Cooking From the Pantry: 5 Recipes for Chickpeas

roasted chickpeas

Photo: Ulrike Leone/Pixabay

From snacks and salads to sandwiches and stews, these recipes are as simple as they are delicious.


Chickpea latkes

Small Latkas With Salsa2
Photo: Michael Bates
  • 1 can chickpeas
  • 1 cup thinly diced onion (white)
  • 1 clove of garlic
  • 1 egg, beaten
  • 1/4 cup flour
  • Salt
  • Pepper

Rinse the chickpeas in warm water and let them soak.

While they soak, dice up an onion.

Drain water, mix in onion and spices and mash together until you end up with a nice dough-like consistency. (Food processor can also be used, but be sure to not over-blend the mixture.)

Heat a skillet with a little bit of oil. Once heated, drop a scoop of the mixture and flatten with spatula to about half an inch high.

Cook for roughly 2 minutes on each side, or until golden brown.

Serve with apple sauce or salsa !


Roasted Chickpeas for a Guilt-free Snack

Photo: Michael Bates
  • 1 can chickpeas
  • cumin
  • cinnamon
  • celery seed
  • salt
  • pepper
  • olive oil
  • cayenne

(This recipe is easily adaptable so you can cater to your own palette. I prefer a nice kick with mine but if you like it more salty or sweet it’s just a matter of adding the seasonings you like! Roasted chickpeas make a great snack, as well as a tasty topping to any salad you’re making.)

Start by heading the oven to 350°F.

Rinse the chickpeas and let them dry (or pat them dry if you’re impatient like me).

In a bowl, add olive oil and spices and mix together until the chickpeas are evenly coated.

Spread chickpeas evenly across a baking sheet (I suggest putting down tin foil first)

Cook for 20 minutes, flip and cook for an additional 15 minutes. (cooking time may vary between ovens, and how crunchy you want them to be in the end)

Let cool and enjoy!



Chickpea Salad

small Chickpea Salad
Photo: Michael Bates
  • 1 can chickpeas
  • 1 tomato – diced
  • 1 large clove of garlic
  • ½ cucumber – diced
  • arugula (or spinach can work if you prefer)
  • red onion – diced (optional)
  • lemon


  • 3 T veg oil
  • 1 T soy sauce
  • 1 T apple cider vinegar
  • 1 T sesame oil

Rinse the chickpeas and set aside.

Chop up tomato, cucumber, and onion and mix with chickpeas

Mix all of the liquid ingredients into a small bowl with minced garlic. Stir and add to chickpeas. Refrigerate – the longer it sits, the better!

Before serving, add arugula and toss.


Not Tuna Salad Sandwich

Photo: Michael Bates
  • 1 can chickpeas
  • 1 avocado (or use mayo as an alternative)
  • 1 stalk of celery
  • red onion
  • dill
  • Dijon mustard (grainy is better)
  • salt
  • pepper

Top With (all optional):

  • sprouts
  • tomato
  • roasted peppers

Chop avocado into a big bowl, mash and add salt & pepper, dill, red onion, chopped celery, and Dijon mustard.

In a separate bowl (or food processor) crush chickpeas till they become flaky, but not too processed.

Mix together the chickpeas into the avocado until you are left with a nice, moist mixture.

Toast bread, and add a helping of the chickpea mix. Top with sprouts, tomato, and roasted pepper or any other toppings you like.


Moroccan Stew
*Originally posted here

Photo: Courtesy of USA Rice Federation
  • 1 tbsp (15 mL) olive oil
  • 1 large onion, chopped
  • 1/2 tsp (2 mL) ground ginger
  • 1/2 tsp (2 mL) each, salt and freshly cracked black pepper
  • 1/4 tsp (1 mL) each, turmeric, cinnamon and chili powder
  • 1 28 oz (796 mL) can diced tomatoes
  • 2 cups (500 mL) vegetable or chicken broth
  • 2 peeled sweet potatoes, cut into chunks
  • 1 cup (250 mL) U.S. long grain white rice
  • 1 19 oz (540 mL) can chickpeas, rinsed and drained
  • 2 zucchini, sliced

In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, ginger, salt, pepper, turmeric, cinnamon and chili powder. Cook until onions are tender and golden, about 10 minutes. Stir in tomatoes with their juices and broth, scraping any bits from the bottom of the pan. Add sweet potatoes and rice; bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes.

Stir in chickpeas and zucchini and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Makes 4 servings.


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