27 Chickpea Recipes You’ll Never Get Tired Of

There are a million reasons why this pie is better than delivery, but we’ll just name two: It’s low-carb and packed with protein. And we didn't even get to the chickpea "pepperoni" yet, dusted with smoked paprika, fennel seeds and red-pepper flakes.

We love cheeseburgers. Like, a lot. But sometimes we're in the mood for something lighter. Enter this vegetarian alternative, which comes together from scratch in less than an hour. Make one for dinner, then stash the rest in the freezer for next week.

You can totally snag your usual tub of store-bought hummus and bagged pita chips at the grocery store. Or you can make it at home in 15 minutes and save your money. The choice is yours (but it sounds clear to us).

The good news: This hearty, flavorful dinner comes together in 30 minutes. Even better news? It's made in one pot, meaning you can spend less time doing dishes and more time working on a second plate.

That’s it. We’re throwing out all of our bowls. Not only is this dish pretty (craisins look good on *everything*), it's also super healthy. That calls for extra dessert.

We thought it was impossible—but it turns out, pasta can feel healthy and be decadent, all at the same time. Plus, you'll get all the buttery goodness of risotto with a fraction of the work (hello, ditalini).

Take a seat, ranch dressing. This is a job for hummus spiked with lemon and maple syrup. Substitute these for wings on game night. We promise no one will be mad. Especially because they'll be ready in just 30 minutes.

It’s like a cross between a stew and a salad. And it’s glorious. Chili powder, cumin, garam masala and turmeric come together with fire-roasted tomatoes to transform canned chickpeas into a dreamy lunch that will be the envy of the break room. We're piling ours high with toasted pita and tzatziki.

See ya later, chicken salad. This big guy has just as much protein and it's totally vegan. We'll keep the dried cranberries, celery and nuts, but we're ditching goopy mayonnaise for creamy tahini, maple syrup and Champagne vinegar.

If this is what detoxing is like, we’re doing it all damn year. You won't believe how simple the chicken marinade is (only four ingredients, people). Swap pomegranate and orange for summer fruit if that's what's in season. We're talking strawberries, corn, peaches—you name it.

Your neighborhood Thai restaurant will miss you. This takeout-twin comes together in a half hour and can work with whatever veggies you have in the fridge. Trade cauliflower for broccoli, sugar snap peas for bell pepper or red onion for shallots. Go wild.

Tired of quinoa? Meet millet, the star of this grain bowl you're about to fall for. Hard. Warm up with it when the weather is cold, or swap eggplant for grilled zucchini in the summertime.

Shockingly easy to make. Not-so-shockingly easy to eat. We substitute deep-frying for light sautéing, which means you can go ham dipping these into spicy mayo or herbed yogurt.

Is salad really worth it without a ton of crunchy toppings? It's a hard no for us. That's where these chickpeas come in, dusted with smoked paprika and lemon zest before crisping up in the oven. The dressing is also loaded with umami-rich anchovies, smashed garlic and Dijon mustard.

These legumes are always invited to brunch. This time, in the form of chickpea flour. Tell your guests breakfast will be ready in 30 minutes. The catch? This omelet is totally egg-free.

Ah, the two most versatile ingredients in our kitchen coming together in one warm-and-fuzzy package. It's a beautiful thing. Heavy cream, Yukon gold potatoes and lots of garlic make this a stick-to-your-ribs favorite for cold nights.

Ready to impress all your dinner guests? This foolproof dish has minimal prep and cleanup, thanks to it all coming together on a single sheet pan. And that honey-tahini citrus dressing? *Chef's kiss.*

Something tells us you and your skin are going to be really excited about this salad. Did you know chickpeas fight lines and wrinkles since they're rich in manganese? Bring on the curry powder and shredded coconut.

We're firing up the grill for those peaches right this minute. The smoky-sweet fruit will work wonders with briny kalamata olives and sharp red onion. Also, could couscous get any darn cuter?

Chickpeas just got a new look, thanks to buttery avocado. We brighten it up with lemon juice and jalapeño. Spread it on a sandwich or dive in with pita, tortilla chips or baby carrots.

Nothing beats a loaded pita with all your favorite toppings. Think grape tomatoes, sliced cucumber, red onion, garlic-paprika chickpeas and all the homemade tzatziki your heart desires. We're so ready.

Consider this a tight hug in a bowl. Leeks, garlic, carrots, chickpeas and thyme simmer before being blended into a smooth puree with lemon juice, salt and broth. The crispy chickpeas are a game-changer, but just wait until you try the baked croutons.

Chickpeas and yams are a few of our favorite things. But the creamy garlic-herb sauce tops the list, made with hummus, lemon juice and dill. Yeah, we'll be putting that on everything.

Lettuce, tomato, onion. Booooring. Top them with crispy baked chickpeas and garlic-herb dressing. Bonus points for using homemade hummus, but we won't tell if you opt for store-bought.

Love all things spicy? Meet Thai red curry paste, your new best friend. It's bold on its own, but we love it combined with full-fat coconut milk. Serve it on steamed basmati rice with a side of naan.

A healthy dinner in 20 minutes? Sign us up. Sugar snap peas, red pepper, broccoli and carrots turn tender in a sesame-brown sugar sauce the kids will gobble up. Add water chestnuts or cashews for extra crunch.

Didn't expect to see these at the breakfast table, did you? Honestly, we'll eat it for any meal, but there's nothing like starting the day with crunchy cumin-paprika chickpeas, smashed avocado and lemon-tahini dressing. We'll set the placemats.