No disrespect to hummus, but there are millions of other fabulous things chickpeas can do. Hummus is just a morsel of the legume’s potential! The following 11 chickpea recipes prove just that. Enjoy!

9 Chickpea Recipes that Aren’t Hummus

1. Vegan Sweet Potato Shepherd’s Pie Recipe with Chickpeas and Currants

A normally indulgent comfort meal gets a vegan makeover with this shepherd’s pie recipe. Chickpeas offer the bulk otherwise provided by chicken or meat.

2. Braised Chickpeas and Carrots with Yogurt Topping

Inspired by Indian cuisine, this chickpeas recipe combines cumin, cinnamon, cayenne, paprika, and cilantro with chickpeas, yogurt, carrots, and quinoa for a deliciously aromatic meal.

3. Chickpea Salad with Sundried Tomatoes and Herbs

For a filling but light salad variation, try this herbal chickpea salad, which is served cool and fit for a crowd.

4. Greek Farro Salad Recipe

Embrace ancient grains and plant-based protein with this farro salad recipe. Equipped with arugula, farro, chickpeas, and a zesty vinaigrette, it’s sure to satisfy your taste buds and your appetite.

5. Quinoa, Chickpeas, and Avocado on Toast

Avocado toast just got so much better with this variation, which includes quinoa and chickpeas. It’s hearty, delicious, and full of nutrition.

6. Indian Chickpea Dip

This is a chickpea dip, yes, but it’s not exactly hummus – it’s an Indian adaptation that includes unique flavors, like sour cream, apricot jam, yellow mustard, cilantro, and curry powder.

7. Healthy Chili Recipe with Grass-Fed Beef, Chickpeas and Butternut Squash

This recipe’s title says it all. The chili is full of unique flavors (e.g. pumpkin spice) and the epitome of wholesomeness in a bowl.

8. Egg Replacer

Who know chickpea brine could replace an egg? Well, it’s a reality and something we should all embrace in our vegan baking.

9. Vegan Meatloaf Recipe with Sweet Cider Glaze

Nothing spells comfort quite like meatloaf does. Only now, it doesn’t have to be high in calories, heavy, and meat-based. This recipe for meatloaf is based in chickpeas, making for a dense but animal and body-friendly alternative to the traditional recipe.

Related on EcoSalon
The Avocado Hummus Recipe You Didn’t Know You Needed
Vegan Basil Pesto Hummus Recipe
Raw Salad Recipe: Sprouted Hummus Collard Roll

Chickpeas image via Shutterstock

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Tender chickpeas and sweet carrots are infused with enticing spices, and get a dollop of an
Indian-inspired yogurt topping in this recipe. White quinoa is a great substitute for couscous, and it is very high in protein.

Makes 4 servings

Ingredients

Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 11⁄2 teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2 teaspoons
Ground cumin, 1 teaspoon
Ground cinnamon and ginger, 1⁄2 teaspoon each
Cayenne pepper, 1⁄4 teaspoon
Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
Diced tomatoes with juices, 2 cans (14.5 oz/455 g each)
Raisins, 1 cup (6 oz/185 g)
Kosher salt and freshly ground black pepper
Quinoa, 11⁄2 cups (9 oz/92 g)
Plain Greek-style yogurt, 1⁄2 cup (4 oz/125 g)
Fresh cilantro leaves and toasted sliced almonds for garnish

Directions

Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying
pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté
until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and
cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup
(8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat,
cover, and simmer until the carrots are just tender, about 20 minutes.

Rinse and drain the quinoa 4 times, and then place in a saucepan. Add21⁄4 cups (18 fl
oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and
simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for
at least 5 minutes.

In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and
black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus
11⁄2 teaspoons oil.

Divide the quinoa among warmed plates. Season the chickpea mixture to taste with
salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with
cilantro and almonds and serve right away.

For the topping, choose the yogurt you like best—whole milk, two percent, or fat free. No
side dish is needed for this complete dish.

This recipe appears courtesy of  The Modern Menu. Simple. Beautiful. Kosher. By Kim Kushner

Photograph by Andrew Zuckerman

The post Braised Chickpeas and Carrots with Yogurt Topping appeared first on EcoSalon.