Spiced Skillet Chickpeas
These spiced chickpeas with mushroom, onion 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.
These spiced chickpeas are perfect for adding to salads, wraps, soups or serving as a simple but flavourful side dish. Enjoy anytime of day for a healthy meal or snack!
Recipe Features
- Dietary Features: Vegan, gluten-free, nut-free.
- Rich in fibre and plant-based protein.
- Easy to make in 20 minutes with just a few ingredients.
- Enjoy for any meal of the day or a healthy snack.
- Delicious way to prepare chickpeas or try it with pinto beans or black beans.
- Easy to customize with different vegetables.
- Add to salads, soups, wraps and bowls for extra protein and flavour.
Ingredient Notes
Complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Chickpeas: I used 1 19 oz can, which is roughly 2.5 cups. The amount doesn’t have to be exact. You can also use chickpeas you’ve cooked from scratch.
- Olive Oil: Any neutral cooking oil works.
- Onion: You can use white or yellow onion or shallots.
- Mushrooms: Use white, crimini or brown mushrooms. You could also remove the gills from portobello mushrooms, dice and use those. If you don’t like mushrooms, it’s also ok to leave them out, the recipe will will be yummy!
- Spices: You’ll need paprika, onion and garlic powder, dried oregano, salt and pepper, chili powder and thyme. These can be mixed and matched to your preference. Cumin is also a nice addition!
How to Make Spiced Chickpeas
Step 1: Heat the oil in a pan over medium heat then add the onions, garlic and mushrooms and cook for 6-7 minutes until softened and starting to brown.
Step 2: Add all of the spices and cook for a few more minutes, stirring often.
Step 3: Add the chickpeas and cook for another 5-10 minutes until heated through, slightly crispy and browned. Season with salt and pepper, if needed and serve!
Quick Tip: Try your chickpeas served with a sprinkle of fresh chopped herbs like parsley and a squeeze of lime juice for extra flavour.
How to Use
- Enjoy as a healthy breakfast side or main dish.
- Add to salads and bowls for extra protein, flavour and nutrition.
- Pair with rice for a simple but complete meal.
- Enjoy on their own as a light meal or snack.
- Add to soups like my ginger carrot soup or garlic cauliflower soup.
- Add to a healthy wrap with spinach and avocado.
- Serve over mashed potatoes or squash for a comforting winter meal.
Notes & Tips
- Greens: For extra nutrition, stir in a handful of spinach or chopped kale at the end.
- Additional Veggies: For extra veggies, try red bell pepper or zucchini.
- Fresh Herbs: Serve with chopped fresh parsley or cilantro.
- Oil-Free Option: Omit the oil and use water or broth to cook the veggies.
Storing
- Fridge: Let cool then store in a sealed container for 3-4 days.
- Reheating: Enjoy cold or reheat in the microwave or in a pan until heated through.
- Freezer: Not suitable for freezing.
More Chickpea Recipes
- Sweet Potato and Chickpea Skillet: A simple one-pan chickpea dish with veggies in a maple dijon dressing.
- Peanut Chickpea Bowl: Chickpeas, mango and veggies with a peanut coconut sauce that’s perfect for a meal prep bowl.
- Curried Chickpea Quinoa Salad: One of my favourite meal prep salads!
- Cauliflower Chickpea Curry: A reader-favourite cauliflower and chickpea curry that’s easy to make and so yummy.
- Marinated Chickpeas: Another really easy way to prepare chickpeas.
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
PrintQuick and Easy Spiced Chickpeas
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Prep Time: 5 mins
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Cook Time: 20 mins
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Total Time: 25 minutes
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Yield: 2 1x
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Category: Side
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Method: Stovetop
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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 a medium white onion, diced
- 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
- Heat the olive oil in a pan over medium heat or omit the oil and use a splash of water or vegetable broth.
- Add the onions, garlic and mushrooms and cook for 6 or 7 minutes, stirring every couple minutes to allow them to start to brown.
- Add all the spices and cook for a few more minutes, stirring often.
- 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.
Keywords: spiced chickpeas, vegan chickpea dish, chickpea side dish, easy, healthy, plant-based
Originally Published: June 11, 2014.
Thank you for this recipe!
Why is this not suitable for freezing? I would like to use this as a side dish in my meal prep. If it’s due to the mushrooms, I have used mushrooms in my meal prep and had no problem with it freezing.
This is delicious!! I’ve made this several times! The only thing I changed is that I put the spices in the pan with the chickpeas otherwise it’s just the mushrooms that soak all of those spices in ! Awesome recipe!!
★★★★★
So glad you enjoy it! Thanks for the review.
Very nice!
Finally some chickpea dish that is well spiced and the recipe does not say “use whatever spices you like”!
Spice mix makes it a very “comfort” food good for winter. Tried both with and without spinach, both are good.
★★★★★
Perfect! So glad you liked it. Thank you for the review.
I tried this today, and it was ok. I love the idea, but the mushrooms absorbed all of the spices and since the chickpeas weren’t added until the end, they stayed fairly bland and soft rather than getting spiced and crunchy. Any tips on how to adjust that and get a better result?
Tried this today with the Coconut Ginger Carrot soup, it was a good lunch, perfect when you have leftover soaked cooked chickpeas, and veg broth. Even though I ran out of chili powder, still full of flavour and was a hit with the rest of the family. Will make again.
★★★★
That’s great to hear, Mariana! So happy everyone enjoyed it!
Hi!
How long last leftovers in the fridge? Can be reheat?
Thanks so much for being such an inspiration.
Will keep up to 5 days in the fridge. Reheat stovetop or in the microwave until heated to your preference. Thanks!
Really great! Even my teenage son loved them so much that he asked to have the rest of the pan to mix in with some hash rows we was going to be making !
Thanks !
Super easy to make and SUPER YUMMY!!! Made this (multiple days in a row!) and served on top of rice 🙂
★★★★★
Did add cumin to it which blended in really nicely!
★★★★★
So happy to hear you enjoyed the recipe! Cumin sounds like a great addition…and served over rice is perfect! Thanks for letting me know.
Made this for a vegetarian, had leftovers, put them into my chukkar stew. DELICIOUS! Added nice spice and slightly thickened the broth.
That sounds great! So glad you enjoyed it.
Very tasty and enjoyable especially with oyster mushrooms!!
★★★★★
This recipe is sooo good? I’ve made it many times, playing around with the ingredients or as shown.
Most recently I used coconut oil instead of olive oil, and added lime juice, cooked barley, and fresh thyme at the end. The lime adds some light freshness to the dish.
Thank you for sharing this gem!?
★★★★★
Thanks, Maggie! So glad you enjoy the recipe. Love the sound of those swaps – YUM!!
I tried, and I loved it. I am writing a blog post and posting today on pecanbrownlady.com
★★★★★
I’m still a meat eater but always looking for good vegan recipes. This was wonderful, such comfort food. We served it with a mashed white potato/butternut squash mixture. It was a great combination.
★★★★★
That sounds awesome! I haven’t made this in ages. Thanks for the reminder to make it again!
Thanks for inspiring tonight’s dinner — I had chickpeas and a ton of mushrooms on hand and came across this: WIN!
We enjoyed this with a spinach pie and some hummus, making a sort of middle eastern dinner out of it.
★★★★★
This was a absolutely delicious. I followed the directions 100% using canned chickpeas. I did not care for chickpeas but this recipe is seriously good. The fresh garlic makes it delicious.
That looks great! Any ideas on substitutes for the mushrooms?
Yum! These look like a perfect side dish or to pile on top of a salad. I like all of those spices too. Salads really are great fast food and make a fantastic meal anytime of day -I love my veggies!