Chickpea recipes: from crispy to slowly simmered

Seasoned oven-roasted chickpeas give these wraps a crispy, savory filling. Raw spinach, cucumber and pickled red onion keep every bite fresh, while the lemon-parsley sauce brings it all together.

Thick, tangy yogurt is the base for warm chickpeas seasoned with cumin and paprika. Cucumber, dill, and lemon brighten the bowl; warm flatbread is handy for scooping up the last of the yogurt.

Soft scrambled eggs, herby oven-roasted chickpeas and toasted sourdough turn a few pantry favourites into a hearty breakfast. Lemon zest, parsley and chives keep every bite fresh.

Crushed potatoes with golden-brown edges, spiced chickpeas and a fresh parsley-yogurt sauce: a hearty meal with a mix of textures. Raw fennel adds a crunchy, subtly anise-like note.

Pumpkin turns soft and sweet inside, while the chickpeas develop roasted edges with the harissa. A bright sauce of yogurt, lemon, and coriander balances the heat; warm flatbreads make it a complete meal.

Oven-roasted cumin chickpeas, quickly sautéed Swiss chard and refreshing yogurt with lemon and mint: a side dish with creamy, green and crunchy elements in every bite.

Golden-brown potatoes and cauliflower make a hearty base for this oven-baked dish. Chickpeas make it extra filling, while lemon-tahini sauce, parsley and pomegranate bring creaminess, freshness and a juicy, crunchy contrast.

Tender fennel and rice cook together in broth, while chickpeas add a satisfying bite. A cool sauce of yogurt, dill and lemon, plus some toasted seeds, make the dish fresh and crunchy.

Golden-brown cauliflower wedges, crispy chickpeas and a fresh sauce with tahini and herbs make this a colourful starter to share.

Soft, golden-brown aubergine is paired with warm tomato and lemon, spiced chickpeas and cool yoghurt. A hearty vegetable dish with soft, juicy and crispy elements all on one plate.

Tender, juicy peppers with a spiced bulgur filling, fresh herbs and creamy tahini yogurt. Chickpeas make it a hearty meal, while lemon and a little chili oil keep the flavors bright.

Chickpeas simmer in a spiced tomato sauce with a bright, tangy flavor from amchur. Let the sauce reduce gently: it will cling to the chickpeas, keeping the dish thick enough to serve with rice or roti.

Roasted carrots and spiced chickpeas are tucked into warm roti with tangy yogurt, tamarind chutney and crunchy sev. A modern, Indian-inspired lunch where sweet, sour, spicy and crisp flavors come together.

A hearty, spiced chole with tender chickpeas, served with bhature that puff up in hot oil. A fresh onion salad cuts through the rich curry and completes the meal.

This Turkish pilaf pairs fluffy, buttery rice with a generous helping of tender chickpeas. Serve it with a fresh tomato and cucumber salad and yogurt for a complete meal.

Sweet, slightly smoky peppers make a thick sauce around chickpeas, some left whole and some mashed. Lemon keeps it fresh; yoghurt and warm flatbread make it a complete meal.

This Greek chickpea salad is fresh, hearty and briny all at once. You mash some of the chickpeas with lemon and olive oil, so the dressing clings to the rest. Serve the salad at room temperature with toasted bread as a starter.

Roasted cauliflower and chickpeas make this mild coconut curry hearty enough for a main course. Lime and coriander keep the creamy sauce fresh; serve with rice to soak it up.

Warm chickpeas, toasted flatbread and a fresh yoghurt sauce with tahini make up the soft, creamy layers of this Syrian fattet hummus. Pine nuts and paprika butter are added at the very last moment, so some of the bread stays crispy.

Spiced chickpeas, rice with a golden-brown crust and a fresh sauce of coriander, parsley and lemon: this is a colorful main course with contrast in every bite. Cold, already-cooked rice makes it easier to fry until crispy.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

These Greek chickpea cakes develop a golden-brown crust and stay soft inside. Mint, parsley and onion add freshness to the coarsely mashed chickpeas, while yogurt and lemon provide a bright contrast.

Chickpeas bake in the oven with olive oil, garlic, oregano, bay leaf and lemon. The liquid thickens into a flavorful, glossy sauce; a squeeze of fresh lemon at the end brightens everything up.

This Turkish stew brings chickpeas and tender cubes of lamb together in a rich onion and tomato paste sauce. Using precooked chickpeas makes this a hearty main course without needing to soak them first.