Vegan chickpea recipes have been crucial to my plant-based life! Chickpeas have been one of my favourite ingredients even before I started posting recipes on this blog. They’re versatile, hearty, delicious, and easy to find at lots of grocery/food stores. I love cooking dried chickpeas from scratch (love getting mine from Flourist), and I share my process for cooking them below! I also lean on the convenience of canned chickpeas all the time. Chickpea flour is also an amazing ingredient! You’ll find a couple recipes that utilize it here.
Amongst these vegan chickpea recipes you’ll find: so many main courses, hearty salads, soups, stews, and even a beverage that utilizes the canning liquid. The possibilities and deliciousness are endless :)
How I Cook & Store Dried Chickpeas:
- Once I got an Instant Pot, I stopped cooking chickpeas any other way. I soak them in water overnight and then drain and rinse them the next day. I then transfer the chickpeas to the Instant Pot and cover them by about 2 inches of water. I set the the Instant Pot to “Pressure Cook” on high for 26 minutes. Once that’s up, I let them sit for another 10-12 minutes before manually releasing the pressure. From here, I throw in a good amount of salt and stir.
- Storing chickpeas in the fridge: I let the chickpeas cool completely in their seasoned cooking liquid and then pack them into jars, topping them up with the cooking liquid before putting a lid on top. This setup will keep in the fridge for a week.
- Freezing chickpeas: To freeze, I drain the chickpeas once they’re cool and transfer them in 2 cup increments to a Stasher bag or other reusable bag/container. Once they’re sealed up, I place them in the freezer where they’re good to go for 6 months. Thaw the chickpeas overnight in the fridge when you plan to use them!
1. Avocado Chickpea Salad
2. Napa and Kale Slaw with Crunchy BBQ Cauliflower & Pickled Jalapeño Ranch
3. Seven Spice Chickpea Stew with Tomatoes & Coconut
4. Green Goddess Bowls with Farro & Pepita Lime Sauce
5. Grilled Broccoli and Pepperoncini Pasta Salad with Basil
6. Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
7. Twice Baked Potatoes with Buffalo Chickpeas & Cauliflower
8. Braised Harissa Eggplant with Chickpeas
9. Chickpea & Cauliflower Old Bay Veggie Burgers with Cashew “Mayo”
10. Rosemary Mushroom & Chickpea Ragout on Toast
11. Herbed Chickpea Flour Pancakes
12. Frothy Spiced Cold Brew
13. Creamy Lemon Orzo with Chickpeas & Broccoli
14. Vegan “Butter” Chickpeas
15. Vegan Butternut Galette with Shallots, Apples & Black Pepper Crust
16. Cauliflower Rice & Roasted Chickpea Salad with Apples & Avocado
17. Broccoli Rabe & Chive Pesto Orecchiete with Sunflower “Parm” and Smoky Chickpeas
18. Buffalo Chickpea Chili with Mushrooms
19. Vegan Summer Garden Pasta with Cherry Tomatoes & Chard
20. Loaded Shawarma-Spiced Fries with Lemony Tahini & Crunchy Veg Salad
21. Sweet Potato Sunshine Salad
22. Smoky Chickpea, Lentil & Cabbage Soup with Kale
23. Kale & brussels Sprout Caesar Slaw with Pine Nut “Parm”
24. Harissa Chickpea Bowl with Potatoes, Lemony Tahini & Greens
25. Butternut Minestrone with Sage, Chickpeas & Chard
26. Lemony Spring Pasta Salad with Vegetables & Herbs
27. Pesto Orzo Salad with Roasted Vegetables & Chickpeas
28. Lemony Chickpea Soup with Spinach & Potatoes
29. Farro Chickpea Skillet with Tomatoes, Kale, Cardamom & Lime
30. Simple Chickpea Soup with Rosemary & Garlic
30 Vegan Chickpea Recipes: 7 Spice Chickpea Stew
- 2 teaspoons olive or coconut oil
- 1 medium yellow onion, small dice
- seven spice blend (see below)
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 2 cups cooked chickpeas, drained and rinsed
- 1 teaspoon balsamic vinegar
- 1 cup jarred/canned diced tomatoes
- 1 cup light coconut milk
- sea salt and ground black pepper, to taste
- ⅓ cup chopped flat leaf parsley or cilantro (or a combination)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon dried oregano
- ½ teaspoon dried chili flakes
- ¼ teaspoon ground cinnamon
- This stew has very few ingredients, so it’s ideal to use good quality tomatoes and fresh spices.
- I made this during the day for the purpose of photographing/sharing it here, but when I reheated it for dinner, I added about 1 cup of chopped Swiss chard for an extra hit of greens
- In a deep skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
- Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
- Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
- Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.