25+ Quick and Easy Saturday Vegan Chickpea Recipes for Your Meal Prep

Chickpeas, also known as garbanzo beans, are not only a pantry staple but also a versatile and protein-packed ingredient perfect for vegan recipes.

Whether you’re hosting a weekend gathering or simply looking for a quick yet nutritious meal, chickpeas can elevate your Saturday meals.

From crispy fritters to hearty curries, these 25+ vegan chickpea recipes are sure to inspire your cooking creativity and make your weekend dining both delicious and satisfying.

Chickpeas are naturally high in protein and fiber, making them an ideal option for a wholesome vegan diet.

Plus, they can be incorporated into a variety of dishes—whether you prefer them as a main course, side dish, or snack.

You’ll discover a mix of savory, spicy, and even sweet chickpea dishes, each guaranteed to bring flavor to your weekend.

25+ Quick and Easy Saturday Vegan Chickpea Recipes for Your Meal Prep

With these 25+ Saturday vegan chickpea recipes, you’ll never run out of ideas for creating vibrant and satisfying meals.

Chickpeas are incredibly adaptable, allowing you to experiment with flavors from all around the world, from spicy curries to zesty salads.

Whether you’re cooking for yourself, your family, or hosting a vegan gathering, these recipes are sure to delight everyone at the table.

Embrace the versatility of chickpeas and elevate your weekend meals with these easy-to-make, nutritious, and mouthwatering dishes.

Perfect for meal prepping or enjoying with friends, these recipes will make your Saturdays even more flavorful.

Curried Chickpea and Spinach Stew

This warm and hearty stew is a perfect one-pot vegan meal loaded with protein-rich chickpeas, fresh spinach, and aromatic spices. The creamy coconut milk balances the spices, creating a comforting and flavorful dish ideal for chilly Saturdays.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
3. Add curry powder, cumin, and turmeric, stirring well to coat the onions.
4. Pour in the chickpeas and diced tomatoes, then simmer for 10 minutes.
5. Stir in the coconut milk and spinach, cooking until the spinach wilts, about 3 minutes.
6. Season with salt and pepper to taste.
7. Serve hot over rice or with flatbread, garnished with fresh cilantro.

This stew is a wonderful combination of spices and creamy textures, making it a satisfying vegan option. Its simplicity and depth of flavor make it an excellent dish to share with family or friends on a relaxing weekend evening.

Vegan Chickpea “Tuna” Salad Wraps

This refreshing chickpea salad is a plant-based twist on a classic tuna salad. With creamy vegan mayo, crunchy celery, and tangy lemon juice, it’s perfect for quick lunches or light Saturday dinners wrapped in tortillas or served with crackers.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons vegan mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 celery stalk, finely chopped
• 2 green onions, finely chopped
• Salt and pepper to taste
• Large lettuce leaves or tortillas for wrapping
• Optional: sliced avocado and shredded carrots for filling

Instructions:

1. Mash the chickpeas in a large bowl with a fork, leaving some chunks for texture.
2. Mix in the vegan mayonnaise, Dijon mustard, and lemon juice until well combined.
3. Add the celery and green onions, stirring until evenly distributed.
4. Season with salt and pepper to taste.
5. Spoon the mixture onto large lettuce leaves or tortillas, adding avocado and shredded carrots if desired.
6. Roll tightly into wraps and serve immediately.

These wraps are light yet filling, with a perfect balance of creamy and crunchy. They’re great for meal prepping or enjoying as a quick and nutritious meal on busy Saturdays.

Smoky Chickpea and Sweet Potato Hash

This colorful and hearty hash combines tender chickpeas, caramelized sweet potatoes, and a smoky seasoning blend. It’s a versatile dish that can be enjoyed on its own or topped with avocado slices or a dollop of vegan sour cream for extra indulgence.

Ingredients:

• 2 tablespoons olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 red onion, diced
• 1 bell pepper, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: avocado slices or vegan sour cream for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, for 8–10 minutes until they begin to soften.
2. Add the red onion and bell pepper, cooking until tender, about 5 minutes.
3. Stir in the chickpeas, smoked paprika, garlic powder, and cumin, cooking for another 5 minutes until everything is well coated and heated through.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve with avocado slices or a dollop of vegan sour cream if desired.

This dish is a perfect balance of smoky and sweet flavors with a satisfying texture. It’s a crowd-pleaser and a fantastic way to fuel up for an active or relaxing Saturday.

Chickpea and Avocado Salad with Lemon Tahini Dressing

This fresh and vibrant salad combines creamy chickpeas, smooth avocado, and crunchy veggies, all topped with a tangy lemon tahini dressing. It’s a light yet satisfying dish that’s perfect for a Saturday lunch or as a side at a gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, tahini, maple syrup, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with fresh parsley and serve immediately.

This salad is not only easy to prepare but also packed with nutrients and flavor. The creamy avocado pairs beautifully with the crisp veggies, while the lemon tahini dressing ties everything together for a deliciously refreshing meal.

Chickpea and Vegetable Stir-Fry

A quick and healthy stir-fry filled with colorful vegetables and protein-packed chickpeas, this dish is perfect for a satisfying Saturday dinner. The flavorful sauce brings everything together, making it a delicious and filling meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 tablespoon sesame seeds for garnish
• Cooked rice for serving

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat. Add the chickpeas and cook until they begin to crisp, about 5 minutes.
2. Add the bell pepper, zucchini, carrot, and snap peas to the pan and stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, ginger, and garlic.
4. Pour the sauce over the stir-fried vegetables and chickpeas, tossing to coat.
5. Garnish with sesame seeds and serve over cooked rice.

This stir-fry is an explosion of textures and flavors, with the crispy chickpeas and crunchy veggies complementing the savory sauce perfectly. It’s a great option for a quick, weeknight-style meal that’s both nutritious and satisfying.

Chickpea and Butternut Squash Curry

This rich and comforting curry features tender chickpeas and sweet butternut squash in a creamy coconut-based sauce. It’s an ideal dish to enjoy on a cozy Saturday, packed with warming spices and vibrant flavors.

Ingredients:

• 1 tablespoon coconut oil
• 1 small butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Stir in the garlic, curry powder, cinnamon, and cumin, cooking for another minute until fragrant.
3. Add the butternut squash cubes and cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 20-25 minutes, or until the squash is tender.
5. Stir in the chickpeas and cook for another 5 minutes to heat through.
6. Season with salt and garnish with fresh cilantro. Serve with rice.

This curry is the perfect balance of sweetness and savory flavors, with the creamy coconut milk complementing the tender squash and chickpeas. It’s a rich and comforting dish that’s sure to warm you up from the inside out.

Chickpea and Kale Soup

This nourishing soup is a comforting and nutritious option for a Saturday meal. Packed with hearty chickpeas, greens, and spices, it’s both filling and full of vibrant flavors that will leave you feeling satisfied and energized.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing for 5-7 minutes until softened.
2. Stir in the chickpeas, vegetable broth, thyme, and paprika, bringing the mixture to a simmer. Cook for 10 minutes.
3. Add the chopped kale and cook for another 5-7 minutes, until the kale wilts and softens.
4. Season with salt and pepper to taste.
5. Serve hot with a squeeze of lemon juice.

This soup is a heartwarming dish filled with hearty vegetables and chickpeas. The kale adds a vibrant green color, and the lemon juice brightens up the flavors. It’s a wholesome and satisfying meal that’s perfect for a Saturday evening.

Chickpea and Sweet Potato Tacos

These vibrant vegan tacos are packed with a delicious combo of crispy chickpeas and roasted sweet potatoes, drizzled with a tangy lime dressing and topped with fresh toppings. Perfect for a flavorful and satisfying Saturday dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes, flipping halfway through.
3. In the last 10 minutes of roasting, toss the chickpeas with a little olive oil and season with salt and pepper. Add them to the baking sheet with the sweet potatoes and continue roasting.
4. Warm the tortillas in a dry skillet over medium heat for 1–2 minutes on each side.
5. To assemble, place a spoonful of roasted sweet potatoes and chickpeas on each tortilla. Top with sliced red onion, avocado, and fresh cilantro.
6. Serve with lime wedges for extra zest.

These tacos are a perfect mix of textures, with the crispy chickpeas and soft sweet potatoes, while the lime dressing adds a refreshing tang. The vibrant colors and bold flavors make them a fun and satisfying meal.

Chickpea and Spinach Stuffed Portobello Mushrooms

These stuffed mushrooms are a decadent, yet light, vegan dish that can be served as a main or an appetizer. Filled with chickpeas, spinach, and garlic, they offer a savory bite that’s perfect for a Saturday meal.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and mashed
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the mushrooms on a baking sheet and drizzle with olive oil. Bake for 10 minutes to soften them.
3. In a skillet, sauté garlic in a bit of olive oil for 1–2 minutes until fragrant. Add the spinach and cook until wilted.
4. Stir in the mashed chickpeas and nutritional yeast. Season with salt and pepper.
5. Remove the mushrooms from the oven and stuff them with the chickpea-spinach mixture.
6. Return the stuffed mushrooms to the oven and bake for an additional 10–15 minutes, until heated through.
7. Garnish with fresh parsley before serving.

These stuffed mushrooms are packed with flavor and texture. The earthy mushrooms serve as the perfect vessel for the savory chickpea-spinach filling, making this dish a great addition to your Saturday dinner.

Chickpea and Quinoa Buddha Bowl

This nourishing vegan Buddha bowl is loaded with protein-packed chickpeas, quinoa, roasted vegetables, and a tangy tahini dressing. It’s a balanced meal that provides everything you need for a filling and nutritious Saturday lunch.

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 cup roasted vegetables (e.g., sweet potatoes, broccoli, or cauliflower)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, garlic powder, turmeric, salt, and pepper. Spread them on a baking sheet and roast for 15–20 minutes until crispy.
3. While the chickpeas are roasting, cook the quinoa according to package instructions.
4. Roast your choice of vegetables in the oven for 20–25 minutes, drizzling them with a little olive oil and seasoning with salt and pepper.
5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a creamy dressing.
6. To assemble the bowls, divide the cooked quinoa, roasted vegetables, and chickpeas into bowls. Drizzle with tahini dressing and garnish with fresh parsley.

This Buddha bowl is a wholesome, nutrient-packed dish that’s as delicious as it is colorful. The combination of protein-rich quinoa, crispy chickpeas, and roasted vegetables, topped with creamy tahini dressing, makes for a satisfying and filling Saturday meal.

Chickpea and Roasted Red Pepper Soup

This creamy, savory soup is full of rich flavor from the chickpeas and roasted red peppers, making it a comforting and hearty vegan dish perfect for Saturday evenings. Paired with crusty bread, it’s the ultimate cozy meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the roasted red peppers, chickpeas, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Add coconut milk if you prefer a creamier texture.
5. Return the soup to the stove to heat through, then serve hot, garnished with fresh parsley.

This soup is rich and velvety, with a smoky flavor from the roasted red peppers and spices. The chickpeas add a hearty texture, making it the perfect cozy meal for a Saturday evening.

Chickpea and Avocado Salad Wraps

These chickpea and avocado salad wraps are fresh, creamy, and packed with flavor. They make for an easy and satisfying vegan lunch or dinner, especially on a busy Saturday when you want something quick and nutritious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup diced red onion
• 1/4 cup chopped cucumber
• 1/4 cup fresh cilantro, chopped
• 4 large whole wheat tortillas or lettuce leaves for wraps

Instructions:

1. In a large bowl, mash the chickpeas and avocado together until combined.
2. Add olive oil, lemon juice, Dijon mustard, salt, and pepper. Stir to incorporate.
3. Fold in the diced red onion, chopped cucumber, and cilantro.
4. Spoon the chickpea salad onto the center of each tortilla or lettuce leaf and roll them up tightly.
5. Serve immediately or refrigerate for later.

These wraps are a light yet filling meal. The creaminess of the avocado and the texture of the mashed chickpeas create a satisfying base, while the fresh vegetables add a refreshing crunch. It’s a perfect, quick vegan option for your Saturday meal prep.

Chickpea and Zucchini Stir-Fry

A flavorful stir-fry that combines chickpeas with fresh zucchini, bell peppers, and a zesty soy sauce-based dressing. This dish is perfect for a healthy, easy vegan meal that’s packed with protein and fiber.

Ingredients:

• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 2 garlic cloves, minced
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large pan or wok over medium heat.
2. Add the chickpeas and cook for about 5 minutes, stirring occasionally, until they are slightly crispy.
3. Add the sliced zucchini and bell peppers to the pan, and cook for another 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, and garlic. Pour the sauce over the vegetables and chickpeas, stirring to coat evenly.
5. Garnish with chopped green onions and sesame seeds before serving.

This stir-fry is vibrant, quick, and full of flavor. The chickpeas provide protein, while the zucchini and bell peppers offer a satisfying crunch. It’s a light yet filling dish perfect for a Saturday evening when you need something easy and delicious.

Chickpea and Coconut Curry

This rich and creamy coconut curry with chickpeas is an incredibly satisfying dish that’s full of aromatic spices and flavors. It’s a warming vegan meal that will bring comfort on a cozy Saturday evening.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, and cumin. Cook for 1-2 minutes until fragrant.
3. Add the chickpeas, coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve the curry over cooked rice, garnished with fresh cilantro.

This coconut curry is a fragrant and hearty meal that’s easy to make yet incredibly flavorful. The creaminess from the coconut milk and the spices make this dish warming and comforting, perfect for a Saturday night in.

Chickpea and Carrot Fritters

These crispy chickpea and carrot fritters are a savory, protein-packed snack or light meal. They’re full of flavor, and their crunchy exterior and soft interior make them a perfect addition to your Saturday menu.

Ingredients:

• 1 can (15 oz) chickpeas, drained and mashed
• 1 cup grated carrot
• 1/4 cup breadcrumbs
• 1 tablespoon ground flaxseed
• 1 tablespoon water
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 tablespoon olive oil for frying

Instructions:

1. In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes to form a flax egg.
2. In a large bowl, combine the mashed chickpeas, grated carrot, breadcrumbs, flax egg, cumin, turmeric, salt, and pepper. Mix until well combined.
3. Form the mixture into small patties.
4. Heat olive oil in a skillet over medium heat. Fry the fritters for 3-4 minutes on each side until golden brown and crispy.
5. Serve warm with a side of vegan yogurt or your favorite dipping sauce.

These fritters are crispy on the outside and soft on the inside, offering a delicious combination of flavors. They’re perfect for a light lunch or snack on a Saturday, and they pair wonderfully with a refreshing dipping sauce or salad.

Note: More recipes​ are coming soon!