23 Easy Vegan Chickpea Recipes

You know that can of chickpeas sitting in your pantry? The one you bought because it was cheap and you’d heard they’re good for you, but now you’re standing there wondering what to actually do with them?

I’ve been there more times than I can count. Chickpeas are one of those ingredients that always seem like a good idea at the store—affordable, versatile, and packed with protein—but then they just sit there. The truth is, chickpeas might be the most useful thing in your kitchen. They’re basically little blank canvases that take on whatever flavor you give them.

Whether you’re a long-time vegan or just trying to eat more plant-based meals, these 23 chickpea recipes will give you plenty of ideas. From quick salads to hearty stews and even dessert, there’s something here for every craving and skill level.

1. Simple 5-Minute Mashed Chickpea Salad

This comes together faster than you can say “what’s for lunch?” and tastes like chicken salad but better. It’s creamy, crunchy, and perfect for sandwiches or crackers.

Recipe Metadata:

Time to Make: 5 minutes

Servings: 2

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ¼ cup vegan mayonnaise
3. 1 tablespoon dijon mustard
4. 1 tablespoon lemon juice
5. ¼ cup finely diced celery
6. 2 tablespoons finely diced red onion
7. Salt and pepper to taste

Recipe Steps:

1. Add chickpeas to a bowl and mash with a fork until flaky but still has some texture.
2. Add vegan mayo, mustard, lemon juice, celery, onion, salt, and pepper.
3. Mix well until combined.
4. Serve immediately on bread, in a wrap, or with crackers.

2. Crispy Roasted Chickpeas

These are the snack you didn’t know you needed. They’re crunchy, salty, and completely addictive. Make a double batch because they disappear fast.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 2

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. 1 tablespoon olive oil
3. ½ teaspoon salt
4. ½ teaspoon smoked paprika
5. ¼ teaspoon garlic powder
6. Optional: cumin, cayenne, or any seasoning you like

Recipe Steps:

1. Preheat oven to 400°F.
2. Pat chickpeas very dry with a clean kitchen towel or paper towels. Remove any loose skins.
3. In a bowl, toss chickpeas with olive oil, salt, paprika, and garlic powder until coated.
4. Spread in a single layer on a baking sheet.
5. Roast for 20-30 minutes, shaking the pan halfway through, until golden and crispy.
6. Let cool slightly—they get crunchier as they cool.

3. Easy Vegan Chickpea Curry

This is the kind of meal that feels like a warm hug. It’s creamy, flavorful, and comes together in one pot. Serve it with rice and you’ve got a perfect dinner.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 tablespoon curry powder
6. 1 teaspoon cumin
7. ½ teaspoon turmeric
8. 1 can chickpeas, drained and rinsed
9. 1 can crushed tomatoes
10. 1 can coconut milk
11. Salt and pepper to taste
12. Handful fresh spinach (optional)

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft.
2. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute until fragrant.
3. Add chickpeas, crushed tomatoes, and coconut milk. Stir to combine.
4. Bring to a simmer and cook for 15 minutes.
5. Stir in spinach if using and cook until wilted.
6. Season with salt and pepper and serve with rice.

4. Chickpea “Tuna” Salad Sandwiches

This classic vegan lunch staple tastes remarkably like tuna salad. It’s perfect for sandwiches, wraps, or scooping up with crackers.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 3

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ¼ cup vegan mayonnaise
3. 1 tablespoon dijon mustard
4. 1 tablespoon relish or finely chopped pickles
5. ¼ cup finely diced celery
6. 2 tablespoons finely diced red onion
7. 1 sheet nori, crumbled (optional, for fishy flavor)
8. Salt and pepper to taste
9. Bread or lettuce wraps for serving

Recipe Steps:

1. Add chickpeas to a bowl and mash with a fork until flaky.
2. Add vegan mayo, mustard, relish, celery, onion, nori if using, salt, and pepper.
3. Mix well until combined.
4. Serve on bread with lettuce and tomato, or in lettuce cups.

5. One-Pot Vegan Chickpea Spinach Pasta

Everything cooks in one pot, which means less cleanup and more time doing literally anything else. This is comfort food that’s actually good for you.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 4 cloves garlic, minced
4. 1 can chickpeas, drained and rinsed
5. 1 can diced tomatoes
6. 4 cups vegetable broth
7. 8 ounces pasta (any short shape)
8. 1 teaspoon dried oregano
9. 1 teaspoon dried basil
10. ½ teaspoon red pepper flakes (optional)
11. 4 cups fresh spinach
12. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic and cook for 1 minute.
3. Add chickpeas, diced tomatoes, broth, pasta, oregano, basil, and red pepper flakes.
4. Bring to a boil, then reduce heat and simmer for 10-12 minutes until pasta is tender, stirring occasionally.
5. Remove from heat and stir in spinach until wilted.
6. Season with salt and pepper and serve.

6. Simple Hummus from Scratch

Homemade hummus is so much better than store-bought, and it’s embarrassingly easy to make. Once you try it, you’ll never go back.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 6

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ¼ cup tahini
3. 2 tablespoons lemon juice
4. 1 clove garlic
5. ½ teaspoon cumin
6. ¼ cup ice cold water
7. Salt to taste
8. Olive oil for drizzling

Recipe Steps:

1. Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor.
2. Blend while slowly adding water through the top until smooth and creamy. You may need more or less water.
3. Blend for 2-3 minutes until very smooth.
4. Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika if desired.
5. Serve with pita, vegetables, or use as a sandwich spread.

7. Vegan Chickpea Burgers

These hold together well and actually taste like something. They’re perfect for summer grilling or a quick stovetop dinner.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4 burgers

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ½ cup rolled oats
3. ¼ cup chopped onion
4. 2 cloves garlic
5. 1 tablespoon soy sauce
6. 1 teaspoon cumin
7. 1 teaspoon smoked paprika
8. 2 tablespoons flour (any kind)
9. Salt and pepper to taste
10. Oil for cooking
11. Burger buns and toppings

Recipe Steps:

1. Add chickpeas, oats, onion, garlic, soy sauce, cumin, paprika, salt, and pepper to a food processor.
2. Pulse until combined but still has some texture. Don’t over-process into a paste.
3. Transfer to a bowl and stir in flour. Form into 4 patties.
4. Heat oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden and heated through.
5. Serve on buns with your favorite toppings.

8. Chickpea and Vegetable Soup

This is the soup you make when you want something healthy, filling, and soothing. It’s basic but in the best way possible.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 2 cans chickpeas, drained and rinsed
7. 1 can diced tomatoes
8. 6 cups vegetable broth
9. 1 teaspoon dried thyme
10. 1 teaspoon dried rosemary
11. 1 bay leaf
12. 2 cups chopped kale or spinach
13. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes.
2. Add garlic and cook for 1 minute.
3. Add chickpeas, tomatoes, broth, thyme, rosemary, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Stir in kale and cook for 5 more minutes until wilted.
6. Remove bay leaf, season with salt and pepper, and serve.

9. Quick Chickpea Salad with Lemon and Herbs

This is one of those no-recipe recipes that you can throw together in minutes. It’s fresh, bright, and perfect for lunch or a side dish.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 4

Ingredients:

1. 2 cans chickpeas, drained and rinsed
2. 1 cucumber, diced
3. 1 pint cherry tomatoes, halved
4. ¼ cup red onion, finely diced
5. ¼ cup fresh parsley, chopped
6. 2 tablespoons fresh mint, chopped
7. 3 tablespoons olive oil
8. 2 tablespoons lemon juice
9. 1 clove garlic, minced
10. Salt and pepper to taste

Recipe Steps:

1. In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Pour dressing over salad and toss to coat.
4. Let sit for 10 minutes before serving to let flavors meld.

10. Vegan Chickpea Flour Omelette

This is a game-changer for breakfast. Chickpea flour creates a fluffy, egg-like omelette that you can fill with whatever vegetables you have.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 1

Ingredients:

1. ½ cup chickpea flour
2. ½ cup water
3. 1 tablespoon nutritional yeast
4. ¼ teaspoon turmeric
5. ¼ teaspoon baking powder
6. ¼ teaspoon salt
7. Pinch of black pepper
8. 1 teaspoon oil
9. Fillings: sautéed mushrooms, spinach, onions, etc.

Recipe Steps:

1. In a bowl, whisk chickpea flour, water, nutritional yeast, turmeric, baking powder, salt, and pepper until smooth. Let rest for 5 minutes.
2. Heat oil in a small non-stick skillet over medium heat.
3. Pour batter into skillet and swirl to cover the bottom.
4. Cook for 3-4 minutes until bubbles form and edges lift easily.
5. Flip carefully and cook for 2-3 more minutes.
6. Add fillings to one half, fold over, and slide onto a plate.

11. Moroccan Chickpea Stew

This stew is packed with warm spices, sweet raisins, and hearty chickpeas. It’s the kind of meal that makes your whole kitchen smell amazing.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 teaspoon cumin
6. 1 teaspoon coriander
7. 1 teaspoon cinnamon
8. ½ teaspoon turmeric
9. 2 cans chickpeas, drained and rinsed
10. 1 can diced tomatoes
11. 4 cups vegetable broth
12. 2 carrots, diced
13. 1 sweet potato, diced
14. ¼ cup raisins
15. Salt and pepper to taste
16. Fresh cilantro for garnish

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic, ginger, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute.
3. Add chickpeas, tomatoes, broth, carrots, sweet potato, and raisins. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until vegetables are tender.
5. Season with salt and pepper and garnish with cilantro. Serve with couscous or bread.

12. Easy Baked Falafel

Falafel is basically fried chickpea balls, but baking them makes them easier and less messy. They’re still crispy on the outside and tender inside.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4 (about 16 falafel)

Ingredients:

1. 2 cans chickpeas, drained and rinsed (or 3 cups cooked)
2. ½ cup chopped onion
3. 4 cloves garlic
4. ½ cup fresh parsley
5. ¼ cup fresh cilantro
6. 1 teaspoon cumin
7. 1 teaspoon coriander
8. ½ teaspoon salt
9. ¼ teaspoon cayenne
10. 2 tablespoons chickpea flour or all-purpose flour
11. ½ teaspoon baking soda
12. 2 tablespoons olive oil

Recipe Steps:

1. Preheat oven to 375°F. Line a baking sheet with parchment.
2. Add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and cayenne to a food processor. Pulse until combined but not pureed—you want some texture.
3. Transfer to a bowl and stir in flour and baking soda.
4. Form into 1½-inch balls and place on the baking sheet. Brush with olive oil.
5. Bake for 20 minutes, flip carefully, and bake for another 10-15 minutes until golden and crisp.
6. Serve in pita with tahini sauce, lettuce, and tomatoes.

13. Creamy Chickpea and Potato Curry

Potatoes and chickpeas are a match made in heaven, especially in this rich, creamy coconut curry. It’s comfort food at its finest.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 2 tablespoons curry powder
6. 2 potatoes, diced small
7. 1 can chickpeas, drained and rinsed
8. 1 can coconut milk
9. 1 cup vegetable broth
10. 1 cup frozen peas
11. Salt and pepper to taste
12. Fresh cilantro for garnish

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic, ginger, and curry powder. Cook for 1 minute until fragrant.
3. Add potatoes and cook for 3-4 minutes.
4. Add chickpeas, coconut milk, and broth. Bring to a simmer.
5. Cover and cook for 15-20 minutes until potatoes are tender.
6. Stir in peas and cook for 2 more minutes.
7. Season with salt and pepper and garnish with cilantro. Serve with rice.

14. 10-Minute Garlic Lemon Chickpeas

This is the simplest thing you’ll make all week, but it’s somehow delicious. Toss it with pasta, pile it on toast, or eat it straight from the pan.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 2

Ingredients:

1. 1 tablespoon olive oil
2. 3 cloves garlic, thinly sliced
3. 1 can chickpeas, drained and rinsed
4. Zest of 1 lemon
5. 2 tablespoons lemon juice
6. ¼ teaspoon red pepper flakes
7. 2 tablespoons fresh parsley, chopped
8. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant but not brown.
2. Add chickpeas and cook for 3-4 minutes, stirring occasionally.
3. Remove from heat and stir in lemon zest, lemon juice, red pepper flakes, parsley, salt, and pepper.
4. Serve warm as a side dish or over pasta or toast.

15. Vegan Chickpea “Meat” Tacos

These tacos have all the texture and flavor of ground meat tacos, but they’re made entirely from chickpeas. Even meat-eaters will ask for seconds.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 1 tablespoon olive oil
2. ½ onion, diced
3. 2 cloves garlic, minced
4. 1 can chickpeas, drained and rinsed
5. 1 tablespoon chili powder
6. 1 teaspoon cumin
7. ½ teaspoon smoked paprika
8. ¼ cup vegetable broth or water
9. Salt to taste
10. 8 corn or flour tortillas
11. Toppings: lettuce, tomato, onion, salsa, avocado, cilantro

Recipe Steps:

1. Heat oil in a skillet over medium heat. Add onion and cook for 3 minutes.
2. Add garlic and cook for 1 minute.
3. Add chickpeas and mash slightly with a fork or potato masher.
4. Add chili powder, cumin, paprika, broth, and salt. Stir and cook for 5 minutes until heated through and slightly dry.
5. Warm tortillas and fill with chickpea mixture. Top with your favorite taco toppings.

16. Chickpea and Quinoa Power Bowls

These bowls are perfect for meal prep. Make a batch on Sunday and you’ve got lunches for days. Mix and match with whatever vegetables you have.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4 bowls

Ingredients:

1. 1 cup quinoa, rinsed
2. 2 cups water
3. 1 can chickpeas, drained and rinsed
4. 1 tablespoon olive oil
5. ½ teaspoon cumin
6. ½ teaspoon paprika
7. Salt and pepper
8. 4 cups mixed greens or spinach
9. 1 cucumber, diced
10. 1 pint cherry tomatoes, halved
11. 1 avocado, sliced
12. Tahini dressing or your favorite vinaigrette

Recipe Steps:

1. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with fork.
2. While quinoa cooks, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
3. Heat a skillet over medium heat and cook chickpeas for 5-7 minutes until lightly browned.
4. Assemble bowls: divide greens, quinoa, chickpeas, cucumber, tomatoes, and avocado among 4 bowls.
5. Drizzle with dressing and serve.

17. Spicy Chickpea and Spinach Saag

This is a vegan version of the classic Indian dish saag paneer, but with chickpeas instead of cheese. It’s creamy, spicy, and absolutely delicious.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 1 tablespoon coconut oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 teaspoon cumin
6. 1 teaspoon coriander
7. ½ teaspoon turmeric
8. ¼ teaspoon cayenne (optional)
9. 1 can chickpeas, drained and rinsed
10. 1 (10-ounce) package frozen spinach, thawed and squeezed dry
11. ½ cup water or vegetable broth
12. ½ cup coconut milk or cashew cream
13. Salt to taste

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook for 5 minutes.
2. Add garlic, ginger, cumin, coriander, turmeric, and cayenne. Cook for 1 minute.
3. Add chickpeas and cook for 2 minutes.
4. Add spinach and water, stir to combine. Cook for 5 minutes.
5. Stir in coconut milk and cook for 3-4 more minutes until heated through.
6. Season with salt and serve with rice or naan.

18. Vegan Chickpea Salad Sandwich

This is different from the mashed version earlier—here the chickpeas are left whole and tossed in a creamy dressing. It’s like a pasta salad but with chickpeas instead.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 3

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ¼ cup vegan mayonnaise
3. 1 tablespoon apple cider vinegar
4. 1 teaspoon dijon mustard
5. ¼ cup finely diced celery
6. ¼ cup finely diced red bell pepper
7. 2 tablespoons finely diced red onion
8. 1 tablespoon fresh dill or parsley, chopped
9. Salt and pepper to taste
10. Bread or rolls for serving

Recipe Steps:

1. In a bowl, whisk together mayo, vinegar, and mustard.
2. Add chickpeas, celery, bell pepper, onion, and dill. Stir to coat.
3. Season with salt and pepper.
4. Serve on bread with lettuce and tomato, or enjoy with crackers.

19. 3-Ingredient Chickpea Cookie Dough

Yes, you read that right. This healthy cookie dough is made from chickpeas and tastes surprisingly like the real thing. It’s safe to eat raw and perfect for a quick treat.

Recipe Metadata:

Time to Make: 5 minutes

Servings: 2

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ¼ cup peanut butter or almond butter
3. 3 tablespoons maple syrup
4. 2 tablespoons oat flour (optional, for thickness)
5. 2 tablespoons chocolate chips

Recipe Steps:

1. Add chickpeas, peanut butter, and maple syrup to a food processor.
2. Blend until completely smooth, scraping down sides as needed. Add oat flour if it needs thickening.
3. Stir in chocolate chips by hand.
4. Serve immediately with pretzels, apple slices, or a spoon.

20. Chickpea and Sweet Potato Stew

This stew is thick, hearty, and packed with flavor. The sweet potatoes break down slightly and make the broth creamy and rich.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 1 tablespoon fresh ginger, grated
5. 1 teaspoon cumin
6. 1 teaspoon coriander
7. ½ teaspoon cinnamon
8. 2 sweet potatoes, peeled and diced
9. 2 cans chickpeas, drained and rinsed
10. 1 can crushed tomatoes
11. 4 cups vegetable broth
12. 2 cups kale or spinach
13. Salt and pepper to taste

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion and cook for 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cinnamon. Cook for 1 minute.
3. Add sweet potatoes and cook for 3-4 minutes.
4. Add chickpeas, tomatoes, and broth. Bring to a boil.
5. Reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
6. Stir in kale and cook for 5 more minutes until wilted.
7. Season with salt and pepper and serve.

21. Creamy Vegan Chickpea Pasta

This pasta sauce is made from chickpeas themselves, blended until smooth with garlic and lemon. It’s creamy without any dairy or nuts.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 ounces pasta
2. 1 can chickpeas, drained and rinsed
3. 3 cloves garlic
4. 2 tablespoons lemon juice
5. ¼ cup olive oil
6. ¼ cup pasta water (reserved)
7. ½ teaspoon salt
8. ¼ teaspoon black pepper
9. Fresh parsley for garnish

Recipe Steps:

1. Cook pasta according to package directions. Reserve ½ cup pasta water before draining.
2. While pasta cooks, add chickpeas, garlic, lemon juice, olive oil, salt, and pepper to a blender. Blend until smooth, adding reserved pasta water as needed to reach desired consistency.
3. Drain pasta and return to pot. Add chickpea sauce and toss to coat.
4. Heat over low for 1-2 minutes until warmed through.
5. Garnish with parsley and serve.

22. Chickpea and Avocado Toast

This takes avocado toast to the next level. The chickpeas add protein and texture, making it a complete meal that’ll keep you full until lunch.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 2

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. 1 ripe avocado
3. 2 tablespoons lemon juice
4. ¼ teaspoon red pepper flakes
5. Salt and pepper to taste
6. 2 slices bread, toasted
7. Optional toppings: cherry tomatoes, radishes, microgreens

Recipe Steps:

1. In a bowl, add chickpeas and avocado. Mash with a fork until combined but still chunky.
2. Stir in lemon juice, red pepper flakes, salt, and pepper.
3. Divide mixture between toast slices and spread evenly.
4. Top with tomatoes, radishes, or microgreens if desired.
5. Serve immediately.

23. Chocolate Chickpea Brownies

These brownies are fudgy, rich, and completely vegan. The chickpeas add moisture and protein—no one will ever guess the secret ingredient.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 9 brownies

Ingredients:

1. 1 can chickpeas, drained and rinsed
2. ½ cup creamy peanut butter or almond butter
3. ⅓ cup maple syrup
4. ¼ cup cocoa powder
5. 1 teaspoon vanilla extract
6. ½ teaspoon baking powder
7. ¼ teaspoon salt
8. ¼ cup chocolate chips

Recipe Steps:

1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper.
2. Add chickpeas, peanut butter, maple syrup, cocoa powder, vanilla, baking powder, and salt to a food processor.
3. Blend until completely smooth, scraping down sides as needed.
4. Stir in chocolate chips by hand.
5. Spread batter evenly in the prepared pan.
6. Bake for 20-25 minutes until edges are set and top looks dry.
7. Let cool completely before cutting into squares.

Chickpeas really are the gift that keeps on giving. They’re cheap, shelf-stable, and somehow work in everything from savory stews to sweet brownies. Hopefully these recipes give you plenty of ideas for using up those cans in your pantry—and maybe even buying a few more next time you’re at the store. Happy cooking!