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How to Make Our Chickpea Pancakes Recipe

Dilly Chickpea Salad Sandwiches Exps Tohjj20 190103 B02 06 10b 10

These chickpea salad sandwiches are super flavorful and contain less fat and cholesterol than chicken salad. They make delightful picnic sandwiches. —Deanna McDonald, Muskegon, Michigan

Portobello And Chickpea Sheet Pan Supper Exps Toham20 233622 E11 06 2b 4

This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. —Elisabeth Larsen, Pleasant Grove, Utah

You’ll need just five ingredients to blend together this smooth and creamy bean dip. It’s delicious and quick to make. —Kris Capener, Ogden, Utah

Here’s more on how to make hummus from scratch.

This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I’ve tried. With beans, cheese, sausage and vegetables, it’s a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Garbanzo Bean Burgers Exps Thfm19 48956 E09 28 1b 4

These chickpea burgers are totally awesome. I think I’d rather have one than any cheeseburger at a restaurant. They really rock! —Berea Rider, East Point, Kentucky

Slow Cooker Chickpea Tagine Exps Sdas18 204155 D04 03 4b 3

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota

Roasted Sweet Potato Chickpea Pitas Exps Hck17 195089 08b 12 2b 2

Here’s a hearty take on Mediterranean food, this time with sweet potatoes tucked inside. These unique pockets are delicious for lunch or dinner. —Beth Jacobson, Milwaukee, Wisconsin

Contest Winning Easy Minestrone Exps119788 Fm143298b03 11 2bc Rms 10

This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon

Indian Spiced Chickpea Wraps Exps Sdam17 161897 D12 09 5b 1

Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you’re in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia

Garbanzo Stuffed Mini Peppers Exps164629 Sd132779c06 13 6bc Rms 4

Mini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California

Chickpea Tortilla Soup Exps Opfrb19 216413 B07 19 3bc 7

This vegan tortilla soup recipe is healthy, filling and family-friendly! We love how hearty and flavorful it is. We like to play around with the different toppings we add each time it’s served. —Julie Peterson, Crofton, Maryland

To give risotto, that favorite Italian comfort food, an update, I used couscous and lively North African-inspired flavors to deliver all the satisfaction of the creamy classic. —Roxanne Chan, Albany, California
Not your ordinary hummus, this dip is a combination of two things I love—chickpeas and southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland
Chickpea Fritters With Sweet Spicy Sauce Exps Cimz19 57994 B08 31 4b Basedon 7

Chickpeas are a common ingredient in many dishes in Pakistan where I grew up. I incorporate the tastes of my home country when cooking for my American-born daughters. I have combined the light spice of Pakistani foods with the love of deep-fried finger foods that many Americans, including my daughters, enjoy. To eat, dip the warm, air-fryer fritters in the chilled yogurt. Enjoy as a snack, appetizer or as part of a meal. —Shahrin Hasan, York, Pennsylvania

I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, Texas
This is the recipe that turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we’ll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Exps42896 Cw163681b12 09 6b 8

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan

Mediterranean Tuna Salad Exps47132 Sd2856494d12 03 3bc Rms 2

In spite of a long list of ingredients, this tuna salad is very quick to prepare. You’ll love the fresh flavors. —Renee Nash, Snoqualmie, Washington

Mediterranean Stuffed Cucumbers Exps Ft19 195085 F 0718 1 2

The refreshing combo of cucumber and hummus really brings this meatless meal together. It transports easily, making it a great option for weekday lunches. — Matthew Hass, Ellison Bay, Wisconsin

Take this colorful dish to the buffet at a family gathering, or enjoy it as a great meal all by itself. —Brenda Gleason, Hartland, Wisconsin
Exps4624 C153811b09 15 2b 5

When my wife asks what she should make for a gathering, she’s always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts

Mediterranean Bulgur Bowl Exps Sdas17 185656 D04 04 05 5b 1

You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts

Exps129137 Thca163696c12 10 5b 3

Looking for a lighter snack that’s still a crowd-pleaser? You’ve found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina

My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don’t eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Roasted Beetroot And Garlic Hummus Exps Thjj18 205174 D01 31 2b 5

This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario

Turkey Sausage Soup With Fresh Vegetables Exps173975 Sd143204c12 03 4bc Rms Basedon 3

Our family is big on soup. This favorite is quick to make and very tasty, giving me plenty of time to have fun with the family. —Nancy Heishman, Las Vegas, Nevada

Cool Couscous Salad Exps Cf2bz20 40405 B12 10 1b 2

Here’s a refreshing lunch or dinner for hot summer days or any time you want to eat light. I combine hearty couscous and tangy feta cheese for Mediterranean flair, and then I top it off with my favorite balsamic vinaigrette for a punch of flavor. —Tiffany Blepp, Olathe, Kansas

Coconut Ginger Chickpeas Tomatoes Exps91124 Sd143203b10 15 7bc Rms 4

This is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California

These gluten-free waffles made from garbanzo beans perfectly complement Moroccan-spiced chicken with cucumber relish. They’re a savory, low-carb spin on a classic comfort dish. —Arlene Erlbach, Morton Grove, Illinois
Chickpea Mint Tabbouleh Exps Sdjj17 68769 C02 14 1b 6

You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii

Exps138523 Sd153319d10 10 4b 7

When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It’s a filling meal on its own, but you can add chicken or tofu to the sheet pan if you like. —Pam Correll, Brockport, Pennsylvania

My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it’s also fun for tortilla and corn chip dipping. —Sondra Pope, Mooresville, North Carolina
Cran Orange Couscous Salad Exps Thjj18 212801 C01 30 5b 7

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York

A rich blend of treasured spices turn nutritious bulgur and chickpeas into a tangy stew with just the right amount of heat. And the hint of sweetness from golden raisins makes the perfect accent. —Faith Cromwell, San Francisco, California
My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. —Amy Siegel, Clifton, New Jersey
I really like cooking with curry, and this is a wonderful slow cooker favorite of mine. Made with fresh green beans, turkey bacon and garbanzo beans, it has loads of flavor. Keep this recipe in mind especially for the summer when green beans are in abundance. It can be a main dish or a side dish. For vegetarians, eliminate the bacon. —Nancy Heishman, Las Vegas, Nevada
Garbanzo Vegetable Green Curry Exps138389 Sd132779a06 12 2bc Rms 2

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin

Spinach Orzo Salad With Chickpeas Exps Hc17 66008 D11 02 3b 4

The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe…which meant I had to re-create it! It’s healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida

Turkey White Chili

Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia

I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Taste of Home Deputy Editor
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
Exps188274 Sd153322b04 09 2b 4

Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois

Exps31829 Fr163878b01 05 4b 2

My friends and family always ask me to make it. I guarantee you’ll be asked for the recipe. —Lisa Moore, North Syracuse, New York

Marinated Three Bean Salad Exps35845 Psg143429b03 05 4bc Rms 14

Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. —Carol Tucker, Wooster, Ohio

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
Exps173971 Edsc143234d03 25 6b 3

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn’t like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island

California Quinoa Exps161816 Sd132778b04 17 1bc Rms 5

I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California

Spicy Sweet Potato Chickpea Soup Exps Hck17 182502 C10 18 5b 2

I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas

This “skinny” version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Exps83237 Sd153321b01 28 2b 4

When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I’m always sharing the recipe. —Mindy Oswalt, Winnetka, California

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
Exps69272 Sd163324b08 07 6b 3

These saucy chickpeas add just a little heat to meatless Mondays. They’re especially good over hot, fluffy brown rice. —April Strevell, Red Bank, New Jersey

My mash-up of guacamole and hummus is light and bright, but also rich and satisfying. Serve with chips and veggies or as a cool sandwich spread. —Andreann Geise, Myrtle Beach, South Carolina
Zesty Garbanzo Sausage Soup Exps Ssbz18 74851 C04 13 2b 1

Even the busiest home cooks will have time to prepare this Cajun-inspired soup. If your family prefers spicier flavors, use medium salsa instead of mild.

Chickpea N Red Onion Burgers Exps Tham18 36587 B10 07 5b 4

When chilly days arrive and we retire the grill to the garage, I bake a batch of chickpea veggie burgers. Even die-hard meat eaters can’t resist them. —Lily Julow, Lawrenceville, Georgia

Exps194725 Sd163614d12 02 4b 5

Cauliflower, garbanzo beans and tofu are subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio

Moroccan Pot Roast Exps Sddj17 198478 B08 10 4b 4

My husband loves meat and I love veggies, so we’re both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it’s like something you’d eat at a Marrakech bazaar. —Catherine Dempsey, Clifton Park, New York

Exps47818 Sd163575b10 09 6b 3

Add this to your meatless Monday lineup. It’s great with feta cheese on top. —Elaine Ober, Brookline, Massachusetts

Coconut Red Curry Stew Exps Sdas17 202687 B04 12 4b 2

This is a fragrant and flavorful dish that’s packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

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