Chickpea

Herby chickpea falafel gets the veggie burger treatment with harissa mayo and pickled onion.

Scoop up these warmly spiced chickpeas with any flatbread or spoon them onto rice.

With haricots verts and crispy chickpeas, this two-bean salad will wow any party or potluck.

A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

If you ever crave falafel in the morning, these chickpea flour waffles are for you.

This one-pan pasta offers the best of two viral recipes.

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.

The flavors of chana dal, okra, and fresh coconut work amazingly well together.

This chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps them mimic the texture you would get from soaking dried ones.

Starting with dried chickpeas elevates Yotam Ottolenghi’s homemade hummus recipe, which is rich in tahini, punchy with garlic, and brightened by lemon juice.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends.

These tandoori-spiced chickpeas get slow-cooked with aromatics in oil, and they’re sublime for a make-ahead meal.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.