25+ Healthy Sunday Low Sodium Chickpea Recipes to Fit Your Lifestyle

Chickpeas are not only delicious, but they’re also a powerhouse of nutrition, making them a perfect choice for those seeking heart-healthy, plant-based meals.

Whether you’re looking to reduce sodium intake for health reasons or simply want to enjoy a wholesome meal, chickpeas offer endless possibilities.

In this blog article, we’ll share 25+ low-sodium chickpea recipes that are perfect for your Sunday meals. These recipes range from hearty curries to fresh salads, ensuring there’s something to suit every taste and dietary preference.

Packed with fiber, protein, and vitamins, these chickpea dishes will not only nourish your body but also delight your taste buds, making your Sunday dining experience both healthy and satisfying.

25+ Healthy Sunday Low Sodium Chickpea Recipes to Fit Your Lifestyle

Incorporating low-sodium chickpea recipes into your Sunday meal plan is a great way to enjoy a variety of healthy and delicious dishes without compromising on flavor.

From comforting stews to light, refreshing salads, chickpeas are a versatile ingredient that can be used in countless ways.

Whether you’re preparing a full dinner for the family or a quick lunch for yourself, these 25+ recipes will help you create nourishing meals that are easy on the heart and full of flavor.

Start exploring these recipes today and enjoy the benefits of a low-sodium diet without sacrificing taste!

Chickpea Salad with Lemon-Tahini Dressing

This vibrant chickpea salad is the perfect low-sodium option for a Sunday lunch or dinner. Packed with protein, fiber, and fresh vegetables, it’s a wholesome and filling dish. The lemon-tahini dressing adds a creamy, tangy touch without the need for added salt. This salad is not only nutritious but also quick and easy to prepare, making it a great choice for a healthy Sunday meal.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed (or cooked from dry)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup chopped parsley
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Fresh ground black pepper to taste
• 1/4 cup water (to adjust consistency)

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, cumin, and black pepper. Gradually add water to the mixture until it reaches your desired consistency.
3. Pour the dressing over the salad and toss to coat all ingredients evenly.
4. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.

This Chickpea Salad with Lemon-Tahini Dressing is a perfect dish for those looking to enjoy a low-sodium meal without sacrificing flavor. The combination of fresh vegetables, creamy tahini, and the bright zing of lemon makes for a refreshing and satisfying meal. It’s a great option for meal prep, as the salad can be stored for up to three days in the refrigerator, maintaining its texture and taste. It’s also versatile—feel free to add other vegetables or herbs you have on hand.

Spicy Chickpea and Sweet Potato Bowl

This Spicy Chickpea and Sweet Potato Bowl is a filling and flavorful low-sodium dish that will spice up your Sunday. The roasted sweet potatoes and crispy chickpeas are paired with a tangy yogurt dressing, creating a satisfying combination of textures and tastes. This bowl is rich in fiber, vitamins, and plant-based protein, making it an excellent choice for a hearty, healthy lunch or dinner.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/4 cup plain Greek yogurt (or dairy-free yogurt)
• 1 tablespoon lemon juice
• Fresh ground black pepper to taste
• 2 tablespoons fresh cilantro, chopped
• Optional: Sliced avocado for topping

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, paprika, and cayenne pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, tossing halfway through.
3. While the sweet potatoes are roasting, toss the chickpeas with cumin, garlic powder, and black pepper. Spread them out on a separate baking sheet and roast for 15-20 minutes, or until crispy.
4. In a small bowl, mix the Greek yogurt with lemon juice and black pepper to taste.
5. Once the sweet potatoes and chickpeas are ready, assemble the bowls by layering the sweet potatoes, crispy chickpeas, and a dollop of yogurt dressing. Garnish with cilantro and optional avocado slices.

This Spicy Chickpea and Sweet Potato Bowl is the perfect balance of flavors, textures, and nutrients. The sweetness of the roasted sweet potatoes pairs beautifully with the smoky, spiced chickpeas and the creamy yogurt dressing. It’s a versatile dish that can be enjoyed warm or cold, and the addition of avocado makes it extra indulgent. This bowl is a fantastic option for a low-sodium Sunday meal that’s both satisfying and nourishing. It’s also great for meal prepping, as the roasted vegetables and chickpeas store well for several days.

Chickpea and Spinach Stir-Fry with Garlic and Lemon

This Chickpea and Spinach Stir-Fry with Garlic and Lemon is a quick and easy low-sodium dish that’s perfect for a Sunday meal. The chickpeas add a hearty texture, while the spinach provides a burst of nutrients. The garlic and lemon dressing brings all the flavors together with a punch of freshness. This stir-fry is light yet filling, and it’s packed with plant-based protein and iron, making it an excellent choice for a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• Juice of 1 lemon
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• Fresh ground black pepper to taste
• Optional: Crushed red pepper flakes for heat

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant but not browned.
2. Add the chickpeas to the pan and stir-fry for 5-7 minutes, allowing them to become slightly golden and crispy.
3. Add the spinach to the skillet and stir until wilted, about 2-3 minutes.
4. Season with lemon juice, turmeric, cumin, and black pepper. Stir everything together to combine, and add crushed red pepper flakes if desired for some heat.
5. Serve immediately as a side dish or over a bed of quinoa or rice for a more filling meal.

This Chickpea and Spinach Stir-Fry with Garlic and Lemon is a quick and flavorful low-sodium recipe that’s perfect for a Sunday. It’s full of vitamins, minerals, and plant-based protein, offering a light yet satisfying meal. The garlic and lemon provide a refreshing punch, while the chickpeas add heartiness to the dish. Whether served as a side or a main, this dish is an excellent choice for anyone looking to enjoy a healthy, low-sodium meal with minimal effort. The best part is that it comes together in under 20 minutes, making it ideal for a busy Sunday.

Chickpea and Avocado Tacos

These Chickpea and Avocado Tacos are a delicious and quick low-sodium meal that packs plenty of flavor and nutrition. The crispy chickpeas, creamy avocado, and fresh veggies come together to create a satisfying taco that’s perfect for a Sunday meal or any casual gathering. The best part is that it’s easy to customize, making it great for a crowd or a simple family dinner. These tacos are vegetarian, packed with protein, and full of healthy fats.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Fresh lime wedges
• Fresh ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until golden and crispy, stirring halfway through.
3. While the chickpeas are roasting, warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
4. Once the chickpeas are ready, assemble the tacos by placing a handful of chickpeas on each tortilla. Top with avocado slices, shredded lettuce, diced tomatoes, and cilantro.
5. Squeeze fresh lime juice over the tacos and serve immediately.

These Chickpea and Avocado Tacos are a flavorful and satisfying option for a low-sodium Sunday meal. The roasted chickpeas provide a crispy texture that pairs perfectly with the creamy avocado, while the fresh veggies bring brightness and crunch. The combination of smoky spices, lime, and cilantro adds a burst of flavor, making these tacos feel like a treat. They’re quick to prepare and can easily be customized with any other toppings you like, such as salsa, radishes, or hot sauce. Perfect for a light yet filling meal!

Chickpea and Zucchini Stir-Fry with Basil

This Chickpea and Zucchini Stir-Fry with Basil is a simple and nutritious low-sodium dish that is quick to make and full of fresh flavors. The combination of chickpeas, zucchini, and fresh basil creates a light and flavorful stir-fry that’s perfect for a Sunday dinner. The dish is naturally low in sodium while still offering plenty of taste through the use of aromatic herbs and spices. It’s a healthy, vegetarian option that can be served on its own or over a grain of your choice.

Ingredients:

• 1 tablespoon olive oil
• 2 medium zucchinis, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Fresh ground black pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the zucchini slices and cook for about 4-5 minutes, stirring occasionally, until they start to soften.
3. Add the chickpeas and garlic to the skillet and cook for an additional 5-7 minutes, stirring frequently, until the chickpeas are heated through and slightly crispy.
4. Stir in the fresh basil, lemon zest, and lemon juice. Season with black pepper to taste.
5. Serve the stir-fry hot, either on its own or over brown rice, quinoa, or another grain of your choice.

This Chickpea and Zucchini Stir-Fry with Basil is a light, quick, and flavorful meal that is perfect for a low-sodium Sunday dish. The chickpeas provide protein and fiber, while the zucchini adds a tender, fresh crunch. The bright lemon and fresh basil elevate the flavor without the need for added salt. This stir-fry is highly versatile, making it easy to add other vegetables or spices based on your preferences. It’s also a great option for meal prep, as it stores well and can be enjoyed throughout the week.

Chickpea and Carrot Soup

This hearty Chickpea and Carrot Soup is a comforting, low-sodium dish that’s perfect for a cozy Sunday meal. Packed with protein-rich chickpeas, sweet carrots, and savory spices, this soup is both nourishing and delicious. It’s easy to prepare, requires only a few ingredients, and is incredibly satisfying. The warmth and flavor from the combination of garlic, ginger, and cumin create a rich depth of taste without needing any salt.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 large carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Fresh ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-6 minutes until softened.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the carrots, chickpeas, vegetable broth, cumin, turmeric, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Return the soup to the pot, adjust the seasoning, and garnish with fresh parsley before serving.

This Chickpea and Carrot Soup is the ultimate low-sodium comfort food, ideal for a relaxing Sunday meal. The chickpeas add heartiness and protein, while the carrots provide a natural sweetness that balances the spices beautifully. The combination of cumin and turmeric gives the soup a warm, rich flavor that doesn’t need extra salt. This soup is perfect for a light lunch or dinner and pairs wonderfully with a side of whole-grain bread. It’s also great for meal prep, as it keeps well in the fridge and can be frozen for later.

Chickpea and Sweet Potato Curry

This Chickpea and Sweet Potato Curry is a flavorful and satisfying low-sodium dish that’s perfect for a cozy Sunday evening. The creamy curry sauce made from coconut milk and spices coats the tender chickpeas and sweet potatoes, creating a comforting and nutrient-dense meal. With a touch of warmth from ginger and turmeric, this curry is both hearty and healthy. It’s a great option for meal prep and can be easily customized with your favorite vegetables.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup low-sodium vegetable broth
• 1/2 teaspoon ground black pepper
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
2. Add the garlic, ginger, turmeric, cumin, and curry powder, and cook for another 1-2 minutes until fragrant.
3. Stir in the sweet potatoes, chickpeas, coconut milk, vegetable broth, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Taste and adjust seasoning if necessary.
5. Serve the curry over cooked rice and garnish with fresh cilantro.

This Chickpea and Sweet Potato Curry is a rich and comforting low-sodium dish that is perfect for a Sunday meal. The combination of sweet potatoes, chickpeas, and coconut milk creates a creamy and satisfying curry that is full of flavor without the need for added salt. The spices—turmeric, cumin, and curry powder—add depth and warmth, making this dish feel hearty and wholesome. It’s a perfect option for a family meal, and it stores well for leftovers throughout the week.

Chickpea and Spinach Salad with Lemon Tahini Dressing

This Chickpea and Spinach Salad with Lemon Tahini Dressing is a light, refreshing, and nutrient-packed low-sodium dish that makes for a perfect Sunday lunch or side dish. The tender chickpeas are tossed with fresh spinach and other vegetables, and the tangy tahini dressing brings it all together. This salad is a great source of protein and fiber, and the lemon tahini dressing adds a rich, creamy flavor without the need for extra salt. It’s quick to make and is perfect for a light yet filling meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon ground cumin
• Fresh ground black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, spinach, cucumber, red onion, tomatoes, and carrots.
2. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, and black pepper until smooth and well combined. If the dressing is too thick, add a little water to reach your desired consistency.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to marinate before serving.

This Chickpea and Spinach Salad with Lemon Tahini Dressing is a light yet satisfying low-sodium meal. The fresh spinach and veggies provide a burst of nutrients, while the chickpeas offer a hearty protein source. The lemon tahini dressing adds a creamy, tangy element that makes this salad feel indulgent without any added salt. It’s a perfect dish for meal prepping as it keeps well in the fridge, and you can enjoy it as a main course or side dish with your favorite proteins.

Chickpea and Cucumber Salad with Feta and Olives

This Chickpea and Cucumber Salad with Feta and Olives is a vibrant and refreshing low-sodium dish, ideal for a light and healthy Sunday meal. The combination of crunchy cucumber, creamy feta, briny olives, and hearty chickpeas makes for a filling salad that’s full of Mediterranean-inspired flavors. This dish is not only low in sodium but also rich in fiber and protein, making it a perfect choice for a balanced meal that’s both satisfying and healthy.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Fresh ground black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and black pepper until well combined.
3. Drizzle the dressing over the salad and toss to coat all the ingredients.
4. Serve immediately, or refrigerate for 30 minutes to let the flavors meld together.

This Chickpea and Cucumber Salad with Feta and Olives is a simple yet flavorful low-sodium dish that captures the essence of Mediterranean cuisine. The chickpeas provide a filling base, while the cucumber and red onion add a refreshing crunch. The olives and feta bring a savory, briny element, and the dressing ties everything together beautifully. This salad is perfect for a light Sunday lunch or as a side dish to grilled meats or fish. It’s an easy-to-make, versatile meal that’s packed with flavor and nutrients.

Chickpea and Quinoa Veggie Bowl

This Chickpea and Quinoa Veggie Bowl is a wholesome, protein-packed low-sodium dish perfect for a nutritious and satisfying Sunday meal. The combination of fluffy quinoa, roasted vegetables, and tender chickpeas makes for a vibrant, filling meal that’s full of flavor and texture. Topped with a simple lemon-tahini dressing, this veggie bowl is not only low in sodium but also rich in fiber and vitamins, making it a well-rounded and nourishing option for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup roasted vegetables (such as bell peppers, zucchini, and carrots)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Fresh parsley, chopped, for garnish
• Fresh ground black pepper to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. In a large bowl, toss the chickpeas with olive oil, cumin, and paprika. Roast the chickpeas on a baking sheet in a preheated 400°F oven for 20-25 minutes, or until crispy.
3. For the veggies, roast them with olive oil and a pinch of black pepper in the oven at 400°F for 20 minutes or until tender.
4. In a small bowl, whisk together the tahini, lemon juice, and a little water until smooth to make the dressing.
5. To assemble the bowl, layer the cooked quinoa, roasted chickpeas, veggies, and cherry tomatoes. Drizzle with the lemon-tahini dressing and garnish with fresh parsley.
6. Serve immediately or store in an airtight container for up to 2 days.

This Chickpea and Quinoa Veggie Bowl is a perfect Sunday meal for anyone looking for a nutrient-dense, low-sodium dish that is also hearty and satisfying. The combination of quinoa, roasted veggies, and chickpeas provides an excellent source of protein, fiber, and vitamins, while the lemon-tahini dressing adds a tangy, creamy finish. This meal is customizable, so feel free to swap out your favorite vegetables or spices. It’s ideal for meal prepping and can be enjoyed warm or cold.

Chickpea and Avocado Toast

Chickpea and Avocado Toast is a quick, delicious, and healthy low-sodium meal that makes for a perfect Sunday breakfast or brunch option. The creamy avocado pairs beautifully with seasoned chickpeas, providing a rich and filling topping for whole-grain toast. The dish is simple, requires minimal preparation, and is a great way to enjoy plant-based protein and healthy fats. It’s a delightful way to start your day or enjoy a light lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 2 slices whole-grain bread
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Fresh lemon juice, to taste
• Fresh ground black pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Toast the whole-grain bread slices in a toaster or on a skillet until golden brown.
2. In a small bowl, mash the avocado with a fork, adding a squeeze of fresh lemon juice and black pepper to taste.
3. In a separate bowl, mash the chickpeas slightly with a fork, then mix in olive oil, garlic powder, smoked paprika, and black pepper.
4. Spread a generous amount of mashed avocado on each slice of toast.
5. Top with the seasoned chickpeas and garnish with fresh parsley or cilantro.
6. Serve immediately and enjoy!

Chickpea and Avocado Toast is a delightful, low-sodium dish that is as nourishing as it is flavorful. The creamy avocado provides healthy fats, while the chickpeas offer plant-based protein and fiber, making this a filling and satisfying meal. The garlic powder and smoked paprika elevate the taste of the chickpeas, and the whole-grain toast adds a hearty base. This dish is perfect for a quick Sunday breakfast or a light brunch and can be easily customized with additional toppings like tomato slices or a sprinkle of red pepper flakes for extra flavor.

Chickpea and Roasted Red Pepper Hummus

This Chickpea and Roasted Red Pepper Hummus is a delicious and healthy low-sodium alternative to traditional store-bought hummus. The addition of roasted red peppers adds a sweet, smoky flavor that pairs wonderfully with the creamy texture of the chickpeas. This hummus is perfect for a Sunday snack, served with fresh veggies or pita bread, or as a spread on sandwiches. It’s also great for meal prepping, as it stays fresh for several days in the refrigerator.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup roasted red peppers (from a jar or homemade)
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Fresh ground black pepper to taste

Instructions:

1. In a food processor, combine the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and black pepper.
2. Process until smooth, adding a small amount of water if necessary to achieve the desired consistency.
3. Taste and adjust seasoning as needed, adding more lemon juice or black pepper for extra flavor.
4. Transfer the hummus to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve with fresh vegetables, pita bread, or crackers, or use as a spread on sandwiches.

This Chickpea and Roasted Red Pepper Hummus is a flavorful and healthy low-sodium dip that’s perfect for a light Sunday snack or appetizer. The roasted red peppers add a subtle sweetness and smoky undertone, while the chickpeas provide a creamy texture and a solid base of plant-based protein. This hummus is easy to make and can be stored in the refrigerator for several days, making it a great option for meal prep. Whether served with veggies or pita, it’s sure to be a crowd-pleaser at any gathering.

Chickpea and Spinach Stuffed Sweet Potatoes

Chickpea and Spinach Stuffed Sweet Potatoes offer a nutritious and flavorful low-sodium meal that combines the earthy sweetness of roasted sweet potatoes with savory chickpeas and spinach. This dish is high in fiber, protein, and vitamins, making it a perfect choice for a satisfying Sunday lunch or dinner. The chickpeas provide a hearty texture, while the spinach adds a dose of greens, and the baked sweet potatoes serve as the perfect vessel for this nutritious stuffing.

Ingredients:

• 4 medium sweet potatoes, scrubbed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Fresh ground black pepper to taste
• Fresh lemon juice, to taste
• Fresh parsley, chopped, for garnish

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. Bake for 40-45 minutes or until the sweet potatoes are tender.
3. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chickpeas, cumin, turmeric, paprika, garlic powder, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy.
4. Add the spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from heat and add a squeeze of fresh lemon juice.
5. Once the sweet potatoes are done, slice them open lengthwise, fluff the insides with a fork, and season with a pinch of black pepper.
6. Stuff each sweet potato with the chickpea and spinach mixture, garnish with fresh parsley, and serve immediately.

These Chickpea and Spinach Stuffed Sweet Potatoes are a fantastic Sunday meal that brings together wholesome ingredients in a delicious and satisfying way. The sweet potatoes provide a naturally sweet base, while the seasoned chickpeas and spinach offer savory flavors and texture. The meal is rich in vitamins, fiber, and protein, making it a filling and nutritious option. It’s an easy dish to prepare, perfect for a busy Sunday, and the leftovers make a great meal for the next day.

Chickpea and Cucumber Salad with Lemon Dressing

Chickpea and Cucumber Salad with Lemon Dressing is a refreshing, light, and low-sodium dish that’s ideal for a sunny Sunday lunch or a healthy side dish at dinner. The crispness of cucumbers combined with the creamy chickpeas creates a wonderful balance of textures, while the lemon dressing adds a bright, tangy flavor. This salad is packed with nutrients, including fiber and plant-based protein, making it a satisfying and guilt-free choice.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Fresh ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, cumin, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This Chickpea and Cucumber Salad with Lemon Dressing is a vibrant and healthy low-sodium meal that is perfect for a light Sunday lunch or a refreshing side dish. The crunchy cucumbers and sweet tomatoes complement the creamy chickpeas, while the tangy lemon dressing adds a zesty touch. This salad is incredibly versatile and can be customized with other fresh vegetables like bell peppers or olives. It’s a quick and easy option that’s packed with flavor and nutrients, making it an excellent choice for anyone looking for a low-sodium, refreshing meal.

Chickpea and Cauliflower Curry

Chickpea and Cauliflower Curry is a flavorful and hearty low-sodium dish that brings together tender chickpeas, roasted cauliflower, and a rich blend of spices. This vegan curry is warm and comforting, making it a perfect Sunday dinner or lunch. The cauliflower adds a subtle crunch and depth of flavor, while the chickpeas provide protein and fiber. Paired with brown rice or whole-grain naan, this curry is both filling and nutritious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 cup canned coconut milk
• 1 cup vegetable broth (low-sodium)
• Fresh ground black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, coriander, turmeric, cinnamon, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender.
3. In a large pan, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
4. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
5. Stir in the chickpeas, roasted cauliflower, coconut milk, and vegetable broth. Bring to a simmer, cover, and cook for 10-15 minutes to allow the flavors to meld.
6. Adjust seasoning with black pepper or additional spices as needed.
7. Garnish with fresh cilantro and serve over brown rice or with whole-grain naan.

Chickpea and Cauliflower Curry is a delicious, low-sodium dish full of bold spices and satisfying textures. The creamy coconut milk and roasted cauliflower create a rich, flavorful base for the chickpeas, making it a filling and nutritious meal. The combination of spices adds warmth and depth without the need for excessive salt. It’s a perfect meal for a Sunday dinner, and the leftovers make for a great lunch the next day. This curry can be made in advance and reheated, allowing the flavors to develop even further.

Note: More recipes are coming soon!