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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A vegan pantry is (hopefully) stocked with beans all year round. But they can feel heavy and hot in the summer. Cool off with this delicious and easy chickpea salad recipe.

Soaking dried beans and cooking them yourself is much less expensive than buying pre-cooked canned beans, which also increase your risk of exposure to endocrine disrupting chemicals including the controversial—and banned in some countries!—polymer known as BPA (bisphenol-A).

While it may seem far more daunting than grabbing a can opener, once you get into the hang of soaking beans and cooking them yourself, you’ll quickly find yourself much more liberated when it comes to making bean dishes. Try soaking them first thing in the morning. They’ll be ready to cook a few hours before dinner. They don’t need much babysitting (I turn my beans on low and go for a 5 mile hike; when I come back, they’re usually ready to go). Once you have your cooked beans, they can be used in a variety of ways. Store them plain in your refrigerator and dole them out as needed for soups, salads, burritos, spreads, etc.

Chickpeas, or garbanzo beans, are extremely versatile. They’re common in Mediterranean dishes as well as a staple in Indian cuisine. They also work wonderfully in this simple, summery chickpea salad recipe. It’s vegan, and is perfect as a barbecue side or a meal in itself. Play with your favorite herbs and seasonal veggies for new ways to enjoy the healthy and hearty bean salad recipe.

Serves 6

Ingredients

4 cups cooked, drained and cooled chickpeas
2 ribs celery, finely diced
1 small cucumber, finely diced (if you can, get lemon cucumbers)
¼ cup sundried tomatoes (the kind soaked in oil), sliced julienne style
1 tablespoon fresh basil, chopped very fine
1 tablespoon fresh parsley, chopped very fine
Juice of one large, ripe lemon
1 tablespoon red wine or apple cider vinegar
2-3 tablespoons olive oil (or try a healthier version by mixing hemp and flax oil)
1 teaspoon crushed red pepper flakes
Salt and pepper to taste

Directions

Combine all ingredients and mix well. Serve over fresh greens or as-is. This chickpea salad is best when allowed to marinate a few hours. Top with hemp seeds, fresh vegan cheese, nutritional yeast or more parsley.

Keep in touch with Jill on Twitter @jillettinger

Image: amlamster

The post Vegan Summer Chickpea Salad Recipe with Sundried Tomatoes and Herbs appeared first on EcoSalon.

Better than popcorn.

There has been a lot of talk about the benefits of popcorn, but what about other worthy snacks that are quick to make and pack some taste? Start with these roasted chickpeas. The recipe is simple and straightforward and the end result is easily transportable, perfect for outdoor spring adventures.

Spicy Roasted Chickpeas with Lime

Ingredients

• 1 15 oz. can organic garbanzo beans
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• zest of one lime

Directions

• Preheat oven to 400F.
• Drain and rinse chickpeas.
• Mix all ingredients together in bowl until chickpeas are evenly covered.
• Bake for about 30 – 40 minutes, tossing a few times with a wooden spoon to ensure chickpeas are evenly baked.
• Let cool and store in an airtight container.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

The post Sunday Recipe: Spicy Roasted Chickpeas with Lime appeared first on EcoSalon.