Chickpeas are a legume to love, and not just because they arguably have the best texture among beans: firm, yet creamy. These little rascals have a smooth, nutty taste that lends itself without bias to snacks, sweets, and savory dishes. There’s practically nothing you can’t do with a chickpea. You can stuff them into a pastry, grind them into a dip, roll ’em into a wrap, pop them into your mouth for a snack, and dunk them in a curry, among many, many other possibilities. I love this smashed chickpeas recipe because it has an incredible range of flavors, and all of them balanced beautifully. Besides spicy and sour there is some sweetness here, from the ketchup and a hint of maple syrup, and salty, of course, with a hint of umami from the tamari rounding it all off. I like piling these smashed chickpeas into some pita bread with greens and a drizzle of tahini for a perfect lunch or dinner on the go. But you can snuggle them into a wrap, layer them into a Buddha bowl with brown rice and veggies, or even pile them on some toast. There’s really no limit to what you can do with them. Check to get new recipe updates by email.
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