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20 Vegetarian Chickpea Recipes

A collection of 20 easy vegetarian chickpea recipes that can be made with a simple can of chickpeas. Casseroles and curries, sandwiches and dips, and lots more!

A collage showing various vegetarian chickpea recipes.

Ahhh, the humble chickpea. They don’t look like much, but this little bean can do so much. If you’re feeling uninspired, perhaps this collection of vegetarian chickpea recipes will help you out.

Vegetarian chickpea bolognese pasta bake.

What to do with canned chickpeas

I tend to use tins of chickpeas in my cooking, rather than boiling dried chickpeas from scratch. Canned chickpeas are such a useful and versatile ingredient to have on hand, and they’re really handy for throwing into dishes to add a bit of protein. You don’t need to plan ahead – just open a tin, and chuck them in.

Chickpeas can be used in hundreds, or even thousands, of different ways. The fact that they don’t have a huge amount of flavour on their own means they’ll go with just about anything. Make them Indian, make them Italian, throw them in a soup, mash them up, throw them up in the air a few times* – you get the idea. Whatever you end up using them for, they’ll be a great addition to your meal.

*maybe not this one

BBQ chickpea pizza.

Are chickpeas healthy?

Chickpeas are packed with good stuff, so they’re a great addition to any balanced diet.

Like most other legumes, chickpeas are high in protein and fibre, and are very good at keeping you full for a long time. They’re also really high in iron (read more about iron for vegetarians here!), as well as other nutrients such as vitamin B-6, magnesium, potassium, and calcium.

Here’s a bit more detail about the nutritional content of 1 cup of cooked chickpeas:

Nutrient Quantity % RDA
Calories 269
Protein 15g 30%
Fibre 12g 48%
Iron 4.74 mg 26%
Vitamin B-6 0.228 mg 10%
Magnesium 78.7 mg 19%
Potassium 477.2 mg 13%
Calcium 80.4 mg 8%
Source: USDA

If that’s convinced you to try to get more chickpeas into your diet, read on for some inspiration…

Vegetarian chickpea recipes

Spicy roasted chickpea wraps.

Spicy roasted chickpea wraps [vegan]

Cheesy nacho roasted chickpeas.

Cheesy nacho roasted chickpeas

Easy roasted ratatouille with chickpeas.

Easy roasted vegetable ratatouille with chickpeas [vegan]

Garlic mushroom pate.

Garlic mushroom pâté

15 minute creamy chickpea curry.

15 minute creamy chickpea curry

Chickpea bolognese pasta bake.

Chickpea bolognese pasta bake

BBQ chickpea pizza.

BBQ chickpea pizza

One pan chickpea curry and rice bake.

One pan chickpea curry and rice bake [vegan]

Creamy chickpea salad sandwiches.

Creamy chickpea salad sandwiches

Sweet potato and chickpea slow cooker tagine.

Sweet potato and chickpea slow cooker tagine [vegan]

Sun-dried tomato hummus.

Sun-dried tomato hummus [vegan]

Creamy chickpea bake.

Creamy chickpea bake

Quinoa and roasted chickpea vegan burrito bowls.

Quinoa and roasted chickpea vegan burrito bowls [vegan]

Slow cooker coconut chickpea curry.

Slow cooker coconut chickpea curry [vegan]

Chestnut and chickpea roast.

Chestnut and chickpea roast

Indian roasted chickpea flatbreads.

Indian roasted chickpea flatbreads

Asparagus and feta vegetarian pate.

Asparagus and feta vegetarian pâté

Aubergine and sweet potato Thai red curry.

Aubergine and sweet potato Thai red curry [vegan]

Stuffed aubergines with spinach rice and halloumi.

Stuffed aubergines with spinach rice and halloumi

And a bonus recipe, which uses chickpea flour…

Chickpea dumplings in sweet potato gravy.

Chickpea dumplings in sweet potato gravy [vegan]

Which of these vegetarian chickpea recipes will you try first?

Here are a few other recipe collections you might enjoy:

The post 20 Vegetarian Chickpea Recipes appeared first on Easy Cheesy Vegetarian.

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Cheesy Vegetarian

15 Minute Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.

A portion of peanut noodles in a bowl topped with sesame seeds and chopped nuts.

It’s time for another 15 minute recipe! Because I just don’t have the brain power these days to spend any longer in the kitchen. These peanut and sesame noodles are coated in a luscious peanut and sesame sauce that you’ll want to eat by the spoonful.

A bowl of peanut and sesame noodles being twirled with a fork.

Asian-style noodles

These peanut noodles aren’t inspired by any one country in particular – I suppose they’re just a mixture of all of my favourite flavours from Asian cuisine.

The end result is a simple noodle dish that could be served alongside any other Asian-inspired dish, or even just on their own.

Probably not authentically anything… but delicious all the same, and oh-so-easy to make.

How to make simple peanut noodles

Noodles and green beans in a saucepan.

Step 1: Boil some noodles and veg

First, get your noodles on to boil. I chose some simple dried egg noodles, which cook in about 5 minutes.

I always like to add some extra veggies when I’m boiling noodles or pasta, as it’s so easy to do, and extra veg are always beneficial. This time I added some chopped green beans, as that’s what I had in the fridge. To be honest, any green veg would work well here – see below for some more ideas.

A silky peanut sauce in a food processor bowl.

Step 2: Blitz up the sauce

Next, the sauce… ohhhh, the sauce.

This incredible, silky peanut sauce can be whizzed up in a food processor in about 2 minutes, so do it while the noodles are cooking. I used my mini food processor (almost identical to this one on Amazon UK* – here’s a similar one on Amazon US*). It’s perfect for making small batches of sauces (as well as dressings, dips, etc.), and it’s easier to use and clean than my larger food processor.

The sauce is made from all sorts of tasty things, which all happen to live in my kitchen cupboards permanently. As long as you have a fairly well-stocked pantry, you’ll probably already have everything you need to make this peanut sauce:

  • peanut butter
  • sesame seeds
  • soy sauce
  • sriracha (or similar hot sauce)
  • honey
  • garlic

When these simple ingredients are blitzed up together, they make the most irresistibly exquisite sauce. It’s salty, it’s sweet, it’s spicy – it’s got a bit of everything.

Peanut sauce in a food processor bowl being scooped with a spoon.

Step 3: Combine!

When the noodles are cooked, drain them, and add the peanut and sesame sauce. I find a pair of kitchen tongs is best for tossing the noodles through the sauce.

Peanut noodles in a pan with green beans.

Step 4: Garnish with plenty of toppings

Garnish may sound like an optional extra, but it’s a pretty important part of this recipe.

Without the garnish, you have an admittedly delicious, but pretty simple bowl of peanut noodles.

With the garnish, you have a completely irresistible bowl of noodles, with all sorts of different textures and flavours.

A bowlful of creamy peanut butter noodles topped with green veg and nuts.

How to garnish peanut noodles

I always think it’s a good idea to highlight individual ingredients from a recipe in the garnish. So I topped my bowl of noodles with extra chopped peanuts and sesame seeds, to give a beautiful crunch.

Fresh veggies are also always welcome – some chopped spring onions not only an extra pop of vibrant green to the plate, but also a fresh flavour that lifts the dish and stops it from being too stodgy. Some fresh coriander (cilantro) would have the same freshening effect.

Aerial shot of peanut noodles with lots of toppings.

How can I adapt this recipe?

If you’d like to make this recipe your own, feel free to mix things up a bit:

  • Swap the green beans for a different green vegetable, such as edamame (I love the frozen ones), broccoli, pak choi, peas, or anything else remotely similar.
  • Add lots of extra stir fried vegetables for a more substantial dish (more like a peanut-flavoured chow mein).
  • If you’re missing one ingredient from the sauce, experiment with a substitution, e.g. cashew butter instead of peanut butter, or a small piece of onion instead of the garlic.
  • For a vegan version, swap the egg noodles for rice noodles, or even just rice.
Peanut noodles being scooped by a fork.

How to serve peanut noodles

I served my peanut and sesame noodles on their own for lunch.

Each bowlful contains a very impressive 20g of protein (read more about vegetarians and protein here!), as well as fresh veg and carbs – so there’s no real pressure to add anything else on the side.

However, if you do fancy serving something alongside your peanut noodles, to add a bit of interest, there are all sorts of things that would work well:

  • extra stir fried vegetables
  • spring rolls
  • vegetarian egg fu yung
  • vegetarian Asian-style dumplings
  • tofu (perhaps teriyaki tofu or lemon and black pepper tofu)

However you serve your peanut and sesame noodles, just heap them up high, add plenty of toppings, and enjoy!

Peanut and sesame noodles being twirled by a fork.

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Peanut and Sesame Noodles

These simple peanut and sesame noodles are the perfect Asian-style side dish or main meal, with an irresistibly silky peanut sauce.
Course Main meals, Side Dish
Cuisine Asian, Chinese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 556kcal
Author Becca Heyes

Ingredients

  • 175 g (~ 6 oz) green beans, sliced
  • 225 g (~ 8 oz) dried egg noodles (or vegan noodles, if needed)
  • 2 tbsp peanut butter
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce (I used dark)
  • 1/2 tbsp sriracha (or similar hot sauce)
  • 1/2 tbsp honey
  • 1 clove garlic, roughly chopped
  • 3 tbsp water
  • To garnish (choose at least 2): Sliced spring onions, sesame seeds, chopped peanuts, fresh coriander (cilantro), etc.

Instructions

  • First, cook the green beans and dried noodles in a pan of boiling water. The noodles I used cook in about 4-5 minutes, so I boiled the green beans for a couple of minutes before adding the noodles. The beans should end up soft enough to eat, but still with a bit of bite.
  • While the noodles are cooking, add the next 7 ingredients (peanut butter through water) to a food processor (I used a mini one), and blitz for around 60 seconds, until smooth. It should all come together into a smooth, runny sauce – add more water if needed.
  • When the noodles are ready, drain the water, and add the sauce. Cook for a couple of minutes over a medium heat to warm the sauce.
  • Serve the peanut noodles topped with your choice of garnish.

Nutrition

Serving: 1portion | Calories: 556kcal | Carbohydrates: 94.7g | Protein: 19.9g | Fat: 12.4g | Saturated Fat: 2.8g | Cholesterol: 0mg | Sodium: 704mg | Potassium: 376mg | Fiber: 6.2g | Sugar: 8.7g | Calcium: 125mg | Iron: 7mg

These peanut noodles would be perfect served alongside some vegetarian egg fu yung:

The post 15 Minute Peanut and Sesame Noodles appeared first on Easy Cheesy Vegetarian.

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