Recipes for Canned Chickpeas

Ingredients

• 1 can of expired chickpeas (drained and rinsed)
• 1 cucumber (diced)
• 1 tomato (diced)
• 1/2 red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, tomato, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!

Ingredients

• 1 can of slightly expired chickpeas
• 2 carrots, diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 liter of vegetable broth
• 1 teaspoon of dried rosemary
• Salt and pepper to taste
• A drizzle of olive oil for garnish

Instructions

1. Rinse the canned chickpeas thoroughly under cold water.
2. In a large pot, sauté the onions, carrots, and garlic until soft.
3. Add the chickpeas, vegetable broth, and dried rosemary to the pot.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes until the chickpeas are tender.
5. Blend the soup with a hand blender until smooth, or leave it chunky if you prefer.
6. Season with salt and pepper, then serve the soup hot with a drizzle of olive oil.

Ingredients

• 1 can of chickpeas
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 2 cloves of garlic, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Drain and rinse the chickpeas.
2. In a food processor, combine the chickpeas, breadcrumbs, onion, garlic, cumin, paprika, salt, and black pepper. Pulse until well combined.
3. Form the mixture into small patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook the chickpea patties for about 3-4 minutes on each side, until golden brown.
6. Serve hot and enjoy!

Ingredients

• 2 cans of chickpeas
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 2 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrot, celery, and red bell pepper to the pot and sauté until the vegetables are softened.
3. Add the cumin, paprika, turmeric, salt, and pepper to the pot and stir to coat the vegetables in the spices.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the canned chickpeas to the pot and simmer for 20 minutes, allowing the flavors to meld together.
6. Serve the chickpea stew hot, garnished with fresh herbs if desired.

Ingredients

• 1 can of chickpeas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. 1. Drain and rinse the canned chickpeas.
2. 2. In a large skillet, heat olive oil over medium heat.
3. 3. Add the chickpeas, cumin, paprika, chili powder, salt, and pepper to the skillet.
4. 4. Sauté the chickpeas for 5-7 minutes, until they are slightly crispy.
5. 5. Warm the tortillas in a separate dry skillet or in the oven.
6. 6. Assemble the tacos by placing a spoonful of the seasoned chickpeas onto each tortilla.
7. 7. Top with shredded lettuce, diced tomatoes, red onion, cilantro, sour cream, and salsa.
8. 8. Serve the chickpea tacos immediately and enjoy!

Ingredients

• 1 can of expired chickpeas (drained and rinsed)
• 1 onion (chopped)
• 2 cloves of garlic (minced)
• 1 bell pepper (sliced)
• 1 can of coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Cooked rice or naan bread for serving

Instructions

1. In a large pan, heat some oil over medium heat.
2. Add the onion and garlic to the pan and sauté until the onion becomes translucent.
3. Add the bell pepper and cook for another 2-3 minutes.
4. Add the expired chickpeas, curry powder, turmeric, cumin, chili powder, salt, and pepper to the pan. Stir well to coat the chickpeas and vegetables with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer.
6. Cover the pan and let the curry cook for about 15-20 minutes, stirring occasionally.
7. Taste and adjust the seasoning if needed.
8. Serve the chickpea curry over cooked rice or with naan bread.
9. Enjoy while hot!