Chickpea Side Dish (Easy Spiced Chickpeas)
on Aug 28, 2023, Updated Apr 28, 2026
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These spiced chickpeas are a recipe I use often. They work as a quick side dish alongside rice and roasted vegetables, but they also work well for meal prep component, made on Sunday and added to salads, bowls and wraps through the week. One pan, 20 minutes, and a can of chickpeas.
The mushrooms and garlic are what make this different from a basic seasoned chickpea recipe. They add a savoury depth that makes the dish feel more substantial, and the combination of paprika, oregano and chili powder gives it enough flavour to work as a standalone meal rather than just a side.
5-Star Review
I honestly didn’t know what to expect. This is absolutely the best thing I’ve made in a while. I followed the instructions exactly and stirred in some cooked brown rice to serve it. So easy, so quick, so cheap. An absolute winner. Thank you
Why You’ll Love this Chickpea Side Dish
- Vegan, gluten-free, nut-free.
- Ready in 20 minutes in one pan.
- 12g of protein and 10g fibre per serving.
- Versatile and can be customized with different spices and veggies.
- Great for meal prep and stores well for 4 days.
- Works as a side dish, salad topper, bowl addition or wrap filling.
If you love this chickpea side dish, here are some more easy chickpea recipes you might enjoy Curried Chickpea Salad, Marinated Chickpeas, Simple Chickpea Salad, Beet Chickpea Salad, Lemon Chickpea Salad and of course the best chickpea dish ever, Marry Me Chickpeas.
🔍 Recipe at a Glance
Prep Time: 5 min
Cook Time: 15 min
Servings: 3
Per Serving: 241 calories, 12g protein, 10g fibre
Diet: Vegan, gluten-free.
Difficulty: Easy
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Chickpeas: One 19oz can, drained and rinsed, which is roughly 2.5 cups. The amount doesn’t have to be exact. Dried chickpeas cooked from scratch also work well.
- Olive Oil: Any neutral cooking oil works. You can also use a splash of water or vegetable broth to keep it oil-free.
- Garlic: The recipe uses both fresh garlic cloves and garlic powder for double the depth. You can skip the garlic powder if needed but keep the fresh cloves.
- Onion: White or yellow onion is what I use most often. Red onion or shallots also work well.
- Mushrooms: White, crimini or brown mushrooms all work. Portobello mushrooms (gills removed and diced) are a good option for a meatier texture. If you don’t like mushrooms, leave them out or substitute red pepper or zucchini.
- Seasoning: Paprika, garlic powder, onion powder, dried oregano, chili powder and thyme. The blend is flexible. Cumin is a good addition, smoked paprika instead of regular gives the dish a different dimension, Italian seasoning works in place of oregano and a dash of thyme works well. Mix and match based on what you have.
Variations & Additions
- Mediterranean Herb Chickpeas: Toss chickpeas with olive oil, dried oregano, thyme, and a touch of lemon zest for a Mediterranean twist. This Mediterranean Chickpea Skillet is similar but uses canned tomatoes.
- Curry Spiced Chickpeas: Switch up the spices and season chickpeas with garam masala or curry powder, cumin, coriander, and a pinch of turmeric for an Indian-inspired flavour. You can also add a 15 oz can of diced or crushed tomatoes to make a quick chana masala-inspired dish.
- Sweet and Spicy Maple Chickpeas: Swap spices for chili powder, maple syrup, a pinch of cinnamon, salt and pepper for a sweet and spiced combo.
- Zesty Lime and Chili Chickpeas: Add a burst of freshness with lime zest and juice, along with chili flakes, for a tangy and mildly spicy option.
- Nutritional Yeast: Add 1-2 tbsp nutritional yeast for a cheesy, nutty flavour.
- Add more Heat: Add a pinch cayenne pepper or red chili flakes for a spicier dish.
- Herb Lemon Pepper Chickpeas: Season chickpeas with lemon pepper seasoning, dried thyme, and a sprinkle of nutritional yeast.
- Rosemary and Sea Salt Chickpeas: Keep it simple with chopped fresh rosemary, a drizzle of olive oil, and a sprinkle of sea salt for a classic option.
- Ranch-Spiced Chickpeas: Create a ranch-like flavor by combining dried dill, onion powder, garlic powder, and a pinch of salt on the chickpeas.
- Cajun Seasoned Chickpeas: Try Cajun seasoning, paprika, garlic powder, and a hint of cayenne pepper.
- Five-Spice Chickpeas: Swap the spices for Chinese five-spice powder, garlic powder, and a drizzle of sesame oil.
- Greens: For extra nutrition, stir in a handful of spinach or chopped kale at the end.
- Additional Veggies: For extra veggies, try red bell peppers, cherry tomatoes, or zucchini and add them with the mushrooms.
How to Make One-Pan Spiced Chickpeas
This section provides a brief visual overview of how to make spiced chickpeas. Once you’re ready to make the recipe, please use the recipe card at the end of the post for the full list of ingredients, measurements and instructions.
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!
Deryn’s Notes:
- The spice blend is flexible. Cumin is a good addition if you have it. Smoked paprika instead of regular paprika adds a different dimension.
- The mushrooms are optional but a yummy addition. They absorb the spices well and add a meaty texture that makes the dish more filling. White, shitake, crimini or brown mushrooms all work.
- Let the chickpeas sit undisturbed in the pan for a few minutes before stirring, this is what gets them browned and slightly crispy rather than just heated through.
- Try your chickpeas served with a sprinkle of fresh chopped herbs like parsley and a squeeze of lemon or lime juice for extra flavour.
- These get better as they sit. If you’re making them for meal prep, make the full batch and store in the fridge for up to 4 days. The spices develop more flavour overnight.
How to Use Spiced Chickpeas
- Enjoy for breakfast, lunch or dinner as a side dish or light meal.
- Add to salads and grain bowls for extra protein, flavour and nutrition.
- Pair with cauliflower rice, basmati rice or brown rice for a simple but complete meal.
- Serve with creamy avocado to balance the spices.
- 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 butternut squash for a comforting winter meal.
- Add to bowls like this quinoa power bowl or harvest bowls.
- Sprinkle with green onion, chives or other fresh herbs.
- Use as a filling for stuffed baked sweet potatoes.
- Drizzle with tahini sauce and/or fresh lemon juice.
Recipe FAQs
Yes. Drain and rinse them well before using. Rinsing removes the liquid from the can which can make the chickpeas steam rather than brown in the pan. The drier they are when they go into the pan the better the texture.
No. Canned chickpeas are already cooked and safe to eat straight from the can. Cooking them in this recipe is about developing flavour and getting some browning and texture rather than cooking them through.
Yes. Cook them from scratch first then use the same amount (about 2.5 cups cooked). Dried chickpeas cooked from scratch tend to have a better texture than canned and will crisp up more in the pan, but canned work perfectly well for a weeknight recipe.
These work well over basmati rice, quinoa or cauliflower rice for a complete meal. They’re also good added to salads, grain bowls, stuffed into wraps or served alongside roasted vegetables. A drizzle of tahini sauce and a squeeze of lemon is a particularly good combination.
Yes. The mushrooms add texture and depth but can be omitted or replaced with red pepper, zucchini or cherry tomatoes. Add the replacement vegetable at the same stage as the mushrooms.
Yes. They keep well in the fridge for up to 4 days and reheat easily in a pan or microwave. The flavour actually improves after a day in the fridge as the spices develop. Not suitable for freezing.
Storing Instructions
- Let cool then store in a sealed container in the fridge for up to 4 days.
- Reheat in a pan over medium heat or in the microwave.
- The flavour improves after a day as the spices develop.
- Not suitable for freezing.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Chickpea Side Dish (Easy Spiced Chickpeas)
Ingredients
- 19 oz can chickpeas, drained and rinsed, about 2.5 cups
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 medium white onion, diced
- 2 cups sliced mushrooms, white, button, crimini, shitake, etc.
- 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
Nutrition
Originally Published: June 11, 2014.
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!