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The holiday season is a time for family, friends, and of course, food.
Whether you’re hosting a festive feast or attending a gathering, there’s one ingredient that can make your holiday meals both hearty and delicious: chickpeas.
Known for their versatility and ability to absorb the flavors they’re paired with, chickpeas are a perfect plant-based option for your holiday table.
In this blog article, we’ve rounded up over 30 mouth-watering vegan chickpea recipes that will elevate your holiday celebrations.
From appetizers to main dishes and even desserts, these recipes are packed with flavor, nutrition, and holiday cheer.
Whether you’re a long-time vegan or just looking to add a few plant-based dishes to your holiday spread, you’ll find something here to please everyone at the table.
30+ Flavorful Holiday Vegan Chickpea Recipes to Celebrate the Season
With the abundance of flavor-packed, vegan chickpea recipes we’ve shared, your holiday meals are sure to be a hit! Chickpeas are not only an excellent source of protein and fiber, but their versatility makes them a perfect ingredient for any holiday dish.
From savory stews to creamy dips, hearty curries, and even dessert options, the possibilities are endless.
These 30+ recipes will help you create a diverse and satisfying holiday spread that will appeal to both vegan and non-vegan guests alike.
So, embrace the holiday spirit by bringing these plant-based chickpea dishes to your table this year.
Whether you’re hosting a gathering or contributing to a potluck, you can feel good about serving these nourishing and flavorful dishes that are sure to leave everyone asking for the recipe!
Chickpea Nut Roast
This hearty and satisfying vegan nut roast combines the creamy texture of chickpeas with a medley of roasted vegetables and crunchy nuts, perfect for a holiday feast. Packed with flavor, it makes an excellent centerpiece for any plant-based meal during the festive season. The combination of chickpeas, nuts, and vegetables gives it a rich and savory taste that even non-vegans will love.
Ingredients
- 1 can (15 oz) chickpeas, drained and mashed
- 1 cup mixed nuts (such as walnuts, almonds, and cashews), chopped
- 1 cup breadcrumbs
- 1 medium carrot, grated
- 1/2 cup onions, finely chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup vegetable broth
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan with a little oil or line it with parchment paper.
- Heat olive oil in a pan over medium heat. Add onions, celery, and garlic, sautéing until soft and translucent, about 5 minutes.
- Add the grated carrot and cook for another 2 minutes. Stir in the tomato paste, soy sauce, thyme, salt, and pepper. Remove from heat.
- In a large bowl, mix the mashed chickpeas, sautéed vegetables, chopped nuts, breadcrumbs, and parsley. Gradually add vegetable broth until the mixture holds together but is not too wet.
- Transfer the mixture into the prepared loaf pan, pressing it down firmly to compact it.
- Bake for 40-45 minutes, until the top is golden and slightly crispy. Let it cool for 10 minutes before slicing.
- Serve with vegan gravy or cranberry sauce for a festive touch.
This chickpea nut roast is not only a great holiday meal, but it also works wonderfully for meal prep, as it can be stored in the fridge for a few days or frozen for later use. The rich texture and savory flavors are bound to impress guests at any gathering, offering a filling and nutritious alternative to traditional meat-based roasts.
Chickpea & Sweet Potato Holiday Curry
This vibrant vegan curry combines chickpeas and sweet potatoes with aromatic spices, creating a warming dish perfect for holiday gatherings. The creamy coconut milk adds richness to the curry, while the chickpeas provide protein and the sweet potatoes bring a natural sweetness that balances out the spices. It’s the perfect dish for cold winter nights.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 1/2 cups vegetable broth
- Fresh cilantro, for garnish
- Optional: Red chili flakes, for heat
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger, cooking until softened, about 5 minutes.
- Stir in the curry powder, turmeric, cumin, cinnamon, salt, and pepper. Cook for 1-2 minutes to release the aromas of the spices.
- Add the cubed sweet potatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, covered, for 15-20 minutes, or until the sweet potatoes are tender.
- Pour in the coconut milk, stirring to combine. Let it simmer for another 5 minutes. Taste and adjust seasoning if necessary.
- Serve the curry over rice or with crusty bread, garnished with fresh cilantro and red chili flakes for an added kick.
This curry is a wonderful holiday dish, not only because it is incredibly flavorful, but also because it’s a crowd-pleaser that can be made ahead of time. The mix of chickpeas, sweet potatoes, and coconut milk creates a comforting dish that will warm you up from the inside out. The combination of spices brings both depth and complexity to the dish, making it a holiday standout.
Chickpea and Spinach Stuffed Portobello Mushrooms
For a lighter yet delicious vegan holiday dish, these chickpea and spinach stuffed Portobello mushrooms are an ideal choice. The hearty chickpeas are paired with nutrient-packed spinach and garlic, making for a filling and flavorful stuffing. These stuffed mushrooms are easy to prepare, making them a perfect starter or side dish for any holiday meal.
Ingredients
- 4 large Portobello mushroom caps, stems removed
- 1 can (15 oz) chickpeas, drained and mashed
- 1 cup fresh spinach, chopped
- 1/4 cup onions, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1/4 cup breadcrumbs
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up.
- Heat olive oil in a pan over medium heat. Add onions and garlic, sautéing until softened, about 3 minutes. Add chopped spinach and cook until wilted, about 2 minutes.
- In a large bowl, combine the mashed chickpeas, sautéed spinach mixture, nutritional yeast, lemon juice, salt, and pepper. Mix well.
- Spoon the chickpea mixture into the mushroom caps, pressing gently to fill them evenly.
- Sprinkle breadcrumbs over the top of each stuffed mushroom for a crispy finish.
- Bake in the oven for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
- Garnish with fresh parsley before serving.
These stuffed Portobello mushrooms are a delightful and elegant addition to any holiday meal. The earthy mushrooms provide a perfect vessel for the flavorful chickpea and spinach stuffing. This dish offers a balance of textures and flavors that will leave your guests craving more. It’s simple to prepare but looks impressive on the plate, making it ideal for any festive occasion.
Chickpea & Cranberry Holiday Salad
This vibrant and festive salad combines the nutty texture of chickpeas with the sweet-tart bite of cranberries, creating a refreshing and nutrient-packed dish that’s perfect for holiday gatherings. The combination of crisp vegetables and a light dressing enhances the natural flavors, making this a great side or a main course for those looking for a lighter, vegan option.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup dried cranberries
- 1 medium cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup arugula or mixed greens
- 1/4 cup walnuts, chopped
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, dried cranberries, cucumber, red onion, and arugula.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss everything together gently.
- Top with chopped walnuts for added crunch and flavor.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
This holiday salad offers a perfect balance of textures, from the crisp cucumber to the soft, chewy chickpeas and the crunch of walnuts. The tartness of the cranberries complements the sweetness of the maple syrup dressing, making it a refreshing and festive dish that’s a hit at any gathering. It’s not only light but also filled with plant-based protein, making it a great option for a nutritious holiday meal.
Chickpea-Stuffed Acorn Squash
Acorn squash, with its sweet, buttery flesh, is the perfect vessel for a flavorful chickpea stuffing. This dish combines the rich flavors of roasted squash with a savory chickpea filling, making it a beautiful and filling main dish for holiday meals. The addition of herbs and spices enhances the natural sweetness of the squash and the savory chickpeas, creating a well-balanced holiday dish.
Ingredients
- 2 acorn squash, halved and seeds removed
- 1 can (15 oz) chickpeas, drained and mashed
- 1/2 cup cooked quinoa or rice
- 1/4 cup onion, finely chopped
- 1/2 cup kale, chopped
- 1/4 cup dried cranberries
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground black pepper
- Salt to taste
- Fresh thyme or rosemary for garnish
Instructions
- Preheat the oven to 375°F (190°C). Place the acorn squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 35-40 minutes, or until the squash is tender and golden brown.
- While the squash is roasting, heat olive oil in a pan over medium heat. Add the onions and cook until softened, about 5 minutes. Add the kale and cook until wilted, about 2 minutes.
- In a large bowl, combine the mashed chickpeas, cooked quinoa or rice, sautéed onions and kale, dried cranberries, cinnamon, nutmeg, salt, and pepper. Mix well.
- Once the squash is cooked, carefully spoon the chickpea mixture into each squash half, pressing down gently to pack the filling.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is golden and slightly crispy on top.
- Garnish with fresh thyme or rosemary before serving.
This stuffed acorn squash is a gorgeous, wholesome dish that makes a statement at any holiday table. The combination of chickpeas, quinoa, and kale gives the dish a hearty texture, while the cinnamon and nutmeg add a festive touch. It’s both visually appealing and full of flavor, making it the perfect holiday centerpiece for vegan guests.
Chickpea & Roasted Veggie Holiday Tacos
These vegan tacos bring together roasted vegetables and chickpeas with a festive twist, creating a delicious and satisfying holiday meal. The roasted vegetables, paired with chickpeas and a simple yet flavorful seasoning, offer a savory filling that’s both filling and full of holiday warmth. Topped with a tangy avocado and lime salsa, these tacos are a hit at any party or casual holiday gathering.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small zucchini, diced
- 1 small red onion, diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 avocado, mashed
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Optional: Hot sauce or salsa for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On the baking sheet, toss the chickpeas, bell peppers, zucchini, and onion with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly caramelized.
- While the vegetables are roasting, prepare the avocado salsa by mixing the mashed avocado, lime juice, and cilantro in a small bowl. Season with salt and pepper to taste.
- Warm the tortillas in a dry pan over medium heat for about 1 minute on each side.
- Assemble the tacos by spooning the roasted veggie and chickpea mixture onto each tortilla, then topping with the avocado salsa and optional hot sauce or salsa.
- Serve immediately, garnished with more fresh cilantro if desired.
These tacos are not only full of flavor but also packed with the goodness of roasted vegetables and chickpeas, making them a nutritious holiday option. The avocado salsa adds a creamy texture and zesty flavor, making each bite a little burst of freshness. These tacos are a perfect choice for a casual, fun holiday meal that still feels festive and delicious.
Chickpea & Pomegranate Holiday Buddha Bowl
This vibrant and colorful Buddha bowl brings together the earthy flavors of chickpeas, roasted vegetables, and pomegranate seeds, creating a nutrient-packed and visually stunning dish. It’s perfect for a light holiday meal or a festive side dish that will add a pop of color to your table. The combination of textures and flavors—from the crispy chickpeas to the juicy pomegranate seeds—makes it a festive and satisfying meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 sweet potato, cubed
- 1/2 cup cooked quinoa
- 1 cup broccoli florets
- 1/2 cup pomegranate seeds
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the chickpeas and sweet potato cubes with olive oil, paprika, cumin, salt, and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, tossing halfway through, until crispy and golden.
- While the chickpeas and sweet potatoes are roasting, steam or blanch the broccoli until bright green and tender, about 3-4 minutes.
- In a small bowl, whisk together tahini, lemon juice, and water until smooth to make the dressing.
- To assemble the bowls, divide the quinoa, roasted sweet potatoes, chickpeas, broccoli, and pomegranate seeds between bowls. Drizzle with tahini dressing and garnish with fresh parsley.
- Serve immediately and enjoy!
This Buddha bowl is not only packed with nutrients but also brings a festive pop of color with the addition of pomegranate seeds. The combination of roasted chickpeas, sweet potatoes, and quinoa provides a satisfying meal that’s hearty yet light. The tahini dressing ties everything together, adding richness and creaminess that perfectly complements the dish’s fresh ingredients.
Chickpea & Butternut Squash Holiday Stew
This hearty and flavorful stew combines the richness of butternut squash with the protein-packed goodness of chickpeas, making it a perfect cozy dish for the holiday season. The warming spices like cinnamon and cumin add depth to the stew, while the slight sweetness of the squash complements the savory chickpeas. It’s an easy-to-make vegan meal that’s satisfying, nutritious, and perfect for wintery days.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the cubed butternut squash and carrot to the pot and cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth, diced tomatoes (with juice), cinnamon, cumin, turmeric, salt, and pepper. Stir to combine and bring the mixture to a simmer.
- Let the stew simmer for 20-25 minutes, or until the vegetables are tender.
- Add the chickpeas to the pot and cook for an additional 5-10 minutes, until heated through.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
This stew is a wonderful balance of savory and sweet flavors, with the chickpeas providing protein and the butternut squash adding a creamy, natural sweetness. The warming spices make it a perfect dish for holiday gatherings, offering both comfort and nutrition in every spoonful. It’s simple to prepare yet packed with vibrant flavors that will satisfy guests and family alike.
Chickpea & Maple Roasted Brussels Sprouts
Brussels sprouts are a classic holiday vegetable, and this dish takes them to the next level by pairing them with chickpeas and a maple glaze. The combination of roasted Brussels sprouts with the crispy chickpeas creates a satisfying side dish that’s both savory and sweet. The maple syrup adds a festive sweetness that complements the natural bitterness of the Brussels sprouts, making it a crowd-pleaser at any holiday meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup crushed pecans (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts and chickpeas with olive oil, maple syrup, balsamic vinegar, garlic powder, smoked paprika, salt, and pepper.
- Spread the Brussels sprouts and chickpeas in an even layer on the baking sheet.
- Roast in the oven for 25-30 minutes, tossing halfway through, until the Brussels sprouts are golden brown and crispy and the chickpeas are roasted.
- Once out of the oven, sprinkle with crushed pecans if desired and serve.
This dish brings a perfect balance of flavors, with the crispy Brussels sprouts and chickpeas providing a hearty, savory base while the maple syrup and balsamic vinegar add a touch of sweetness and tang. It’s a great side dish for holiday dinners, and the roasted chickpeas add a delightful crunch that will make it stand out among other festive side dishes.
Chickpea & Cauliflower Holiday Curry
This warming chickpea and cauliflower curry is infused with fragrant spices like turmeric, coriander, and garam masala, creating a rich and hearty dish that’s perfect for any winter celebration. The cauliflower adds texture, while the chickpeas bring protein and heartiness to the dish. Served over rice or with naan, this curry is a flavorful, vegan holiday dish that’s both satisfying and comforting.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 head cauliflower, chopped into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
- Add the chopped cauliflower to the pot and cook for another 5 minutes, stirring occasionally.
- Stir in the turmeric, coriander, and garam masala, cooking for 1-2 minutes to toast the spices.
- Pour in the diced tomatoes and coconut milk, stirring to combine.
- Bring the curry to a simmer and cook for 20-25 minutes, or until the cauliflower is tender.
- Add the chickpeas and cook for an additional 5-10 minutes to heat through.
- Season with salt and pepper to taste, and serve the curry over rice or with naan, garnished with fresh cilantro.
This curry is a deliciously fragrant and comforting dish that’s perfect for any holiday gathering. The rich coconut milk and spices bring out the deep flavors of the cauliflower and chickpeas, making it a dish that feels luxurious yet simple to prepare. The addition of fresh cilantro adds brightness and freshness, balancing the richness of the curry.
Chickpea & Sweet Potato Holiday Hash
This hearty and flavorful holiday hash brings together roasted sweet potatoes, chickpeas, and a variety of spices for a filling and savory dish that works as both a side or a main course. The crispy chickpeas add texture, while the sweet potatoes bring sweetness and depth of flavor. It’s the perfect vegan dish for a holiday brunch or a filling dinner.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes, chickpeas, red bell pepper, and red onion with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Spread the mixture in a single layer on the baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized and the chickpeas are crispy.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
This holiday hash is a great balance of savory and sweet, with the crispy chickpeas and roasted sweet potatoes creating a satisfying dish that’s perfect for breakfast, brunch, or dinner. The combination of spices enhances the natural flavors, making it a flavorful addition to your holiday table. The fresh parsley adds a touch of brightness and color, completing this hearty and comforting dish.
Chickpea & Pomegranate Holiday Salad
This vibrant salad is packed with color and flavor, combining the earthiness of chickpeas with the sweet-tart burst of pomegranate seeds. Tossed with fresh herbs and a simple dressing, this dish offers a refreshing yet hearty addition to any holiday meal. The crunchy chickpeas and juicy pomegranate arils bring texture and natural sweetness, while the tangy dressing adds a zesty kick. It’s a nutrient-dense and festive salad that works as a side or even a light main course.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup pomegranate seeds
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, pomegranate seeds, diced cucumber, sliced red onion, and chopped parsley.
- In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately, or chill in the fridge for 20-30 minutes before serving for enhanced flavor.
This salad is not only visually stunning but also offers a wonderful contrast of flavors. The pomegranate seeds provide a pop of sweetness that balances the savory chickpeas and tangy dressing. It’s a perfect side dish for holiday meals, adding freshness and a burst of color to your table.
Chickpea & Spinach Stuffed Sweet Potatoes
Sweet potatoes are a holiday favorite, and these stuffed sweet potatoes bring a unique twist by filling them with a hearty chickpea and spinach mixture. The creamy sweetness of the roasted sweet potatoes pairs wonderfully with the savory, spiced chickpeas and fresh spinach. This vegan dish is not only delicious but also packed with nutrients, making it a satisfying and wholesome meal for the holiday season.
Ingredients
- 4 medium sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp tahini (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until tender.
- While the sweet potatoes are roasting, heat the olive oil in a large skillet over medium heat. Add the chickpeas and sauté for 5-7 minutes until golden and slightly crispy.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Stir in the cumin, smoked paprika, salt, and pepper, and cook for another minute.
- Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- Stuff each sweet potato with the chickpea and spinach mixture. Drizzle with tahini if desired.
- Serve immediately.
These stuffed sweet potatoes offer a perfect balance of flavors and textures, with the creamy sweetness of the potatoes complementing the savory chickpea and spinach filling. It’s a satisfying, nutrient-packed dish that works wonderfully as a main course for a vegan holiday meal.
Chickpea & Cranberry Holiday Loaf
This festive loaf is a delightful blend of sweet and savory, combining chickpeas with the tartness of cranberries and the warmth of holiday spices. The loaf has a moist, slightly crumbly texture, and the chickpeas add a protein boost. This dish works wonderfully as a savory bread to accompany holiday meals or as a snack with a light spread of vegan butter. It’s a great way to incorporate chickpeas into your holiday baking repertoire.
Ingredients
- 1 can (15 oz) chickpeas, drained and mashed
- 1/2 cup fresh or dried cranberries
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a large bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the mashed chickpeas, maple syrup, almond milk, olive oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This chickpea and cranberry loaf is an unexpected holiday treat, offering a sweet yet savory experience. The cranberries give it a festive, tangy flavor, while the chickpeas provide a hearty texture and added protein. This loaf is perfect for holiday breakfasts or as a side to holiday meals, offering a new twist on traditional holiday breads.
Chickpea & Kale Holiday Soup
This rich and flavorful soup is packed with nutritious ingredients like chickpeas, kale, and carrots, making it a satisfying and wholesome dish for any holiday table. The chickpeas provide protein and texture, while the kale offers a burst of color and nutrients. The vegetable broth ties everything together, creating a comforting soup that’s perfect for warming up on chilly holiday evenings.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
- 2 carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp ground cumin
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the sliced carrots and cook for another 3-4 minutes.
- Stir in the dried thyme and cumin, cooking for 1-2 minutes.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat to a simmer and cook for 20 minutes, or until the carrots are tender.
- Add the chickpeas and chopped kale, and cook for an additional 5-7 minutes until the kale is wilted and the chickpeas are heated through.
- Season with salt and pepper to taste, and serve hot.
This soup is a perfect blend of earthy flavors and comforting textures. The chickpeas and kale provide substance, while the broth brings everything together with a savory, rich flavor. It’s an ideal dish for a light yet satisfying meal during the holidays, and it pairs beautifully with crusty bread or crackers.
Chickpea & Roasted Red Pepper Holiday Dip
This holiday dip combines the rich, smoky flavors of roasted red peppers with the hearty texture of chickpeas, making for a creamy and delicious appetizer. Perfect for any gathering, this dip is a crowd-pleaser that pairs wonderfully with crackers, vegetable sticks, or even pita bread. The chickpeas provide protein, while the roasted red peppers add a delightful sweetness and smokiness to the dish. It’s an easy-to-make yet impressive option to serve at your next holiday feast.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 roasted red pepper (store-bought or homemade)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a food processor, combine the chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, smoked paprika, salt, and pepper.
- Blend until smooth, scraping down the sides as needed.
- If the dip is too thick, add a little water, one tablespoon at a time, until the desired consistency is reached.
- Serve with crackers, veggies, or pita bread.
This dip is a perfect festive addition to your holiday spread. It’s creamy and smooth, with a smoky, savory flavor that pairs wonderfully with crunchy snacks. The chickpeas make it filling and satisfying, offering a healthy and delicious option for your guests to enjoy. It’s simple, quick, and loaded with flavor—exactly what you want for a holiday appetizer.
Chickpea & Mushroom Holiday Wellington
This vegan twist on the classic Wellington is a show-stopper for holiday dinners. A rich filling made with sautéed mushrooms, chickpeas, and a blend of seasonings is wrapped in a golden, flaky puff pastry. It’s a hearty and flavorful dish that’s perfect as the centerpiece of a vegan holiday feast. The combination of chickpeas and mushrooms provides an earthy, savory filling, while the crispy pastry adds an irresistible crunch.
Ingredients
- 1 can (15 oz) chickpeas, drained and mashed
- 2 cups mushrooms, finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tbsp soy sauce
- 1/2 tsp black pepper
- 1 sheet puff pastry (store-bought or homemade)
- 2 tbsp olive oil for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
- Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
- Stir in the mashed chickpeas, soy sauce, thyme, and black pepper. Cook for an additional 2-3 minutes to combine the flavors. Remove from heat and let the mixture cool slightly.
- Roll out the puff pastry on a floured surface. Place the chickpea and mushroom mixture in the center of the pastry. Fold the edges over to seal the filling inside.
- Place the wrapped Wellington on a baking sheet lined with parchment paper and brush with olive oil.
- Bake for 30-35 minutes, or until the pastry is golden brown and crispy.
- Let the Wellington cool for a few minutes before slicing and serving.
This Chickpea & Mushroom Wellington is a delicious and hearty dish that will impress your guests. The chickpeas add protein and a creamy texture, while the mushrooms provide a rich, savory flavor. The golden, flaky puff pastry brings it all together, making for a stunning and satisfying holiday meal.
Chickpea & Orange Glazed Holiday Tofu
This sweet and savory dish brings together chickpeas and tofu in a vibrant, tangy orange glaze. It’s a perfect choice for those looking for a vegan main dish that’s both festive and packed with flavor. The chickpeas provide a great textural contrast to the smooth tofu, while the orange glaze offers a bright, citrusy kick. It’s a delicious and impressive addition to any holiday table, and it pairs wonderfully with steamed rice or roasted vegetables.
Ingredients
- 1 block firm tofu, drained and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh orange juice
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp sesame oil
- 1/2 tsp chili flakes (optional)
- Fresh cilantro for garnish
Instructions
- In a small saucepan, combine the orange juice, soy sauce, maple syrup, ginger, and chili flakes (if using). Bring to a simmer over medium heat.
- Stir in the cornstarch mixture and cook for 1-2 minutes, until the sauce thickens. Remove from heat and set aside.
- Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 10 minutes.
- Add the chickpeas to the skillet and cook for an additional 2-3 minutes.
- Pour the orange glaze over the tofu and chickpeas and stir to coat. Cook for 2-3 more minutes, allowing the flavors to meld together.
- Garnish with fresh cilantro and serve immediately.
This dish is a vibrant and flavorful choice for your holiday dinner. The sweet orange glaze perfectly balances the savory tofu and chickpeas, creating a delicious, satisfying dish. The crispy tofu adds texture, while the chickpeas provide protein, making it a well-rounded meal. It’s a festive and flavorful option that’s sure to be a hit.
Chickpea & Cauliflower Holiday Curry
This comforting, aromatic curry is perfect for the holiday season, offering a warming and hearty dish that’s full of flavor. The chickpeas add protein, while the cauliflower provides a satisfying texture. The rich, creamy coconut milk base is infused with a blend of warming spices, making this curry a perfect balance of heat, richness, and freshness. It’s a vegan dish that will appeal to everyone at your holiday table.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small cauliflower, cut into florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Add the grated ginger, curry powder, turmeric, and cumin, stirring to coat the onions and garlic in the spices. Cook for another 2 minutes.
- Stir in the cauliflower florets and chickpeas, then pour in the coconut milk.
- Bring the curry to a simmer and cook for 15-20 minutes, or until the cauliflower is tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve with rice or flatbread.
This Chickpea & Cauliflower Curry is rich, flavorful, and perfect for the holidays. The creamy coconut milk base pairs beautifully with the spices, while the cauliflower and chickpeas create a hearty, satisfying meal. It’s a great option for anyone looking for a warming, vegan-friendly dish during the festive season.
Note: More recipes are coming soon!