chickpeas

Plant-Based Chickpea Recipes

April 17, 2020 by Holly Yzquierdo Leave a Comment

I love chickpeas! They are a versatile plant-based staple in our house. I have a whole bag in my pantry and several cans, it’s one food I don’t want to run out of. If you aren’t in love with chickpeas, you should check out my Favorite Plant-Based Chickpea Recipes!

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In case you don’t know, Chickpeas and Garbanzo Beans are the same thing. You may see the terms used interchangeably.

You can buy chickpeas at most grocery stores in the dried bean area or the canned bean area. I prefer to buy chickpeas in bulk. My favorites are the Palouse Brand. You can taste the difference. The chickpeas are Non-GMO Project Verified, non-irradiated, USA Grown and field traced so you’ll be able to find out the exact field they were grown in.

PROUDLY GROWN ON OUR FARM: Palouse Brand Kabuli Sierra Chickpeas are proudly grown on our farm to provide our customers with an authentic farm to table experience. We grow our legumes on our 125 year old farm, harvest them, transport them, triple clean, and package them to be sent directly to our customers.
FIND YOUR FOOD: Use these GPS coordinates in your preferred map program to locate the exact field where your Chickpeas were grown: 46.76632, -117.18415
CERTIFIED PREMIUM QUALITY & NON-GMO: Our Chickpeas are proudly certified Non-GMO Project Verified, Sustainable by the Food Alliance, Kosher Parve and Desiccant Free.
LONG-TERM SHELF LIFE: Through food safety regulations we provide a Best By date of 3 years. However, when stored in an air-tight container, in a cool, dry location, these chickpeas can last decades.
CERTIFIED FOOD SAFE: Palouse Brand foods rise above our competitors by ensuring our legumes are triple cleaned in a food safe environment. Our facilities are audited multiple times throughout the year by private companies to certify that our foods are safe for human consumption.

When I buy dried chickpeas, I usually cook them in my Instant Pot. It’s quicker and easier than cooking them on the stove.

Plant-Based Chickpea Recipes

I always have canned chickpeas in my pantry. They taste delicious when made into dips, added to salads, and mixed into stir-fry’s. You can even transform them into something else entirely like my Chickpea Nuggets.

Even the liquid you get when cooking chickpeas, aquafaba, can be turned into a whipped consistency like meringue.

Plant-Based Chickpea Recipes

Love Chickpeas? If you do, you'll love this list of Plant-Based Chickpea Recipes! These are some of our favorite plant-based recipes!

Chickpea Nuggets

Plant-Based finger food is getting real! These Chickpea Nuggets use simple pantry staples! Your whole family will love these nuggets!

Serve them as a meal or a snack. These can also be made in your air fryer.

Oil-Free Hummus

This classic oil-free hummus skips the extra fat but delivers on the flavor. Use this hummus recipe as your base recipe and add your favorite flavors.

Photo Credit: www.veggieinspired.com

Chickpea Veggie Burger

Jenn's Chickpea Veggie Burger is a flavorful meatless burger with a great taste and texture.

Plant-Based Mediterranean Bowl

This Plant-Based Mediterranean Bowl is gluten-free, nut-free, and perfect for the veggie lovers in your house. This meal is easy to make ahead during meal prep and take for lunch or enjoy it at the end of a long day.

Cilantro Jalapeno Hummus

This Cilantro Jalapeno Hummus is a quick and easy plant-based recipe! This oil-free hummus is the ultimate dip for veggies.

Lemon-Pepper Roasted Chickpeas

Need a crunchy snack? Try roasting chickpeas! It's easy and you can add your favorite seasonings. I'm a fan of lemon pepper.

Photo Credit: passtheplants.com

Oven-Baked Falafel

Beth has a trick to make these oil-free falafel's quick and easy....and delicious.

Instant Pot Chickpea and Rice Soup

Need some comfort food? Chickpea Rice Soup is warm and comforting. You can make it on the stove or Instant Pot!

Chickpea Quinoa Stir-Fry

Change up your regular stir-fry by adding chickpeas! They go perfectly with your favorite veggies. I love adding a surprise fruit like pineapple or mango.

Chickpea Noodle Soup

Say goodbye to the classic chicken noodle and hello to Chickpea Noodle Soup! This delicious soup is easy and ready in about 20 minutes! Can't beat that!

Do you like chickpeas? Do you eat them whole or make hummus?

Lite & Lemony Quinoa Salad {Wrap}

July 19, 2013 by Holly Yzquierdo 3 Comments

Do you need a lite meal that doesn’t make you feel overheated and sluggish?

This Quinoa Salad is infused with lemon and full of crisp cucumber and bell pepper. The quinoa and chickpeas give this salad plenty of fuel that make it perfect for a side dish, a topping on a leafy green salad, or in a wrap. I add a few more calories by adding hummus to my wrap and giving the quinoa something to stick to.

Lite & Lemony Quinoa Salad {Wrap}

Ingredients

4 cups cooked quinoa
1 to 2 cups cooked chickpeas
1 cup diced cucumber
1/2 cup diced tomatoes
1/4 cup diced red onion
1/2 cup diced red or yellow bell pepper
1/4 tsp. garlic powder
juice and zest from 1 lemon (about 1/4 cup)
1 tbsp. red wine vinegar

Mix all ingredients together in a large bowl.
Chill before eating to allow flavors time to mingle.

Serve

This versatile dish can be served on a green salad for protein filled meal, as a side dish at a potluck, or as part of a wrap. I like to spread hummus on a tortilla, fill it with raw spinach, then add the Quinoa Salad.

What is your favorite quinoa salad?

Meal Plan Monday: Soup Week

February 25, 2013 by Holly Yzquierdo Leave a Comment

I don’t know about you but there is something about eating soup that really helps me feel nourished. I think it is because I eat a much better variety of veggies in soup that I wouldn’t eat if they were all cooked separately.

In January of 2012 I proclaimed a Soup Week. I’m really looking forward to this one because I have a few more recipes in my tool belt. I plan to make large pots of soup each night so I can have a nice selection in my freezer.

I won’t post a whole meal plan but you can get Breakfast Ideas here. You can also click on the Meal Plan Monday in the Categories section on the right. It will bring up past meal plans you can browse.

I know I always brag about living in Arizona where the weather is wonderful and it is; however lately I’ve been cold. Not the same kind of cold everyone else is experiencing but I’m a little spoiled so I’m having a hard time handling it. My answer: sweaters, coffee, and soup.

If you use canned broth or bullion these soups will be more expensive for you and possibly less healthy. I’d like to encourage you to give the Dry Broth Mix a try. It is so good and inexpensive. It takes minutes to mix up a batch in your food processor and it lasts for a long time.

Minestrone Soup! I made this last week for Healthy Cravings and we enjoyed the leftovers all weekend. We had a tense moment yesterday when we realized it was almost gone. We shared the last few cups of it then I made the next soup.

Green Chili Cilantro & Lime Soup! This soup is amazing! Truly. I’ll be sharing the recipe this week. I made a large pot last night. My boys didn’t love it but my husband and I did. We both had two large bowls and he took it to work for lunch. I also put some in the freezer. I have yet to get a good picture but I don’t want to wait to share this recipe.

Slow Cooker Potato Soup! This is one of the easiest recipe ever! I may switch it to a busier day but I’ve really been craving potato soup. I’ll be adding more veggies to it though and perhaps more nutritional yeast. I get a look of feedback about this soup everyone seems to love it although you may want to add more seasonings especially if you attempt to make this without nutritional yeast. An immersion blender would make it smooth and creamy.

Taco Soup! Very similar to the Enchilada Soup so you could take your pick. This soup is my favorite, I love it. If someone made this for me I’d become their best friend. It is also full of veggies and beans so you feel immensely satisfied.

Chickpea Noodle Soup! This is a new favorite in our house. I’ll be adding extra veggies this time depending on what is leftover. I use gluten-free noodles, I like these little shells or macaroni instead of long noodles because my boys can handle these easier but you can use any noodles you like.

Do you have a favorite soup? I love using fresh ingredients in my soup but some days I’m happy when I can throw a bunch of canned or frozen goods together and create a warm, delicious, and filling soup. Share your favorite soup in the comments!

Chickpea Noodle Soup

January 23, 2013 by Holly Yzquierdo 35 Comments

Chickpea Noodle Soup brings back memories from my childhood of my grandma making me chicken noodle soup from a can. It tastes like a warm hug.

Chickpea noodle soup Plant-Based Gluten-Free

Now that I’m grown up I want to create the same memories with my kids. Except, now we avoid chicken. What’s a mom to do?

Well, replace the chicken with chickpeas of course! Not only are chickpeas a perfect stand in, I think you’ll agree that this soup is better than it’s inspiration.

I used gluten-free noodle but you could use any kind of noodle you want. I’ve remade this using a variety of pasta shapes and sizes. Macaroni is perfect for little 2 year old fingers, while long noodles work for adults.

Simple Chickpea Noodle Soup

The flavors in chickpea noodle soup are classic, simple and comforting. It’s the perfect vegan soup bursting with flavor.

Protein in the chickpeas keep you full and satisfied. My recipe doesn’t use any oil or added fat either. This truly is a soup you can feel good about feeding yourself and your family. It’s warmth will create another generation of memories.

How to Make Chickpea Noodle Soup

Ingredients

½ diced onion
1 carrot, chopped
2 celery, chopped
4 cups water OR veggie Broth
2-3 Tbsp Veggie Broth Mix OR you can use bullion
1½ cups cooked chickpeas (or 1 can)
1 c gluten-free noodles
2 tsp dried parsley
salt and pepper to taste

Instructions

Step 1 – Soften Veggies

In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.

Step 2 – Add Liquid and Chickpeas

Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.

Step 3 – Cook Noodles

Pour in noodles adding more water if necessary. Cook noodles until done.

Step 4 – Season

Stir in dried parsley along with salt and pepper if needed.

Serving Recommendations

I paired this soup with a big salad, but it would be amazing with a loaf of crusty bread or some gluten-free crackers. My husband and I really liked this along with my youngest son.

This recipe can easily be doubled and tastes great the next day.

Alternative Choices

This isn’t the best choice for those who don’t like chickpeas, but any white bean could be easily substituted in this recipe.

My dry broth mix uses nutritional yeast; if you use something else you may want to add a little nutritional yeast to your soup.

This is an easy dish for those families that only have one or two plant-based eaters. Meat could be cooked separately then added to appease the meat eaters. If you went that route I would cube cooked chicken to roughly the same size as the chickpeas; over time they may not even miss it.

More Plant Based Soup Recipes

If you love this soup, check out these recipes too:

Yield: 2-3 Servings

Chickpea Noodle Soup

Chickpea noodle soup is a tasty, plant based alternative to chicken noodle soup. It's comforting, especially when you're sick, and the whole family loves it.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

½ diced onion
1 carrot, chopped
2 celery, chopped
4 cups water OR veggie Broth
2-3 Tbsp Veggie Broth Mix OR you can use bullion
1½ cups cooked chickpeas (or 1 can)
1 c gluten-free noodles
2 tsp dried parsley
salt and pepper to taste

Instructions

In a medium-sized pot add chopped veggies and cook on medium heat, stirring occasionally. I like to let them soften a bit before adding water.
Add 4 cups of water and dry broth mix or veggie broth along with the chickpeas. Allow to simmer until veggie are almost done.
Pour in noodles adding more water if necessary. Cook noodles until done.
Stir in dried parsley along with salt and pepper if needed.

Notes

This recipe can easily be doubled and tastes great the next day.

CHICKpea Salad…Two Ways

January 16, 2013 by Holly Yzquierdo 22 Comments

I have a few friends who have been dying to get their hands on these recipes. I’ll warn you this isn’t one of my typical healthy recipes and it isn’t low in fat. It uses vegan mayo which isn’t an ingredient I typically use or encourage others to use. I made these for a party; they are party food, not everyday food! I repeat, these are not healthy, you can’t eat as much as you want, you’ll get sick or fat.

I hope that wasn’t too mean. Since most of the recipes I present are whole food, plant-based, and no added oil I didn’t want to mislead anyone but I’m gearing up for the Super Bowl and attempting to make some of my favorite party foods a little more accessible to my new lifestyle.

Veggie CHICKpea Salad

Ingredients

2 cups cooked and drained chickpeas
1 carrot
1 stalk of celery
1/4 cup diced onion (optional)
1/2 cup vegan mayo
dash of black salt, sea salt, pepper, garlic powder, onion powder, and nutritional yeast

Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
Shred carrot and celery in food processor then add to the chickpeas.
Add mayo and spices and gently stir until combined.

Serve

I served these in lettuce wraps, but they would be great as sandwiches or on crackers too. It keeps well for a few days and travels well with an icepack to keep it cold.

Fruity CHICKpea Salad

Ingredients

2 cups cooked and drained chickpeas
1/2 cup grapes, cut in half
1 apple, diced (I used granny smith)
1/4 cup chopped walnuts (OPTIONAL)
1/2 cup vegan mayo (or for a twist use vegan yogurt)
dash of black salt
dash of onion powder

Chop chickpeas in a food processor until they are course, this takes 15 to 30 seconds depending on your processor. Then place in a mixing bowl.
Add the remaining ingredients and stir gently until everything is combined.

Serve

I served these in lettuce wraps too but it would be amazing on top of a bed of greens. I also tried the yogurt version and put it in fillo shells for a fun and delicious dessert. You could also eat this in a sandwich or on crackers, it’s very versatile.

You could make your own vegan mayo for a healthier version.

For more inspiration check out my PARTY FOOD board on Pinterest! Or check out my Faux Tuna Salad Recipe! I think you like it.

How would you enjoy these, on a salad, sandwich, or as part of a wrap?

I submitted this recipe to the Virtual Vegan Linky Potluck!

Meal Plan Monday: How I Plan

April 16, 2012 by Holly Yzquierdo Leave a Comment

I sit here a fully admit I don’t know what we are eating this week. At the end of the week half of our household will be going on a trip to see family. I did not buy much at the grocery store because I did not want to leave a bunch of food that would go bad.

I thought that this would be a good opportunity to walk you through how I Meal Plan. First I take all of the food we have into consideration:

Carrots*
Potatoes*
A little Spinach
Sprouted grain bread
Oatmeal*
Cooked quinoa**
Cooked pinto beans**
Several vats of hummus
7 cups of cooked chickpeas**
Fresh (but going downhill) Strawberries**
Several Gluten Free Cereals*

At the store I picked up:

Almond Milk
Bananas
Apples
Broccoli**
Freeze-dried Veggies I wanted to try (Bleck…not a fan!)*

Item with * will be fine when I return from traveling and do not need to be used immediately. Items with ** can be frozen and used another time. I have a well stocked pantry and freezer so I have other options available. When my fridge is empty I plan meals based on what produce is the best value while also balancing nutrition and taste.

The Meal Plan

Breakfast will be oatmeal, Breakfast Quinoa, cereal and smoothies.

Lunches will be leftovers, Nachos made with Pinto Beans, PB&J or AB&J, Not So Tuna Salad sandwiches or wraps, and my favorite Spinach, carrot and hummus Wrap.

Snacks will be hummus with fresh veggies, smoothies, chickpeas, and fruit with nut butter.

Dinner will not be completely planned because I want to focus on using up everything the will not last while I travel. A few of the things that we may eat are:

Bean Burrtios
Quinoa Tacos
Veggie Soup with Chickpeas
Steamed Spinach with Chickpeas (I had this yesterday and it was tasty)
Nachos
Baked Potatoes
Potato and Broccoli Soup

Each evening I’ll decide what needs to be eaten and focus on that food type. Some things can be combined like the beans and quinoa to make nachos, or everything thrown together for soup. Most of these things are already cooked so I’ll just have to throw it together and warm it up, or throw it in a pot to simmer.

I also try to eat several different colors of food throughout the day. If I feel like we are missing out on something I’ll make a smoothie because I can throw in spinach, blueberries, pineapple, mango, cherries, or strawberries and feel like we are covering all of or bases. We typically eat a lot of whole grains and carrots so we are rarely missing out on those.

Do you Meal Plan? It saves me money and frustration each week, give it a try.

Plant-Based Chickpea Recipes

Plant-Based Chickpea Recipes

Plant-Based Chickpea Recipes

Chickpea Nuggets

Oil-Free Hummus

Chickpea Veggie Burger

Plant-Based Mediterranean Bowl

Cilantro Jalapeno Hummus

Lemon-Pepper Roasted Chickpeas

Oven-Baked Falafel

Instant Pot Chickpea and Rice Soup

Chickpea Quinoa Stir-Fry

Chickpea Noodle Soup