30+ Delicious Chickpea Lunch Recipes You Need for Busy Weekdays

Chickpeas, also known as garbanzo beans, are a versatile, nutritious legume that packs a punch in terms of protein, fiber, and essential nutrients.

Whether you’re looking for a hearty, filling lunch or a light, refreshing salad, chickpeas have a unique ability to shine in a variety of dishes.

Their nutty flavor and dense texture make them perfect for salads, wraps, soups, stir-fries, and even veggie burgers.

Not only are they incredibly affordable, but they’re also plant-based, making them an excellent choice for anyone looking to incorporate more plant-based meals into their diet.

In this article, we’ve rounded up 25+ delicious chickpea lunch recipes that are as easy to prepare as they are satisfying.

Whether you’re a fan of Mediterranean flavors, spicy curries, or simple grain bowls, there’s something for everyone.

These recipes will not only leave you feeling full and satisfied, but they will also help you boost your nutrition with the many benefits chickpeas offer.

So, whether you’re cooking for yourself or preparing a meal for the family, these 25+ chickpea lunch recipes are sure to become your new go-to options for any day of the week.

Let’s dive into these flavorful and nourishing dishes that will turn your lunch into something truly exciting.

30+ Delicious Chickpea Lunch Recipes You Need for Busy Weekdays

Chickpeas are more than just a pantry staple – they are a versatile, nutritious ingredient that can easily be transformed into a variety of satisfying lunch options.

From hearty salads and grain bowls to spicy stir-fries and comforting soups, there’s a chickpea recipe for every taste and preference.

These 25+ chickpea lunch recipes are perfect for those looking to eat healthy without sacrificing flavor.

By incorporating more chickpeas into your lunches, you not only benefit from their nutritional value but also add diversity and excitement to your meals.

Whether you’re a seasoned chickpea lover or just starting to explore the many ways to cook with them, these recipes are sure to inspire your next meal.

Try a few, mix and match, and find your new favorite chickpea-based lunch today!

Mediterranean Chickpea Salad

This Mediterranean-inspired chickpea salad combines fresh vegetables, herbs, and a zesty dressing, making it a bright, nutritious lunch option. It’s packed with protein and fiber from chickpeas and has a variety of flavors and textures from the crunchy cucumber, juicy tomatoes, and creamy feta.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
2. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Adjust salt and pepper as needed. Serve chilled or at room temperature.

This Mediterranean Chickpea Salad is refreshing, filling, and versatile. It’s easy to prepare and can be customized by adding more herbs or a handful of greens. The chickpeas provide a hearty base, while the herbs and dressing elevate the dish with a burst of flavor, making it perfect for a satisfying lunch.

Spiced Chickpea Wraps with Tahini Sauce

This spiced chickpea wrap is a quick and satisfying lunch, filled with warm, spiced chickpeas and fresh veggies, all wrapped up in a soft tortilla. The tahini sauce adds a rich, creamy element that brings everything together, balancing the spices with its nutty flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 1 large tortilla or flatbread
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumbers
• 1/4 cup cherry tomatoes, halved

For Tahini Sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp water
• Salt to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chickpeas, cumin, smoked paprika, coriander, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the chickpeas are lightly browned and coated in spices.
2. In a small bowl, mix tahini, lemon juice, minced garlic, and water until smooth. Add a pinch of salt to taste.
3. To assemble, spread the tahini sauce on the tortilla. Add spiced chickpeas, lettuce, carrots, cucumbers, and cherry tomatoes.
4. Roll up the tortilla tightly, cut in half, and serve.

These spiced chickpea wraps are a fantastic lunch choice for those seeking something flavorful and convenient. The wraps have a perfect balance of textures and flavors, with the creamy tahini sauce providing a tasty contrast to the spiced chickpeas. It’s an ideal meal for busy days when you need something portable yet satisfying.

Chickpea and Spinach Curry Bowl

This Chickpea and Spinach Curry Bowl is a comforting, plant-based meal that’s perfect for a hearty lunch. With warm spices and a creamy tomato-based sauce, this dish is packed with protein from chickpeas and nutrients from fresh spinach, making it both nourishing and flavorful.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp chili powder (optional)
• 1 cup canned crushed tomatoes
• 1/2 cup coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in cumin, turmeric, coriander, and chili powder. Cook for about 30 seconds, allowing the spices to bloom.
4. Add chickpeas and crushed tomatoes, stirring well. Simmer for 5–7 minutes.
5. Pour in coconut milk and add fresh spinach. Stir until the spinach wilts, about 2–3 minutes. Season with salt and pepper to taste.
6. Serve the curry over cooked rice and garnish with fresh cilantro.

This Chickpea and Spinach Curry Bowl offers a satisfying, cozy lunch option that’s nutrient-dense and full of flavor. The creamy coconut milk balances the spices, creating a rich and fragrant curry that pairs perfectly with rice. It’s a nourishing meal that warms you up and keeps you energized for the rest of the day.

Chickpea and Avocado Stuffed Pita

This chickpea and avocado stuffed pita is a fresh, creamy, and satisfying lunch that’s quick to prepare and packed with healthy fats and protein. The avocado adds richness to the chickpeas, while fresh vegetables and a squeeze of lemon bring brightness to each bite, making it a refreshing yet filling meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 pita pockets, halved

Instructions:

1. In a bowl, mash the chickpeas lightly with a fork, leaving some whole for texture.
2. Add the mashed avocado, cucumber, cherry tomatoes, red onion, parsley, and lemon juice. Mix until well combined.
3. Season with salt and pepper to taste.
4. Stuff each pita pocket with the chickpea-avocado mixture, filling each half generously.

This Chickpea and Avocado Stuffed Pita offers a creamy, fresh option that’s satisfying without being heavy. The chickpeas provide substance, while the avocado adds a velvety texture and healthy fats. It’s an easy, nutritious choice for a quick lunch that feels light and refreshing.

Chickpea and Sweet Potato Buddha Bowl

A balanced and nourishing meal, this chickpea and sweet potato Buddha bowl is packed with colors, flavors, and nutrients. The roasted chickpeas and sweet potatoes add a delightful heartiness, while a drizzle of tahini dressing ties everything together for a harmonious, filling lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium sweet potato, diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup mixed greens
• 1/2 avocado, sliced
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber

For Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas and diced sweet potato with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until the sweet potatoes are tender and chickpeas are crispy.
3. In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to make the dressing.
4. Assemble the Buddha bowl by placing mixed greens at the bottom. Add roasted chickpeas, sweet potatoes, avocado slices, shredded carrots, and cucumber.
5. Drizzle with tahini dressing and serve.

This Chickpea and Sweet Potato Buddha Bowl is a complete and colorful lunch option. Each component contributes to a balanced, satisfying meal with a variety of textures and flavors. The roasted chickpeas and sweet potatoes provide a warm, hearty base, while the fresh veggies and creamy tahini dressing add layers of flavor and nourishment.

Curried Chickpea Salad Lettuce Wraps

These Curried Chickpea Salad Lettuce Wraps are a delightful fusion of creamy chickpeas and vibrant curry flavors. Wrapped in crisp lettuce, they’re a low-carb, gluten-free option perfect for a light yet flavorful lunch. The curry powder and yogurt dressing elevate the chickpeas with a warm, exotic touch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup plain Greek yogurt (or vegan yogurt)
• 1 tsp curry powder
• 1/4 cup diced celery
• 1/4 cup diced apple
• 2 tbsp raisins or chopped dried cranberries
• Salt and pepper to taste
• Butter lettuce leaves, for wrapping

Instructions:

1. In a mixing bowl, mash the chickpeas lightly with a fork, keeping some pieces whole for texture.
2. Add the Greek yogurt, curry powder, diced celery, apple, raisins, salt, and pepper. Stir until well combined.
3. Place a spoonful of the curried chickpea salad into each lettuce leaf and wrap up like a taco.
4. Serve immediately, or chill briefly to let flavors meld.

These Curried Chickpea Salad Lettuce Wraps are an exotic and refreshing lunch option. The creamy, mildly spiced chickpea filling contrasts perfectly with the crisp lettuce, while the apple and raisins add a touch of sweetness and texture. It’s a light, flavorful choice for a healthy and satisfying midday meal.

Chickpea and Quinoa Salad with Lemon Vinaigrette

This chickpea and quinoa salad is a protein-packed, nutrient-dense lunch that is both refreshing and filling. With the nutty flavor of quinoa, the earthiness of chickpeas, and the bright kick of lemon vinaigrette, this salad is the perfect balance of flavors and textures, making it an ideal choice for a wholesome meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked quinoa (cooled)
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp fresh parsley, chopped

For Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, quinoa, cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
3. Pour the vinaigrette over the salad and toss gently to combine.
4. Adjust salt and pepper as needed and serve chilled or at room temperature.

This Chickpea and Quinoa Salad with Lemon Vinaigrette is a light yet filling dish that offers a variety of textures and flavors. The quinoa adds a nice crunch, while the chickpeas provide a hearty base. The fresh vegetables and zesty dressing bring everything together, making it a perfect option for a healthy and satisfying lunch.

Chickpea and Bell Pepper Stir-Fry

This Chickpea and Bell Pepper Stir-Fry is a quick and flavorful lunch that comes together in under 30 minutes. With crispy chickpeas, vibrant bell peppers, and a savory sauce, this dish is perfect for those who crave a quick yet satisfying meal with loads of flavor and nutrition.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp ground ginger
• 1/4 tsp garlic powder
• 2 tbsp sesame seeds (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until they become crispy.
2. Add the sliced bell peppers and onion to the pan, and sauté for an additional 3–4 minutes until the vegetables are slightly softened but still vibrant.
3. In a small bowl, mix soy sauce, rice vinegar, honey, ginger, and garlic powder. Pour this sauce over the chickpeas and vegetables and stir to coat evenly. Let it cook for another 2–3 minutes to allow the flavors to meld.
4. Serve the stir-fry over cooked rice or noodles, garnishing with sesame seeds if desired.

This Chickpea and Bell Pepper Stir-Fry is a quick and tasty lunch option that is both savory and satisfying. The crispy chickpeas provide a hearty texture, while the bell peppers add a natural sweetness. The stir-fry sauce ties everything together with a perfect balance of savory, sweet, and tangy flavors, making it a perfect meal for any day of the week.

Chickpea Tacos with Mango Salsa

These Chickpea Tacos with Mango Salsa are a fun and flavorful twist on traditional tacos. The spiced chickpeas are perfectly complemented by the sweetness of the mango salsa, creating a delicious balance of savory and sweet that will satisfy your taste buds for lunch.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 4 small soft corn tortillas
• 1/2 avocado, sliced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for garnish

For Mango Salsa:

• 1 ripe mango, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced cucumber
• 1 tbsp fresh lime juice
• 1/4 tsp chili flakes (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until they become slightly crispy.
2. Add cumin, paprika, chili powder, salt, and pepper to the chickpeas and cook for another 2 minutes, making sure the chickpeas are evenly coated with the spices.
3. To make the mango salsa, combine diced mango, red bell pepper, cucumber, lime juice, and chili flakes (if using) in a bowl. Mix well.
4. Warm the tortillas in a dry skillet or microwave. To assemble the tacos, place a generous amount of spiced chickpeas on each tortilla. Top with mango salsa, avocado slices, red onion, and fresh cilantro.
5. Serve with lime wedges on the side.

These Chickpea Tacos with Mango Salsa offer a delightful combination of spicy and sweet, with the chickpeas adding substance and the mango salsa adding a fresh, tangy kick. They’re a fun and vibrant lunch that’s easy to prepare, making them perfect for a mid-day meal full of flavor and texture.

Chickpea and Roasted Vegetable Grain Bowl

This Chickpea and Roasted Vegetable Grain Bowl is a hearty, filling lunch that features a combination of roasted vegetables, chickpeas, and whole grains. The mix of flavors from the savory chickpeas and roasted vegetables, paired with a tangy tahini dressing, makes this a satisfying and nourishing meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 cup cooked farro or quinoa
• 2 tbsp fresh parsley, chopped

For Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, and bell pepper in olive oil, smoked paprika, cumin, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.
3. While the vegetables are roasting, heat a pan over medium heat and sauté the chickpeas for 5–7 minutes, until lightly crispy and golden.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt to make the dressing.
5. To assemble the grain bowl, layer the cooked farro or quinoa at the bottom, then top with roasted vegetables, chickpeas, and a drizzle of tahini dressing. Garnish with fresh parsley.

This Chickpea and Roasted Vegetable Grain Bowl is a vibrant and nutrient-dense lunch that brings together the richness of roasted vegetables, the protein-packed chickpeas, and the heartiness of whole grains. The tahini dressing ties everything together with a creamy, slightly sweet flavor, making this a wholesome and satisfying option for a midday meal.

Chickpea and Kale Stir-Fry

This Chickpea and Kale Stir-Fry is a quick and easy lunch that’s packed with nutrients. The combination of sautéed kale and crispy chickpeas creates a balanced dish that’s both hearty and flavorful. The savory soy sauce-based dressing adds an extra layer of depth, making it a simple yet satisfying meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds (optional)
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add chickpeas and cook for 5–7 minutes, stirring occasionally, until they are crispy and golden.
2. Add the garlic to the pan and cook for another 1–2 minutes, until fragrant.
3. Stir in the chopped kale and sauté for 3–4 minutes until the kale begins to wilt.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using).
5. Pour the sauce over the chickpeas and kale, stirring to coat. Let it cook for an additional 2–3 minutes to allow the flavors to meld.
6. Serve the stir-fry over cooked rice and garnish with sesame seeds.

This Chickpea and Kale Stir-Fry is a quick and nutritious lunch option that’s both savory and satisfying. The crispy chickpeas add crunch, while the kale provides a rich source of vitamins and minerals. The soy-sesame sauce ties everything together, giving the dish a perfect balance of flavors.

Chickpea and Spinach Stuffed Portobello Mushrooms

These Chickpea and Spinach Stuffed Portobello Mushrooms are a flavorful and low-carb lunch option that’s perfect for mushroom lovers. The earthy mushrooms are filled with a savory chickpea and spinach mixture, creating a hearty dish that’s both nutritious and satisfying.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan or dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the chickpeas and cook for 3–4 minutes, mashing them lightly with a fork, leaving some chickpeas whole for texture.
4. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat.
5. Stir in breadcrumbs, oregano, red pepper flakes (if using), salt, and pepper. Mix until well combined.
6. Brush the mushroom caps with the remaining olive oil and place them on a baking sheet.
7. Spoon the chickpea and spinach mixture into each mushroom cap, pressing down gently.
8. Top with grated Parmesan or dairy-free cheese, if desired, and bake for 15–20 minutes, until the mushrooms are tender and the filling is golden.

These Chickpea and Spinach Stuffed Portobello Mushrooms are a satisfying and savory lunch that’s packed with flavor. The combination of chickpeas, spinach, and savory seasonings makes for a hearty filling, while the mushrooms provide an earthy base. It’s a wholesome, low-carb meal that’s both delicious and nutritious.

Chickpea and Cucumber Tabbouleh

This Chickpea and Cucumber Tabbouleh is a fresh, vibrant salad that’s perfect for a light lunch. The earthy chickpeas complement the refreshing cucumber, while the herbs and lemon dressing bring brightness and flavor to each bite. It’s a healthy and filling dish, offering a nutritious alternative to traditional tabbouleh.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup bulgur wheat (or quinoa for gluten-free option)
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tomatoes, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the bulgur according to package instructions and let it cool. If using quinoa, cook according to package instructions and allow it to cool.
2. In a large bowl, combine the cooled bulgur, chickpeas, cucumber, red onion, tomatoes, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Adjust seasoning as needed.
5. Chill the tabbouleh for 30 minutes to let the flavors meld before serving.

This Chickpea and Cucumber Tabbouleh is a refreshing and satisfying salad that brings together fresh ingredients in a light and filling way. The chickpeas add protein and texture, while the cucumber and herbs provide a burst of freshness. It’s the perfect light lunch option for warm days, offering both flavor and nourishment.

Chickpea and Corn Fritters

These Chickpea and Corn Fritters are crispy on the outside, tender on the inside, and bursting with flavor. Packed with chickpeas, sweet corn, and a blend of spices, these fritters make for a fun and savory lunch option. Served with a simple yogurt dipping sauce, they are an easy-to-make, satisfying meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/4 cup finely chopped cilantro
• 1 egg (or flax egg for vegan)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Olive oil, for frying

For Yogurt Dipping Sauce:

• 1/4 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tbsp lemon juice
• 1 tbsp fresh cilantro, chopped
• Salt to taste

Instructions:

1. In a food processor, pulse the chickpeas until they form a coarse paste. You want to keep some texture, so don’t puree them completely.
2. In a large bowl, combine the mashed chickpeas, corn, breadcrumbs, cilantro, egg, cumin, chili powder, salt, and pepper. Mix well until everything is combined.
3. Heat olive oil in a skillet over medium heat. Form the chickpea mixture into small patties, about 2-3 inches in diameter, and fry them in the skillet for 3-4 minutes per side, until golden and crispy.
4. For the dipping sauce, mix yogurt, lemon juice, cilantro, and salt in a small bowl.
5. Serve the fritters warm with the yogurt dipping sauce on the side.

These Chickpea and Corn Fritters are crispy, satisfying, and packed with flavor. The chickpeas provide a hearty base, while the sweet corn adds sweetness and texture. The cumin and chili powder bring warmth, and the tangy yogurt dipping sauce balances everything perfectly. These fritters are an easy and fun lunch option, full of nutrients and deliciousness.

Chickpea and Roasted Garlic Hummus Wrap

This Chickpea and Roasted Garlic Hummus Wrap is a simple yet satisfying lunch, packed with creamy hummus, roasted garlic, and fresh veggies. It’s a flavorful, plant-based option that’s easy to prepare and perfect for a quick and nutritious meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cloves garlic, peeled
• 1/4 cup tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 large whole wheat wraps or tortillas
• 1/2 cucumber, thinly sliced
• 1/2 avocado, sliced
• 1/2 cup spinach or arugula
• 1/4 cup shredded carrots

Instructions:

1. Preheat the oven to 400°F (200°C). Place the garlic cloves on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes, until the garlic is soft and golden. Let it cool.
2. In a food processor, combine the chickpeas, roasted garlic, tahini, olive oil, lemon juice, salt, and pepper. Process until smooth, adding water if needed to reach a creamy consistency.
3. To assemble the wrap, spread a generous amount of the hummus on each wrap, leaving a border around the edges.
4. Layer the cucumber, avocado, spinach or arugula, and shredded carrots on top of the hummus.
5. Roll up the wraps tightly and cut in half to serve.

This Chickpea and Roasted Garlic Hummus Wrap is a creamy, flavorful lunch option that’s rich in protein and healthy fats. The hummus serves as a hearty, creamy spread, while the fresh veggies add crunch and freshness. It’s a quick, easy, and satisfying meal that’s perfect for lunch on the go.

Note: More recipes​ are coming soon!