30+ Comforting Sunday Vegan Chickpea Recipes You Have to Try

Chickpeas, also known as garbanzo beans, are one of the most versatile and nutritious ingredients in plant-based cooking.

With their hearty texture, mild flavor, and impressive nutritional profile, chickpeas can be transformed into a variety of delicious vegan dishes that are perfect for any occasion—especially Sunday meals.

Whether you’re hosting a family dinner, prepping for the week ahead, or simply looking for comfort food that is both healthy and satisfying, chickpeas are the star of the show.

In this blog article, we’ll explore 30+ Sunday vegan chickpea recipes that will make your weekend meals memorable.

From hearty stews and savory curries to crispy fritters and protein-packed salads, these recipes are designed to bring comfort and flavor to your Sunday table.

Not only are they rich in plant-based protein and fiber, but they’re also easy to make and perfect for meal prep.

Let’s dive into these mouthwatering, vegan-friendly chickpea dishes!

30+ Comforting Sunday Vegan Chickpea Recipes You Have to Try

With the variety of flavors and textures chickpeas bring to the table, it’s easy to see why they’re a beloved ingredient in vegan cooking.

These 30+ Sunday vegan chickpea recipes provide the perfect combination of nutrition, flavor, and simplicity to make your weekend meals both satisfying and wholesome.

Whether you’re craving something savory and hearty or light and refreshing, chickpeas have the flexibility to be transformed into nearly any dish.

As you explore these recipes, you’ll discover new favorites that are not only easy to prepare but also healthy and fulfilling for the whole family.

So, grab a can of chickpeas and get ready to create unforgettable vegan dishes that will make your Sundays even better!

Vegan Chickpea Salad Sandwich

This vegan chickpea salad sandwich is a refreshing and hearty dish that makes for a perfect Sunday lunch. With a creamy and tangy dressing and loads of fresh veggies, it’s a great plant-based alternative to the classic egg salad sandwich. Chickpeas provide a solid protein base, making this sandwich both nutritious and filling.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 celery stalk, diced
• 1 small red onion, diced
• 1/4 cup chopped dill pickles
• Salt and pepper to taste
• 4 slices of whole-grain bread
• A few lettuce leaves

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some chunks for texture.
2. Add the vegan mayo, Dijon mustard, lemon juice, and olive oil to the mashed chickpeas. Stir to combine until smooth and creamy.
3. Mix in the diced celery, red onion, and chopped pickles. Season with salt and pepper to taste.
4. Toast the slices of bread and layer each slice with lettuce.
5. Spread the chickpea mixture generously over two slices of bread and top with the other slices.
6. Serve immediately or wrap it up for a delicious packed lunch.

This vegan chickpea salad sandwich is both satisfying and versatile, making it an ideal meal for a relaxed Sunday. The creamy chickpea filling combined with crunchy veggies and tangy pickles creates a satisfying bite. It’s easy to make, customizable with your favorite add-ins, and perfect for a Sunday picnic or a light lunch. The chickpeas offer an excellent plant-based protein source, making it a nutritious addition to your weekend meals.

Chickpea and Spinach Vegan Curry

This chickpea and spinach vegan curry is a warm, comforting dish full of vibrant flavors and spices. The chickpeas provide a hearty texture, while the spinach adds a burst of green and nutrients. It’s perfect for a cozy Sunday dinner, served with steamed rice or warm naan bread. The richness of the coconut milk and the depth of spices make this curry a standout meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 can coconut milk
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp chili flakes (optional)
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Steamed rice or naan bread, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add diced onion and sauté until soft and golden, about 5 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and chili flakes (if using), and cook for 1-2 minutes to bring out the spices’ aroma.
4. Add the chickpeas and coconut milk to the pan, stirring well to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Fold in the chopped spinach and cook for an additional 2-3 minutes until wilted.
6. Season with salt to taste and garnish with fresh cilantro.
7. Serve the curry with steamed rice or naan bread for a complete meal.

This chickpea and spinach curry is not only delicious but incredibly nourishing. The creamy coconut milk balances the earthy spices, while the spinach adds a fresh, green element to the dish. It’s a perfect way to end your Sunday with a warm, satisfying meal that’s both vegan and full of flavor. The best part is that it comes together quickly, making it ideal for a relaxed evening. Whether you pair it with rice or naan, this curry will surely become a favorite comfort food.

Vegan Chickpea Tacos with Avocado Lime Sauce

These vegan chickpea tacos are a fun and flavorful Sunday treat. With crispy spiced chickpeas, fresh veggies, and a zesty avocado lime sauce, these tacos are packed with bright flavors and textures. It’s a perfect recipe to enjoy on a lazy Sunday or to serve as a festive meal for friends and family.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup lime juice
• 1/4 cup fresh cilantro
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• Fresh lime wedges, for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the chickpeas with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them out on a baking sheet and bake for 20-25 minutes, shaking halfway through until crispy.
3. While the chickpeas are baking, prepare the avocado lime sauce. In a blender, combine the avocado, lime juice, cilantro, salt, and pepper. Blend until smooth and creamy.
4. Warm the tortillas in a dry pan or microwave for a few seconds until soft.
5. Assemble the tacos by placing a spoonful of crispy chickpeas on each tortilla, followed by shredded lettuce, diced tomatoes, and red onion.
6. Drizzle with the avocado lime sauce and squeeze fresh lime juice over the top.
7. Serve with extra lime wedges on the side.

These chickpea tacos with avocado lime sauce are a fantastic way to enjoy a vegan Sunday feast. The combination of crispy chickpeas, fresh veggies, and creamy avocado sauce creates a delightful balance of flavors and textures. This recipe is not only easy to make but can be customized with your favorite toppings or additional protein. Whether you’re enjoying a quiet Sunday evening or hosting a small gathering, these tacos are sure to bring a burst of flavor and fun to your meal.

Chickpea Buddha Bowl with Tahini Dressing

A Chickpea Buddha Bowl with Tahini Dressing is a perfect, vibrant, and nourishing meal for a Sunday lunch or dinner. The combination of chickpeas, quinoa, roasted vegetables, and a creamy tahini dressing makes this bowl a satisfying, balanced dish. It’s packed with protein, fiber, and healthy fats, making it a fulfilling and wholesome meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 red bell pepper, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (more if needed)
• 1/4 tsp garlic powder
• 1/4 tsp cumin
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the quinoa according to package instructions. Set aside to cool slightly.
2. Preheat the oven to 400°F (200°C). Spread the chickpeas, cherry tomatoes, and red bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 15-20 minutes until golden and slightly crispy.
3. While the veggies and chickpeas are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, garlic powder, cumin, and water. Adjust the consistency by adding more water if needed.
4. Assemble the Buddha bowls by dividing the cooked quinoa, roasted chickpeas, veggies, cucumber slices, and cherry tomatoes between bowls.
5. Drizzle with tahini dressing and garnish with fresh parsley.
6. Serve immediately or chill for a refreshing, cool meal.

This Chickpea Buddha Bowl is a fantastic option for a healthy, colorful Sunday meal. The roasted chickpeas add texture and a savory crunch, while the fresh veggies and quinoa provide fiber and nutrients. The creamy tahini dressing ties everything together, adding a rich, nutty flavor to the dish. It’s customizable with your favorite vegetables or grains, making it a flexible and satisfying recipe that will nourish your body and delight your taste buds. Perfect for meal prep or a wholesome Sunday feast.

Spicy Chickpea and Avocado Toast

Spicy Chickpea and Avocado Toast is a flavorful and quick dish that’s perfect for a Sunday brunch or light lunch. With seasoned chickpeas and creamy avocado, this dish is packed with protein, healthy fats, and a spicy kick. Served on toasted bread, it’s a satisfying meal that’s simple to prepare yet full of bold flavors.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 ripe avocado, mashed
• 2 slices of whole-grain bread
• 1 tbsp fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a bowl, mash the chickpeas with a fork until mostly broken down but still chunky.
2. Heat olive oil in a pan over medium heat. Add the mashed chickpeas and season with chili powder, smoked paprika, cayenne pepper, salt, and pepper. Stir well and cook for 3-5 minutes until heated through.
3. Toast the slices of bread to your desired level of crispness.
4. Spread a layer of mashed avocado on each piece of toasted bread.
5. Top with the spicy chickpeas, sprinkle with chopped cilantro, and serve with lime wedges on the side.
6. Serve immediately, and enjoy!

This Spicy Chickpea and Avocado Toast is an incredibly satisfying dish that packs a punch of flavor with minimal effort. The creamy avocado balances the heat from the chickpeas, creating a delightful contrast of textures and tastes. It’s an ideal meal for a laid-back Sunday morning or afternoon, especially if you’re craving something quick but full of flavor. With a little spice, some healthy fats, and protein-packed chickpeas, this toast is sure to be a hit whether enjoyed solo or as part of a larger brunch spread.

Chickpea and Sweet Potato Vegan Shepherd’s Pie

Chickpea and Sweet Potato Vegan Shepherd’s Pie is a hearty and comforting dish, perfect for a Sunday dinner. The chickpeas provide a meaty texture, while the sweet potato topping is creamy and slightly sweet, making it a deliciously balanced meal. This vegan twist on the classic shepherd’s pie is both filling and satisfying, loaded with vegetables and wholesome ingredients.

Ingredients:

• 1 can chickpeas, drained and mashed
• 2 large sweet potatoes, peeled and cubed
• 1 cup carrots, diced
• 1 cup peas
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• 1/4 cup non-dairy milk
• 2 tbsp vegan butter

Instructions:

1. Boil the cubed sweet potatoes in a large pot of water for 15-20 minutes, or until tender. Drain and mash with non-dairy milk and vegan butter until smooth. Season with salt and pepper to taste.
2. While the sweet potatoes are boiling, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until softened.
3. Stir in the diced carrots and cook for about 5 minutes. Add the mashed chickpeas, tomato paste, vegetable broth, peas, thyme, salt, and pepper. Stir well and let the mixture simmer for 10 minutes until the veggies are tender and the flavors meld together.
4. Preheat your oven to 375°F (190°C).
5. Transfer the chickpea and vegetable mixture to a baking dish, spreading it out evenly. Top with the mashed sweet potatoes, smoothing them into an even layer.
6. Bake the shepherd’s pie in the preheated oven for 20-25 minutes, until the top is golden and slightly crispy.
7. Serve hot, garnished with fresh herbs if desired.

Chickpea and Sweet Potato Vegan Shepherd’s Pie is a heartwarming and wholesome meal, perfect for a cozy Sunday night dinner. The creamy sweet potato topping adds a touch of sweetness that complements the savory chickpea and vegetable filling. It’s a complete meal in one dish, full of protein, fiber, and nutrients. Whether you’re looking for comfort food or a satisfying plant-based dinner, this vegan shepherd’s pie delivers on flavor and nourishment. It’s sure to become a favorite for Sunday meals and beyond.

Chickpea and Spinach Vegan Curry

Chickpea and Spinach Vegan Curry is a rich, flavorful, and warming dish perfect for a Sunday dinner. The combination of tender chickpeas, fresh spinach, and a fragrant coconut milk base creates a deliciously creamy curry. Packed with protein and vegetables, this dish is both hearty and nutritious. Serve it with rice or flatbread for a satisfying, complete meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 can coconut milk (full-fat for creaminess)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)
• Cooked rice or flatbread for serving

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the diced onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Stir in the curry powder, turmeric, and cayenne pepper (if using), cooking for another 1-2 minutes until fragrant.
3. Add the chickpeas and vegetable broth to the pan, simmering for 5-7 minutes until heated through.
4. Pour in the coconut milk and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes, allowing the flavors to blend and the curry to thicken.
5. Stir in the fresh spinach and cook until wilted, about 3 minutes. Season with salt and pepper to taste.
6. Serve the curry over rice or with warm flatbread, garnished with fresh cilantro.

This Chickpea and Spinach Vegan Curry is an easy-to-make, flavorful dish that’s perfect for a Sunday night meal. The creamy coconut milk provides a rich base, while the chickpeas give it a hearty, protein-packed punch. The addition of fresh spinach adds nutrients and color to the dish, making it both visually appealing and nutritious. With its aromatic spices, this curry is a comforting and satisfying meal that will warm you from the inside out.

Chickpea Tacos with Avocado and Lime

Chickpea Tacos with Avocado and Lime offer a fun, flavorful, and healthy twist on traditional tacos. The chickpeas are seasoned with a combination of bold spices and served in soft tortillas, topped with creamy avocado and a zesty lime drizzle. This vegan taco recipe is not only quick and easy but also packed with protein, fiber, and healthy fats. Perfect for a Sunday taco night!

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 6 small tortillas (corn or flour)
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 cup salsa or pico de gallo
• Hot sauce (optional, for extra heat)

Instructions:

1. In a pan, heat olive oil over medium heat. Add the chickpeas, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and well-coated with spices.
2. While the chickpeas cook, warm the tortillas in a separate pan or microwave for a few seconds until soft.
3. Assemble the tacos by placing a generous portion of seasoned chickpeas on each tortilla.
4. Top with slices of avocado, chopped cilantro, and a squeeze of lime juice. Add a spoonful of salsa or pico de gallo and a drizzle of hot sauce if desired.
5. Serve immediately with extra lime wedges on the side.

Chickpea Tacos with Avocado and Lime are a quick and satisfying meal for a laid-back Sunday dinner. The chickpeas bring a savory, slightly smoky flavor, while the creamy avocado adds richness and balance to each bite. The zesty lime and fresh cilantro brighten the tacos, making them refreshing and vibrant. These tacos are customizable, so feel free to add your favorite toppings. Whether served as a light meal or as part of a taco spread, these tacos are sure to become a go-to recipe for taco night!

Chickpea and Eggplant Vegan Stir-Fry

Chickpea and Eggplant Vegan Stir-Fry is a savory, satisfying dish that combines the heartiness of chickpeas with the rich, smoky flavor of eggplant. The stir-fry is seasoned with soy sauce, garlic, and ginger for a delicious umami flavor. With a mix of colorful vegetables and a savory sauce, this stir-fry makes a perfect Sunday dinner that’s easy to prepare and full of flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium eggplant, cut into cubes
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/4 tsp red pepper flakes (optional for heat)
• 2 tbsp sesame seeds (for garnish)
• Green onions, sliced (for garnish)
• Cooked rice for serving

Instructions:

1. Heat sesame oil and olive oil in a large pan or wok over medium-high heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until softened and golden brown.
2. Add the garlic and ginger to the pan, cooking for another 2 minutes until fragrant.
3. Stir in the chickpeas, bell pepper, and carrot, cooking for 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and red pepper flakes (if using). Pour the sauce over the stir-fry, stirring well to coat everything.
5. Cook for an additional 2-3 minutes until the sauce is absorbed and the vegetables are fully coated.
6. Serve the stir-fry over cooked rice, garnished with sesame seeds and sliced green onions.

Chickpea and Eggplant Vegan Stir-Fry is a delightful, nutrient-packed dish full of flavor and texture. The combination of crispy chickpeas and tender eggplant, along with the savory sauce, creates a dish that’s both satisfying and flavorful. It’s a perfect option for a Sunday dinner, offering a balanced meal with protein, fiber, and healthy fats. This stir-fry is easy to customize with your favorite vegetables and seasonings, making it a versatile recipe that’s sure to please everyone at the table.

Chickpea and Sweet Potato Vegan Stew

Chickpea and Sweet Potato Vegan Stew is a hearty and comforting dish, ideal for a Sunday meal. The combination of tender chickpeas, sweet potatoes, and warming spices creates a rich, flavorful stew that’s both satisfying and nutritious. This recipe is perfect for cozy evenings and can be served with crusty bread to soak up the savory broth. It’s packed with fiber, vitamins, and protein, making it a wholesome meal for the whole family.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 cup spinach (optional)
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened.
2. Stir in the cumin, cinnamon, turmeric, and cayenne pepper (if using). Cook for another minute until the spices become fragrant.
3. Add the diced sweet potatoes, chickpeas, vegetable broth, and diced tomatoes to the pot. Stir to combine.
4. Bring the stew to a simmer, then cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
5. Stir in the spinach, if using, and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Chickpea and Sweet Potato Vegan Stew is a warm, nourishing dish that combines simple ingredients to create a hearty and comforting meal. The sweetness of the potatoes pairs perfectly with the earthiness of the chickpeas, while the aromatic spices provide depth and warmth. This stew is a great option for meal prep as it can be stored in the fridge for several days, and the flavors only improve over time. Whether served on a chilly Sunday evening or as part of a larger meal, this stew is sure to become a family favorite.

Chickpea and Cauliflower Vegan Biryani

Chickpea and Cauliflower Vegan Biryani is a fragrant and flavorful rice dish full of spices and vegetables. This vegan version of the traditional biryani is made with tender chickpeas, cauliflower, and basmati rice, cooked in a medley of spices like garam masala, cumin, and cinnamon. The dish is both satisfying and aromatic, making it an excellent choice for a Sunday dinner or special occasion.

Ingredients:

• 1 cup basmati rice
• 1 can chickpeas, drained and rinsed
• 1 small head of cauliflower, cut into florets
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1 bay leaf
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the basmati rice under cold water and soak for about 20 minutes. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the cumin seeds and bay leaf, cooking for 1 minute until fragrant.
3. Add the sliced onion, garlic, and ginger to the pan. Cook for 5-7 minutes until the onion is softened and golden.
4. Stir in the garam masala, turmeric, cinnamon, and cloves. Cook for 1 minute to toast the spices.
5. Add the cauliflower florets, chickpeas, and vegetable broth. Bring the mixture to a simmer and cook for 5 minutes.
6. Add the soaked and drained rice to the pan. Stir to combine and season with salt and pepper.
7. Cover the pan and simmer on low for 15-20 minutes, until the rice is cooked and the liquid has been absorbed.
8. Fluff the rice with a fork and garnish with fresh cilantro. Serve hot.

Chickpea and Cauliflower Vegan Biryani is a wonderfully aromatic dish that’s as flavorful as it is beautiful. The combination of spices, chickpeas, and cauliflower makes it a well-balanced meal that’s both hearty and light at the same time. This biryani can be enjoyed as a stand-alone meal or served alongside a simple cucumber raita for a more traditional experience. Perfect for a Sunday feast or any day of the week when you’re craving something special, this dish is sure to please everyone at the table.

Chickpea and Avocado Vegan Toast

Chickpea and Avocado Vegan Toast is a quick and easy meal that’s perfect for a lazy Sunday breakfast or light lunch. The creamy avocado pairs beautifully with mashed chickpeas, seasoned with lemon juice, garlic, and spices. This toast is not only delicious but also packed with healthy fats, fiber, and protein, making it a filling and nutritious option to start your day.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 ripe avocados
• 2 slices whole-grain bread
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)

Instructions:

1. Toast the slices of whole-grain bread to your desired level of crispiness.
2. In a bowl, mash the avocados with a fork until smooth. Add the lemon juice, minced garlic, cumin, paprika, salt, and pepper, stirring to combine.
3. In a separate bowl, mash the chickpeas with a fork until slightly chunky. Stir them into the avocado mixture.
4. Spread the chickpea and avocado mixture generously on the toasted bread.
5. Garnish with fresh cilantro or parsley and an extra sprinkle of paprika, if desired. Serve immediately.

Chickpea and Avocado Vegan Toast is a simple, yet incredibly satisfying dish that’s perfect for busy mornings or a relaxed Sunday brunch. The creamy avocado and mashed chickpeas create a smooth, rich topping, while the spices elevate the flavors. This toast is not only quick to make, but it’s also packed with nutrients, offering a balance of healthy fats, protein, and fiber. Whether you enjoy it for breakfast or as a snack, this recipe is a tasty and wholesome way to kick-start your day.

Chickpea and Spinach Vegan Stuffed Sweet Potatoes

Chickpea and Spinach Vegan Stuffed Sweet Potatoes are a satisfying and flavorful dish that combines the natural sweetness of roasted sweet potatoes with a savory chickpea and spinach filling. This hearty recipe is perfect for a Sunday dinner or meal prep, as the components can be made ahead and assembled when ready to serve. With the addition of spices like cumin and turmeric, this dish is both delicious and packed with nutrients.

Ingredients:

• 4 medium sweet potatoes
• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 40-45 minutes, or until the sweet potatoes are tender when pierced with a fork.
2. While the sweet potatoes are roasting, heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic, cumin, turmeric, and smoked paprika to the pan, stirring for another minute to toast the spices.
4. Stir in the chickpeas and cook for 5-7 minutes until they are heated through and slightly crispy. Add the spinach and cook until wilted, about 2 minutes.
5. Once the sweet potatoes are done roasting, carefully slice them open and fluff the insides with a fork.
6. Spoon the chickpea and spinach mixture into the center of each sweet potato.
7. Drizzle with a little fresh lemon juice and garnish with cilantro before serving.

Chickpea and Spinach Vegan Stuffed Sweet Potatoes are a vibrant and nutrient-dense dish that’s both filling and delicious. The sweetness of the roasted potatoes pairs beautifully with the savory chickpeas and spinach, while the spices add depth and warmth to the dish. This recipe is versatile and can be customized with your favorite vegetables or toppings. It’s a great choice for a nourishing Sunday meal that can also serve as a meal prep option for the week ahead.

Chickpea and Zucchini Vegan Fritters

Chickpea and Zucchini Vegan Fritters are crispy on the outside and tender on the inside, making them the perfect snack, appetizer, or light meal. Packed with the goodness of chickpeas, zucchini, and aromatic herbs, these fritters are seasoned to perfection and fried until golden brown. They pair beautifully with a tangy vegan yogurt dip or a simple salad for a well-rounded meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium zucchini, grated
• 1/2 cup chickpea flour
• 2 tbsp nutritional yeast
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
2. In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly mashed but still slightly chunky.
3. Add the grated zucchini, chickpea flour, nutritional yeast, cumin, garlic powder, parsley, salt, and pepper to the bowl. Mix everything together until well combined.
4. Heat the olive oil in a large skillet over medium heat.
5. Form the chickpea mixture into small patties, about 2 inches in diameter, and carefully place them in the skillet.
6. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
8. Serve the fritters warm with a side of vegan yogurt or a fresh salad.

Chickpea and Zucchini Vegan Fritters are a fun and delicious way to incorporate more vegetables and plant-based protein into your diet. The crispy exterior and soft interior make them irresistible, while the fresh herbs and spices provide a burst of flavor in every bite. These fritters are versatile and can be served as a snack, appetizer, or main dish, making them a great addition to your Sunday meal rotation. With their quick preparation and delicious results, they are sure to become a favorite in your household.

Chickpea and Coconut Vegan Curry

Chickpea and Coconut Vegan Curry is a creamy, flavorful dish that combines the richness of coconut milk with the hearty texture of chickpeas and vegetables. The curry is infused with a blend of spices like ginger, cumin, and coriander, creating a dish that’s both comforting and satisfying. Served over rice or with flatbread, this dish is perfect for a Sunday dinner that’s easy to prepare but full of vibrant, aromatic flavors.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (14 oz)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1 cup diced tomatoes (fresh or canned)
• 1 cup cauliflower florets
• 1/2 cup peas (frozen or fresh)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or flatbread for serving

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant.
3. Stir in the curry powder, cumin, and coriander, cooking for 1 minute to toast the spices.
4. Add the diced tomatoes, coconut milk, cauliflower, and peas to the pan. Stir to combine and bring to a simmer.
5. Cook the curry for 15-20 minutes, or until the cauliflower is tender and the flavors have melded together.
6. Stir in the chickpeas and cook for an additional 5 minutes until heated through.
7. Season with salt and pepper to taste.
8. Serve the curry hot, garnished with fresh cilantro and alongside rice or flatbread.

Chickpea and Coconut Vegan Curry is a comforting, warming dish that’s packed with flavor and texture. The coconut milk creates a creamy, rich base, while the chickpeas provide protein and heartiness. The combination of aromatic spices and vegetables makes this curry an exciting addition to any Sunday meal. Whether served with rice or flatbread, this dish is sure to be a hit and is perfect for leftovers the next day. It’s a great way to enjoy a healthy, satisfying meal that’s both easy to make and full of flavor.

Note: More recipes are coming soon!