The brine water from canned chickpeas can be whizzed up with sugar to make ‘vegan meringue’. And of course you can mash up chickpeas with other ingredients to make homemade hummus. But this post looks at other more unique recipes on what to do with the humble chickpea. Called ‘garbanzo beans’ in the USA, chickpeas are high in protein and calcium, and very versatile. They are even used ground up as a coffee substitute.
These protein-rich chickpea burgers (Planted and Picked) are ideal to meat alternatives, served with roasted veggies or a side salad, and optional buns. Flavoured by herbs, spices and veggies, they are bound with raw almond butter, which also adds protein and calcium. A great fast food meal. Almond butter is good if organic, to avoid migratory beekeeping. Normally found in health shops and free-from aisles, it makes a change to peanut butter, and is often used in vegan recipes like this. You can also serve it on toast, or drizzle over porridge, or even add to smoothies.
Mango Chickpea Curry (Crowded Kitchen) blends Asia with the tropics. This dinner takes just 30 minutes, and you can eat the tasty leftovers the next day.
Moroccan Chickpea Lentil Stew (Crowded Kitchen) blends two types of high-protein legumes, for a tasty Middle Eastern feast. There are also tomatoes and sweet potatoes in there too. This gluten-free dish is also good in leftovers, and best served with warm pita bread. Ready in 45 minutes.