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5 Ways to Use the Chickpeas in Your Pantry
These versatile legumes are a kitchen essential.
04-12-2020
Danielle Lapierre

Canned goods are always an important item to have in your pantry, especially if you don’t know when your next trip to the store will be. One of those canned goods we always love to have in our (home) test kitchens is chickpeas.

There’s a reason these wonderful legumes are enjoyed all around the world and in many different cuisines. Their hearty consistency and nutty flavor make them a great addition to soups, pastas, and salads. Even the starchy liquid in the can can be used to create aquafaba, a naturally vegan binder that you can whip into a meringue-like foam. 

If you’re looking for a few fresh new ideas to use the canned chickpeas in your pantry, here are five of our favorite pasta, salad, and stew recipes that show this humble legume’s versatility.

More Recipes

20 Recipes That Use the Canned Beans in Your Pantry

Have other canned legumes in your pantry? Check out some more recipes in this collection.

 

From left: Meatless “Meat” Sauce with Chickpeas and Mushrooms, Linguine with Chickpeas and Zucchini, Chickpea Salad Sandwiches

1. Meatless “Meat” Sauce with Chickpeas and Mushrooms

This vegetarian version of a traditional tomato-meat sauce will be loved by vegetarians and carnivores alike. We used cremini mushrooms and tomato paste to build up its savory flavor then added chickpeas to increase the overall heartiness. Olive oil, garlic, dried oregano, and red pepper flakes all work together to bring your new go-to sauce together, perfect for Sunday (or any day). [GET THE RECIPE]

What You’ll Need:
2 (15-ounce) cans chickpeas
¼ cup mayonnaise
¼ cup organic plain low-fat yogurt
1 tablespoon lemon juice
Salt and pepper
1 celery rib
⅓ cup dill pickle chips
½ small red onion
2 tablespoons minced fresh parsley, dill, or tarragon
12 slices hearty 100 percent whole-grain sandwich bread
2 ounces (2 cups) baby spinach
1 tomato

2. Linguine with Chickpeas and Zucchini

This simple and easy weeknight dish uses ingredients you probably already have. A sauce made up of softened zucchini, mashed chickpeas, and Pecorino Romano is substantial and creamy. Just toss the linguine in the sauce, and this dish will be ready to serve in 30 minutes or less. [GET THE RECIPE]

What You'll Need:
1 pound linguine
Salt and pepper
⅓ cup extra-virgin olive oil, plus extra for serving
4 garlic cloves
2 zucchini
1 (15 ounce) can chickpeas
2 ounces Pecorino Romano cheese, grated (1 cup)
3 tablespoons chopped fresh parsley
1 tablespoon lemon juice, plus lemon wedges for serving

3. Chickpea Salad Sandwiches

If you’re looking to break free from traditional chicken or tuna salad, chickpeas come to the rescue once again. They work as a great meat-free alternative, and their hearty texture to a creamy dressing that makes it substantial enough to fill you up. Using one part mayonnaise and one part yogurt added richness, making this chickpea salad perfect for a sandwich. (And this salad can be tailored to use what you have. No whole-grain sandwich bread? Use what you’ve got. Just finished the yogurt? Sour cream will work instead.)  [GET THE RECIPE]

What You’ll Need:
2 (15-ounce) cans chickpeas
¼ cup mayonnaise
¼ cup organic plain low-fat yogurt
1 tablespoon lemon juice
Salt and pepper
1 celery rib
⅓ cup dill pickle chips
½ small red onion
2 tablespoons minced fresh parsley, dill, or tarragon
12 slices hearty 100 percent whole-grain sandwich bread
2 ounces (2 cups) baby spinach
1 tomato

From left: Pan-Seared Chicken Breasts with Chickpea Salad, Chickpea Curry

4. Pan-Seared Chicken Breasts with Chickpea Salad

Chickpeas can also be used to build up blank-slate ingredients such as boneless, skinless chicken breasts into easy weeknight meals. Here, the chicken breasts are drizzled in a sweet and smoky sauce that the hearty chickpea salad was tossed in. [GET THE RECIPE]

What You'll Need:
5 tablespoons extra-virgin olive oil
¼ cup lemon juice (2 lemons)
1 teaspoon honey
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper
2 (14-ounce) cans chickpeas
½ red onion
¼ cup torn fresh mint
4 (6-ounce) boneless, skinless chicken breasts

5. Chickpea Curry

Some curry recipes take hours to make, but not in this case. This super-quick vegetarian curry is completely made with pantry ingredients and is done in under 30 minutes. Chickpeas are the star and canned tomatoes, spices, and coconut milk all work together to create a wonderful final product. [GET THE RECIPE]

What You'll Need:
2 tablespoons vegetable oil
2 green bell peppers
Salt and pepper
1 jalapeño chile
4 garlic cloves
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 (15-ounce) cans chickpeas
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk