30+ Irresistible Holiday Low-Sodium Chickpea Recipes for Cozy Meal

The holiday season is synonymous with delicious feasts, family gatherings, and special moments shared over food.

However, if you’re looking to maintain a healthier lifestyle while still enjoying all the festive flavors, low-sodium dishes are a perfect way to indulge without the guilt.

Chickpeas, known for their versatility, nutritional value, and hearty texture, make an excellent ingredient for holiday meals.

They are naturally low in sodium and packed with protein, fiber, and essential vitamins and minerals, making them the ideal base for dishes that are both satisfying and nutritious.

In this article, we’ll explore 30+ holiday-worthy recipes featuring chickpeas that keep the sodium low while elevating your holiday menu.

From hearty salads and vibrant side dishes to crowd-pleasing mains and decadent desserts, these recipes will ensure your holiday spread is as flavorful as it is healthy.

So, get ready to impress your guests and treat yourself to a festive, guilt-free holiday season filled with nourishing and delicious meals!

30+ Irresistible Holiday Low-Sodium Chickpea Recipes for Cozy Meal

Embracing low-sodium recipes during the holiday season doesn’t mean sacrificing flavor or festivity.

Chickpeas provide an incredible canvas for creating a variety of dishes that not only taste amazing but also support better health.

Whether you’re looking for a zesty side salad, a warm, comforting casserole, or an innovative dessert, these 30+ holiday low-sodium chickpea recipes are here to make your holiday table both vibrant and wholesome.

Try incorporating these recipes into your celebrations, and you’ll find that you can enjoy all the joys of the season without compromising your health goals.

With so many delicious options to choose from, there’s no reason why your holiday meals can’t be both indulgent and nutritious.

Make this holiday season one to remember by sharing hearty, healthy, and heartwarming meals that everyone will love.

Holiday Herb-Roasted Chickpeas

These crispy, flavor-packed chickpeas are a perfect addition to any holiday table or can be enjoyed as a light snack. Infused with a blend of herbs and spices, they offer a satisfying crunch without added sodium.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the 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 ensure they’re as dry as possible.
3. In a mixing bowl, combine the chickpeas with olive oil, garlic powder, paprika, thyme, rosemary, and black pepper. Toss until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway through, until they are golden and crispy.
5. Let cool for a few minutes before serving. Garnish with fresh parsley if desired.

This simple yet flavorful dish brings out the best in chickpeas, making them a delicious and healthy alternative to more traditional holiday snacks. The combination of herbs provides a satisfying depth of flavor while maintaining low sodium.

Holiday Chickpea Salad with Cranberries and Walnuts

A bright and festive salad that’s perfect for a holiday spread, featuring chickpeas, tart cranberries, and the crunch of walnuts. This dish is not only nutritious but also visually appealing.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup fresh or dried unsweetened cranberries
• 1/2 cup chopped walnuts, toasted
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• Fresh thyme leaves for garnish (optional)
• Black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cranberries, walnuts, celery, and red onion.
2. In a small bowl, whisk together the lemon juice, olive oil, ground cumin, and black pepper.
3. Pour the dressing over the chickpea mixture and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh thyme leaves if desired.

This holiday salad is a delightful mix of sweet, nutty, and savory flavors. The cranberries add a festive touch with their pop of color, while the walnuts bring a satisfying crunch. It’s a refreshing addition to any holiday spread, combining a variety of textures and flavors while keeping sodium in check.

Spiced Chickpea & Sweet Potato Stew

This hearty stew is perfect for winter gatherings, offering rich flavors from the combination of sweet potatoes, chickpeas, and warm spices. It’s a low-sodium, comforting dish that’s ideal for holiday meals.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes (no salt added)
• 2 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/2 tsp black pepper
• 1 cup baby spinach
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Add the sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir in the cumin, coriander, paprika, cinnamon, and black pepper.
3. Bring to a boil, then reduce the heat to low and simmer for 25–30 minutes, or until the sweet potatoes are tender.
4. Stir in the baby spinach and cook for 2–3 more minutes until wilted.
5. Serve hot, garnished with fresh cilantro if desired.

This stew brings warmth to any holiday meal, with the natural sweetness of the sweet potatoes balancing the spices. The chickpeas add protein and texture, making it both satisfying and nourishing. It’s a wonderful way to showcase comfort food with a healthy twist, perfect for winter festivities.

Crispy Chickpea Stuffed Bell Peppers

These colorful bell peppers stuffed with seasoned chickpeas make a festive, low-sodium dish perfect for holiday gatherings. They are hearty, nutritious, and filled with bold flavors that everyone will enjoy.

Ingredients:

• 4 large bell peppers (any color)
• 1 can chickpeas, drained and rinsed
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes (no salt added)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• Black pepper to taste
• 1/2 cup crumbled feta cheese (optional)
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large bowl, combine the chickpeas, cooked quinoa, diced tomatoes, red onion, cilantro, cumin, paprika, coriander, and black pepper. Drizzle with olive oil and toss until well mixed.
3. Stuff each bell pepper with the chickpea mixture and sprinkle the tops with crumbled feta, if using.
4. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the tops are lightly browned.
5. Let cool for a few minutes before serving.

These stuffed peppers make for an eye-catching holiday dish that’s full of flavor and texture. The chickpea and quinoa mixture creates a hearty filling that pairs well with the subtle sweetness of the bell peppers. It’s a nutritious and low-sodium option that will brighten any holiday spread.

Chickpea and Roasted Vegetable Holiday Bowl

This nourishing holiday bowl is perfect for serving as a main course or a side dish. Roasted vegetables paired with chickpeas and a hint of tahini dressing make it an easy, wholesome, and festive meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium carrots, peeled and cut into sticks
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 clove garlic, minced
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the carrots, zucchini, and red bell pepper with 1 tbsp olive oil, cumin, paprika, and black pepper. Spread the vegetables on the baking sheet in a single layer.
3. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
4. While the vegetables are roasting, mix the tahini, lemon juice, water, and minced garlic in a small bowl until smooth. Adjust the consistency by adding a bit more water if needed.
5. In a large bowl, combine the roasted vegetables and chickpeas. Drizzle with the tahini dressing and toss gently.
6. Serve in bowls and garnish with fresh parsley if desired.

This holiday bowl is full of roasted, caramelized flavors that complement the chickpeas beautifully. The tahini dressing adds a creamy, nutty finish that ties all the components together. It’s a delicious, low-sodium option that showcases the season’s best vegetables and flavors.

Baked Chickpea and Spinach Patties

These baked chickpea and spinach patties are an excellent, protein-rich dish for holiday feasts. They’re lightly spiced and serve as a healthy alternative to more traditional holiday fare.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup breadcrumbs (whole-wheat or gluten-free)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 egg (or flax egg for a vegan option)
• 1 tbsp olive oil (plus more for greasing the baking sheet)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with olive oil.
2. In a food processor, pulse the chickpeas until they form a chunky paste. Add the chopped spinach, onion, garlic, cumin, black pepper, and oregano. Pulse a few more times until combined.
3. Transfer the mixture to a bowl and add the breadcrumbs and egg. Mix well until a thick, slightly sticky mixture forms.
4. Shape the mixture into small patties and place them on the prepared baking sheet.
5. Bake for 20–25 minutes, flipping halfway through, until the patties are golden and firm.
6. Serve warm, garnished with a squeeze of lemon or a dollop of plain yogurt.

These chickpea and spinach patties are flavorful and satisfying, with a perfect mix of spices and textures. The addition of spinach not only boosts the nutritional value but also adds a vibrant green color. These patties are versatile and can be served as an appetizer, a main course, or a side dish for a festive, low-sodium holiday meal.

Herbed Chickpea & Cranberry Crostini

These simple yet elegant crostini make an ideal holiday appetizer. Topped with herbed chickpeas, sweet cranberries, and a touch of balsamic glaze, they offer a delightful combination of flavors and textures.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup fresh or dried unsweetened cranberries
• 1/2 cup chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 1/4 cup balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and lightly toast them in the oven for 5-7 minutes or until golden brown.
2. In a mixing bowl, combine the chickpeas, cranberries, parsley, olive oil, lemon zest, garlic powder, and black pepper. Toss until evenly combined.
3. Spoon the chickpea mixture onto the toasted baguette slices and drizzle with a bit of balsamic glaze if desired.
4. Serve immediately, garnished with additional parsley if desired.

These herbed chickpea and cranberry crostini are a show-stopping appetizer that pairs perfectly with holiday drinks. The chickpeas provide a hearty base, while the cranberries add a touch of sweetness and color. The balsamic glaze enhances the flavors, making it a dish that’s both sophisticated and low in sodium.

Chickpea & Roasted Squash Holiday Salad

This vibrant salad brings the flavors of the season together, highlighting the natural sweetness of roasted squash and the protein-rich goodness of chickpeas. A light, refreshing, and nutrient-dense addition to any holiday spread.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups cubed butternut or acorn squash
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 4 cups mixed salad greens (e.g., arugula, spinach, or kale)
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup pomegranate seeds
• 1 tbsp apple cider vinegar
• 2 tbsp tahini
• 1 tbsp honey (or maple syrup for vegan option)
• Black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the squash cubes with 1/2 tbsp olive oil, cinnamon, and nutmeg. Spread the squash on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a large bowl, combine the chickpeas with the remaining olive oil and black pepper. Add to the baking sheet during the last 10 minutes of roasting to warm them up.
3. In a small bowl, whisk together the apple cider vinegar, tahini, and honey to make the dressing.
4. In a large salad bowl, combine the roasted squash, chickpeas, salad greens, toasted pumpkin seeds, goat cheese (if using), and pomegranate seeds.
5. Drizzle with the tahini dressing and toss gently before serving.

This holiday salad is rich in seasonal flavors, from the sweet squash to the crunch of pumpkin seeds and the tangy pomegranate seeds. The tahini dressing adds a creamy finish without the need for added salt, creating a balanced, fresh, and festive dish.

Chickpea & Spinach Stuffed Mushrooms

These stuffed mushrooms are an easy-to-make holiday appetizer, combining the savory richness of mushrooms with a hearty chickpea and spinach filling. Perfect for sharing, they’re low in sodium yet bursting with flavor.

Ingredients:

• 12 large white or cremini mushrooms, stems removed and cleaned
• 1 can chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (whole-wheat or gluten-free)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a greased baking sheet.
2. In a food processor, pulse the chickpeas until they form a chunky paste. Add the chopped spinach, onion, garlic, breadcrumbs, olive oil, oregano, and black pepper. Pulse until combined, but leave some texture.
3. Spoon the chickpea mixture into each mushroom cap, pressing down lightly to fill them evenly.
4. Sprinkle the tops with grated Parmesan cheese, if using.
5. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
6. Let cool slightly before serving.

These chickpea and spinach stuffed mushrooms are a delightful holiday starter that can be prepared ahead of time and baked just before serving. They have a robust flavor, a satisfying texture, and bring a touch of elegance to any festive spread.

Holiday Chickpea and Sweet Potato Casserole

This hearty casserole blends chickpeas, sweet potatoes, and a medley of warm spices, creating a comforting, low-sodium holiday dish that will please guests and family members alike.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup diced red onion
• 1/2 cup frozen or fresh spinach, chopped
• 1/2 cup low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/4 cup chopped walnuts (optional)
• 1/4 cup crumbled goat cheese or feta (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. In a large pan over medium heat, add the olive oil and sauté the red onion until translucent, about 3-4 minutes. Add the cubed sweet potatoes and cook for an additional 5-6 minutes until they start to soften.
3. Stir in the chickpeas, spinach, vegetable broth, cinnamon, cumin, paprika, black pepper, and nutmeg. Cook for another 5 minutes, allowing the flavors to meld.
4. Transfer the mixture into the prepared casserole dish and spread evenly. Sprinkle the top with chopped walnuts and crumbled goat cheese, if using.
5. Bake for 25-30 minutes, or until the sweet potatoes are tender and the casserole is heated through.
6. Let cool for a few minutes before serving.

This chickpea and sweet potato casserole is rich in flavor, with the sweetness of the potatoes balanced by the earthy chickpeas and warm spices. The crunchy walnuts and creamy cheese topping add texture and a festive touch, making it perfect for holiday gatherings.

Chickpea and Pomegranate Holiday Slaw

A refreshing slaw that incorporates the sweet-tart pop of pomegranate seeds, chickpeas, and a blend of fresh herbs. This dish is a bright and colorful addition to your holiday table, perfect as a side or a light main dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup pomegranate seeds
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup low-sodium apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey (or maple syrup for vegan option)
• 1/2 tsp ground cumin
• Black pepper to taste

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, carrots, chickpeas, pomegranate seeds, cilantro, and green onions.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, cumin, and black pepper.
3. Pour the dressing over the slaw mixture and toss until evenly coated.
4. Let the slaw sit for at least 15 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This holiday slaw is not only a feast for the eyes with its vibrant colors but also a delightful combination of crunch, sweetness, and tang. The chickpeas add protein, making it more filling, while the pomegranate seeds provide bursts of juicy sweetness, perfect for the holiday season.

Chickpea and Herb Potato Salad

A unique twist on the traditional potato salad, this version includes chickpeas for extra protein and a range of fresh herbs for a bright, flavorful holiday dish that stays low in sodium.

Ingredients:

• 2 cups baby potatoes, halved or quartered
• 1 can chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup chopped red onion
• 1/4 cup Greek yogurt (plain, low-fat)
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard (low-sodium)
• Black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes or until fork-tender. Drain and let cool.
2. In a large mixing bowl, combine the cooked potatoes, chickpeas, parsley, dill, and red onion.
3. In a small bowl, mix the Greek yogurt, lemon juice, Dijon mustard, and black pepper until smooth.
4. Pour the dressing over the potato and chickpea mixture and toss gently until combined.
5. Chill in the refrigerator for at least 30 minutes before serving.

This chickpea and herb potato salad is a refreshing twist that adds a nutritious punch to the traditional holiday spread. The combination of creamy yogurt dressing, fresh herbs, and hearty chickpeas ensures a dish that’s full of flavor and texture without the need for added sodium.

Chickpea and Brussel Sprout Holiday Stir-Fry

This colorful stir-fry showcases the nutty flavors of chickpeas and the crispy, caramelized taste of brussel sprouts, all enhanced with a simple garlic and lemon dressing. It’s a healthy, quick-to-make side dish that’s perfect for holiday meals.

Ingredients:

• 2 cups brussel sprouts, halved
• 1 can chickpeas, drained and rinsed
• 1/2 cup sliced red bell pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp paprika
• Black pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the brussel sprouts cut-side down and cook for 4-5 minutes until they begin to brown and become tender.
2. Add the garlic and red bell pepper to the skillet and stir-fry for another 2-3 minutes.
3. Add the chickpeas to the pan and continue to stir-fry for an additional 3-4 minutes until the chickpeas are heated through and the vegetables are well caramelized.
4. Sprinkle the paprika and black pepper over the mixture and drizzle with lemon juice. Stir to combine.
5. Remove from heat, transfer to a serving dish, and garnish with fresh parsley and lemon zest if desired.

This chickpea and brussel sprout stir-fry is a vibrant holiday side dish that packs a flavorful punch. The nutty, tender chickpeas complement the sweet, caramelized brussel sprouts perfectly, while the fresh parsley and lemon juice add brightness to each bite.

Chickpea and Cranberry Holiday Stuffed Bell Peppers

These stuffed bell peppers bring a festive touch to your holiday table. Filled with a hearty chickpea and cranberry mixture, they’re full of flavor and make an impressive main or side dish.

Ingredients:

• 4 large bell peppers (any color)
• 1 can chickpeas, drained and rinsed
• 1/2 cup fresh or dried unsweetened cranberries
• 1/2 cup cooked quinoa or rice
• 1/2 cup diced celery
• 1/4 cup chopped walnuts or pecans (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp black pepper
• 1/4 cup low-sodium vegetable broth
• 2 tbsp chopped fresh sage or thyme
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a mixing bowl, combine the chickpeas, cranberries, cooked quinoa or rice, diced celery, walnuts (if using), cinnamon, black pepper, and chopped sage or thyme. Add the vegetable broth and mix until evenly combined.
3. Spoon the filling into each bell pepper, pressing down lightly to pack it in.
4. Place the stuffed peppers upright in a baking dish. Brush the outside of the peppers with a light coating of olive oil.
5. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Serve warm, garnished with extra sage or thyme if desired.

These chickpea and cranberry stuffed bell peppers offer a unique blend of sweet and savory flavors. The chickpeas provide a hearty base, complemented by the sweetness of the cranberries and the crunch of nuts, making it a delightful addition to holiday celebrations.

Chickpea and Roasted Beet Holiday Salad

This salad combines earthy roasted beets with chickpeas and a light citrus dressing, creating a festive dish that’s rich in color and flavor. Perfect as a side or a light main course for the holidays, it’s packed with nutrients and low in sodium.

Ingredients:

• 2 large beets, peeled and cut into cubes
• 1 can chickpeas, drained and rinsed
• 1/2 cup crumbled goat cheese or feta (optional)
• 1/4 cup chopped pistachios or almonds
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp orange juice
• 1/2 tsp ground coriander
• Black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet cubes on a baking sheet, drizzle with 1/2 tbsp olive oil, and season with black pepper. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.
2. In a large bowl, combine the roasted beets, chickpeas, crumbled cheese (if using), and chopped nuts.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, orange juice, ground coriander, and black pepper to create the dressing.
4. Add the dressing to the salad and toss gently to combine.
5. Serve over a bed of mixed greens or plate individually.

This roasted beet and chickpea salad is a colorful, nutrient-rich dish that’s perfect for a holiday table. The sweet, earthy beets and hearty chickpeas are complemented by the tangy citrus dressing and the crunch of nuts, making each bite full of flavor and texture.

Note: More recipes​ are coming soon!