Diva Tasting: Chickpeas, keep scrolling….

Let’s Do MORE Chickpeas…I’ve said before….I love this Mediterranean treat in so many ways. Here are some fall recipes to keep you warm. You may eliminate all animal protein to keep it more vegetarian friendly. Serve with Naan, Pita or Crackers to taste as needs.

Cauliflower and Chickpea Tacos


1 Tablespoon Olive Oil

1 Tablespoon Lime Juice

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

1 Teaspoon Sea Salt

½ Teaspoon Garlic Powder

1 (15 Ounce) Can Chickpeas, Drained

1 Small Head Cauliflower, Cut Into Bite-Sized Pieces


1 Cup Sour Cream

¼ Cup Chopped Fresh Cilantro

Cup Lime Juice

1 Tablespoon Sriracha

Salt To Taste

6 (6 Inch) Corn Tortillas


Step 1 Preheat an air fryer to 370 degrees F (190 degrees C).

Step 2 Whisk together olive oil, lime juice, chili powder, cumin, salt, and garlic powder in a large bowl. Add chickpeas and cauliflower and stir until evenly coated.

Step 3 Stir together sour cream, cilantro, lime juice, and Sriracha in a bowl until evenly combined. Season with salt to taste.

Step 4 Place cauliflower mixture in the basket of the air fryer. Cook for 10 minutes, stir, and cook for another 10 minutes. Stir once more and cook until desired crispness, about 5 more minutes.

Step 5 Spoon cauliflower mixture into corn tortillas and top with sauce. Serves 4

Buttered Chickpea Curry


4 Medium Potatoes, Cubed

2 Tablespoons Canola Oil

1 Medium Yellow Onion, Diced

1 Teaspoon Minced Garlic

2 Teaspoons Curry Powder

2 Teaspoons Garam Masala

1 Teaspoon Ground Ginger

1 Teaspoon Cumin

1 Teaspoon Kosher Salt

1 (10.75 Ounce) Can Condensed Tomato Soup

½ Cup Cream Or Milk

1 (12 Ounce) Can Chickpeas, Rinsed And Drained


Step 1 Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.

Step 2 Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes. Serves 4

Veggie Balls


¼ Cup Vegetable Broth

1 Cup Diced White Onion

½ Cup Diced Carrots

1 Cup Frozen Corn (Optional)

½ Cup Frozen Peas

1 Teaspoon Water, Or More As Needed

1 Cup Cooked Spinach

1 (15 Ounce) Chickpeas, Drained, Liquid Reserved

½ Cup Red Lentil Flour

½ Cup Chickpea Flour

¼ Cup Nutritional Yeast

Cup Chopped Fresh Flat-Leaf Parsley

2 Teaspoons Garlic And Onion Seasoning

1 Teaspoon Chopped Fresh Sage

½ Teaspoon Ground Turmeric

Teaspoon Ground White Pepper


Step 1 Heat vegetable broth in a skillet over medium heat; add diced onion, carrots, and bell pepper until softened, about 5 minutes. Stir occasionally. Add corn and peas. Cook until the corn and peas are warmed through, 3 to 5 minutes. Add water if needed to keep it from burning. Set aside to cool.

Step 2 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.

Step 3 Squeeze cooked spinach to drain. Pulse chickpeas and drained spinach together in the bowl of a food processor 3 times. Add red lentil flour, chickpea flour, yeast, parsley, seasoning, sage, turmeric, and white pepper. Pulse another 3 times. Add the cooked vegetable mixture to the food processor. Pulse 5 more times. The final result should leave the chickpeas coarse and the vegetables and herbs chunky with visible pieces of bell pepper, corn kernels, and peas.

Step 4 Mix dough by hand to ensure all the seasoning, flours, and vegetables are fully incorporated. The dough should be sticky, not dry. Add a bit of chickpea liquid if necessary. Let rest for 10 minutes.

Step 5 Scoop out dough to make 30 balls, arranging them on the prepared baking sheet with about an inch separation.

Step 6 Bake in the preheated oven until browned, 25 to 30 minutes. Serve immediately. 30 Balls

VARIATIONS: The original ingredients use kale instead of spinach. You could also use broccoli rabe, if desired. The original version uses pea protein and chickpea flour. The lentil flour is a personal preference. You can use any bean flour.

Chicken and Chickpeas


2 Tablespoons Olive Oil

4 Skinless, Boneless Chicken Breast Halves

2 Tablespoons Dried Rosemary

1 Tablespoon Olive Oil

3 Cloves Garlic, Minced

1 (15 Ounce) Can Tomato Sauce

1 Teaspoon Italian Seasoning

½ Teaspoon Cayenne Pepper

1 ½ Teaspoons White Sugar

1 Bay Leaf

¼ Teaspoon Crushed Red Pepper Flakes

1 (15 Ounce) Can Garbanzo Beans, Drained And Rinsed


Step 1 Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.

Step 2 Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.

Step 3 Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more. Serves 4

Stuffed Green Peppers


1 Teaspoon Olive Oil, Or As Needed

1 ⅓ Cups Water

1 Cup Quinoa Or Favorite Grain

1 (16 Ounce) Can Garbanzo Beans (Chickpeas), Drained And Rinsed

1 (16 Ounce) Can Stewed Tomatoes (Such As Del Monte® Stewed Tomatoes With Onions, Celery, And Green Peppers)

¼ Cup Walnut Pieces

½ Cup Golden Raisins

1 Bunch Green Onions, Sliced, White Parts And Tops Separated

½ Lemon, Juiced

½ Teaspoon Chili Powder

¼ Teaspoon Garlic Powder

¼ Teaspoon Dried Mint Leaves

1 Pinch Ground Cinnamon

2 Large Red Bell Peppers, Halved Lengthwise, Seeds And Membrane Removed

½ Cup Crumbled Goat Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with olive oil.

Step 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

Step 3 Mix garbanzo beans, stewed tomatoes, walnuts, raisins, white parts of green onions, lemon juice, chili powder, garlic powder, mint, and cinnamon together in a bowl; stir in cooked quinoa.

Step 4 Arrange red bell pepper halves, hollow-side facing upwards, in the prepared baking sheet. Spoon quinoa mixture into each red bell pepper half.

Step 5 Bake in the preheated oven until bell peppers are tender, about 30 minutes. Spoon a few teaspoons of drippings from the bottom of the baking dish over each stuffed pepper; top each with 1 tablespoon goat cheese and green parts of green onions. Serves 4

Tuna and Chickpea Salad


1 (5 Ounce) Can Italian Tuna Packed In Olive Oil, Undrained

1 (16 Ounce) Can Chickpeas (Garbanzo Beans), Drained

1 (2.25 Ounce) Can Black or Calamata Olives, Chopped

¼ Cup Chopped Italian (Flat-Leaf) Parsley

½ Red Onion, Chopped

Lemon, Juiced

¼ Cup Crumbled Feta Cheese, Or More To Taste

Kosher Salt And Ground Black Pepper To Taste

Directions Step 1 Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper. Serves 2-4; Serve with cracker or Naan

Spinach and Chickpea Soup


Cooking Spray

1 Teaspoon Minced Garlic

¼ Cup Minced Onion

1 Quart Vegetable Broth, Divided

6 Cups Chopped Spinach Leaves

1 (15 Ounce) Can Chickpeas (Garbanzo Beans), Drained And Rinsed

1 Cube Vegetable Bouillon

½ Teaspoon Curry Powder

1 Cup Almond Milk Or Coconut Milk


Step 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.

Step 2 Stir greens into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add milk and cook until heated through, 2 to 3 minutes. Serves 4

Pasta and Chickpea Salad


1 (16 Ounce) Package Bow-tie Pasta

2 Tablespoons Extra Virgin Olive Oil

½ Cup Chopped Oil-Cured Olives

2 Tablespoons Minced Fresh Oregano

2 Tablespoons Chopped Fresh Parsley

1 Bunch Green Onions, Chopped

1 (15 Ounce) Can Garbanzo Beans (Chickpeas), Drained And Rinsed

¼ Cup Red Wine Vinegar

½ Cup Grated Parmesan Cheese

Salt And Pepper To Taste


Step 1 Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.

Step 2 As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.

Step 3 Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.

Step 4 When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired. Serves 6

Sweet Potatoes and Chickpea Curry


3 Tablespoons Olive Oil

1 Onion, Chopped

2 Cloves Garlic, Minced

2 Teaspoons Minced Fresh Ginger Root

1 (15 Ounce) Can Chickpeas, Drained

1 (14.5 Ounce) Can Diced Tomatoes

1 (14 Ounce) Can Coconut Milk

1 Sweet Potato, Cubed

1 Tablespoon Garam Masala

1 Teaspoon Ground Cumin

1 Teaspoon Ground Turmeric

1 Teaspoon Kosher Salt

¼ Teaspoon Red Chile Flakes

2 Cups Baby Spinach


Step 1 Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.

Step 2 Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving. Serves 6

Chickpeas and Couscous


1 Cup Couscous or Quinoa

½ Teaspoon Salt

1 ¾ Cups Water

1 Cup Canned Garbanzo Beans (Chickpeas), Drained

1 Tomato, Chopped

1 Clove Garlic, Minced

3 Tablespoons Lime Juice

4 Teaspoons Olive Oil

½ Teaspoon Ground Cumin

1 Pinch Salt And Pepper To Taste

½ Teaspoon Chopped Fresh Flat-Leaf Parsley


Step 1 Place the couscous in a pan with, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes.

Step 2 Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve. Serves 4


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