dressing. Stir in chopped herbs and crumbled feta to serve.

Mediterranean Chicken Salad With Chickpeas 

Yield: 1 serving
Active Time: 7 minutes

Ingredients:
1 (5-ounce) can Wild Planet Organic Roasted Chicken Breast
¼ cup chickpeas, mashed
¼ cup diced cucumber
1 small radish, finely chopped
1 tablespoon cilantro, finely chopped
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
⅛ teaspoon cumin
Crusty baguette, to serve

Instructions:
Add all ingredients to a small bowl; gently stir until well combined. To serve, spread mixture on a crusty baguette. 

Lentil & Chickpea Bowl Recipe

Active Time: 5 minutes
Total Time: 20 minutes
Yield: 1 to 2 servings

Ingredients:

1 package Thrive Market Organic Green Lentil Dal
1 ½ cups Cascadian Farms Organic Fire Roasted Sweet Potatoes
1 ½ cups Cascadian Farms Organic Broccoli
½ cup Thrive Market Organic Garbanzo Beans
2 teaspoon Thrive Market Organic Extra Virgin Olive Oil
2 teaspoon Thrive Market Organic Harissa
½ cup Coconut Cult Yogurt
1 teaspoon lemon juice
2 teaspoon water
Salt and pepper

Instructions:

Preheat the oven to 400º F (or air fryer to 375º F).

Pat chickpeas dry and add to a bowl. Add olive oil, harissa, and salt and mix to combine. 

Pour the chickpeas onto the baking sheet. Bake for 13-15 minutes, until browned. 

Prepare the sweet potatoes and broccoli according to package directions.

Prepare the Organic Green Lentil Dal and set aside to cool slightly.

Combine coconut yogurt, a squeeze of lemon juice, and a splash of water until smooth and pourable.

Add the dal to a serving bowl and top with veggies, chickpeas, and a drizzle of the coconut yogurt sauce.

Deliciously Ella’s Family Veggie Stew

Active time: 20 minutes
Total time: 60 minutes
Yield: 4 servings 

Ingredients: 

2 tablespoons olive oil
2 shallots, finely diced
2 carrots, finely diced
2 sticks of celery, finely diced
4 cloves garlic, thinly sliced/finely chopped
1 teaspoon dried mixed herbs
2 tablespoons tomato paste
2 bay leaves
1 cube vegetable stock
14 oz lentils, cooked and drained (about 1 ¾ cup)
14 oz chickpeas, drained
14 oz chopped tomatoes
14 oz coconut milk
1 tablespoon maple syrup
1 teaspoon tamari
1 bag spinach (a little less than 1 cup)
Pinch of sea salt and black pepper
Pasta, brown rice, or jacket potatoes (aka Russet potatoes), to serve 

Instructions:  

Warm the olive oil in a large saucepan or casserole dish set over medium-low heat. Add the shallots, carrots, celery, garlic, and a pinch of salt. Cook for 15-20 minutes, until softened. 

Stir in the dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes, and coconut milk. Fill the empty tomato can with water halfway, then pour into the pan. Bring to a boil, then reduce the heat and simmer with the lid off for 25-30 minutes, until reduced by about one third. 

Add the maple syrup and tamari, then stir in the spinach until wilted. Taste to check the seasonings and adjust as needed. 

Divide the stew between bowls and serve immediately. This is delicious as it is or served with potatoes, brown rice, or pasta. 

Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months

---

Chickpea Wraps & Sandwiches 

Whether they’re baked into falafel or made into vegan burgers, chickpeas make a welcome addition to many wraps and sandwiches. Here are some easy chickpea sandwich recipes for your next make-ahead lunch. 

Lightened-Up, Oven-Baked Chickpea Falafel Recipe

Ingredients:

1 cup almond flour, packed
1 pouch Thrive Market Organic Chickpeas, mashed
1/3 cup plus 2 tablespoons Thrive Market Organic Tahini
3 tablespoons Thrive Market Organic Coconut Aminos (or soy sauce)
1 large onion, finely diced
2 carrots, peeled and finely diced
1 bunch parsley, chopped
Juice of 2 lemons
1/2 teaspoon lemon zest
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Ground Cumin
1/4 teaspoon Thrive Market Organic Ground Cinnamon
1/4 teaspoon Thrive Market Organic Cayenne Pepper
1 tablespoon sumac (optional)

Instructions:

Preheat oven to 350°F and line a baking sheet with parchment paper.

Place all ingredients in a bowl and stir to combine. Form the mixture into patties about 2 inches wide.

Warm a drizzle of oil in a skillet over medium heat. Working in batches, cook patties for 2 minutes on each side, until browned and crispy. Transfer patties to the prepared baking sheet. Bake for 5 minutes until cooked through.

Chickpea Flatbread With Zucchini Salad

Yield: 6 servings
Active Time: 13 minutes
Total Time: 20 minutes

Ingredients

For the flatbread:
2 1/4 cups sprouted garbanzo bean flour
1 clove garlic, grated
2 tablespoons olive oil, plus more for frying
2 cups water
Sea salt

For the salad:
2 zucchini, sliced lengthwise into thin ribbons
1 watermelon radish, thinly sliced
1/3 cup mint leaves
3 tablespoons chopped chives
Zest of 1 lemon
Juice of 2 lemons
2 tablespoons olive oil
1/4 cup crumbled feta
2 tablespoons sunflower seeds
Sea salt and freshly ground pepper

Instructions

Make the batter
Whisk together chickpea flour, garlic, and olive oil. Add water a 1/2 cup at a time, whisking to incorporate after each addition. (You may not need it all.) Whisk in 2 large pinches of salt.

Fry the flatbread
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Pour in 1/4 cup batter and cook for 3 to 5 minutes, until bottom is crispy. Flip and cook 1 minute more. Transfer to a plate and repeat with remaining batter.

Make the salad and serve
Toss all ingredients together in a medium-sized bowl and season with salt and pepper. Top soccas with salad to serve.

The Best Plant-Based Burger Recipe

Yield: 8 burgers
Active time: 10 minutes
Total time: 35 minutes

Ingredients:

For the burgers:
8 ounces cremini mushrooms, stems removed and halved
6 ounces baby spinach
2 green onions, cut into 2-inch pieces
2 garlic cloves
2 tablespoons finely chopped rosemary
1 to 2 tablespoons Thrive Market Organic Extra Virgin Olive Oil, plus more for your hands
1 ½ (15-ounce) pouches Thrive Market Organic Garbanzo Beans, drained, rinsed, and patted dry
Zest and juice of 1 small lemon
½ cup Thrive Market Organic Gluten-Free Rolled Oats
¼ cup Thrive Market Organic Sunflower Seeds, toasted
2 tablespoons Thrive Market Organic Dijon Mustard
1 teaspoon salt
½ teaspoon Thrive Market Organic Ground Pepper

For the sauce:
¾ cup vegan mayonnaise
3 tablespoons sriracha

For serving:
8 gluten-free hamburger buns, such as Schär, toasted
Green leaf lettuce
Thinly sliced avocado

Instructions:

Make the burgers:

Combine mushrooms, spinach, green onions, garlic, and rosemary in a food processor; blend until a chunky paste forms, scraping down sides as needed. 

Warm a medium nonstick skillet over medium heat. Drizzle in olive oil, then add blitzed vegetable mixture. 

Cook 10 minutes, stirring often, until softened, fragrant, and no liquid remains. 

Scoop mixture back into food processor and add beans, lemon zest and juice, oats, sunflower seeds, mustard, salt, and pepper. Blend until well combined, about 2 minutes.

Use a portion scoop to divide mixture into 8 balls. Lightly oil your hands and shape balls into patties (they should be about the same size as the buns).

Warm the same medium nonstick skillet over medium-low heat. Working in two batches, cook burgers 4 to 5 minutes per side, or until a golden brown crust forms and they’re heated through. If needed, keep burgers warm in a 250°F oven until ready to serve.

Make the sauce:

Combine mayonnaise and sriracha in a small bowl; stir until combined.

Assemble burgers:

Smear spicy mayo on the bottom of a toasted bun, followed by the hot veggie burger, sliced avocado, and lettuce. Slather the top bun with more spicy mayo. 

---

Chickpea Pasta Recipes

Chickpea pastas have grown in popularity in recent years because they’re an easy way to add protein—and flavor!—to your favorite pasta dishes. Here are a few member-favorite chickpea pasta recipes that the whole family will enjoy. 

Creamy, One-Pot Chickpea Pasta

Yield: 2 to 4 servings
Active time: 10 minutes
Total time: 30 minutes

Ingredients

2 to 3 tablespoons Thrive Market Organic Extra Virgin Olive Oil
1 pound cremini mushrooms, stems removed and thinly sliced
2 garlic cloves, grated
2 tablespoons finely chopped sage
1 (8.8-ounce) container mascarpone, room temperature
1 (8-ounce) box Banza Chickpea Pasta, Penne
2 cups water
½ cup grated Parmesan cheese
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon Thrive Market Organic Ground Pepper, plus more as needed
10 ounces frozen peas, defrosted
5 ounces baby spinach
Zest and juice of 1 lemon

Instructions

Warm a shallow 12-inch wide Dutch oven or nonstick skillet over medium heat. Drizzle in the olive oil, then add sliced mushrooms. Let sit, undisturbed, for 2 to 3 minutes; stir. Cook for 8 to 10 minutes more, or until golden. Reduce heat to low and add garlic and sage; cook 1 minute.
Add mascarpone and stir until melted. Add the pasta, water, Parmesan, salt, and pepper; stir until pasta is covered by liquid. Cover and cook on a low simmer for 7 minutes. Remove lid and add peas, spinach, and lemon zest; stir to wilt the spinach. Add lemon juice and taste for seasoning, adding more salt and pepper if needed.

Shells and Cheese Recipe 

Yield: 2 to 3 servings
Active Time: 10 minutes
Total Time: 45 minutes

Ingredients

1 box chickpea shells
½ cup almond milk
½ cup hummus
1 cup cashews
1 clove garlic
3 tablespoons olive oil
¼ cup onion, diced
½ cup nutritional yeast
½ head broccoli, chopped

Ingredients:

Bring a large pot of water to a boil and cook shells according to package directions; drain.

While pasta boils, blend almond milk, hummus, cashews, garlic, olive oil, onion, and nutritional yeast in blender until smooth.

Chop broccoli and steam until cooked.

Mix shells, sauce, and broccoli in a large bowl. Serve and enjoy!

Dessert Recipes With Chickpeas 

You might not think of chickpeas as an ingredient in most desserts, but they work wonderfully to add texture and substance to things like brownies or mousses. Here are some sweet, creative ways to make desserts using chickpeas. 

Gluten-Free Animal Crackers

Yield: 5 dozen cookies
Active Time: 20 minutes
Total Time: 55 minutes

Ingredients

1 cup garbanzo bean flour
⅔ cup coconut flour
¼ teaspoon baking soda
⅛ teaspoon salt
⅓ cup liquid coconut oil
¼ cup honey
1 teaspoon vanilla extract

Instructions

In a large bowl, mix together garbanzo bean flour, coconut flour, and baking soda, and salt.

In a small bowl, mix together coconut oil, honey, and vanilla extract. Add wet ingredients to dry ingredients and mix until well incorporated. Use your hands to form a ball. Halve the ball, and place one round between two sheets of parchment paper. Roll out to about ¼-inch thick; freeze for 20 to 30 minutes.

Preheat oven to about 350 degrees. Line a baking sheet with parchment paper or silpat.

Remove first dough from freezer. Cut out animal shapes and place on baking sheet. Bake for 4 to 5 minutes or until edges get slightly brown. Cool completely before serving, or store in an airtight container for 3 to 4 days. Repeat the process with remaining dough until all crackers are baked.

Chocolate Mousse With Chickpeas 

Yield: 6 servings
Active Time: 10 minutes
Total Time: 2 hours

Ingredients:

6 ounces dark chocolate
1 (15-ounce) can unsalted chickpeas
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
2 teaspoons vanilla extract
Cacao nibs, for serving

Instructions:

Melt chocolate in a double boiler, stirring occasionally. Remove from heat, transfer to a large bowl, and let cool slightly.

Drain chickpeas, reserving the liquid (or aquafaba) and saving the beans for another use. This should provide about 3/4 cup liquid. Place in a clean mixing bowl and add cream of tartar and salt.  Use a hand or stand mixer and beat on high until soft peaks form. Whisk in vanilla. Gently fold 1/3 of whipped aquafaba into chocolate, then fold in the rest in two more equal portions.

Divide mixture between 6 small ramekins or serving glasses. Cover with plastic wrap and let set in fridge for 2 hours. Sprinkle with cacao nibs to serve.

Pumpkin Chickpea Pancakes With Apricot Jam

Yield: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients:

½ cup canned pumpkin purée
¾ cup sprouted garbanzo bean (chickpea) flour
⅔ cup milk of choice (we used unsweetened almond milk)
4 eggs
½ teaspoon fine sea salt (or 1 teaspoon flaky sea salt)
½ teaspoon curry powder, optional
¼ cup onions, sliced (white, red, yellow, or even scallions work)
½ cup savoy cabbage, thinly sliced (or any leftover veggies, as long as they’re thinly sliced or diced — cabbage, dark leafy greens, carrot shavings all work)
Cooking spray or oil
1 ¼ cups frozen peas, defrosted (run under cold water in a colander if still frozen)
3-4 oz feta, crumbled (roughly ⅔ cup)
1 tablespoon fresh dill, chopped
2 tablespoons fresh mint, roughly chopped

For serving:

Apricot fruit spread
Butter

Instructions:

Preheat oven to 425° F. Place a large (roughly 10- to 12-inch), oven-proof, heavy-bottom or cast iron skillet and a muffin tin in the oven while it preheats. You want the skillet and the muffin tin to be hot when you’re ready to pour in the batter.

In the base of a blender, add the pumpkin, chickpea flour, milk, eggs, and salt. Blend on high for about 30 seconds. (If you don’t have a blender, you can also whisk ingredients together well.) Let the batter sit for a couple minutes to allow the flour to absorb the liquid fully, then set aside.

Once the oven is preheated, carefully remove the muffin tin only and coat generously with cooking spray. Pour or spoon out 2 tablespoons of batter into each muffin tin. Bake for about 8 minutes, until the edges are slightly golden brown and the batter is cooked through.

Let pancakes cool for a couple minutes after you remove them from the oven before removing from the tin and skillet.

Top the mini pancakes with butter and apricot jam. 

Peanut Butter Blondies

Yield: 16 pieces
Active Time: 5 minutes
Total Time: 40 minutes

Ingredients:

2 cups cooked chickpeas, homemade or canned, rinsed and drained
1/4 cup organic peanut, almond, or sunflower butter
1/4 cup organic raw honey
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350°F.

Coat an 8-inch square baking dish with coconut oil.
Place all the ingredients, except the chocolate chips, in a food processor and blend until smooth. Your batter will be very thick and sticky, like brownie batter. Stir in the chocolate chips by hand. Spread the batter into the prepared dish and smooth the top.

Bake for 35 minutes, or until lightly golden. Let cool briefly then cut into 16 pieces. Let cool before serving.

Chickpea Cookie Dough Bites

Yield: 12 servings
Active Time: 10 minutes
Total Time: 10 minutes, plus 30 minutes chill time

Ingredients

1 package chickpeas, drained and rinsed
1 cup almond flour
¼ cup nut butter
3 tbsp honey or maple syrup
Dash of vanilla extract
Pinch of salt
½ cup mini chocolate chips

Instructions

Add the chickpeas, nut butter, honey or maple syrup, vanilla extract, and salt to a food processor. Blend until smooth and fully combined.

Add the almond flour and the mini chocolate chips and pulse until combined.

Chill for 30 minutes.

Scoop into 2-tablespoon balls–if dough is still too soft, add a few more tablespoons of almond flour.