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Really Good CHICKPEA Recipes EVERYONE Should Know

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Really Good CHICKPEA Recipes EVERYONE Should Know

Uploaded: 2026-04-18

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Thank you Wildgrain for sponsoring. Visit https://wildgrain.com/nisha and use code NISHA at checkout to receive $30 off your first box PLUS free Croissants for life! -------------------------------------------------- Recipes featured in this video ⬇️ 1️⃣ Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs: https://rainbowplantlife.com/every-way-to-use-a-can-of-chickpeas/#wprm-recipe-container-50968 2️⃣ Chickpea Salad Sandwich: https://rainbowplantlife.com/chickpea-salad-sandwich/ 3️⃣ Beet Hummus with Marinated Chickpeas & Fried Garlic * Beet hummus recipe is here: https://rainbowplantlife.com/beet-hummus/ * See below for the rest of the recipe ⬇️ MARINATED CHICKPEAS, SALAD, AND FRIED GARLIC Note: I recommend reducing the the garlic in the Beet Hummus to 1 or 2 cloves (or omit entirely), as there’s a lot of garlic flavor in the marinated chickpeas / fried garlic. * 1 ½ teaspoons coriander seeds * 4 fat garlic cloves * 2 ½ tablespoons (35g) extra virgin olive oil * 1 ½ teaspoons Aleppo pepper (or 1/2 tsp red pepper flakes) * Flaky sea salt * 1 (15 ounce / 425g) can chickpeas, drained and rinsed * Kosher salt and freshly cracked black pepper * 1 medium lemon, zested and juiced * 2 to 4 handfuls of arugula or seasonal salad greens of choice * 1 big handful fresh dill leaves and tender stems, chopped (or parsley or basil) 1️⃣ Lightly crush the coriander seeds in a mortar with a pestle, or add to a spice grinder and pulse once or twice. If you don't have either of these tools, add them to a Ziploc bag, seal, and smash down with a heavy tool such as a rolling pin or mallet. 2️⃣ Thinly slice the garlic cloves, as uniformly as you can. If you have a mandoline, this works best but be sure to wear a safety glove. 3️⃣ Set a fine-mesh sieve over a medium bowl. 4️⃣ Make the spiced garlic oil: Add the olive oil and sliced garlic to a *cold* small or medium-sized frying pan. Turn the heat to medium and use a spatula to separate the slices. Once it starts to sizzle, shake the pan and toss often. Cook until the garlic is just turning golden around the edges, 3 to 4 minutes. Reduce the heat to med-low and add the crushed coriander and chili flakes, and stir constantly for 30 to 45 seconds, or until garlic is lightly browned but not dark. If the garlic starts to burn at any point, remove the pan from the heat briefly and lower the heat. Pour the spiced oil into the sieve, reserving the oil in the bowl. Sprinkle garlic with a pinch of flaky salt (for maximal crispiness, spread out the garlic mixture on a layer of paper towels). 5️⃣ Marinate the chickpeas: Add the drained chickpeas to the spiced oil in the bowl. Season with ½ teaspoon kosher salt, a generous amount of pepper, 1 teaspoon lemon zest, and 2 teaspoons of lemon juice. Toss to combine, then taste, adding more salt or lemon juice as desired. 6️⃣ Assemble: Schmear the Beet Hummus into a shallow bowl or in a serving plate. Top with arugula and sprinkle on most of the dill. Drizzle the greens lightly with olive oil and lemon juice or vinegar (or any marinade sitting in the bottom of the bowl of chickpeas). Top with the marinated chickpeas and fried garlic. Garnish with remaining dill. -------------------------------------------------- 🔑 KEY MOMENTS 00:00 Introduction 00:17 Recipe 1: Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs 04:03 Recipe 2: Chickpea Salad Sandwich 07:57 Recipe 3: Beet Hummus with Marinated Chickpeas & Fried Garlic

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Source: Rainbow Plant Life

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description: Thank you Wildgrain for sponsoring. Visit https://wildgrain.com/nisha and use code NISHA at checkout to receive $30 off your first box PLUS free Croissants for life! -------------------------------------------------- Recipes featured in this video ⬇️ 1️⃣ Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs: https://rainbowplantlife.com/every-way-to-use-a-can-of-chickpeas/#wprm-recipe-container-50968 2️⃣ Chickpea Salad Sandwich: https://rainbowplantlife.com/chickpea-salad-sandwich/ 3️⃣ Beet Hummus with Marinated Chickpeas & Fried Garlic * Beet hummus recipe is here: https://rainbowplantlife.com/beet-hummus/ * See below for the rest of the recipe ⬇️ MARINATED CHICKPEAS, SALAD, AND FRIED GARLIC Note: I recommend reducing the the garlic in the Beet Hummus to 1 or 2 cloves (or omit entirely), as there’s a lot of garlic flavor in the marinated chickpeas / fried garlic. * 1 ½ teaspoons coriander seeds * 4 fat garlic cloves * 2 ½ tablespoons (35g) extra virgin olive oil * 1 ½ teaspoons Aleppo pepper (or 1/2 tsp red pepper flakes) * Flaky sea salt * 1 (15 ounce / 425g) can chickpeas, drained and rinsed * Kosher salt and freshly cracked black pepper * 1 medium lemon, zested and juiced * 2 to 4 handfuls of arugula or seasonal salad greens of choice * 1 big handful fresh dill leaves and tender stems, chopped (or parsley or basil) 1️⃣ Lightly crush the coriander seeds in a mortar with a pestle, or add to a spice grinder and pulse once or twice. If you don't have either of these tools, add them to a Ziploc bag, seal, and smash down with a heavy tool such as a rolling pin or mallet. 2️⃣ Thinly slice the garlic cloves, as uniformly as you can. If you have a mandoline, this works best but be sure to wear a safety glove. 3️⃣ Set a fine-mesh sieve over a medium bowl. 4️⃣ Make the spiced garlic oil: Add the olive oil and sliced garlic to a *cold* small or medium-sized frying pan. Turn the heat to medium and use a spatula to separate the slices. Once it starts to sizzle, shake the pan and toss often. Cook until the garlic is just turning golden around the edges, 3 to 4 minutes. Reduce the heat to med-low and add the crushed coriander and chili flakes, and stir constantly for 30 to 45 seconds, or until garlic is lightly browned but not dark. If the garlic starts to burn at any point, remove the pan from the heat briefly and lower the heat. Pour the spiced oil into the sieve, reserving the oil in the bowl. Sprinkle garlic with a pinch of flaky salt (for maximal crispiness, spread out the garlic mixture on a layer of paper towels). 5️⃣ Marinate the chickpeas: Add the drained chickpeas to the spiced oil in the bowl. Season with ½ teaspoon kosher salt, a generous amount of pepper, 1 teaspoon lemon zest, and 2 teaspoons of lemon juice. Toss to combine, then taste, adding more salt or lemon juice as desired. 6️⃣ Assemble: Schmear the Beet Hummus into a shallow bowl or in a serving plate. Top with arugula and sprinkle on most of the dill. Drizzle the greens lightly with olive oil and lemon juice or vinegar (or any marinade sitting in the bottom of the bowl of chickpeas). Top with the marinated chickpeas and fried garlic. Garnish with remaining dill. -------------------------------------------------- 🔑 KEY MOMENTS 00:00 Introduction 00:17 Recipe 1: Fried Chickpeas with Yogurt Sauce & Herby Breadcrumbs 04:03 Recipe 2: Chickpea Salad Sandwich 07:57 Recipe 3: Beet Hummus with Marinated Chickpeas & Fried Garlic
title: Really Good CHICKPEA Recipes EVERYONE Should Know
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Really Good CHICKPEA Recipes EVERYONE Should Know

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