30+ Irresistible Sunday Chickpea Recipes for Your Next Feast

Sundays are the perfect time to unwind, spend quality moments with loved ones, and indulge in flavorful yet comforting meals.

If you’re looking for an ingredient that checks all the boxes—versatile, nutritious, and delicious—chickpeas are the answer.

Packed with protein, fiber, and a mild nutty taste, chickpeas adapt to countless culinary creations, from salads and soups to stir-fries and fritters.

In this collection of 30+ Sunday Chickpea Recipes, we bring you an assortment of dishes that cater to all tastes and dietary preferences.

Whether you’re preparing a light brunch, a hearty lunch, or an indulgent dinner, these recipes will transform simple chickpeas into extraordinary meals.

From spiced curries and crispy snacks to vibrant bowls and baked treats, there’s something here for everyone.

Get ready to explore a world of possibilities with chickpeas as your culinary star!

30+ Irresistible Sunday Chickpea Recipes for Your Next Feast

Chickpeas are a powerhouse ingredient that can elevate any Sunday meal into something truly special.

This collection of 30+ Sunday Chickpea Recipes highlights their versatility, allowing you to create everything from quick, healthy options to elaborate, crowd-pleasing dishes.

Whether you prefer them roasted, blended, or tossed into fresh salads, chickpeas can seamlessly adapt to your culinary mood.

The recipes shared here prove that cooking with chickpeas is as creative as it is satisfying.

With these ideas, your Sundays will never lack variety or flavor.

So, gather your ingredients, let the humble chickpea inspire you, and enjoy the joy of cooking and sharing meals that nourish both the body and soul.

Chickpea and Spinach Stew

This hearty stew brings together chickpeas and fresh spinach in a fragrant, spiced broth. The perfect comfort food for a Sunday meal, it’s easy to make, satisfying, and rich in nutrients. With a touch of garlic, cumin, and turmeric, this recipe is both flavorful and nutritious, making it an ideal dish to enjoy during the colder months.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh lemon juice, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in cumin and turmeric, cooking for another minute until fragrant.
3. Add the chickpeas and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes, allowing the flavors to meld together.
4. Add the chopped spinach and continue cooking for another 5 minutes until the spinach wilts.
5. Season with salt and pepper to taste, then serve with a squeeze of fresh lemon juice on top.

The combination of cumin and turmeric gives this stew a unique and warm flavor profile. Chickpeas add a hearty texture, while spinach infuses the dish with a burst of color and vitamins. Perfect for meal prep or a cozy dinner, this stew is both filling and full of goodness.

Chickpea Salad with Tahini Dressing

This chickpea salad is a refreshing, nutritious option for a Sunday lunch or dinner. With crisp vegetables, creamy avocado, and a tangy tahini dressing, it’s a great way to enjoy a plant-based meal that’s both vibrant and satisfying.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, bell pepper, red onion, avocado, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth. Add a little water if the dressing is too thick.
3. Pour the tahini dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This salad is a great balance of textures, with the creamy avocado, crunchy vegetables, and nutty tahini dressing. It’s light yet satisfying, and the tahini adds a rich depth of flavor that complements the chickpeas beautifully. Ideal for warm weather or as a side dish with your main meal.

Spicy Chickpea Wraps

These spicy chickpea wraps are a fun and flavorful way to enjoy chickpeas on a Sunday. With a smoky, spicy seasoning, these wraps are filled with tender chickpeas, fresh veggies, and a tangy yogurt dressing. A great meal for those looking for something quick and full of flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1 tbsp lemon juice
• 4 whole-wheat wraps
• 1 cup lettuce, shredded
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup plain yogurt
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the chickpeas and cook for about 5 minutes, stirring occasionally.
2. Sprinkle smoked paprika, cayenne pepper, cumin, salt, and pepper over the chickpeas. Stir to coat evenly and cook for another 5 minutes, allowing the spices to toast.
3. Remove from heat and drizzle with lemon juice.
4. To assemble the wraps, spread a little yogurt on each wrap, then layer with lettuce, cucumber, red onion, and spiced chickpeas.
5. Sprinkle with fresh cilantro and roll up the wraps tightly.

These spicy chickpea wraps are perfect for those craving bold flavors in a simple meal. The chickpeas are crispy on the outside and tender inside, with the smoky spices adding depth. The yogurt dressing helps balance the heat and adds a creamy element to each bite. A great option for lunch or a quick dinner.

Chickpea and Sweet Potato Curry

This vibrant curry combines chickpeas with the natural sweetness of tender roasted sweet potatoes in a rich and aromatic sauce. With warming spices like ginger, garlic, and curry powder, it’s the perfect dish for a cozy Sunday dinner. The addition of coconut milk creates a creamy, comforting base that pairs beautifully with the earthy chickpeas and sweet potatoes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 can coconut milk (400 ml)
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
3. Stir in curry powder and cumin, and cook for another minute until fragrant.
4. Add the chickpeas, roasted sweet potatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste, then serve with a sprinkle of fresh cilantro.

This chickpea and sweet potato curry is a perfect balance of sweet, savory, and spicy. The creamy coconut milk base makes the curry rich and comforting, while the roasted sweet potatoes add a delightful sweetness. Ideal for a warm, hearty meal on a lazy Sunday.

Chickpea and Avocado Toast

This simple yet delicious recipe is a fun twist on classic avocado toast, combining creamy mashed avocado with seasoned chickpeas for an extra protein boost. Perfect for a light Sunday breakfast or brunch, it’s quick, satisfying, and full of flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 ripe avocados, mashed
• 2 slices whole-grain bread, toasted
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a small pan, heat olive oil over medium heat. Add the chickpeas and cook for about 5 minutes, stirring occasionally.
2. Sprinkle smoked paprika, garlic powder, salt, and pepper over the chickpeas, and cook for another 3-4 minutes, until crispy.
3. While the chickpeas cook, mash the ripe avocados in a bowl and season with lemon juice, salt, and pepper.
4. Spread the mashed avocado on each slice of toasted bread.
5. Top with the crispy chickpeas and garnish with fresh parsley.

This chickpea and avocado toast is a simple yet nourishing meal that’s packed with healthy fats, fiber, and protein. The crispy chickpeas add a delightful crunch, balancing the creaminess of the avocado. It’s perfect for a quick, energizing breakfast or a light lunch.

Chickpea and Tomato Pasta

This easy chickpea and tomato pasta dish combines the heartiness of chickpeas with the freshness of tomatoes in a simple olive oil-based sauce. The pasta is coated in a garlicky, slightly spicy sauce that’s quick to make but full of flavor—ideal for a laid-back Sunday evening meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 lb (450g) pasta (spaghetti or penne)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can diced tomatoes (400g)
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• Fresh basil, for garnish
• Salt and pepper, to taste
• Grated Parmesan (optional)

Instructions:

1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 2 minutes until fragrant.
3. Stir in the chickpeas, diced tomatoes, tomato paste, and balsamic vinegar. Simmer for 10 minutes, allowing the sauce to thicken and the flavors to develop.
4. Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
5. Garnish with fresh basil and a sprinkle of grated Parmesan, if desired.

This chickpea and tomato pasta is a quick and satisfying dish, perfect for a no-fuss Sunday dinner. The garlicky tomato sauce is rich and flavorful, while the chickpeas add a wonderful texture and extra protein. With minimal ingredients and maximum flavor, it’s a crowd-pleasing meal for any day of the week.

Chickpea and Cauliflower Stir-Fry

This vibrant stir-fry is a perfect blend of tender chickpeas and cauliflower, seasoned with a delicious combination of soy sauce, garlic, and ginger. It’s quick to prepare, full of flavor, and makes for an easy and nutritious meal on a Sunday. The crunchy vegetables combined with the chickpeas make this stir-fry both satisfying and light, perfect for any time of day.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 small cauliflower, cut into florets
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, chopped (for garnish)
• Sesame seeds, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the cauliflower florets and cook for 5-7 minutes, until they begin to brown and soften.
2. Add the garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the chickpeas and cook for 3-4 minutes until they are heated through.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and red pepper flakes. Pour this sauce over the chickpeas and cauliflower, stirring to coat evenly.
5. Cook for another 5 minutes, allowing the sauce to thicken and the flavors to blend.
6. Garnish with chopped green onions and sesame seeds before serving.

This stir-fry is quick, easy, and packed with a perfect balance of savory, sweet, and spicy flavors. The cauliflower provides a satisfying crunch, while the chickpeas offer a hearty base. It’s a great way to enjoy a light yet fulfilling meal without compromising on flavor.

Chickpea Falafel

Homemade falafel is a popular Middle Eastern dish, and this chickpea version is both delicious and nutritious. These crispy, golden chickpea balls are made with a blend of fresh herbs, garlic, and spices. Served with a drizzle of tahini sauce, they’re perfect for a Sunday lunch or dinner, and can be enjoyed in wraps, pitas, or on their own.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tbsp flour (or chickpea flour for gluten-free)
• 1 tbsp tahini (optional)
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, turmeric, cinnamon, flour, tahini, salt, and pepper. Process until the mixture is well combined but still slightly chunky.
2. Form the mixture into small balls or patties, about 1-2 inches in diameter.
3. Heat olive oil in a frying pan over medium heat. Add the falafel balls and cook for 3-4 minutes on each side, until golden and crispy.
4. Drain the falafel on paper towels, then serve with tahini sauce or in wraps with fresh vegetables.

These homemade chickpea falafel are crispy on the outside and tender on the inside, packed with aromatic spices that give them a bold flavor. They’re perfect for a Sunday meal, whether enjoyed on their own, in a pita, or alongside a fresh salad.

Chickpea and Kale Soup

This hearty chickpea and kale soup is the epitome of comfort food. Packed with protein from the chickpeas and full of nutrients from the kale, it’s a nourishing, filling soup that’s perfect for a cold Sunday. The addition of tomatoes, garlic, and herbs creates a savory, rich broth that will warm you from the inside out.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 can diced tomatoes (400g)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Stir in thyme, rosemary, paprika, salt, and pepper, and cook for another minute to allow the herbs to release their flavors.
3. Add the diced tomatoes, chickpeas, and vegetable broth, and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in the chopped kale and cook for another 5-7 minutes, until the kale is tender and the flavors have melded together.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This chickpea and kale soup is hearty, nourishing, and incredibly easy to make. The chickpeas provide protein and texture, while the kale adds a burst of vitamins and minerals. It’s a perfect dish for a light Sunday supper or as a starter for a larger meal.

Chickpea and Zucchini Fritters

These crispy chickpea and zucchini fritters are the perfect light meal or appetizer for a Sunday. Packed with fiber, protein, and vegetables, they are crispy on the outside and tender on the inside. Paired with a tangy yogurt dip, these fritters are full of flavor and easy to make.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium zucchini, grated and excess moisture squeezed out
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan (optional)
• 1 egg, beaten
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• Olive oil, for frying
• Fresh cilantro, for garnish

Instructions:

1. In a food processor, pulse the chickpeas until roughly mashed, leaving some chunks for texture.
2. In a large bowl, combine the mashed chickpeas, grated zucchini, breadcrumbs, Parmesan (if using), egg, garlic, cumin, paprika, salt, and pepper. Mix until well combined.
3. Form the mixture into small patties.
4. Heat olive oil in a large skillet over medium heat. Fry the fritters for 3-4 minutes on each side, until golden and crispy.
5. Drain on paper towels and garnish with fresh cilantro before serving.

These chickpea and zucchini fritters are a wonderful, crispy treat. The zucchini adds moisture and freshness, while the chickpeas provide protein and texture. They’re perfect for a light Sunday lunch or as a snack, and they pair wonderfully with a simple yogurt dip or salsa.

Chickpea and Cucumber Raita

This refreshing chickpea and cucumber raita is an ideal accompaniment to any spicy Indian meal or as a cool side dish for a warm Sunday afternoon. The creamy yogurt and crunchy chickpeas, combined with the fresh cucumber, offer a satisfying contrast to spicy dishes.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup plain yogurt
• 1 cucumber, grated and excess moisture squeezed out
• 1/4 tsp ground cumin
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. In a small bowl, combine the yogurt, grated cucumber, ground cumin, lemon juice, cilantro, and mint. Stir well to combine.
2. Add the chickpeas and season with salt and pepper to taste.
3. Mix gently to incorporate the chickpeas without breaking them.
4. Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

This chickpea and cucumber raita is creamy and cooling, making it a great contrast to spicy curries or grilled meats. The chickpeas add protein, while the cucumber gives the raita a refreshing crunch. This dish is easy to make and perfect for hot weather or a light Sunday snack.

Chickpea and Bell Pepper Tacos

These vegetarian tacos are bursting with flavor, featuring spiced chickpeas and crisp bell peppers. Served in soft corn tortillas and topped with a zesty avocado salsa, they are a fun and easy meal for a Sunday evening. These tacos are a great plant-based option that even meat lovers will enjoy.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 bell peppers, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the bell peppers and cook for 5-7 minutes, until softened and slightly caramelized.
2. Add the chickpeas, chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until the chickpeas are slightly crispy and well-coated in the spices.
3. While the chickpeas and peppers cook, prepare the avocado salsa. In a small bowl, combine the diced avocado, red onion, lime juice, and a pinch of salt. Gently mix.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble the tacos, divide the chickpea and pepper mixture evenly among the tortillas. Top with the avocado salsa and garnish with fresh cilantro.

These chickpea and bell pepper tacos are full of vibrant colors and flavors. The spiced chickpeas and tender peppers provide a satisfying base, while the avocado salsa adds a creamy, tangy touch. Perfect for a quick Sunday dinner, these tacos are both easy to make and incredibly flavorful.

Chickpea and Spinach Stir-Fry

This chickpea and spinach stir-fry is a quick and nutritious dish that’s perfect for a healthy Sunday meal. It features tender chickpeas, fresh spinach, and aromatic spices, making it both satisfying and flavorful. Serve it on its own or pair it with rice or flatbread for a complete meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes (optional)
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, turmeric, and red chili flakes (if using), and cook for 1 minute until fragrant.
3. Stir in the chickpeas and cook for 3-4 minutes, allowing them to absorb the spices.
4. Add the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Serve warm with a squeeze of fresh lemon juice.

This stir-fry is light yet hearty, with the spinach adding a fresh, slightly earthy flavor that balances the nutty, spiced chickpeas. It’s a perfect dish for a quick, nourishing Sunday meal that can be enjoyed on its own or paired with grains or bread.

Chickpea and Roasted Veggie Buddha Bowl

This colorful Buddha bowl combines spiced chickpeas with a variety of roasted vegetables and a creamy tahini dressing. It’s a balanced, healthy, and visually stunning dish that makes for a satisfying Sunday lunch or dinner. Packed with nutrients, it’s as nourishing as it is delicious.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups cooked quinoa or rice
• 2 cups fresh spinach or arugula
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced sweet potato, bell pepper, and zucchini on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, salt, and pepper, and toss to coat. Roast for 25-30 minutes, until tender.
2. While the veggies roast, heat a skillet over medium heat and add the chickpeas. Cook for 5 minutes with a sprinkle of paprika and a pinch of salt, stirring occasionally.
3. In a small bowl, whisk together tahini, lemon juice, water, and minced garlic to make the dressing.
4. To assemble, divide the cooked quinoa or rice between bowls. Top with roasted vegetables, chickpeas, and fresh spinach or arugula. Drizzle with the tahini dressing and serve.

This Buddha bowl is not only healthy but also incredibly flavorful, with the roasted veggies and spiced chickpeas complementing the creamy tahini dressing. It’s a versatile dish that you can customize with your favorite vegetables and grains.

Chickpea and Lemon Orzo Salad

This zesty chickpea and lemon orzo salad is refreshing, light, and perfect for a relaxed Sunday lunch or picnic. The combination of tender orzo, chickpeas, fresh herbs, and a tangy lemon vinaigrette creates a vibrant and delicious dish that’s easy to prepare and a delight to eat.

Ingredients:

• 1 cup orzo pasta
• 1 can chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the orzo according to package instructions. Drain, rinse under cold water, and set aside to cool.
2. In a large bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and dill.
3. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss well to coat.
4. Chill the salad in the refrigerator for 30 minutes before serving for the best flavor.

This orzo salad is bright, tangy, and filled with fresh flavors. The chickpeas add protein and texture, making it a complete meal or a delightful side dish. It’s a perfect way to enjoy a simple yet delicious Sunday meal.

Note: More recipes​ are coming soon!