Chickpeas are one of my favorite ingredients to use by far.

They are so incredibly versatile, and are a great source of fiber (and, yes, plant-based protein).

So today, we are going to be making:

  • Chipotle-Lime Roasted Chickpeas
  • Chickpea Summer Salad
  • Chickpea & Bell Pepper Stir-Fry

I hope you enjoy these recipes!

Also, feel free to check out my live cooking classes here!

Video and written recipes can be found below!

Chickpea Salad


Cook and Prep Time: 15 minutes

You Need:


• 1 large can Chickpeas, rinsed and drained
• 2 Carrots, diced
• 2 stalks of Celery, finely chopped
• 1 Bell Pepper, diced
• 1 Red Onion, diced
• 1 clove Garlic, minced
• ½ cup Cilantro, finely chopped
• 1 Lime, juiced
• 1 tbsp. Olive Oil
• Salt, to taste
• Black Pepper, to taste

DIRECTIONS
  1. Rinse and cut the vegetables accordingly. Rinse and drain the beans.
  2. Dry the beans and add them to a large bowl.
  3. Add carrots, celery, and red onion to bowl with beans and begin to stir.
  4. Add half the cilantro, lime juice, olive oil, salt, and pepper. Stir to combine.
  5. Once thoroughly mixed, top with remaining cilantro and serve. Enjoy!

Chickpea Stir-Fry with Bell Peppers and Snow Peas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:


• 1 small can Chickpeas, rinsed and drained
• 1 Red Bell Pepper, cut into thin strips
• 1 Green Bell Pepper, cut into thin strips
• 1 Yellow Onion, cut into thin strips
• 1 bunch Baby Bok Choi, cut into ½ inch pieces, stems and leave separated
• 1 cup Brown Jasmine Rice
• 1 bunch Scallions, thinly chopped, whites and greens separated
• 2 cloves Garlic, minced
• Olive Oil
• 3 tbsp. Tamari
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (optional)

DIRECTIONS
  1. Rinse and chop all vegetables accordingly. Combine rice and 2 cups of water in a pot and bring to a boil. Once boiled, reduce heat to a simmer and cover for about 40 minutes. Fluff with a fork and cover until ready to serve.
  2. In a large pan or wok, add 2 tbsp. olive oil and bring to medium-high heat. Add scallion whites and garlic, stirring frequently until softened, 1-2 minutes.
  3. Add chickpeas, stirring until lightly browned, 3-5 minutes.
  4. Add bok choi, onion, and bell peppers, stirring until crisp and tender, 3-5 minutes. Then, add tamari, red pepper flakes, and black pepper to taste, and cook for 1 minute further.
  5. Remove pan from heat and divide rice and stir fry among plates. Garnish with scallion greens. Enjoy!

Roasted Chipotle Pepper-Lime Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:


• 1 large can Chickpeas
• 1 tbsp. Olive Oil
• Salt, to taste
• Pepper, to taste
• 1 Lime, juiced
• 2 tbsp. Ground Chipotle Pepper
• 1 tbsp. Garlic Powder

DIRECTIONS
  1. Rinse and drain the chickpeas. Heat an oven to 400°F. Juice the lime.
  2. On a baking tray, add chickpeas and spices. Sprinkle olive oil and lime juice all over and mix well with hands.
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
  4. Place in a bowl for serving, enjoy!