3 everyday easy and vegan chickpea recipes

Chickpeas are my favorite thing in the world and you probably noticed cause I keep posting chickpea recipes. Since I got my Instant Pot, I always have a tupper with at least 1kg of cooked chickpeas in the fridge, ready to be used. Today I wanted to share my top 3 go-to vegan chickpea recipes that I always make: whether I’m busy, whether I’m lazy or whether I just feel like having a nice, wholesome meal.

Check out the full 3 vegan chickpea recipes video right here👇

First vegan chickpea recipe: Chickpea couscous salad

Ingredients for 2 people

  • 1.5 cups of couscous
  • 2 cups of chickpeas (cooked)
  • a bunch of cherry tomatoes
  • 6 white asparagus
  • 2 beetroots

Vinaigrette

  • 2 tbsp of olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp mustard
  • 1/2 tbsp maple syrup
  • Some salt, garlic powder & pepper

How to

  1. Cook the couscous following the package instructions. Let it cool down.
  2. While it cools down, chop the cherry tomatoes, beetroots & asparagus.
  3. Prepare the vinaigrette: mix all the ingredients in a bowl and let the magic happen.
  4. Assemble the salad: pour some vinaigrette, mix well. Add the chickpeas, then add the rest of the veggies. Voilà !

Second vegan chickpea recipe: Japanese-style chickpea curry

Ingredients

  • 2 cups of chickpeas
  • 1.5 cups of frozen spinach
  • 3 tomatoes
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 1/2 cup of plant-based milk
  • 1 pack of golden curry
  • 3 cups of veggie broth

How to

  1. Cook the veggies in the following order: onion + garlic (3 minutes), carrots (4 minutes), spinach (5 minutes), then tomatoes (5 minutes).
  2. Add 1 cup of broth then add the golden curry tablet, 1 square at a time. Mix it well. It will become thicker so don’t hesitate adding more broth.
  3. Add the chickpeas and the milk. Simmer for 10 minutes.
  4. It will become thicker so don’t hesitate adding more broth.
  5. Simmer for 30 minutes.
  6. Let it rest for 5 minutes, and it’s ready.
  7. We ate ours with some white rice on the side. A delicious meal.

Third vegan chickpea recipe: Maple syrup glazed chickpeas with veggies and rice noodles

Ingredients

  • 2 cups of chickpeas
  • 1 cup of edamame (Frozen)
  • 1/2 cup of green beans (frozen)
  • A bunch of spinach
  • 3 garlic cloves
  • 3 green onion
  • 2 servings of rice noodles
  • 1/3 cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar

How to

  1. Cook the edamame, green beans and spinach together for 10 minutes. Set aside. (Since I was using frozen green beans, I boiled them for 5 minutes before cooking it with the rest).
  2. In a wok, add the rice vinegar and sesame oil. When hot, add the garlic & green onion. It’s going to start smelling very strong like garlic after 3 minutes, add the soy sauce at that point. Cook for 2 minutes, then add the maple syrup. When it starts to bubble, add the chickpeas.
  3. Cook the chickpeas for 10 minutes till they are fully coated and sticky with the sauce.
  4. Serve with some rice noodles, the veggies we made before and the chickpeas!
  5. Bon appétit!

Want more vegan chickpea recipes ?

These are my favorite vegan chickpea recipes, but I have many others :

What is your favorite chickpea recipe ? Tell me in the comment section!

If you try one of these recipes, don’t hesitate tagging me @tofu_cado, I’d love to see the results!

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