30+ Delicious and Nutritious Chickpea Dinner Recipes to Try Tonight

Chickpeas, also known as garbanzo beans, are not only incredibly versatile but also a powerhouse of nutrition.

Packed with protein, fiber, and essential vitamins, chickpeas make the perfect base for a variety of dishes.

Whether you’re a vegan, vegetarian, or simply looking to enjoy more plant-based meals, chickpeas are a go-to ingredient that can be transformed into countless dinner ideas.

In this article, we’ve rounded up 30+ chickpea dinner recipes that are easy to prepare, bursting with flavor, and full of healthy ingredients.

From hearty curries and salads to light wraps and comforting pastas, these chickpea dishes will keep your dinners exciting and wholesome.

Whether you’re short on time or looking to impress with a gourmet meal, there’s something here for everyone.

Let’s dive into these delicious chickpea dinner ideas that will have you coming back for more!

30+ Delicious and Nutritious Chickpea Dinner Recipes to Try Tonight

Chickpeas are truly one of the most versatile ingredients you can keep in your pantry.

With their ability to absorb flavors, provide a meaty texture, and offer numerous health benefits, they’re a fantastic option for any dinner table.

Whether you’re making a quick stir-fry, a rich curry, or a light salad, these 30+ chickpea dinner recipes prove that you can enjoy a wide variety of flavors while nourishing your body with plant-based protein.

By incorporating more chickpeas into your weekly meal plan, you’ll not only enjoy delicious dishes but also benefit from their many health benefits, including improved digestion and heart health.

So, next time you’re thinking about what to make for dinner, reach for a can of chickpeas and let your creativity shine.

Chickpea and Spinach Curry

A flavorful, hearty chickpea and spinach curry that’s both satisfying and packed with nutrients. This dish combines the richness of coconut milk with aromatic spices, creating a delicious and healthy dinner option. Perfect for a cozy night in or when you’re craving something vibrant and comforting.

Ingredients:

• 1 can of chickpeas (drained and rinsed)
• 2 cups fresh spinach leaves (washed and chopped)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk (400 ml)
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, turmeric, and chili flakes. Cook for 1-2 minutes to release the spices’ flavors.
4. Add the chickpeas, spinach, and coconut milk. Stir well to combine. Let it simmer for 10-12 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This dish is not only quick and easy to prepare but also wonderfully nourishing. The chickpeas offer a plant-based protein boost, while the spinach provides iron and other essential vitamins. The coconut milk adds a creamy texture that balances the spices beautifully. Serve it with some warm rice or flatbread for a complete, satisfying meal.

Chickpea and Sweet Potato Salad

This chickpea and sweet potato salad is the perfect combination of roasted sweetness and tangy dressing. It’s a versatile dinner option that’s both light and filling, featuring the earthy flavors of chickpeas and the natural sweetness of roasted sweet potatoes.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes roast, prepare the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl.
3. In a large bowl, combine the roasted sweet potatoes, chickpeas, red onion, cherry tomatoes, and feta (if using).
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

This salad is not only satisfying and nutritious but also full of textures and vibrant flavors. The sweet potatoes add a natural sweetness that complements the earthy, nutty chickpeas. The tangy dressing pulls it all together, making this a delightful meal perfect for any time of year.

Chickpea Stir-Fry with Vegetables

A quick and colorful chickpea stir-fry that’s packed with fresh veggies and a savory, tangy sauce. It’s an easy weeknight dinner that’s ready in under 30 minutes, and it can be customized with your favorite vegetables.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon honey or agave
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large pan or wok, heat sesame oil over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the sliced red bell pepper, zucchini, carrot, and broccoli, stir-frying for about 5-7 minutes, until the vegetables are tender-crisp.
3. Stir in the chickpeas and cook for an additional 2-3 minutes.
4. In a small bowl, mix together the soy sauce, rice vinegar, and honey. Pour the sauce over the stir-fry, tossing everything to coat evenly.
5. Cook for an additional 2-3 minutes until the sauce is heated through and everything is well combined.
6. Sprinkle with sesame seeds before serving.

This stir-fry is not only bursting with flavors and colors but also incredibly versatile. You can swap in any vegetables you have on hand, making it a great way to use up what’s in your fridge. The chickpeas add a satisfying protein element, while the tangy sauce ties everything together. It’s a delicious, nutrient-packed meal that’s perfect for busy nights.

Chickpea Tacos

These chickpea tacos are a plant-based take on a classic favorite. With seasoned chickpeas, a zesty slaw, and a drizzle of creamy avocado sauce, these tacos are bursting with flavor and texture. They’re quick to prepare and perfect for Taco Tuesday or a healthy weeknight dinner.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 red cabbage, shredded
• 1 small carrot, shredded
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1 avocado, mashed
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. In a medium pan, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, chili powder, salt, and pepper. Sauté for 5-7 minutes until the chickpeas are slightly crispy and well-coated with the spices.
2. While the chickpeas cook, prepare the slaw. In a bowl, mix the shredded cabbage, carrot, lime juice, olive oil, and cilantro. Toss until well combined.
3. In a small bowl, mash the avocado and mix with Greek yogurt, lime juice, and salt to create a creamy sauce.
4. Warm the corn tortillas in a dry pan or microwave for a few seconds.
5. To assemble, divide the seasoned chickpeas among the tortillas, top with the slaw, and drizzle with the avocado sauce.

These chickpea tacos are a flavorful, healthy twist on a classic dish. The chickpeas provide a hearty base, while the tangy slaw adds crunch and freshness. The avocado sauce adds a creamy finish, making these tacos a delightful and satisfying meal that’s both vegan-friendly and packed with nutrients.

Chickpea and Tomato Stew

A hearty and comforting chickpea and tomato stew that’s rich in flavor and perfect for chilly evenings. The combination of chickpeas, tomatoes, and spices makes this dish both filling and nutritious. It’s a simple yet satisfying one-pot meal.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 can diced tomatoes (400g)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup spinach leaves (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Add the garlic, paprika, cumin, and cinnamon. Stir for 1-2 minutes to release the spices’ aromas.
3. Pour in the diced tomatoes and vegetable broth, then add the chickpeas. Stir to combine and bring to a simmer.
4. Let the stew simmer for 15-20 minutes, allowing the flavors to meld and the broth to reduce slightly.
5. Add the spinach (if using) and cook for an additional 2 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This chickpea and tomato stew is the epitome of comfort food, offering a warm, filling meal that’s packed with fiber and protein. The spices lend depth and warmth, while the spinach adds a touch of freshness. It’s perfect for meal prep as it can be stored for a few days, making it a go-to recipe for busy weeknights or meal planning.

Chickpea Buddha Bowl

A colorful and nourishing chickpea Buddha bowl filled with roasted vegetables, greens, and a tangy tahini dressing. This well-balanced meal is not only full of vibrant colors but also bursting with plant-based protein, fiber, and healthy fats. Perfect for a wholesome dinner that’s both filling and refreshing.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 medium sweet potato, cubed
• 1/2 cup quinoa (cooked)
• 1 cup spinach or kale
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)

For the tahini dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
2. While the sweet potato roasts, heat olive oil in a pan and sauté the chickpeas with a pinch of salt and pepper for 5-7 minutes until lightly crispy.
3. To make the tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, and a bit of water until smooth. Adjust the consistency with more water if needed.
4. Assemble the Buddha bowls by layering quinoa, spinach, roasted sweet potato, chickpeas, cucumber, red onion, and cherry tomatoes in bowls.
5. Drizzle with the tahini dressing and sprinkle with sesame seeds if desired.

This Buddha bowl is a wholesome, vibrant dish that’s perfect for fueling your body with nutrient-dense ingredients. The combination of roasted sweet potato, sautéed chickpeas, and fresh veggies provides a wonderful balance of textures and flavors. The creamy tahini dressing ties everything together, making this meal both delicious and satisfying.

Chickpea and Avocado Wraps

These chickpea and avocado wraps are a simple, fresh, and filling dinner option. With creamy avocado, protein-packed chickpeas, and a flavorful blend of veggies, these wraps are perfect for a quick and nutritious meal. You can easily customize them by adding your favorite toppings, making them versatile for different tastes.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 ripe avocado, mashed
• 1/2 cucumber, sliced
• 1 small carrot, shredded
• 1/2 red bell pepper, sliced
• 1/4 cup red onion, thinly sliced
• 4 whole wheat tortillas
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the chickpeas for 5-7 minutes until they are slightly crispy and golden. Season with salt, pepper, and a squeeze of lemon juice.
2. In a small bowl, mash the avocado with a fork. Season with a pinch of salt and pepper, and a splash of lemon juice to prevent browning.
3. Lay the tortillas flat and spread a generous layer of mashed avocado in the center of each.
4. Top with the sautéed chickpeas, cucumber, shredded carrot, red bell pepper, and red onion.
5. Fold in the sides of the tortilla and roll it up tightly.
6. Slice in half and garnish with fresh cilantro if desired.

These chickpea and avocado wraps are a quick, healthy dinner that’s both filling and refreshing. The creamy avocado pairs beautifully with the crispy chickpeas, while the fresh veggies add crunch and a burst of flavor. Whether you’re preparing them for a busy weeknight or packing them for lunch, these wraps are an easy go-to meal that can be enjoyed on the go or at home.

Chickpea and Cauliflower Rice Stir-Fry

This chickpea and cauliflower rice stir-fry is a low-carb, veggie-packed dinner option that’s light but satisfying. With a mix of savory chickpeas, cauliflower rice, and colorful vegetables, this dish is quick to prepare and bursting with flavor.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 medium head of cauliflower, grated into rice-sized pieces (or use pre-made cauliflower rice)
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons green onions, chopped
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a large pan or wok, heat sesame oil over medium heat. Add the chopped onion, cooking for 2-3 minutes until softened.
2. Add the garlic, ginger, red bell pepper, and zucchini. Stir-fry for about 5 minutes, until the vegetables are tender.
3. Stir in the chickpeas, cooking for another 2-3 minutes until they are heated through and slightly crispy.
4. Add the cauliflower rice and soy sauce, mixing everything together. Cook for another 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and has absorbed the flavors.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with green onions and sesame seeds.

This stir-fry is a light yet filling meal that’s rich in protein, fiber, and vitamins. The cauliflower rice serves as a healthy, low-carb base, while the chickpeas provide a hearty texture and protein. The stir-fried vegetables add color and crunch, making this a well-balanced and flavorful dish. Plus, it’s quick enough for a weeknight dinner and easy to customize with any extra veggies you have in the fridge.

Chickpea and Bell Pepper Shakshuka

This chickpea and bell pepper shakshuka is a unique twist on the classic Middle Eastern dish. It features a flavorful tomato-based sauce with chickpeas, bell peppers, and spices, topped with eggs that are poached directly in the sauce. It’s a perfect dinner for when you want something comforting and rich in flavor.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (400g)
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and bell peppers, cooking for 5-7 minutes until softened.
2. Stir in the cumin, paprika, and chili flakes, cooking for another 1-2 minutes to release the spices’ aroma.
3. Add the diced tomatoes, tomato paste, and chickpeas to the skillet. Stir everything together and simmer for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are poached to your desired doneness.
5. Garnish with fresh parsley before serving.

This chickpea and bell pepper shakshuka is a satisfying and flavorful meal that combines the richness of poached eggs with the savory tomato sauce and chickpeas. The bell peppers add sweetness and crunch, while the eggs provide a perfect finishing touch. This dish is a great way to enjoy a comforting, plant-based dinner with a little extra protein. Serve it with crusty bread or pita for dipping and soaking up the sauce.

Chickpea and Roasted Beet Salad

This chickpea and roasted beet salad is a vibrant and nutritious meal that pairs the earthy sweetness of beets with the creamy texture of chickpeas. Tossed in a tangy dressing, this salad is full of flavor and perfect for a light dinner or as a side dish for your next gathering.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup feta cheese (optional)
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
2. In a large bowl, combine the mixed greens, chickpeas, and roasted beets.
3. In a small bowl, whisk together balsamic vinegar, olive oil, honey, and Dijon mustard to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top with crumbled feta cheese and chopped walnuts for added texture and flavor.

This chickpea and roasted beet salad is not only visually stunning but also incredibly nourishing. The chickpeas add a protein-packed base, while the roasted beets contribute a subtle sweetness and a beautiful pop of color. The tangy dressing ties everything together, making it a satisfying and refreshing meal that’s perfect for any season.

Chickpea and Mushroom Stir-Fry

This chickpea and mushroom stir-fry is a savory, umami-packed dish that’s both hearty and healthy. Featuring tender mushrooms, crispy chickpeas, and a rich soy-based sauce, this stir-fry is the perfect balance of flavors and textures. It’s an easy, quick dinner option that’s packed with plant-based protein.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 cup mushrooms, sliced (button or cremini work well)
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon ginger, grated
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add the chickpeas and cook for 5-7 minutes until they are golden and slightly crispy. Remove from the pan and set aside.
2. In the same pan, add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become tender.
3. Add the garlic and ginger, sautéing for another minute until fragrant.
4. Stir in the soy sauce, hoisin sauce, and rice vinegar. Bring to a simmer for 2-3 minutes to allow the sauce to thicken slightly.
5. Add the crispy chickpeas back into the pan and toss everything together to coat in the sauce.
6. Garnish with sliced green onions and sesame seeds before serving.

This chickpea and mushroom stir-fry is an umami-rich, satisfying dish that’s perfect for a quick dinner. The crispy chickpeas add texture, while the mushrooms absorb the savory sauce, creating a flavorful, comforting meal. It’s easy to customize with your favorite veggies and can be served over rice, quinoa, or noodles for a complete meal.

Chickpea and Vegetable Tagine

A North African-inspired chickpea and vegetable tagine that’s fragrant with spices and rich in flavors. This dish combines chickpeas, root vegetables, and a medley of warming spices, creating a hearty and comforting meal that’s perfect for a cozy dinner. Served with couscous or flatbread, it’s a satisfying vegetarian option.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 1 large sweet potato, peeled and cubed
• 2 carrots, peeled and sliced
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (400g)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon chili flakes (optional for heat)
• Salt and pepper to taste
• 1 cup vegetable broth
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Add the chopped onion and garlic, cooking for 3-5 minutes until softened.
2. Stir in the cumin, coriander, cinnamon, turmeric, paprika, and chili flakes, cooking for another minute to release the spices’ flavors.
3. Add the sweet potato, carrots, zucchini, and chickpeas to the pot. Stir to combine.
4. Pour in the diced tomatoes and vegetable broth, then bring to a simmer.
5. Cover and cook for 25-30 minutes, or until the vegetables are tender and the flavors are well blended.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

This chickpea and vegetable tagine is a rich and flavorful dish that’s perfect for a comforting dinner. The combination of root vegetables and chickpeas provides a hearty base, while the fragrant spices bring a depth of flavor that’s both warming and satisfying. Serve it with couscous or flatbread to soak up the delicious sauce. It’s an excellent choice for a meatless dinner that’s full of flavor.

Chickpea and Spinach Curry

This chickpea and spinach curry is a hearty, flavorful dish that’s perfect for a cozy dinner. The combination of creamy coconut milk, tender chickpeas, and fresh spinach makes for a comforting and nutrient-packed meal. The fragrant spices bring a rich depth of flavor, while the coconut milk adds a velvety smoothness to the curry.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 cups fresh spinach (or frozen spinach)
• 1 can coconut milk (400ml)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and garam masala, cooking for 1-2 minutes to bring out the flavors of the spices.
4. Add the chickpeas, coconut milk, and spinach. Stir to combine and bring to a simmer. Let cook for 10-15 minutes, allowing the flavors to meld together and the spinach to wilt.
5. Season with salt and pepper to taste, and stir in the lime juice.
6. Garnish with fresh cilantro before serving.

This chickpea and spinach curry is a rich and aromatic dish that’s both comforting and nutritious. The creamy coconut milk pairs wonderfully with the spices and chickpeas, while the spinach adds a burst of freshness. Serve with basmati rice or naan bread for a complete and satisfying meal.

Chickpea and Sweet Potato Buddha Bowl

This chickpea and sweet potato Buddha bowl is a vibrant, healthy meal that’s both filling and nutritious. The roasted sweet potatoes bring natural sweetness and a soft texture, while the crispy chickpeas add crunch. Topped with a zesty tahini dressing, this bowl is a satisfying, plant-based dinner option.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice
• 1/2 cucumber, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh parsley, chopped
• 1 tablespoon sesame seeds (optional)

For the tahini dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and golden.
2. While the sweet potatoes roast, heat a pan over medium heat and sauté the chickpeas for 5-7 minutes, allowing them to crisp up. Season with salt, pepper, and any additional spices you prefer.
3. To make the tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, and a little water until smooth. Adjust the consistency with more water if needed.
4. In each bowl, layer quinoa (or brown rice), roasted sweet potatoes, crispy chickpeas, cucumber, shredded cabbage, and parsley.
5. Drizzle with tahini dressing and sprinkle with sesame seeds if desired.

This chickpea and sweet potato Buddha bowl is a nutrient-dense meal packed with protein, fiber, and healthy fats. The roasted sweet potatoes provide a comforting sweetness, while the crispy chickpeas add texture. The creamy tahini dressing brings everything together, making this bowl a flavorful and satisfying dinner.

Chickpea and Broccoli Alfredo Pasta

This chickpea and broccoli Alfredo pasta is a healthier, plant-based twist on the traditional creamy Alfredo. The chickpeas add protein and texture, while the broccoli brings freshness and crunch. Tossed in a rich, cashew-based Alfredo sauce, this dish is creamy, comforting, and easy to make.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 cups broccoli florets, steamed
• 8 oz pasta (your choice, such as spaghetti or penne)
• 1/2 cup raw cashews, soaked in water for 4 hours or overnight
• 1 cup water (or vegetable broth)
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions and set aside.
2. In a blender, combine soaked cashews, water (or vegetable broth), garlic, and nutritional yeast (if using). Blend until smooth and creamy. Season with salt and pepper to taste.
3. In a large pan, heat olive oil over medium heat. Add the chickpeas and sauté for 5-7 minutes until crispy and golden. Remove from the pan and set aside.
4. In the same pan, add the steamed broccoli and sauté for a couple of minutes to warm through.
5. Add the cooked pasta to the pan with broccoli and pour the cashew Alfredo sauce over the top. Toss everything together until well coated.
6. Add the crispy chickpeas on top and garnish with fresh parsley before serving.

This chickpea and broccoli Alfredo pasta is a deliciously creamy, plant-based dish that doesn’t compromise on flavor. The cashew-based sauce is rich and velvety, while the chickpeas provide protein and crunch. Paired with pasta and broccoli, this dish is a perfect comfort food meal that’s both healthy and indulgent.

Note: More recipes are coming soon!