Do you know you can make magic with canned chickpeas? Probably…Or maybe not, but these spicy chickpeas taste pretty close to magic and are ready in about 5 minutes. This is a tasty gluten free vegan recipe that you can double and meal prep for the week.
Surprise! It’s another protein packed chickpea recipe…can’t leave those garbanzo beans alone. Don’t judge! You’re going to love this simple way to prepare your chickpeas with just a few ingredients and without an oven. You can throw them in salads, eat in bowls or in wraps like these with some hummus or tzatziki.
I used the spicy chickpeas to make a simple plant-based chickpea salad with avocado, cucumber and parsley and it was such a refreshing delicious lunch! I will be sharing the recipe for the salad below as well.
Ingredients For The Spicy Chickpeas
Canned chickpeas. If you have any other type of cooked, plain chickpeas, you can use those. We’re not adding salt to the recipe, so adjust for that if you’re using salt-free canned garbanzo beans.
Garlic and parsley. These make such a great combination, one is super fresh, the other one very stinky, but they balance each other very well!
Herbs and Spices. Cumin, dried mint, coriander are what I used in here. I’d also like to try these with some dried oregano and turmeric next time. We’re also adding some crushed red pepper/chili flakes or chili powder to add in some heat. If you don’t like spicy, but want some color on your chickpeas – add some paprika instead.
Oil. I used olive oil, but any type of oil will be good in this recipe.
How To Make These Spicy Chickpeas
To start off, rinse and drain your chickpeas really well and chop your parsley thinly.
Heat a nonstick pan and add a little bit of oil to it, then the chickpeas, spices and garlic. Stir the chickpeas until each and every one of them are coated with the spices.
Spread the chickpeas and let them toast for a minute, before stirring again. Do this a few more times.
Turn the heat off and stir in the chopped pasrley! Your delicious spicy chickpeas are ready!
How To Serve The Spicy Chickpeas
What I made this time was a delicious avocado chickpea salad that was super filling and healthy. I simply added some avocado, cucumber, more parsley and a little bit of lemon juice to the chickpeas and then mixed it all together.
You can also use these chickpeas in the 5-Minute Mediterranean Bowl:
or the Mediterranean Chickpea Wraps – the chickpeas I used for that were pretty similar.
I hope you enjoy these 5-minute spicy chickpeas, you can find more of my favorite vegetarian and vegan chickpea recipes here. Let me know if you have any questions or feedback, I’d love to know how you used the chickpeas!
- 1 can chickpeas, rinsed and drained
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp crushed red pepper flakes or chili powder
- ½ tsp coriander
- 1 tsp mint
- 2 tbsp parsley, thinly chopped
For the chickpea salad
- ½ avocado, thinly chopped
- 1 cucumber, thinly chopped
- 3 more tbsp parsley, thinly chopped
- 1 tbsp lemon juice
- Rinse and drain the canned chickpeas and chop the parsley.
- Heat a pan, add olive oil, the chickpeas, cumin, dried mint, crushed red pepper, coriander, garlic and stir until the chickpeas are coated with the spices. Allow them to toast for a bit, then stir again and repeat a few more times.
- Turn the heat off and stir in parsley. Your chickpeas are done!
- !For the salad: combine the chickpeas with avocado, cucumber, lemon juice and some more thinly chopped parsley, mix well and serve immediately!
Amount Per Serving: Calories: 264Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 356mgCarbohydrates: 34gFiber: 9gSugar: 7gProtein: 10g