3 Ways With Chickpeas in 30 Minutes

Something I know lots of ladies struggle with is finding time to make healthy meals. I’m a fan of foods that multi-task for this reason! I want to show you that all you need is a few pantry staples to make a couple of delicious meals, fast! 
 
Today I’m going to focus on quick recipes that use chickpeas, also known as garbanzo beans. I promise this is not just a list of 3 different hummus recipes (although, I’ll admit that sounds pretty good!). 
 
 

Chickpea Salad Recipe

 The great thing about making a chickpea salad is it can be put together in just minutes! Try adding your chickpeas (if you are using canned chickpeas, make sure to rinse them thoroughly first) to your favourite salad ingredients. 
 
I love this idea: chickpeas, cucumber, onion, capsicum, garlic, feta, fresh basil and lemon juice. Simply dice up your ingredients, throw them in a bowl and squeeze some fresh lemon juice over the top. Yummy! If you have more than 30 minutes, try this delicious chickpea salad recipe with pumpkin.  
 
 

Chickpea Curry Recipe

It’s hard to beat a warming curry when the weather is cold, and they don’t have to take hours to cook. 

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins
Serves: 4
Dietary preferences: Vegetarian, Gluten-free, Nut-free

Ingredients:

• 1 tbsp oil
• 1 large onion, diced
• 2 tsp garam masala
• 2 cans tinned chickpeas, drained and rinsed
• 200g tinned crushed tomatoes
• 1 cup baby spinach leaves
• ½ cup Greek yoghurt
• ½ tsp salt
• ¼ cup fresh coriander (cilantro)

 
Method:

1. Heat the oil in a medium saucepan over medium heat. 
2. Add the onion and cook for 5 minutes or until the onion is soft and translucent, stirring frequently. 
3. Add garam masala and cook for a further 1-2 minutes or until fragrant, stirring constantly. 
4. Stir in the chickpeas and tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, covered, for 10 minutes, stirring occasionally. 
5. Stir through the spinach in the last 2 minutes of cooking time.
6. Remove the curry from the heat and stir through  the yoghurt. Season with salt, if desired.
7. Top with coriander before serving. 
 
 

Want to know why this recipe is so simple? You put all the ingredients into a food processor! I love when a recipe comes together, literally. 

Chickpea and Quinoa Balls

Prep time: 15 mins

Cook time: 50 mins

Total time: 65 mins
Serves: Makes 12 balls
Dietary preferences: Vegetarian, Nut-free, Dairy-free 
 

Ingredients:

• ½ small onion, chopped
• 1 small carrot, grated
• 1 garlic clove, crushed
• 1 egg
• 200g tinned chickpeas, drained and rinsed
• 1 cup cooked quinoa
• ½ tbsp dried oregano
• ½ cup almond meal
• 1 tbsp tomato paste
• salt and pepper, to taste 

 
Method:

1. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. Place all ingredients in a food processor and pulse until the mixture starts to come together. 
3. Using your hands, form the mixture into even-sized balls and place on the lined baking tray. Lightly spray the chickpea and quinoa balls with oil spray. 
4. Place in the oven and bake for 18-20 minutes, turning halfway through cooking. Remove from the oven once the balls are browned on the outside.  
 
These chickpea balls are fantastic on their own, or you could add them to veggie noodles and serve with a tomato pasta sauce. 
 
Hopefully this has given you some inspiration to try some more super-quick meals. Let me know what you think of these recipes!