Chickpea
17 recipes found
Pork Tenderloin With Chickpeas, Tomatoes and Oregano Vinaigrette
This easy sheet-pan meal starts by roasting pork, cherry tomatoes and chickpeas with nothing more than oil, salt and pepper. No need to brown the meat first; you’ll get plenty of flavor from the punchy combination of oregano, garlic, oil and vinegar that is poured over everything after roasting. As the pork rests, its juices mingle with the vinaigrette and roasted tomatoes to form a sauce for the tender meat and plumped chickpeas. Serve it alongside a green salad, grains or orzo, a spoonful of Greek yogurt, crumbled feta or a pita warmed in the hot oven.
Roast Squash With Crispy Chickpeas and Feta
When it comes to squash recipes, butternut tends to get most of the attention. This recipe, adapted from my cookbook “Let’s Party” (Union Square & Co., 2025), is an unabashed celebration of the lesser-used members of the squash family: delicata, acorn and kabocha. When roasted, all three have a dense and creamy texture, with stunning orange flesh that looks gorgeous stacked on a platter. Roasted chickpeas add a crispy crunch, and a mixture of lightly pickled shallots, cooling mint and salty feta will make you see squash in a whole new light.
Coronation Cauliflower and Chickpeas
Served at a luncheon for the coronation of Queen Elizabeth II, coronation chicken (or Poulet Reine Elizabeth, as it was written on the official menu) is a salad of cold chicken coated in a creamy curry sauce. In this regal vegan take, adapted from my cookbook “Linger: Salads, Sweets and Stories” (Knopf, 2025), cauliflower and chickpeas step in for the chicken. While classic recipes typically feature cream and mayonnaise, coconut yogurt lightens things up and adds sweetness and a tropical tang that pairs well with the curry flavor. Dried fruit is a common addition to “coronation-style” dishes, with some recipes calling for dried apricots or raisins; this one opts for the former, along with optional mango chutney for liveliness and subtle spice. This salad tastes even better the next day — and any leftovers make a stellar sandwich — so feel free to prep ahead.
Spiced Chickpea and Lentil Salad
This chickpea salad, adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), mirrors the humble ingredients but standout flavors of harira, a North African soup that is steeped in tradition. Like the hearty tomato and legume soup it derives from, this salad is made from simple ingredients but achieves great depth of flavor by roasting the onions, celery and tomatoes with spices. It’s delicious as soon as it’s prepared, but like so many salads, this one keeps well, as its flavors continue to deepen over time.
Sheet-Pan Ratatouille With Crispy Chickpeas
This colorful, vegetable-filled dish has all the flavors of ratatouille but requires a lot less work to get there. Instead of standing at the stove to cook the eggplant, zucchini, tomatoes and peppers individually, they’re roasted all together on a sheet pan until they caramelize and collapse, turning silky and sweet. Spiced chickpeas are added to the oven halfway through cooking, giving them a chance to crisp up. Sprinkled onto the vegetables just before serving, they add protein and a delightful crunch.
Baked Chard Salad With Cranberries
What’s the difference between a baked salad and a regular old bowl of roasted vegetables? The easiest answer is that the leafy green ratio in a baked salad is high, and I only hope that makes the satisfaction factor high, too. Now the difference between a baked salad and your typical salad is that instead of crunching through the raw stuff in a typical salad, you dress the greens (and in this case, cabbage) in a bit of olive oil and salt before roasting them down into tender, softened bites. Roasting the vegetables is a precursor to coating them with dressing, giving them their first coat of olive oil before a highly acidic vinaigrette rounds it all out. I usually say you can skip herbs if they aren’t in your fridge, but the parsley is really helpful here: It freshens up the salad so you don’t get any flavor fatigue.
Miso Eggplant Salad With Chickpeas
The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles.
Eggplant Chickpea Salad With Olive Dressing
This roasted vegetable salad combines caramelized, smoky vegetables with a simple, punchy sauce made of green olives, lemon, shallots and olive oil. The vegetables develop deep, rich flavors, while the bright, tangy sauce and feta cheese ties everything together. The salad is great on its own as a vegetarian main, or alongside some pan-roasted sausages if you want to make it a little more hearty. If you’re meal prepping, keep the sauce separate and drizzle it on last so that the vegetables stay vibrant and fresh.
Zanzibari Mix (Urojo)
A fragrant, brothy green mango soup with a sour bite, Zanzibar mix is a staple of the archipelago’s street food stands. The soup is made with an aromatic base of onion, garlic, ginger and chile. It’s then typically topped with chunky mashed potato, crunchy bits that can include falafel or cassava chips, and a boiled egg. The essence is in the combination of ingredients, and the choice is yours. Here, the toppings include onions, tomatoes, spiced toasted panko, cilantro and any hot pepper sauce you like best, but feel free to improvise. The soup will make enough to cool, portion and refrigerate (for up to a week) or freeze (for up to three months).
Ras el Hanout Chickpea and Spinach Stew
This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that's been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it's perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.
Eggplant, Chickpea and Tomato Curry
The texture of raw eggplant is quite spongy, which is a key indicator of its remarkable ability to absorb flavor. For this reason, eggplant is an excellent ingredient for curries. Here's how this recipe proves that theory: Planks of seasoned eggplant tumble through a base of curry-infused olive oil and golden-brown onions. While the eggplant drinks in the flavors, tomatoes break down entirely to join the pool of sauce, contributing both sweetness and a light acidity. To finish the dish, a big spoonful of vinegar does something imperceptible but important, adding a cheerful quality, as do the fresh-tasting sliced scallions. Though this recipe welcomes just about any curry powder, Caribbean curry powder is preferred thanks to its warm spices like allspice, cloves and ginger, which pair particularly well with the eggplant, tomato and potato mix.
Roasted Eggplant Noodles With Cashew Sauce
Slow Cooker Chickpea Stew With Lemon and Coconut
Soothing yet bright, this soup tastes like something that took careful attention, but really just requires throwing five ingredients into a slow cooker and letting it cook for hours. Dried chickpeas and cauliflower soften in the gentle heat, and the coconut milk thickens as the mixture cooks, seasoned with earthy turmeric and sweet lemon peel. While a little lemon juice balances the richness, the predominant lemon flavor here isn’t tangy but rather floral from the peels releasing their oils into the stew. Reminiscent of curries throughout South and Southeast Asia, it can be eaten over rice, or with sliced almonds or cilantro on top, but it can just as well stand alone.
Slow Cooker Lamb Stew With Chickpeas
This rustic dinner party dish requires minimal preparation and lets time do the work to achieve meltingly tender results. Dried chickpeas become velvety under the slow cooker's patient heat, forming a hearty base for succulent lamb without any soaking or searing. Warm spices, garlic and lemon complement and brighten the stew's robust flavors. Serve blanketed in fresh herbs, with flatbread or rice to sop up the rich juices.
Chickpea Spinach Salad With Curry Yogurt Dressing
Highly transportable and sunny, this no-cook salad is perfect for outdoor meals or potlucks — but it’s also evergreen enough to be a desk lunch any time of year. Stained and seasoned with curry powder, the chickpea salad’s bold flavor is brightened with fresh herbs, scallions and a splash of vinegar. Mashing a portion of the chickpeas offers a pleasant variance in texture and helps thicken the sauce; a little yogurt brings everything together. You can throw this salad together quickly for an impromptu meal, or even make it a whole day ahead, as it gets better with time. As it sits, the spinach softens and shrinks slightly; if you prefer a fresh, crunchy bite, then toss in the spinach at the last moment before serving.
Creamy Lemon-Miso Dressing
If I were a singer-songwriter, I would write a power ballad about my love for Kismet Rotisserie in Los Angeles. The shoebox-size, mostly takeout restaurant serves the kind of food I’d eat every day if I lived in the neighborhood: golden roast chicken, fluffy pita and perfectly seasoned side dishes piled high with vegetables. But what I love most are its sauces and dressings. Especially its miso-poppy seed dressing, which I set out to re-create a couple of years ago. At some point, though, my journey took a detour, landing me here with this recipe from my book, “Good Things” (Random House, 2025), at what just might be my new favorite all-purpose dressing. Tangy, sweet, creamy and rounded out with umami, it manages to hit every note you could want in a dressing without being cloying. Add some poppy seeds for classic flavor or leave them out to make the dressing more versatile for drizzling over roasted vegetables, in potato salad or anywhere else you can imagine.
Masala Chickpeas With Tofu and Blistered Tomatoes
Like a warm and gentle nudge, masala spice gives onions and chickpeas a distinctively comforting heartiness. Glimmering with droplets of ghee, they become rich in this any-season dish. Tearing the tofu allows for ample crooks and crannies that cradle and accentuate the aromatic goodness of the spice. Cherry tomatoes, slightly and delicately blistered, are welcome as juicy bursts of acidity in every bite. Serve this over rice, or with a gently poached egg, along with a few slices of lime for squeezing.