Canned chickpeas are such a versatile ingredient! They’re packed with protein, 39 grams per cup, they’re mild in flavor and have great texture. Chickpeas are also a very affordable ingredient, especially when you think about how many health benefits are packed into them. Below I’ve included 23 of my favorite chickpea recipes, I hope you enjoy them too!
If you’ve been following along for a while, you probably know how much I love using chickpeas in my recipes! They’re nutrient dense, affordable and they happen to go so well in tons of different recipes. Although, they originate from the Middle East and are a very popular ingredient in Mediterranean food, I use them in so many different ways!
CHICKPEAS 101
Chickpeas are an annual legume from the pea, fabaceae, family. There are two main types of chickpeas.
Kabuli chickpeas are what is mainly sold, canned, in grocery stores. Kabuli chickpeas are also sometimes referred to as garbanzo beans. They have a thin coat and a smooth texture. They are also the larger of the two types.
Desi chickpeas are smaller, darker in color and have a thick coat that needs to be removed before eating. Desi chickpeas are really popular in Indian cuisine, but not seen quite as much in the US.
Chickpeas are thought to have originated in the Middle East, and from there they moved towards the Mediterranean countries. Today, they are most
1 cup of chickpeas contains 39 grams of protein.
23 EASY RECIPES THAT CAN BE MADE WITH A CAN OF CHICKPEAS
Some of these recipes use more than one can of chickpeas, but most can be cut in half if you only have one can!
If you’re looking for a quick and easy meal packed with protein and flavor, my 20-Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
I’m always in the mood for a big bowl of noodles, and these 20-Minute Peanut Noodles hit the spot every single time. The creamy peanut butter-based sauce is easy to make and packed with flavor. These peanut butter noodles can be enjoyed by themself or with a side of veggies.
Why You’ll Love These Easy Peanut Noodles
Easy to make – I love that these peanut noodles come together quickly and easily. If you have all the ingredients on hand, you can whip them up in just about 20 minutes.
Packed with flavor – My homemade peanut sauce is full of bold flavors that complement each other so well. I love using fresh ginger and garlic, and you can add in a few spoonfuls of chili garlic sauce for extra heat, if you like.
Great for lunch or dinner – These delicious peanut noodles are easy enough to make for lunch, but filling enough to enjoy for dinner. They can be eaten on their own, or you can bulk up this meal by adding in some vegetables and protein. Tofu or chickpeas work well.
Peanuts 101
Peanuts are often grouped into the category of “nuts,” but they are actually legumes, which belong to the pea family. They grow in softer pods, as opposed to hard shells that nuts like pecans, walnuts, and Brazil nuts have. Most people, including myself, usually just refer to them as nuts, though.
I sometimes feel like peanuts get a bad rap, compared to other nuts, because they’re higher in saturated fats and lower in Omega-6s, but peanuts can still be a healthy part of your diet. They’re packed with protein, fiber, and antioxidant properties. There are many peanut products available, including peanut butter, that can be ultra-processed and packed with sugar. Make sure to buy peanut butter that has no added sugar. You can also easily make your own peanut butter using peanuts and a blender.
20-Minute Peanut Noodle Recipe Ingredients
Noodles – I suggest an Asian-style noodle for this recipe. I love these Thai wheat noodles that come already cooked, but you can also use rice noodles or udon-style noodles that you cook beforehand. Regular spaghetti noodles can also be used, if needed.
Peanut Butter – I like to use a no-sugar-added, creamy peanut butter for this recipe. Crunchy can also be used, if you prefer.
Pure Maple Syrup – Make sure to get pure maple syrup, rather than pancake syrup, which often contains added ingredients and is much sweeter. Maple syrup adds a nice sweetness to the stir-fry sauce. You can also use honey or agave syrup if you prefer.
Tamari – Tamari is a naturally gluten-free sauce that is very similar to soy sauce. It’s a bit thicker than soy sauce, and I prefer to use it, but soy sauce works great too! Whether using tamari or soy sauce, I prefer the low-sodium version if possible.
Toasted Sesame Oil – Be sure to use toasted sesame oil, which has a lot more flavor than regular sesame oil.
Fresh Garlic – Fresh garlic tastes great and adds a lot to this peanut sauce! I always recommend using fresh garlic cloves rather than jarred, chopped garlic. It just doesn’t have the same taste, but it will definitely work if that’s what you have or prefer.
Fresh Ginger – Fresh ginger tastes much better than dried, so I use fresh ginger in my stir-fry sauce whenever possible. It’s best when grated so there aren’t big chunks in the sauce, as ginger can be tough.
Cornstarch – Cornstarch thickens the peanut sauce, coating the noodles nicely. You can also use arrowroot starch.
Water – Use the same water you drink. Room temperature, or warm, is best for mixing well into the sauce.
How To Make Quick and Easy Peanut Noodles
Heat a large pot of water to a boil, add noodles, and cook according to package directions. I like using the pre-cooked udon-style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all the sauce ingredients to a jar, put the lid on, and shake until well combined. You can also mix the sauce in a medium-sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let the peanut sauce cook until thickened, about 3-4 minutes, stirring regularly so it doesn’t burn.
Once the sauce is thickened and coats the back of your spatula, stir in the noodles and cook for a few minutes until the sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro, and a squeeze of fresh lime juice, if desired. Enjoy!
Recipe Frequently Asked Questions
This recipe is vegan.
Make this recipe gluten-free by using gluten-free rice noodles and make sure to use gluten-free tamari or soy sauce.
Make this recipe nut-free by substituting the peanut butter with sun butter.
Is the peanut sauce spicy? No, you can make it as spicy or as mild as you like by adding chili paste or another Asian-style hot sauce of your choice.
How many servings does this recipe make? It makes two extra-large portions or four smaller portions. You can easily bulk it up by adding vegetables and/or protein.
How long do leftovers last? If stored in an air-tight container, leftovers should last 4-5 days. Reheat in the microwave or on the stovetop in a pan.
Can these peanut noodles be frozen? Yes, allow them to cool completely and then place them in a freezer-friendly, airtight container in the freezer for up to three months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
If you’re looking for a quick and easy meal that is packed with protein and flavor, my 20 Minute Peanut Noodle Recipe is for you! You may already have all the ingredients for the homemade peanut sauce on hand, and you can use any kind of noodles you like. Top with chopped peanuts and fresh cilantro and enjoy for lunch or dinner.
Ingredients
1 lb 5 oz Asian style noodles*
1/3 cup water
1/3 cup creamy peanut butter
1/3 cup tamari, I like to use low sodium
1/4 cup pure maple syrup
1 tablespoon toasted sesame oil
1–2 tablespoons chili garlic sauce, to taste (depending on how spicy you want your sauce)
1 teaspoon rice wine vinegar
1–2 cloves garlic, finely grated
1 teaspoon finely grated fresh ginger
1 1/2 teaspoons cornstarch or arrowroot starch
Salt, to taste
Optional garnishes: chopped peanuts, chopped fresh cilantro or green onion
Instructions
Heat a large pot of water to a boil, add noodles and cook according to package directions. I like using the pre-cooked udon style noodles that only need to be boiled for 4-5 minutes. Drain noodles and set aside.
Make the peanut sauce while the noodles are cooking. Add all sauce ingredients to jar, place lid on and shake until completely combined. You can also mix the sauce in a medium sized bowl, if you like.
Heat a large skillet over medium heat and pour in the sauce. Let peanut sauce cook until thickened, 3-4 minutes, stirring regularly, so that it doesn’t burn.
Once sauce is thickened, and coats the back of your spatula, stir in the noodles and cook for a few minutes until sauce is fully incorporated into the noodles and everything is heated through. Remove from the heat and serve right away. Garnish with chopped peanuts, cilantro and a squeeze of fresh lime juice, if desired. Enjoy!
Notes
Asian style noodles: rice noodles, soba noodles, ramen noodles, udon noodles, lo mein noodles
Prep Time: 10 mins
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