Chickpeas are high in protein, making them ideal to include in vegetarian or vegan dishes.
Blitz 400g tin drained chickpeas, 1 chopped red onion, 1 crushed garlic clove, handful parsley, handful coriander, 10ml ground cumin, 10ml ground coriander, 1 finely chopped chilli (optional) and 180ml cake flour until smooth. Season. Shape into four patties or 30ml balls. Heat a splash of sunflower oil on medium-high and fry for about 5 minutes, turning until golden.
Serving suggestion: Serve inside toasted pitas with tzatziki, sliced red onion, tomato salsa and shredded butter lettuce.
Blitz 400g tin drained chickpeas, 125ml peanut butter, 5ml vanilla essence and 125ml golden syrup until smooth. Blitz in 80ml ground almonds, 5ml ground cinnamon, pinch bicarbonate of soda, pinch baking powder and pinch salt. Stir in 125ml chopped dark chocolate. Pour into a 20cm baking paper-lined tray and bake at 180°C for 20-25 minutes, or until set. Cool. Slice into squares.
Choc chip cookies
Blitz 400g tin drained and rinsed chickpeas, 45ml coconut oil and 15ml vanilla essence until smooth. Blitz in 180ml brown sugar, 125ml gluten-free oat flour, 3ml salt, 3ml bicarbonate of soda and 5ml apple cider vinegar. Stir in 180ml dark chocolate chips. Scoop tablespoonfuls onto baking paper-lined trays. Press slightly flatter. Bake at 180°C for 15-20 minutes, or until the tops begin to crack and the edges are dry to the touch. Cool.
Smashed chickpea bruschetta
Combine 400g tin drained chickpeas, 45ml olive oil, 3ml ground cumin, squeeze lemon juice and 5ml chilli flakes. Crush with a fork and season. Mash 1 avocado with a squeeze of lemon juice. Season and spread onto 4 buttered ciabatta toast slices. Top with the chickpeas and a handful baby herbs.
Cuban picadillo (bowl food)
Heat a splash of olive oil on medium-high and sauté 1 chopped onion, 1 chopped yellow pepper and 2 crushed garlic cloves. Add 8ml ground cumin, 5ml dried oreganum, pinch cayenne pepper, if you like and pinch ground cinnamon and fry for 1 minute. Add 410g tin chopped tomatoes, 400g tin drained chickpeas, 15ml red wine vinegar, 30ml tomato paste, 1 cubed sweet potato, 45ml sultanas, 125ml pitted green olives and cook, covered, for about 15 minutes, or until tender. Season. Mix through handful chopped coriander. Serve with rice or vegan wraps, if you like.
Remove the skins from a 400g tin drained chickpeas and dry with a paper towel. Mix through 15ml olive oil, 15ml paprika, 5ml ground black pepper and 3ml salt. Spread on a greased baking tray and roast at 200°C for about 20 minutes, or until lightly browned. Serve as a snack or scattered over salads, soups and wraps.
FEATURE: MARGIE ELS-BURGER ASSISTED BY: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART