Garbanzo beans galore! These legumes are full of protein and fiber, which can help you stay fuller longer. From a sweet spread to a viral salad and a creamy one-pan dinner, these chickpea recipes prove this pantry staple can do it all.
BROWNIE BATTER HUMMUS
We’re starting with dessert because it’s just that good. Transform creamy hummus into a chocolatey treat, perfect for dipping fresh strawberries, unsweetened coconut chips, pita chips, or salty pretzels (to balance out the sweetness).
Ingredients
- 1 15-oz. can chickpeas, rinsed and drained
- ¼ cup unsweetened cocoa powder
- 2 Tbsp. almond butter
- ¼ cup granulated sugar
- 1 tsp. vanilla extract
- ¼ tsp. sea salt
- 2 Tbsp. water
Instructions
Place all ingredients into food processor. Blend until smooth. Add more water if needed to thin out batter. Store in airtight container in refrigerator for up to 5 days.
Makes about 1½ cups (6 servings).
MARRY ME CHICKPEAS
This one-pan meal is a vegetarian take on the viral Marry Me Chicken recipe, named for its delicious flavor that reportedly inspired marriage proposals. This version swaps in chickpeas for the chicken, but everything else is the same, so get ready to say, “I do” – at least to dinner!
Ingredients
- 1 Tbsp. olive oil
- 5 cloves garlic, minced
- ½ cup sun dried tomatoes, chopped
- ½ tsp. oregano
- ½ tsp. red chili flakes
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 2 15-oz. cans chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 Tbsp. tomato paste
- 1 cup heavy cream
- 2 cups baby spinach, chopped
- 4 basil leaves, chopped
- Parmesan cheese, for topping
Instructions
In a large pan over low-medium heat, warm olive oil. Add garlic. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and pepper. Cook for 1 minute.
Add chickpeas, broth, tomato paste, cream, and spinach. Stir until combined. Bring to gentle simmer over medium heat. Cook for about 5 minutes, until warm and spinach has wilted.
Remove from heat. Stir in fresh basil and top with Parmesan cheese. Serve with crusty bread or cooked rice. Makes 6 servings.
THE JENNIFER ANISTON SALAD
Every Wednesday, our Island Scene lunch table is a smorgasbord of leftovers and whatever we managed to throw together that morning. But one week, Kristen and Summer unpacked the same lunch - the Jennifer Aniston salad! Legend has it that this is the salad Aniston ate every day on the set of Friends for 10 years straight.
Well, that certainly piqued my interest (even as a self-proclaimed salad avoider). It might be free of leafy greens, but it’s still packed with nutrition while remaining light and refreshing.
Ingredients
- ½ cup dry quinoa, rinsed
- ¾ cup water
- ¼ cup extra-virgin olive oil
- 2 Tbsp. lemon juice
- 1 tsp. honey
- 1 small garlic clove, grated
- Salt and black pepper, to taste
- 1 15-oz. can chickpeas, drained and rinsed
- 1 medium cucumber, diced
- ½ medium red onion, finely diced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ½ cup roasted and salted pistachios, roughly chopped
- 4 oz. feta cheese, crumbled
Instructions
Add quinoa and water to a medium-sized pot. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer until quinoa has absorbed all the water. Transfer quinoa to a bowl and place in freezer. Toss occasionally until cooled.
In a large bowl, whisk olive oil, lemon juice, honey, garlic, and salt and pepper. Add cooked quinoa, chickpeas, cucumber, red onion, parsley, dill, pistachios, and feta cheese. Toss to coat everything in dressing. Makes 4 servings.
The bonus round
Craving more chickpeas? Check out the fall 2026 issue of Island Scene for fun facts about the legume and other recipes. Or try the recipes below:
