9 High-Protein Vegan Recipes with Chickpeas

Chickpeas are an incredible source of plant-based protein, fiber, and essential nutrients. Here are ten detailed recipes that highlight the versatility of chickpeas, ensuring your meals are delicious, high in protein, and entirely vegan.

1. Vegan Chickpea and Quinoa Protein Bowl

This protein bowl is a perfect blend of quinoa and chickpeas, creating a hearty and nutritious meal. Packed with fresh vegetables and a tangy tahini dressing, it’s both satisfying and refreshing.

Ingredients:

• 1 cup quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup grated carrots
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon tahini
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water and cook it according to the package instructions. Let it cool.
2. In a bowl, mix the cooked quinoa, chickpeas, cucumber, cherry tomatoes, carrots, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, tahini, cumin, salt, and pepper.
4. Pour the dressing over the chickpea-quinoa mixture and mix well.
5. Serve chilled for a refreshing, protein-packed meal.

Nutritional Info:

• Protein: 18g per serving
• Serves: 4

2. Vegan Chickpea and Spinach Curry

This creamy chickpea and spinach curry is rich in flavor, with warm spices and tender spinach. It’s a comforting dish that pairs beautifully with rice or naan for a complete meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach
• 1 teaspoon salt
• Juice of 1/2 lemon

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the onion and sauté until translucent.
2. Add the garlic, ginger, curry powder, cumin, and turmeric. Stir for 1-2 minutes until fragrant.
3. Add the chickpeas and coconut milk, bringing the mixture to a simmer.
4. Add the spinach and cook until wilted. Stir in the salt and lemon juice.
5. Serve hot with rice or naan.

Nutritional Info:

• Protein: 15g per serving
• Serves: 3

3. Vegan Chickpea Meatballs

These vegan chickpea meatballs are a delicious alternative to traditional meatballs. They’re packed with flavor, high in protein, and perfect served with pasta or in a sandwich.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup rolled oats
• 1/4 cup nutritional yeast
• 1/4 cup chopped parsley
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the chickpeas, oats, nutritional yeast, parsley, garlic, soy sauce, smoked paprika, Italian seasoning, salt, and pepper until well combined.
3. Form the mixture into small balls and place on a baking sheet lined with parchment paper.
4. Spray lightly with olive oil and bake for 20-25 minutes, turning halfway through.
5. Serve with marinara sauce and pasta or in a sandwich.

Nutritional Info:

• Protein: 14g per serving
• Serves: 4

4. Vegan Chickpea and Avocado Sandwich

This chickpea and avocado sandwich is a simple yet flavorful meal that combines creamy avocado with protein-rich chickpeas. It’s perfect for a quick lunch or light dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of whole grain bread
• 1/4 cup shredded lettuce
• 1/4 cup sliced tomatoes

Instructions:

1. In a bowl, mash the chickpeas and avocado together until mostly smooth.
2. Add lemon juice, garlic powder, salt, and pepper, and mix well.
3. Spread the chickpea mixture on two slices of bread.
4. Top with shredded lettuce and sliced tomatoes, and cover with the other slices of bread.
5. Cut in half and serve.

Nutritional Info:

• Protein: 12g per sandwich
• Serves: 2

5. Vegan Spicy Chickpea Stir-Fry

This spicy chickpea stir-fry is loaded with vibrant vegetables and a spicy-sweet sauce. It’s a quick and easy meal that delivers both flavor and nutrition.

Ingredients:

• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons soy sauce
• 1 tablespoon sriracha
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium-high heat.
2. Add bell peppers and broccoli, and sauté for 5-6 minutes until tender.
3. Add chickpeas, soy sauce, sriracha, maple syrup, ginger, and garlic. Stir well to combine.
4. Cook for another 3-4 minutes until chickpeas are heated through.
5. Serve with rice and garnish with sesame seeds.

Nutritional Info:

• Protein: 16g per serving
• Serves: 3

6. Vegan Chickpea Pancakes with Veggies

These savory chickpea pancakes are packed with vegetables and seasoned with turmeric and black pepper. They make a delicious and protein-rich breakfast or light meal.

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 cup diced red onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped cilantro
• Olive oil for cooking

Instructions:

1. In a bowl, whisk together chickpea flour, water, salt, turmeric, and black pepper until smooth.
2. Stir in red onion, bell pepper, and cilantro.
3. Heat a non-stick skillet over medium heat and add a little olive oil.
4. Pour a ladle of batter into the skillet, spreading it out evenly.
5. Cook for 2-3 minutes on each side until golden brown.
6. Repeat with remaining batter. Serve hot.

Nutritional Info:

• Protein: 10g per pancake
• Serves: 4

7. Vegan Chickpea and Sweet Potato Stew

This hearty chickpea and sweet potato stew is full of warm spices and tender vegetables. It’s perfect for a cozy dinner on a chilly day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
2. Add garlic, ginger, cumin, paprika, and cinnamon. Stir for 1-2 minutes.
3. Add sweet potato, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
4. Cook for 20-25 minutes until sweet potato is tender. Season with salt and pepper.
5. Serve with fresh cilantro.

Nutritional Info:

• Protein: 12g per serving
• Serves: 4

8. Vegan Chickpea Tacos with Slaw

These chickpea tacos are a flavorful, high-protein twist on a classic taco. The creamy slaw adds a refreshing crunch that perfectly complements the spiced chickpeas.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 2 tablespoons vegan mayo
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Add chickpeas, paprika, cumin, garlic powder, and salt. Cook for 5-7 minutes, stirring occasionally.
2. In a bowl, mix shredded cabbage, carrots, vegan mayo, and lime juice.
3. Warm the tortillas in a skillet or microwave.
4. Fill each tortilla with chickpeas and top with slaw.
5. Serve immediately.

Nutritional Info:

• Protein: 10g per taco
• Serves: 4

9. Vegan Chickpea Caesar Salad

This vegan chickpea Caesar salad is a plant-based take on the classic. Crispy roasted chickpeas replace croutons, adding protein and crunch to the fresh romaine and creamy dressing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups chopped romaine lettuce
• 1/4 cup vegan Caesar dressing
• 1/4 cup croutons
• 2 tablespoons nutritional yeast

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until crispy.
3. In a large bowl, combine romaine lettuce, roasted chickpeas, vegan Caesar dressing, croutons, and nutritional yeast.
4. Toss well and serve immediately.

Nutritional Info:

• Protein: 11g per serving
• Serves: 2