40+ Delicious Holiday Chickpea Recipes for a Festive Feast

The holiday season is a time for celebration, family gatherings, and of course, indulging in delicious food.

If you’re looking for new and exciting ways to elevate your holiday meals, look no further than chickpeas!

These humble legumes are incredibly versatile and can be transformed into a variety of mouthwatering dishes that are perfect for the festive season.

Whether you’re preparing a hearty main course, a savory side, or a unique appetizer, chickpeas are the perfect ingredient to add a nutritional punch and rich flavor to your holiday spread.

From roasted chickpeas to creamy dips and flavorful curries, there are endless ways to make chickpeas the star of your holiday meals.

In this article, we’ve compiled over 40 holiday chickpea recipes that will delight both vegans and non-vegans alike.

Whether you’re hosting a large family dinner or planning a quiet meal at home, these dishes will bring warmth, flavor, and a touch of holiday magic to your table.

Get ready to explore creative, festive recipes that are as delicious as they are easy to prepare!

40+ Delicious Holiday Chickpea Recipes for a Festive Feast

As the holiday season approaches, it’s the perfect time to experiment with new recipes that bring joy to your table.

Chickpeas are a fantastic ingredient to work with, offering both versatility and incredible flavor.

Whether you’re looking for a plant-based main dish, a side that will complement your roast, or a snack that everyone will love, chickpeas can do it all.

These 40+ holiday chickpea recipes are sure to inspire you to create something special for every occasion.

From savory pies to crispy appetizers and comforting stews, chickpeas provide a wonderful canvas for holiday flavors and festive spices.

Plus, they’re a great way to ensure that your dishes are filling, nutritious, and suitable for guests with dietary preferences.

So, gather your ingredients, get into the kitchen, and start creating memorable dishes that will impress your loved ones and make this holiday season extra delicious.

Holiday Roasted Chickpeas with Garlic and Herbs

This Holiday Roasted Chickpeas with Garlic and Herbs recipe is a savory and crispy snack perfect for any holiday gathering. With a blend of garlic, rosemary, and thyme, these chickpeas are roasted to perfection, offering a satisfying crunch. A healthy alternative to chips or crackers, they make a great party snack or a simple appetizer.

Ingredients:

• 2 cans (15 oz each) of chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the chickpeas dry using a clean kitchen towel or paper towels to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil, rosemary, thyme, minced garlic, smoked paprika, salt, and pepper.
4. Spread the seasoned chickpeas in a single layer on the baking sheet.
5. Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through to ensure even cooking. The chickpeas should be golden brown and crispy.
6. Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley before serving.

These Holiday Roasted Chickpeas are an irresistible snack with a savory herb-infused flavor that pairs perfectly with festive cocktails or appetizers. They provide the perfect balance of crunch and flavor, making them an excellent addition to your holiday spread. Whether served as a standalone snack or part of a charcuterie board, these chickpeas are sure to be a crowd-pleaser at your next holiday gathering. Plus, they’re a healthy option that guests can feel good about munching on between bites of heavier holiday fare.

Chickpea and Sweet Potato Holiday Stew

This Chickpea and Sweet Potato Holiday Stew is a warming and hearty dish that combines the richness of chickpeas with the natural sweetness of roasted sweet potatoes. Infused with a blend of warming spices like cinnamon, cumin, and turmeric, this stew is perfect for a cozy holiday dinner. It’s a vegetarian and gluten-free option that’s comforting and satisfying for everyone at the table.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups spinach leaves
• Fresh cilantro, for garnish
• Greek yogurt or coconut yogurt, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the cubed sweet potatoes to the pot and cook for another 5-7 minutes, stirring occasionally.
3. Stir in the cinnamon, cumin, and turmeric, cooking for an additional 1 minute to toast the spices.
4. Add the chickpeas, diced tomatoes (with their juice), vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the spinach leaves and cook for an additional 3-5 minutes until wilted.
6. Ladle the stew into bowls and garnish with fresh cilantro and a dollop of Greek or coconut yogurt, if desired.

This Chickpea and Sweet Potato Holiday Stew is a vibrant, flavorful dish that captures the essence of the season with its comforting blend of spices and tender vegetables. It’s the perfect meal for a cozy winter evening or a festive holiday dinner, providing a hearty and nutritious option that satisfies both vegetarians and non-vegetarians alike. The creamy texture of the sweet potatoes and the protein-packed chickpeas create a filling and balanced dish, while the spices add a layer of warmth and festive flair. Serve it with crusty bread or a side of rice to complete the meal.

Chickpea and Cranberry Holiday Salad

This Chickpea and Cranberry Holiday Salad is a vibrant, festive dish that combines the earthiness of chickpeas with the tart sweetness of cranberries. Tossed in a tangy lemon dressing and topped with roasted almonds, this salad is not only a beautiful addition to any holiday spread, but it’s also full of nutrients. It’s an excellent side dish or light lunch option that balances the richness of holiday meals with freshness and flavor.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (such as arugula or spinach)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine the chickpeas, dried cranberries, cucumber, red onion, and mixed greens.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss to coat evenly.
4. Sprinkle the toasted almonds over the top and garnish with fresh mint leaves.

The Chickpea and Cranberry Holiday Salad offers a refreshing contrast to the heavier dishes often served during the holidays. The balance of sweet, tart, and savory flavors makes this salad a delightful addition to any holiday table. The chickpeas provide protein and fiber, while the dried cranberries and toasted almonds offer bursts of sweetness and crunch. Whether served as a starter or a side dish, this salad is sure to brighten up any holiday meal with its festive colors and flavors. It’s a simple yet elegant dish that can be made ahead of time, ensuring you have one less thing to worry about during the holiday rush.

Chickpea and Butternut Squash Holiday Curry

This Chickpea and Butternut Squash Holiday Curry is a comforting, aromatic dish that’s perfect for the festive season. The combination of tender chickpeas and sweet butternut squash, simmered in a flavorful coconut milk-based curry, offers a rich, satisfying meal. Infused with fragrant spices like ginger, cinnamon, and turmeric, this curry is not only delicious but also warming for the colder months. Serve it over rice for a complete meal that will impress your guests.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 2 cups butternut squash, peeled and cubed
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 1/4 cup chopped cilantro (for garnish)
• Cooked rice, for serving

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2. Add the garlic, ginger, turmeric, cumin, and cinnamon, and sauté for another minute until fragrant.
3. Stir in the cubed butternut squash and cook for 5-7 minutes, allowing it to lightly caramelize.
4. Add the chickpeas, coconut milk, vegetable broth, and maple syrup. Stir to combine and bring to a simmer.
5. Cover the pot, reduce the heat to low, and cook for 20-25 minutes, until the squash is tender.
6. Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.

This Chickpea and Butternut Squash Holiday Curry brings together the sweetness of squash with the earthiness of chickpeas, creating a hearty and flavorful dish perfect for the holiday season. The warm spices make this curry an excellent choice for a festive meal, offering a vibrant, filling option for vegetarian and vegan guests. Paired with rice, it’s a wholesome dish that works as either a main course or a side. The comforting coconut milk base gives it a rich, velvety texture, making it a crowd-pleaser at any holiday table.

Chickpea Stuffing for Holiday Dinners

This Chickpea Stuffing is a creative twist on the traditional bread stuffing, offering a hearty, plant-based alternative for your holiday dinner. Made with chickpeas, sautéed vegetables, and a mix of savory herbs, this stuffing is packed with flavor and texture. It’s perfect as a side dish for Thanksgiving or any festive occasion, offering a gluten-free and protein-rich option that’s sure to satisfy everyone at the table.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and mashed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup slivered almonds (optional)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion, celery, carrot, and garlic, sautéing for 5-7 minutes until the vegetables soften.
2. Stir in the sage, thyme, and rosemary, cooking for another 1-2 minutes to release the flavors.
3. Add the mashed chickpeas to the vegetable mixture and stir to combine.
4. Gradually add the vegetable broth, stirring constantly until the mixture becomes moist but not soggy. Continue cooking for 5 minutes to let the flavors meld.
5. Season with salt and pepper to taste, then stir in the fresh parsley.
6. Transfer the stuffing to a baking dish and bake at 350°F (175°C) for 20-25 minutes, until the top is golden brown.
7. Optionally, sprinkle with slivered almonds for added texture and flavor before serving.

This Chickpea Stuffing offers a wonderful alternative to traditional bread stuffing, with chickpeas providing a substantial, protein-rich base. The medley of vegetables and aromatic herbs ensures a flavorful dish that pairs beautifully with any holiday main course. It’s a fantastic gluten-free, vegan-friendly option that satisfies all guests, regardless of dietary preferences. Whether enjoyed alongside a roast or as a standalone dish, this stuffing is sure to become a new holiday favorite.

Chickpea and Pomegranate Holiday Salad

This Chickpea and Pomegranate Holiday Salad is a vibrant, festive dish that combines the hearty texture of chickpeas with the sweetness and crunch of pomegranate seeds. Tossed in a tangy lemon dressing and topped with roasted walnuts and fresh mint, this salad is a delightful addition to any holiday meal. Its refreshing flavors and eye-catching colors make it a perfect side dish or light lunch during the busy holiday season.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup pomegranate seeds
• 1/4 cup roasted walnuts, chopped
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (such as spinach, arugula, or kale)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine the chickpeas, pomegranate seeds, cucumber, red onion, and mixed greens.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the roasted walnuts on top and garnish with fresh mint leaves.

The Chickpea and Pomegranate Holiday Salad is a refreshing and nutrient-packed dish that adds a festive touch to any holiday spread. The sweetness of the pomegranate seeds and the crunch of walnuts complement the creamy chickpeas, creating a beautiful and flavorful salad. This dish is perfect for those looking for a light, healthy option that still feels indulgent enough for the holiday season. It’s a great choice for a side dish, but can also serve as a main for those preferring a lighter meal. The tangy dressing and fresh mint elevate the flavors, making it a standout addition to your holiday table.

Chickpea and Roasted Vegetable Holiday Bowl

This Chickpea and Roasted Vegetable Holiday Bowl is a wholesome, flavorful meal perfect for the holiday season. With roasted root vegetables like carrots, parsnips, and sweet potatoes, paired with protein-packed chickpeas, it offers a satisfying and vibrant dish. The medley of flavors from the vegetables, the richness of the chickpeas, and a light, tangy dressing make this a nutritious and filling option for your holiday gatherings. It’s ideal as a main course for vegetarians or as a hearty side for festive meals.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 large carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 cups cooked quinoa or rice (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots, parsnips, and sweet potato cubes with olive oil, cumin, paprika, cinnamon, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and lightly browned.
2. While the vegetables roast, heat the chickpeas in a pan over medium heat for 5-7 minutes until they’re slightly crispy. Season with a pinch of salt and pepper.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a tablespoon of water to thin it out into a creamy dressing.
4. To assemble the bowl, start with a base of quinoa or rice (optional), then top with the roasted vegetables and chickpeas.
5. Drizzle the tahini dressing over the top and garnish with fresh parsley.

This Chickpea and Roasted Vegetable Holiday Bowl is a perfect way to showcase the earthy flavors of seasonal vegetables combined with protein-rich chickpeas. The warm, roasted veggies bring out their natural sweetness, while the tahini dressing adds a creamy, tangy contrast. Whether served as a main or a side dish, this bowl is both filling and nutritious, making it an excellent choice for any holiday gathering. It’s versatile enough to fit into a vegan or gluten-free meal plan while still offering comfort and festive flair.

Chickpea and Cranberry Holiday Pâté

This Chickpea and Cranberry Holiday Pâté is a savory-sweet spread perfect for holiday appetizers or as a delightful addition to a festive cheese board. The earthiness of chickpeas is balanced by the tartness of cranberries and the richness of olive oil and herbs, creating a flavorful and unique pâté. Served with crackers or crusty bread, this spread is a sophisticated yet easy-to-make dish that will impress guests at any holiday party.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup dried cranberries
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup chopped walnuts (optional)
• Crackers or bread for serving

Instructions:

1. In a small saucepan, combine the cranberries with 1/4 cup of water. Heat over medium-low heat for 5-7 minutes until the cranberries have softened. Drain any excess water and set aside.
2. In a food processor, combine the chickpeas, cranberries, olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper. Pulse until smooth, adding a bit of water if needed to achieve a spreadable consistency.
3. Add the lemon juice and pulse again. Taste and adjust seasoning if necessary.
4. If desired, fold in the chopped walnuts for added texture.
5. Transfer the pâté to a serving dish and refrigerate for at least 30 minutes before serving.
6. Serve with crackers or sliced bread.

This Chickpea and Cranberry Holiday Pâté is an elegant and delicious spread that combines savory and sweet elements, making it perfect for holiday gatherings. The chickpeas provide a hearty base, while the cranberries add a burst of sweetness and tartness, perfectly balanced by the earthy herbs and balsamic vinegar. It’s easy to prepare in advance and makes an impressive appetizer or party dish. Whether paired with crisp crackers or fresh bread, this pâté will be a hit at your next holiday celebration, offering a healthy, flavorful alternative to traditional spreads.

Chickpea and Spinach Stuffed Portobello Mushrooms

These Chickpea and Spinach Stuffed Portobello Mushrooms are a delicious and filling vegetarian dish that makes a great holiday appetizer or main course. The large, meaty mushrooms are filled with a savory chickpea and spinach mixture, seasoned with garlic, herbs, and a touch of lemon. Baked until tender and golden, these stuffed mushrooms are a hearty, yet light, option for your festive table. They are as flavorful as they are visually impressive, making them a crowd-pleasing choice.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped
• 1 can (15 oz) chickpeas, drained and mashed
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)
• 2 tablespoons grated Parmesan or vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the Portobello mushrooms, cap side down, on a baking sheet.
2. Heat olive oil in a pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
4. In a large bowl, combine the mashed chickpeas, spinach mixture, lemon juice, oregano, cumin, salt, and pepper. Mix until well combined.
5. Stuff the mushroom caps with the chickpea and spinach mixture, pressing it down gently.
6. Optionally, top with breadcrumbs and grated cheese for a crispy topping.
7. Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, until the mushrooms are tender and the topping is golden brown.

These Chickpea and Spinach Stuffed Portobello Mushrooms are a flavorful and satisfying dish that can easily be dressed up for the holidays. The mushrooms provide a savory, earthy base, while the chickpea and spinach filling is both hearty and nutritious. The lemon and herbs brighten the dish, making it a perfect balance of flavors. Whether served as an appetizer or main course, these stuffed mushrooms will be a hit at any festive occasion. Their impressive presentation and delicious taste make them a wonderful addition to your holiday spread.

Chickpea and Sweet Potato Holiday Stew

This Chickpea and Sweet Potato Holiday Stew is a comforting, hearty dish filled with vibrant seasonal flavors. The combination of tender chickpeas and sweet potatoes, simmered in a fragrant blend of spices, makes for a warming and nourishing meal that’s perfect for chilly holiday evenings. The stew features a delicious mix of earthy spices, such as cumin, cinnamon, and turmeric, giving it a festive feel. It’s a vegan-friendly and gluten-free dish that’s as satisfying as it is festive, ideal for family dinners or a cozy holiday meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
2. Stir in the sweet potatoes, chickpeas, cumin, cinnamon, turmeric, and ginger. Cook for 2-3 minutes, allowing the spices to toast slightly.
3. Pour in the vegetable broth and bring the stew to a boil. Reduce heat to low and simmer for 25-30 minutes, until the sweet potatoes are tender.
4. If desired, stir in spinach or kale during the last 5 minutes of cooking for added color and nutrition.
5. Season the stew with salt, pepper, and lemon juice. Garnish with fresh cilantro before serving.

This Chickpea and Sweet Potato Holiday Stew is a perfect dish to warm up your holiday table. The rich, comforting flavors of sweet potatoes and chickpeas are enhanced by a blend of spices that evoke the essence of the season. The addition of greens like spinach or kale adds freshness and color, making this stew as nutritious as it is delicious. It’s a great vegan and gluten-free option that can be served as a main dish or as part of a holiday spread. The leftovers are just as delightful, making it an easy yet impressive dish to prepare ahead of time.

Chickpea and Pomegranate Holiday Salad

This Chickpea and Pomegranate Holiday Salad is a festive and refreshing dish, bursting with vibrant colors and flavors. The creamy chickpeas are paired with crunchy cucumbers, sweet pomegranate seeds, and tangy red onions, all tossed in a zesty lemon and olive oil dressing. The result is a refreshing, nutrient-packed salad that can be served as a side or a light main course. The addition of pomegranate adds a touch of sweetness and a festive flair, making it a perfect dish for holiday feasts and gatherings.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, diced cucumber, red onion, pomegranate seeds, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey (if using), salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are well-coated.
4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.

This Chickpea and Pomegranate Holiday Salad is an excellent way to bring some festive freshness to your holiday meals. The chickpeas provide a hearty base, while the pomegranate seeds add a burst of sweetness and a touch of elegance. The crunchy cucumber and tangy red onion complement the salad’s flavors, making it a vibrant and satisfying side dish. Whether served with a larger meal or as a light, healthy option, this salad will be a colorful and delicious addition to any holiday spread.

Chickpea and Butternut Squash Holiday Tacos

Chickpea and Butternut Squash Holiday Tacos offer a fun and festive twist on traditional tacos, perfect for any holiday gathering. The combination of spiced chickpeas and roasted butternut squash creates a flavorful filling that’s both hearty and satisfying. Topped with a creamy avocado sauce and fresh cilantro, these tacos offer a balance of sweet, savory, and creamy flavors. They’re easy to prepare, customizable to your preferences, and make a perfect choice for a lighter holiday meal or a fun taco bar at your next festive get-together.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, mashed
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash with olive oil, cumin, paprika, cinnamon, salt, and pepper. Roast for 20-25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
2. While the squash roasts, heat the chickpeas in a pan over medium heat for 5-7 minutes, until crispy. Season with a pinch of salt and pepper.
3. In a small bowl, mash the avocado and mix with lime juice to create a creamy topping.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
5. To assemble the tacos, spoon the roasted butternut squash and chickpeas into the tortillas, then top with mashed avocado and fresh cilantro.

Chickpea and Butternut Squash Holiday Tacos are a fun, festive, and flavorful dish that brings together sweet, savory, and creamy elements for a perfect holiday treat. The roasted butternut squash adds a natural sweetness, while the chickpeas provide a hearty texture and protein. The creamy avocado topping brings richness, and the fresh cilantro adds a pop of freshness. These tacos are customizable, quick to prepare, and can be made ahead for a stress-free holiday meal. They’re perfect for vegetarian guests or anyone looking for a lighter, more creative option for their holiday feast.

Chickpea and Cranberry Holiday Pilaf

This Chickpea and Cranberry Holiday Pilaf is a fragrant, festive side dish that combines earthy chickpeas with sweet-tart cranberries, creating a beautiful balance of flavors. The chickpeas provide protein and texture, while the cranberries bring a burst of color and sweetness. Aromatic spices like cinnamon and cloves, along with a touch of orange zest, make this pilaf the perfect accompaniment to any holiday meal. It’s a vegan-friendly dish that can be served alongside roasts, stuffed vegetables, or as a standalone option at your holiday table.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup basmati rice
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon orange zest
• 1/2 cup toasted slivered almonds (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the cinnamon, cloves, and orange zest. Cook for 1 minute until the spices are fragrant.
3. Add the rice, vegetable broth, chickpeas, and dried cranberries to the pot. Stir to combine.
4. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
5. Fluff the pilaf with a fork, then stir in the toasted slivered almonds (if using).
6. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

The Chickpea and Cranberry Holiday Pilaf is a beautiful, aromatic side dish that can elevate any holiday meal. The warm spices, combined with the pop of sweetness from the cranberries, make it a perfect complement to heavier holiday mains like roasted turkey or baked ham. The rice serves as a tender base for the chickpeas, and the almonds add a nice crunch for added texture. This dish is not only vibrant and delicious but also a great choice for those looking for a plant-based side option. With its balance of flavors and festive appeal, it’s sure to be a crowd-pleaser at your next holiday gathering.

Chickpea, Spinach, and Roasted Red Pepper Holiday Quiche

This Chickpea, Spinach, and Roasted Red Pepper Holiday Quiche is a savory, satisfying dish perfect for holiday brunches or light dinners. The chickpeas provide a creamy, protein-packed filling, while the spinach and roasted red peppers add both color and flavor. The spices, including nutmeg and thyme, enhance the festive nature of the dish, making it ideal for holiday gatherings. With a flaky crust and a rich, egg-free custard, this quiche is vegan and gluten-free, ensuring that everyone at your table can enjoy it.

Ingredients:

• 1 pie crust (store-bought or homemade, gluten-free if desired)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup roasted red peppers, diced
• 1/4 cup unsweetened almond milk
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust on a baking sheet and set aside.
2. Heat olive oil in a pan over medium heat. Add the chopped spinach and sauté until wilted, about 3 minutes. Set aside.
3. In a food processor, combine the chickpeas, almond milk, nutritional yeast, nutmeg, thyme, salt, and pepper. Blend until smooth and creamy.
4. Stir in the sautéed spinach and roasted red peppers, mixing well.
5. Pour the chickpea mixture into the prepared pie crust and spread it evenly.
6. Bake the quiche in the preheated oven for 35-40 minutes, until the top is golden and the filling is set.
7. Let the quiche cool slightly before slicing and serving.

This Chickpea, Spinach, and Roasted Red Pepper Holiday Quiche offers a rich and satisfying flavor profile that’s perfect for a holiday brunch or festive meal. The chickpeas create a smooth, custard-like texture, while the spinach and roasted red peppers add color and depth to the dish. The nutmeg and thyme infuse the quiche with a warm, holiday-inspired aroma. Vegan and gluten-free, it’s a versatile dish that everyone can enjoy. Whether served as a main or a side, this quiche will become a holiday favorite for its vibrant flavors and creamy texture.

Chickpea and Caramelized Onion Holiday Flatbread

This Chickpea and Caramelized Onion Holiday Flatbread is a savory, slightly sweet, and satisfying dish that makes for a perfect appetizer or side for your holiday meals. The flatbread is topped with crispy chickpeas, caramelized onions, and a drizzle of balsamic glaze, bringing a balance of savory, sweet, and tangy flavors. The soft, pillowy flatbread provides a great base for the toppings, making it an elegant yet easy-to-make addition to your holiday spread. This dish is vegan, gluten-free, and sure to impress your guests.

Ingredients:

• 1 batch of gluten-free pizza dough (or regular dough if preferred)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 medium onions, thinly sliced
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 teaspoon dried rosemary
• 1 tablespoon balsamic glaze (for drizzling)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the pizza dough on a baking sheet lined with parchment paper, forming a thin flatbread.
2. Heat olive oil in a skillet over medium heat. Add the sliced onions and sauté for 20-25 minutes, stirring occasionally, until they become golden and caramelized. Add the balsamic vinegar and stir for an additional 2 minutes. Season with salt and pepper to taste.
3. While the onions are caramelizing, heat the chickpeas in a pan with a bit of olive oil for 5-7 minutes until they become crispy. Season with rosemary, salt, and pepper.
4. Assemble the flatbread by spreading the caramelized onions evenly over the dough, followed by the crispy chickpeas.
5. Bake the flatbread in the preheated oven for 15-18 minutes, or until the crust is golden and crispy.
6. Drizzle with balsamic glaze and garnish with fresh parsley before serving.

Chickpea and Caramelized Onion Holiday Flatbread is a delicious and versatile addition to any holiday gathering. The crispy chickpeas add texture, while the caramelized onions bring a rich, sweet flavor that pairs beautifully with the balsamic glaze. The flatbread itself is light yet satisfying, making it a great choice for sharing. This dish is perfect as an appetizer, snack, or side, and it’s sure to be a crowd-pleaser thanks to its blend of savory, sweet, and tangy flavors. With its elegant presentation and festive ingredients, it’s an ideal addition to your holiday table.

Note: More recipes are coming soon!