25+ Easy Saturday Low-Sodium Chickpea Recipes for a Healthier Weekend

Weekends are a time to relax, unwind, and indulge in delicious meals that also nourish our bodies.

However, when it comes to cooking low-sodium meals, finding recipes that are both flavorful and satisfying can sometimes be a challenge.

Enter chickpeas: a versatile, protein-packed legume that can be transformed into a variety of dishes.

Whether you’re looking to create a hearty stew, a light salad, or a savory stir-fry, chickpeas are the perfect ingredient for your Saturday meal prep.

In this blog post, we’ve rounded up over 25 low-sodium chickpea recipes to help you enjoy a flavorful and healthy weekend without the worry of excess sodium.

From crispy chickpea snacks to filling chickpea-based entrees, these recipes are simple to prepare, budget-friendly, and bursting with nutrition.

Say goodbye to high-sodium takeout and hello to wholesome, homemade meals that will leave you feeling energized and satisfied.

25+ Easy Saturday Low-Sodium Chickpea Recipes for a Healthier Weekend

Chickpeas are an incredible ingredient to incorporate into your weekend meals when you’re aiming to keep sodium levels in check.

Not only are they rich in protein and fiber, but they also have a neutral flavor that makes them incredibly versatile in a wide range of recipes.

Whether you’re in the mood for a fresh salad, a comforting curry, or a quick stir-fry, these 25+ low-sodium chickpea recipes have got you covered.

By cooking at home and using whole, nutritious ingredients, you can ensure that your weekend meals are both satisfying and heart-healthy.

So the next time you’re planning your Saturday meal lineup, consider adding chickpeas to your shopping list—you’ll be surprised by how many delicious ways you can enjoy them while keeping things light on sodium.

Roasted Chickpea and Vegetable Salad

This colorful roasted chickpea and vegetable salad is a perfect low-sodium option for your Saturday lunch or dinner. Packed with fiber, plant-based protein, and an array of vegetables, this dish is light yet filling. The roasted chickpeas add a nutty crunch, complemented by a tangy homemade dressing that brings the flavors together without relying on excessive salt.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard (low-sodium)
• 1 teaspoon honey or maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry and place them on a baking sheet. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, and black pepper. Spread evenly.
3. On a separate baking sheet, arrange zucchini and red bell pepper. Drizzle with the remaining olive oil. Roast chickpeas and vegetables in the oven for 20-25 minutes, stirring halfway through.
4. While they roast, prepare the dressing by whisking together lemon juice, Dijon mustard, honey, and a pinch of black pepper.
5. In a large salad bowl, combine spinach, roasted vegetables, and chickpeas. Drizzle the dressing over the salad and toss gently.
6. Serve immediately, or let it cool slightly for a refreshing warm salad.

This roasted chickpea and vegetable salad is proof that healthy eating doesn’t have to be bland. With its vibrant vegetables, crispy chickpeas, and zesty dressing, this dish is a delightful addition to your weekend menu. It’s versatile enough to enjoy as a light main course or a hearty side dish.

Chickpea and Sweet Potato Curry

This comforting chickpea and sweet potato curry is a warm, hearty meal perfect for a cozy Saturday evening. By blending the sweetness of potatoes with fragrant spices, this curry delivers depth of flavor without relying on salt. It’s vegan, nutrient-packed, and pairs beautifully with rice or flatbread.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 can (13.5 oz) light coconut milk
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, about 3 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in turmeric, coriander, curry powder, and cayenne pepper (if using). Cook for 1 minute to release the spices’ aroma.
4. Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
6. Adjust seasonings as desired, garnish with cilantro, and serve over steamed rice or with warm flatbread.

This chickpea and sweet potato curry is a satisfying, low-sodium meal that warms the heart and nourishes the body. It’s easy to prepare, freezer-friendly, and will surely become a favorite for your Saturday comfort food lineup.

Chickpea Patties with Herbed Yogurt Sauce

These crispy chickpea patties are a versatile low-sodium option for your weekend meals. Whether served in a wrap, on a salad, or as a snack, they’re delicious and satisfying. Paired with a refreshing herbed yogurt sauce, these patties offer a burst of flavor in every bite.

Ingredients:

For the patties:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1/4 cup oat flour (or breadcrumbs)
• 1 small carrot, grated
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 egg (or flaxseed egg for vegan)
• 2 tablespoons olive oil for frying

For the yogurt sauce:

• 1/2 cup plain Greek yogurt (or plant-based alternative)
• 1 tablespoon lemon juice
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
• 1 garlic clove, finely minced

Instructions:

1. In a food processor, pulse chickpeas until slightly mashed (not pureed). Transfer to a bowl.
2. Add oat flour, grated carrot, parsley, garlic, cumin, black pepper, and egg. Mix until combined. Form into 8 small patties.
3. Heat olive oil in a skillet over medium heat. Fry patties for 3-4 minutes per side or until golden brown.
4. In a small bowl, whisk together yogurt, lemon juice, dill, and garlic for the sauce.
5. Serve the patties warm with a dollop of herbed yogurt sauce on the side or as a topping.

These chickpea patties are a flavorful way to enjoy a plant-based, low-sodium meal. Crispy on the outside and tender on the inside, they pair beautifully with the creamy herbed yogurt sauce. They’re perfect for a wholesome Saturday meal that’s both satisfying and nutritious.

Chickpea and Avocado Lettuce Wraps

These chickpea and avocado lettuce wraps are a fresh and light low-sodium dish, ideal for a Saturday lunch or a healthy snack. With creamy avocado and seasoned chickpeas wrapped in crisp lettuce, this meal is full of healthy fats, fiber, and plant-based protein. The best part? It’s quick to prepare, making it perfect for a hassle-free weekend meal.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 cup diced cucumber
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 8 large lettuce leaves (e.g., butter lettuce or Romaine)

Instructions:

1. In a bowl, mash the avocado with lime juice, garlic powder, smoked paprika, and cumin until smooth and creamy.
2. Gently mash the chickpeas with a fork or potato masher in another bowl, leaving some texture.
3. Combine the mashed avocado with the chickpeas, stirring in the diced cucumber, tomatoes, and cilantro.
4. Arrange the lettuce leaves on a plate. Spoon the chickpea and avocado mixture evenly into each leaf, creating wraps.
5. Serve immediately with an extra lime wedge for added freshness, or refrigerate for later.

These chickpea and avocado lettuce wraps are a delightful and refreshing low-sodium dish that feels light yet satisfying. The creamy avocado pairs perfectly with the seasoned chickpeas, making each bite a delicious combination of textures and flavors. This meal is a great option for anyone looking for a low-effort, high-flavor dish that’s both nutritious and satisfying.

Chickpea and Spinach Stuffed Sweet Potatoes

For a hearty yet low-sodium meal, these chickpea and spinach-stuffed sweet potatoes are a wonderful choice. The sweet potatoes are tender and naturally sweet, and when paired with seasoned chickpeas and sautéed spinach, they make a filling and nutritious dish. It’s a balanced meal that offers a good amount of fiber, protein, and vitamins, perfect for a relaxing Saturday dinner.

Ingredients:

• 2 medium sweet potatoes
• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1 cup fresh spinach, chopped
• 1/2 cup diced onion
• 1 tablespoon lemon juice
• 1 tablespoon tahini (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes, or until tender when pierced with a fork.
3. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the chickpeas to the skillet, along with garlic powder, smoked paprika, and cumin. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are golden.
5. Add the spinach to the skillet and cook until wilted, about 2 minutes.
6. Once the sweet potatoes are done, cut them open and gently fluff the insides with a fork.
7. Stuff each sweet potato with the chickpea and spinach mixture, drizzle with lemon juice, and add tahini if desired.
8. Serve warm, garnished with extra fresh herbs or a sprinkle of sesame seeds if preferred.

These chickpea and spinach-stuffed sweet potatoes are a perfect example of how simple ingredients can come together to create a nourishing, low-sodium meal. The earthy sweetness of the potatoes combined with the savory chickpeas and spinach makes this dish both satisfying and full of flavor. It’s a balanced, comforting meal ideal for a Saturday evening, and it also holds up well as leftovers for a quick meal the next day.

Chickpea and Cauliflower Tacos

For a fun and flavorful low-sodium dish, these chickpea and cauliflower tacos are a perfect Saturday meal. Roasted cauliflower and seasoned chickpeas are served in soft tortillas with a simple yet flavorful salsa and toppings. This plant-based taco recipe is full of texture and vibrant flavors, making it an excellent choice for taco lovers looking to reduce their sodium intake.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1/2 head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 cup diced tomatoes
• 1/2 cup diced avocado
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss cauliflower florets with olive oil, chili powder, cumin, garlic powder, smoked paprika, and black pepper. Roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
3. While the cauliflower roasts, warm the chickpeas in a small skillet over medium heat, just to heat through (about 5 minutes).
4. Warm the tortillas in a dry skillet or the oven for a few minutes until pliable.
5. To assemble the tacos, place a few spoonfuls of chickpeas on each tortilla. Add roasted cauliflower, diced red onion, tomatoes, avocado, and cilantro.
6. Drizzle with lime juice and serve immediately.

These chickpea and cauliflower tacos are an excellent option for a fun and flavorful Saturday meal. The combination of seasoned chickpeas, roasted cauliflower, and fresh toppings brings a delightful balance of textures and flavors. Whether enjoyed as a taco night or a quick lunch, this dish is perfect for those seeking a low-sodium, plant-based meal that doesn’t sacrifice taste or satisfaction.

Chickpea and Quinoa Power Bowl

This chickpea and quinoa power bowl is a nutrient-packed, low-sodium meal that’s perfect for a satisfying Saturday lunch or dinner. Combining fluffy quinoa, hearty chickpeas, fresh vegetables, and a tangy tahini dressing, this bowl delivers a balanced mix of protein, fiber, and essential nutrients. It’s easy to customize and ideal for meal prepping.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 cup chopped kale (massaged with 1 tsp olive oil to soften)
• 1/2 cup shredded carrots
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the tahini dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 2 tablespoons water (to thin)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chickpeas, garlic powder, and black pepper. Cook for 5-7 minutes, stirring occasionally, until lightly golden.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency by adding more water if needed.
3. Assemble the power bowl by layering quinoa, kale, carrots, cherry tomatoes, and cucumber. Top with warm chickpeas.
4. Drizzle the tahini dressing over the bowl and serve immediately.

The chickpea and quinoa power bowl is a vibrant and hearty dish that’s as nutritious as it is delicious. The creamy tahini dressing ties the flavors together beautifully, making it a go-to recipe for a satisfying and wholesome Saturday meal.

Chickpea and Mushroom Stir-Fry

This chickpea and mushroom stir-fry is a quick, savory dish that’s packed with plant-based protein and umami-rich flavors. Perfect for a Saturday dinner, it’s an easy way to use fresh vegetables and create a hearty meal without relying on high-sodium sauces. Pair it with rice or noodles for a complete and satisfying dish.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 cups sliced mushrooms (e.g., cremini or button mushrooms)
• 1 cup snap peas or green beans
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 tablespoons low-sodium soy sauce (or coconut aminos for lower sodium)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add onions and garlic, cooking until fragrant, about 2 minutes.
2. Add mushrooms and snap peas, stirring frequently for 5-7 minutes, until tender-crisp.
3. Stir in chickpeas, soy sauce, sesame oil, and ginger. Cook for another 3-5 minutes until everything is heated through and well-coated.
4. Serve warm over steamed rice or noodles, garnished with sesame seeds or fresh herbs if desired.

This chickpea and mushroom stir-fry is a simple yet flavorful dish that’s ideal for a low-sodium, plant-based Saturday meal. The combination of tender vegetables and protein-rich chickpeas ensures you’ll leave the table feeling nourished and satisfied.

Chickpea and Tomato Stew

This comforting chickpea and tomato stew is a warm, hearty dish that’s perfect for a relaxing Saturday evening. Packed with tender chickpeas, rich tomatoes, and warming spices, it’s a satisfying one-pot meal that’s easy to prepare and full of flavor. Serve it with crusty bread or a side salad for a complete dinner.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 can (15 oz) diced tomatoes (no salt added)
• 1 cup vegetable broth (low-sodium)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley or cilantro (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 3-5 minutes.
2. Stir in smoked paprika, cumin, and black pepper. Cook for 1 minute to release the spices’ aromas.
3. Add chickpeas, diced tomatoes, and vegetable broth. Stir to combine.
4. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
5. Taste and adjust seasonings as needed. Garnish with fresh parsley or cilantro before serving.

This chickpea and tomato stew is a comforting, low-sodium meal that warms you from the inside out. It’s simple to prepare, packed with wholesome ingredients, and perfect for a cozy Saturday night. With its rich flavors and hearty texture, this stew is sure to become a family favorite.

Chickpea and Roasted Beet Salad with Balsamic Vinaigrette

This chickpea and roasted beet salad offers a vibrant and satisfying low-sodium meal that’s perfect for a light Saturday lunch or dinner. The earthy sweetness of roasted beets pairs wonderfully with the nutty chickpeas, while the tangy balsamic vinaigrette ties everything together. This dish is full of antioxidants, fiber, and plant-based protein, making it both a healthy and delicious option.

Ingredients:

• 2 medium beets, peeled and cut into cubes
• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 cup mixed salad greens (e.g., arugula, spinach, or baby kale)
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes with olive oil and a pinch of salt and pepper. Roast on a baking sheet for 25-30 minutes, until tender and slightly caramelized.
3. While the beets roast, prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, honey, and olive oil. Adjust seasoning with salt and pepper.
4. In a large salad bowl, combine roasted beets, chickpeas, and salad greens.
5. Drizzle with the balsamic vinaigrette, toss to combine, and top with crumbled feta if using.
6. Serve immediately or refrigerate for a cool, refreshing salad.

This chickpea and roasted beet salad is a wonderful balance of flavors and textures, with earthy, sweet beets, crunchy chickpeas, and a tangy balsamic vinaigrette. It’s perfect for a quick Saturday meal that’s light yet filling. Plus, it’s easy to adapt by adding your favorite vegetables or grains to customize the bowl to your taste.

Chickpea and Broccoli Stir-Fry with Lemon-Garlic Sauce

This chickpea and broccoli stir-fry with lemon-garlic sauce is a simple, quick, and delicious low-sodium dish that works wonderfully for a satisfying Saturday dinner. The crunchy broccoli and protein-packed chickpeas are sautéed together and coated in a flavorful lemon-garlic sauce that enhances the natural tastes of the vegetables. It’s healthy, light, and perfect for a weeknight meal or weekend gathering.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add broccoli florets and sauté for 5-7 minutes, stirring frequently, until tender but still bright green.
3. Stir in chickpeas, turmeric, paprika, black pepper, lemon zest, and lemon juice. Cook for an additional 3-5 minutes until everything is heated through and well-coated in the sauce.
4. Garnish with fresh parsley and serve over rice, quinoa, or as is for a low-carb option.

This chickpea and broccoli stir-fry with lemon-garlic sauce is an easy-to-make, low-sodium recipe that’s bursting with flavor. The zesty lemon and garlic sauce adds a fresh kick to the savory chickpeas and tender broccoli, creating a balanced and satisfying meal. Perfect for a light Saturday evening meal or meal prep, this dish is healthy, flavorful, and quick to prepare.

Chickpea and Cucumber Salad with Tahini Dressing

This refreshing chickpea and cucumber salad with tahini dressing is an excellent option for a light yet satisfying Saturday meal. The crisp cucumbers and protein-rich chickpeas are paired with a creamy tahini dressing, making for a delicious combination of textures and flavors. This salad is perfect as a side dish or a stand-alone lunch, packed with nutrients and free of excess sodium.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 teaspoon maple syrup or honey
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic powder, and a pinch of salt and pepper. If the dressing is too thick, add a little water to thin it out.
3. Pour the tahini dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with fresh parsley and serve immediately, or refrigerate for a cool and refreshing dish later.

This chickpea and cucumber salad with tahini dressing is a light and nourishing dish that’s perfect for a Saturday afternoon. The fresh, crisp cucumbers and sweet tomatoes are complemented by the creamy tahini dressing, making this salad both satisfying and full of flavor. It’s an ideal choice for a quick, healthy meal that doesn’t compromise on taste or nutrition.

Chickpea and Zucchini Frittata

This chickpea and zucchini frittata is a delicious, low-sodium dish that’s perfect for a Saturday brunch or light dinner. With chickpeas providing plant-based protein and zucchini adding freshness, this frittata is both nutritious and satisfying. It’s a great way to incorporate more vegetables into your diet, and it’s easy to prepare, making it ideal for those looking for a simple yet wholesome meal.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 medium zucchinis, grated
• 6 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh basil (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add grated zucchini and cook for 5-7 minutes until softened and any excess water has evaporated.
3. Add chickpeas to the skillet and cook for another 2-3 minutes, lightly mashing them with a fork to combine with the zucchini.
4. In a bowl, whisk together the eggs, milk, garlic powder, oregano, and black pepper.
5. Pour the egg mixture over the zucchini and chickpeas, stirring gently to distribute the ingredients evenly.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden.
7. Garnish with fresh basil before serving.

This chickpea and zucchini frittata is a simple yet flavorful dish that makes a great addition to any weekend meal. The chickpeas provide a hearty base, while the zucchini keeps the frittata light and fresh. Whether you serve it for brunch or dinner, this frittata is a wholesome, low-sodium option that’s easy to make and packed with flavor.

Chickpea and Carrot Patties with Yogurt Dip

These chickpea and carrot patties are a great low-sodium alternative to traditional burgers. They’re crispy on the outside, tender on the inside, and packed with flavor from fresh carrots, chickpeas, and spices. Paired with a creamy yogurt dip, these patties make a great light Saturday lunch or dinner, and they’re perfect for meal prepping or serving as appetizers.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 large carrot, grated
• 1/2 cup breadcrumbs (whole wheat or gluten-free)
• 1 egg
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil (for frying)

For the yogurt dip:

• 1/2 cup plain Greek yogurt (or plant-based yogurt)
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but still a bit chunky.
2. Add the grated carrot, breadcrumbs, egg, cumin, paprika, garlic powder, and parsley to the mashed chickpeas. Mix until well combined.
3. Form the mixture into small patties, about 2 inches in diameter.
4. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden and crispy.
5. While the patties cook, whisk together the yogurt, lemon juice, garlic powder, salt, and pepper for the dip.
6. Serve the patties with the yogurt dip on the side.

These chickpea and carrot patties are a delicious, low-sodium alternative to traditional meat patties. With their crisp texture and savory flavor, they’re sure to be a hit at any meal. Paired with the tangy yogurt dip, they make for a well-balanced, healthy, and satisfying dish that’s perfect for a weekend lunch or dinner.

Chickpea and Eggplant Curry

This chickpea and eggplant curry is a hearty, flavorful low-sodium dish that’s perfect for a cozy Saturday dinner. The tender chickpeas and eggplant soak up the rich spices and coconut milk, making for a delicious, satisfying meal. It’s an easy, one-pot dish that’s full of flavor and ideal for a plant-based meal with a deep, comforting taste.

Ingredients:

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 1 medium eggplant, cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon ground curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/2 cup canned coconut milk (light or full-fat)
• 1 cup diced tomatoes (no salt added)
• 1/2 cup vegetable broth (low-sodium)
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic, cooking for 3-4 minutes until softened.
2. Stir in ginger, curry powder, cumin, and turmeric, cooking for 1 minute until fragrant.
3. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until it begins to soften.
4. Stir in the chickpeas, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer, then reduce the heat to low.
5. Cover and cook for 20-25 minutes, stirring occasionally, until the eggplant is tender and the flavors have melded together.
6. Garnish with fresh cilantro and serve with rice or naan.

This chickpea and eggplant curry is a rich, satisfying dish full of flavor and warmth. The combination of tender eggplant and protein-packed chickpeas makes it a hearty meal that’s comforting and nutritious. This low-sodium curry is perfect for a cozy Saturday dinner, especially when served with rice or warm naan.

Note: More recipes are coming soon!