These spiced chickpeas with mushroom and garlic work well as a healthy salad topper but they’re also outstanding as a delicious side dish. Chickpea recipes like this one are easy to make, keep well, are naturally gluten-free and a good source of fiber and protein in a plant-based diet.

Spiced Chickpeas with Mushrooms and Garlic
Spiced Chickpeas with Mushroom and Garlic

As much as I love eating bowls of veggies all day long, it’s not really enough to fill me up and keep me energized throughout the day. I find these chickpeas to be a satisfying and filling addition to my salads, or just to enjoy on the side. They provide an extra boost of protein and carbohydrates to keep my full and energized.

I actually made these one night when I had next-to-no groceries in the house and they turned out so tasty I decided to make a recipe out of it. They’re super quick and easy and since I’m pretty lazy when it comes to meals in the summertime, so they’re perfect for me!

Chickpeas, or garbanzo beans, are one of my favourite healthy foods! There are so many reasons to love them.

Health Benefits of Chickpeas

  • good source of protein
  • rich source of dietary fiber
  • source of manganese and folate
  • source of choline (plays a roll in reducing inflammation)
  • source of selenium (detoxifies cancer-causing compounds)
  • source of potassium, vitamin C and vitamin B6
  • add texture and flavour to dishes
  • easy to use and very versatile

How to Cook Dried Chickpeas

You can certainly use canned chickpeas in this recipe but I usually just cook my own dried chickpeas at home. It’s an easy and inexpensive alternative to using canned and also reduces the sodium content as canned chickpeas typically have added salt. To cook your own chickpeas:

  1. Place dried chickpeas in a bowl, cover with water and let soak for about 6 hours.
  2. Drain and rinse well.
  3. Place soaked chickpeas in a large pot, cover with water and simmer, covered for about 1 hour until tender.
  4. Use as you would canned chickpeas.

More Chickpea Recipes

Spicy Chickpea Wraps with Spinach and Avocado // Easy Vegetable Chickpea Curry // Curried Chickpea Potato Stew // Chickpea Blueberry Salad // Vegan Chickpea Salad with Lemon Tahini Sauce // Beet Hummus

Spiced Chickpeas with Mushroom and Garlic

So, how about these spiced chickpeas made with mushrooms, onion, garlic and savory spices?

Spiced Chickpeas with Mushroom and Garlic

  • ready in under 20 minutes
  • works for lunch and dinner or a healthy sanck
  • just chop veggies and cook it all up
  • high in protein and fiber
  • low in fat
  • good source of vitamins and minerals
  • rich, spicy flavour
  • very filling
  • adds protein to salads
  • eat as a filling side
  • add to healthy veggie buddha bowls
  • add different veggies or whatever you have on hand
Print

Quick & Easy Spiced Chickpeas

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Side, Snack
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

This healthy chickpea recipes is extra flavorful thanks to a wonderful blend of spices and yummy mushrooms, garlic and onion. Enjoy this as a side dish, healthy snack or piled on top of a salad.


Ingredients

  • 2.5 cups cooked chickpeas, 1 19 oz. can, drained and rinsed
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 white onion, diced (you can use yellow or red onion if needed)
  • 2 cups sliced white mushrooms
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1/2 tsp chili powder
  • 1/4 tsp thyme

Instructions

  1. Heat the olive oil in a pan over medium heat or omit the oil and use a splash of water or vegetable broth.
  2. Add the onions, garlic and mushrooms and cook for 6 or 7 minutes, stirring every so often.
  3. Add all the spices and cook for a few more minutes, stirring.
  4. Add the chickpeas and continue cooking and stirring for 5-10 minutes until heated through and browned.

Notes

Feel free to throw in a handful of spinach at the end of cooking for a chickpea and spinach dish.

This can also be made with black beans, pinto beans or even cooked lentils.