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   ![8 Fresh Ways With Chickpeas](https://media.sheerluxe.com/kykTNHJuMwYOa9IQO6S90CimpCk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fchickpeas.jpg?itok=_VrzDteJ)

  

 

 



 

 

[Life](/life)

 /  23 August 2021  

#  8 Fresh Ways With Chickpeas  


Chickpeas are full of fibre and protein, and give a hearty dose of slow-release carbs. They’re also one of the most versatile pulses out there. From harissa-roasted chickpeas with tahini yogurt and runny eggs, to roasted chickpea and cauliflower tacos, here are eight tasty recipes to try this week.  


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##  Harissa-Roasted Chickpeas With Tahini Yogurt &amp; Jammy Eggs: Three Girls Cook, Belazu 

 

Serves

 Serves 2 

 



Total Time

 20 Minutes 

 



 

 

Ingredients

    1 can of chickpeas  

   1 tbsp of rose harissa  

   1 handful of mixed soft herbs (dill, parsley and coriander work well)  

   2 tbsp of olive oil  

   2 tbsp of greek yogurt  

   1 tsp of tahini  

   2 free-range eggs  

   Sea salt  

 



  

 



Method

 Step 1 

Preheat the oven to 180ºC.



 Step 2 

Mix the olive oil and harissa paste in a bowl. Toss in the chickpeas and spread out on a tray. Sprinkle with a little salt.



 Step 3 

Roast until golden brown and the skins are starting to pop open, stirring occasionally.



 Step 4 

Meanwhile, bring a pan of water to the boil. Boil the eggs whole for 6½ minutes. Peel the shell away and cut in half.



 Step 5 

Stir the tahini into the yogurt and season with salt.



 Step 6 

Mix the herbs into the chickpeas and season if necessary.



 Step 7 

To serve, place a spoon of yogurt onto a plate, cover with the chickpeas and top with the eggs and a sprinkling of sumac (if using).



 



 

 

 

 

 

 

Visit [Belazu.com](https://www.belazu.com/)

 

 

 

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##  Jacket Sweet Potatoes With Watercress, Tahini Sauce &amp; Roasted Chickpeas: Watercress.co.uk 

 

Serves

 Serves 4 

 



Total Time

 55 Minutes 

 



 

 

Ingredients

    4 sweet potatoes  

   30ml of olive oil  

   400g tin of chickpeas  

   2 tsp of smoked paprika  

   85g of watercress  

   Zest and juice of 1 lemon  

   60g of greek yogurt  

   2 tbsp of tahini  

   Seeds of 1 pomegranate  

   Salt and pepper to taste  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C. Wrap each potato in foil and place onto a large baking sheet. Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.



 Step 2 

Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.



 Step 3 

While the potatoes are cooking, drain and rinse the chickpeas.



 Step 4 

Tip them into a baking tray and sprinkle with the smoked paprika and a pinch of salt.



 Step 5 

Drizzle with the olive oil and place into the oven for 8-10 minutes, or until crispy. Remove from the oven then stir in the watercress and allow to wilt.



 Step 6 

Whisk together the lemon juice and zest, yogurt and tahini. Season to taste.



 Step 7 

Split the sweet potatoes lengthways then fill with the chickpeas with the chickpea and watercress mixture.



 Step 8 

Drizzle over the tahini sauce and sprinkle with pomegranate seeds to finish.



 



 

 

 

 

 

 

Visit [Watercress.co.uk](https://www.watercress.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/BXNphLzQt6JdBuPMef7nE7AGN_Q=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fchickpea-melissahemsley.png?itok=X8qBcxQs)

 

 

 

 

 

 

##  Balsamic Roasted Garlic, Chickpeas, Tomato &amp; Mozzarella Salad: Melissa Hemsley 

 

Serves

 Serves 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    400g tin of chickpeas, drained and rinsed  

   250g of ripe cherry tomatoes  

   1 small head of broccoli, stalk sliced and head cut into florets  

   4 small garlic cloves  

   2 tsp of fresh thyme or oregano  

   3 tbsp of extra virgin olive oil, plus extra for serving  

   1½ tbsp of Mazzetti L’Originale balsamic vinegar, plus extra for serving  

   200g of mozzarella or burrata  

 



  

 To serve:  


   Extra balsamic vinegar  

   Small handful of rocket  

   Small bunch of fresh basil  

   Small handful of radishes, finely sliced  

   Pinch of chilli flakes  

   Your favourite toast  

 



  

 



Method

 Step 1 

Preheat the oven to 220ºC. Pat the chickpeas dry in a clean tea towel – this is an important step to ensure the chickpeas can crisp up in the oven rather than steam.



 Step 2 

In your largest roasting tray (try to pick one without high sides, again to prevent steaming), toss the dried cooked chickpeas, cherry tomatoes, broccoli florets and stems, garlic cloves, thyme, oil, 1 tbsp of balsamic vinegar, a good pinch of salt and black pepper.



 Step 3 

Roast for 10 minutes, toss and return to the oven for another 5 minutes until the cherry tomatoes have burst and the chickpeas are slightly crispy at the edges.



 Step 4 

Transfer everything but the garlic cloves to a large plate and top with the mozzarella, rocket, basil and radishes. Finish with a drizzle of the remaining balsamic vinegar, chilli flakes and an extra sprinkle of sea salt.



 Step 5 

Squeeze the roasted garlic cloves out of their skins and smash on toast with a drizzle of olive oil to serve.



 



 

 

 

 

 

 

Visit [MelissaHemsley.com](https://melissahemsley.com/)

 

 

 

 ![](https://media.sheerluxe.com/IeuW4zOmQ8ow-3bEKUbihLKxtKU=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fpan-friedsalmonwithtenderstemrbroccoliandcrispychickpeasportrait.png?itok=voH0W5on)

 

 

 

 

 

 

##  Pan-Fried Salmon With Broccoli &amp; Crispy Chickpeas: Tenderstem 

 

Serves

 Serves 2 

 



Total Time

 40 Minutes 

 



 

 

Ingredients

    400g can of chickpeas in water, drained  

   1 tbsp of olive oil, plus extra for brushing  

   1 tsp of paprika  

   200g of Tenderstem broccoli  

   2 salmon fillets  

   1 small avocado, stone removed and sliced  

 



  

 For the dressing:  


   1 tbsp of extra virgin olive oil  

   1 tbsp of toasted sesame oil  

   ½ tbsp of reduced-salt soy sauce  

   1 tbsp of grated ginger  

   1 garlic clove, minced  

   Juice of ½ lime  

   Salt and pepper to taste  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/180°C Fan.



 Step 2 

Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil and paprika, and season. Roast for 20-25 minutes.



 Step 3 

Mix all the dressing ingredients together in a small bowl.



 Step 4 

Bring a pan of boiled water to a simmer. Add the broccoli to a steamer and steam with the lid on for about 2 minutes until al dente.



 Step 5 

While the broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down.



 Step 6 

Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.



 Step 7 

Drain the broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.



 



 

 

 

 

 

 

 

Visit [Tenderstem.co.uk](https://www.tenderstem.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/Q8vm5gV_EoNd7f4lylo3d_ETWKE=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fthenookhummus.png?itok=uzb4xCrW)

 

 

 

 

 

 

##  The Ultimate Hummus: Lale Oztek-Pook, The Nook 

 

Serves

 Serves 2 

 



Total Time

 2 Hours 

 



 

 

Ingredients

    2 cups of dry chickpeas  

   2 tsp of salt  

   1 bay leaf  

   1 small carrot  

   1 stalk of celery  

   1 small onion  

   Juice of 1½ lemon  

   4 tbsp of tahini  

   4-5 garlic cloves  

   ½ cup of water (saved from the pan you cook the chickpeas in)  

   1/3 cup of extra virgin olive oil  

   1 tbsp of sea salt, plus more to taste  

 



  

 



Method

 Step 1 

Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.



 Step 2 

After draining the chickpeas, place them in a pot and cover them with new water – it is better to cover them with plenty of water to cook, so let's say 2-3 inches above the chickpeas this time. Add the salt and vegetables to the water. These vegetables will help add more flavour to the chickpeas.



 Step 3 

Bring them to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chickpeas for approximately 1 hour to 90 minutes. They should soften so they can be easily crushed with your fingers.



 Step 4 

Drain the chickpeas, but keep 1 cup of the hot water to one side.



 Step 5 

Using a food processor, pulse the garlic cloves, sea salt and olive oil until the garlic is crushed and turned into a paste.



 Step 6 

When you achieve this, add the warm chickpeas, lemon juice and tahini; keep processing until you achieve a smooth texture and while the processor is still on keep adding the warm cooking liquid.



 Step 7 

This will make the hummus much runnier, but bear in mind that once it is cooled down it will set firmer.



 Step 8 

It is always important to give it a taste and add more salt, olive oil and lemon according to taste.



 Step 9 

We serve our hummus with pickled naga oil, but you can use any spicy paste you like – for example, chipotle diluted with some good olive oil and a dash of vinegar of your choice.



 



 

 

 

 

 

 

Visit [TheNookLondon.co.uk](https://thenooklondon.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/RitIIlnGGOklQy20pxFUChcuNF0=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fchickpeamaplecoconutsauce3.png?itok=urPlhARJ)

 

 

 

 

 

 

##  Spiced Cauliflower &amp; Chickpeas With Maple Coconut Sauce: Maple From Canada 

 

Serves

 Serves 6 

 



Total Time

 55 Minutes 

 



 

 

Ingredients

    3 tbsp of olive oil  

   1 tsp of cinnamon  

   4 tsp of cumin seeds  

   1 large head of cauliflower, cut into small florets  

   2 tbsp of mild curry powder  

   500g of chickpeas  

   4 large tomatoes  

   5 tbsp of pomegranate seeds  

   200g of rocket leaves  

   1 large bunch of flat leaf parsley, chopped  

 



  

 For the coconut sauce:  


   400ml of coconut milk  

   1 lime leaf  

   6 fresh mint leaves, shredded  

   2 tbsp of pure maple syrup  

 



  

 



Method

 Step 1 

For the coconut sauce, mix the coconut milk, maple syrup and a lime leaf in a pan and bring to the boil. Reduce mixture by half to remove impurities as they rise to the top of the mix. Stir in shredded mint leaves and a pinch of salt.



 Step 2 

Preheat oven to 200ºC or Gas Mark 7. In a bowl, pour the olive oil, cinnamon, cumin seeds, curry powder and cauliflower florets. Hand mix.



 Step 3 

Once the florets are fully coated, place on a baking tray and cook for 15 minutes.



 Step 4 

Using the same mixing bowl, place chickpeas and diced tomatoes. Add the cooked cauliflower florets and mix.



 Step 5 

Place contents on baking tray and cook for a further 15 minutes.



 Step 6 

Tip contents into serving bowl and drizzle with coconut sauce. Dress with pomegranate seeds and flat leaf parsley. Serve.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/PquG6fY1Gi3S_ivNLkF41EVIp_s=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Froastedcauliflowerchickpeaandmapletortillaswithavocadomash.png?itok=fDuvlxWs)

 

 

 

 

 

 

##  Roasted Cauliflower, Chickpea &amp; Maple Tortillas With Avocado Mash &amp; Pink Pickled Onion 

 

Serves

 40 Minutes 

 



Total Time

 6 Minutes 

 



 

 

Ingredients

    250g of cauliflower florets, thinly sliced  

   1 tbsp of pure maple syrup  

   300g of chickpeas  

   2 ripe avocados, stone removed  

   1 tbsp of lime juice  

   4 small round tortillas  

   2 tbsp of pumpkin seeds  

   1 handful of fresh, chopped flat leaf parsley for garnish  

   Chilli sauce for extra heat or taste  

 



  

 For the pink pickled onion:  


   1 small red onion  

   2 tbsp of lime juice  

   1 tsp of salt  

   1 tsp of sugar  

 



  

 



Method

 Step 1 

Place the cauliflower florets and chickpeas onto a baking tray, cover with maple syrup and roast for 25 minutes. Turn the florets halfway through.



 Step 2 

In a separate bowl, mash the avocado, mix with lime juice and spread onto a toasted tortilla. Top with the roasted cauliflower florets and chickpeas, then sprinkle with pumpkin seeds.



 Step 3 

Finely slice the red onion and place into a bowl. Add the sugar and lime juice, and leave to infuse for about 10 minutes.



 Step 4 

Squeeze out the excess juice and top the tortilla, drizzling over the hot sauce and parsley (optional). Serve.



 



 

 

 

 

 

 

Visit [MapleFromCanada.co.uk](https://www.maplefromcanada.co.uk/)

 

 

 

 ![](https://media.sheerluxe.com/yc5_clSC_Fv7ieVUbSsXE3rB-pY=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F08%2Fchickpeapancakes-annabelkarmel.png?itok=zauq9N0U)

 

 

 

 

 

 

##  Chickpea &amp; Carrot Pancakes: Annabel Karmel 

 

Serves

 Serves 2 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    30g of chickpeas  

   30g of carrot, peeled and grated  

   2 tbsp of basil, chopped  

   20g of parmesan cheese, grated  

   30g of self-raising flour  

   50ml of milk  

   1 British Lion egg  

   1 tbsp of sunflower oil  

   2 British Lion eggs at room temperature  

 



  

 



Method

 Step 1 

Put the chickpeas into a processor and whizz until finely chopped.



 Step 2 

Add the carrot, basil, parmesan, flour, milk and egg. Whizz again until smooth and pour into a bowl.



 Step 3 

Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2-3 minutes each side. You will make about 6 small pancakes. Set aside.



 Step 4 

Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3-4 minutes so that they are cooked but runny.



 Step 5 

Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking.



 



 

 

 

 

 

 

Visit [EggRecipes.co.uk](https://www.egginfo.co.uk/recipes)

 

 

 

 

  

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