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Chickpea Yums

If you are looking for protein and high fiber you came to the right place. Garbanzo beans (chickpeas) are the answer. These little gems contain calcium, magnesium among other nutrients. They can also help sleep, muscle movement, digestion, learning and memory. On top of these benefits you can buy a can for a dollar so they are budget friendly.

Garbanzo beans (chickpeas) can be used in many different ways in many different recipes. Let's take a look at how creative you can be with one little can.


Bread made out of beans? Give it a try.

1 cup chickpea (garbanzo bean) flour

1 cup water

3 tbsp + 2 tsp extra virgin olive oil, divided

1/2 tsp salt

1/2 tsp ground coriander

1/4 tsp turmeric

1/8 – 1/4 tsp cayenne pepper

1/2 medium yellow onion, chopped

1/3 cup diced tomato

1 garlic clove, minced

2 tbsp minced cilantro

In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander and turmeric.

Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.

Preheat the broiler, with the rack set 7 to 8 inches from the element.

Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat.

Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter.

Place a large (10-inch) cast iron skillet in the oven to preheat for 5 minutes.

Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan.

Pour in half of the batter and immediately swirl to coat the bottom of the pan.

Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes.

Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve.

Repeat with the remaining 1 tablespoon olive oil, batter and cilantro.


Fries don't have to stop with potatoes.

for the chickpea fries

1 cup chickpea flour

2 cups water

4 TB olive oil, divided

1 tsp salt

1/2 tsp pepper

avocado cooking spray

for the yogurt-tahini sauce

I used one (5.3 oz.) Kite Hill Greek-style yogurt, but any plain+unsweetened, non-dairy yogurt will do.

1 TB tahini

juice from half a lemon

1 clove garlic, minced

1/4 tsp salt

1/4 tsp cumin

for serving

a few pinches of smoked paprika

1-2 TB chopped parsley

lemon wedges

to make the chickpea batter

Whisk the chickpea flour, water, 2 TB of the oil and salt and pepper in a bowl until smooth.

Warm the remaining 2 TB oil in a medium-sized heavy pot over medium-high heat.

Add in the batter, wait until it starts to bubble, then whisk for 3-4 minutes, until the batter slightly thickens, turning the heat down as needed if it starts to sputter.

Spray a medium-sized pyrex with some of the cooking spray. Working quickly, transfer the batter to the pyrex, smoothing it down with a spatula.

Allow to cool, cover with plastic wrap and chill for at least 2 hours.

to make the yogurt-tahini sauce

Combine all of the sauce ingredients. Chill until ready to use.

to prepare the fries

transfer the chilled batter to a cutting board, slicing it into 1/2-inch wide strips, cutting in half if desired.

Lightly spray with a little oil and place into an air fryer in a single layer (I had to do these in two separate batches) at 400 for about 10 minutes, flipping over halfway through, and adding a little more oil and salt if desired.

to serve

Serve immediately with the sauce, topping with smoked paprika if desired. Add parsley and lemon wedges.


The chickpea fries can be baked, chilled and reheated in an air fryer for about 5 minutes at 400.

The chickpea fries can also be deep-fried, pan-fried or baked at 400 until golden all over.


Are you looking for a new veggie burger? Chickpeas to the rescue.

1 Onion

3 Cloves Garlic

1 15oz Can Chickpeas

1/2 tsp Paprika

1/2 tsp Coriander Powder

1/2 tsp Cumin

1/2 cup Fresh Chopped Cilantro (loosely packed)

3 Tbsp All Purpose Flour (use gluten-free for gluten-free version) – plus more for rolling**

2 Tbsp + 1 tsp Avocado Oil

Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.

Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.

Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.

If the batter is very sticky or too wet, add more flour so that it easily forms a ball.

Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.

Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.

After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.

Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.

If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.


Ramp up the spice with this chickpea recipe.

For the stir fry:

2 tablespoons sesame oil

1 pound Brussels sprouts, halved

Freshly ground salt and pepper

1 red onion, chopped

1 red bell pepper, chopped

1 (15 ounce) can chickpeas, rinsed and drained

For the kung pao sauce:

3 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)

1 tablespoon apple cider vinegar

2 tablespoons coconut aminos

1 teaspoon coconut sugar

½ tablespoon arrowroot powder (or tapioca starch)

1-2 tablespoons peanut butter, for flavor

To garnish:

Chopped peanuts

Red pepper flakes

Green onions


First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, coconut aminos, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the arrowroot is dissolved. Set aside for later.

Next preheat a large skillet or wok over medium-high heat and add in sesame oil. Once oil is hot, add in Brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes.

Add in red onion and red bell pepper, and sauté until onions become slightly translucent and golden brown, about 3-4 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.

Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two. Serve immediately over quinoa or brown rice. Garnish with chopped peanuts, green onion, cilantro and a pinch of red pepper flakes, if desired. Serves 4.


One can will make dinner and dessert. You'll be surprised how this recipe comes together.

1 cup/ 14 oz can of low-sodium chickpeas

¾ cup (70% cacao) vegan chocolate

a generous splash of plant milk (optional)