Chickpeas 8 Ways

A vegan’s best friend and one of our most versatile ingredients, Organic Chickpeas are available on our website now! You can find them here.

A classic use for chickpeas and an easy way of making a satisfying veggie lunch.

Vegan Falafel



  • Using a food processor, combine all of your ingredients. Make sure you keep a firm mixture by not over blending.

  • Cover the mixture in a bowl using clingfilm or beeswax food wraps and put in the fridge for at least an hour.

  • Use a spoon or ice cream scoop to create equal size balls.

  • Freeze your falafel for 5 minutes.

  • Add vegetable oil to your frying pan using a medium to high heat.

  • When the oil is hot enough place four falafel in to the pan at a time. Leave the other falafel in the freezer until ready to fry.

  • Fry each falafel for one and a half minutes using a spatula to flip your falafel over and cook for a further minute.

  • Once the falafel is a golden brown colour place your falafel on kitchen towel to drain any excess oil.

The ultimate food to serve when you have guests over. Extra creamy, light and delicious!

Healthy Green Hummus


  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini


  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

The secret ingredient to making a homemade tuna replacement is chickpeas! What can’t these small yet powerful chickpeas do?!

Vegan Tuna Sandwich



  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Organic Chickpea Salad Stuffed Avocados



  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

Seriously impressive, extremely easy to make and perfect for BBQ weather.

Black Bean Quinoa Burgers 🍔



  • Preheat the oven to 175C, tip the kale, carrot and onion in to a food processor and combine.

  • Spoon the mixture into a large mixing bowl followed by the cooked quinoa, beans, chickpea flour, curry powder, cumin and cayenne pepper. Mix until combined, taste and season with salt and pepper.

  • Form the mixture into equal sized balls and gently flatten with your palm. Add cooking oil to each side of the burger, place on to a baking tray and cook until golden brown (or pop on the barbecue!)

  • Serve in a bun with lettuce, tomato, avocado and your favourite sauce!

Vegetarian Chickpea & Spinach Stew



  • The night before, place the chickpeas in a large bowl and cover completely with cold water.
    Allow to soak overnight, or about 12 hours.

  • Forgotten? Don't panic, quick soak by placing them in a saucepan and covering with 2 inches of water. Bring to a boil, cook for 1 minute, cover and remove from the heat. Leave the beans to soak for 1 hour, then rinse and cook as you would if you had soaked them overnight.

  • Melt the coconut oil in a frying pan and add the chopped onion, stirring occasionally.

  • Add the garlic powder, ground cumin, ground smoked paprika, ground cayenne pepper and salt and black pepper to taste. Stir continuously to make sure the spices do not burn.

  • Mash your tinned tomatoes with a potato masher and add them to the pan a long with the tomato purée and chopped carrots. Stir occasionally until it thickens.

  • Add brown sugar or more salt and pepper to taste if needed. Add the chickpeas to the pan. Allow the chickpeas to cook through and then stir in the spinach until wilted. Serve with rice.

This recipe uses only five ingredients, it’s super quick and is seasoned with a range of naturally flavourful spices.

Roasted Chickpeas



  • Preheat the oven to 180C or 160C for fan assisted ovens.

  • In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander.

  • Place the coated chickpeas on to a baking tray and cook for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Buckwheat and Beetroot Salad



  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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