Think chickpeas are just for hummus? Think again! These crave-worthy chickpea creations are proof that this legume can be the winning star of your table. 

 

1. Roast veggie & chickpea jar 

Serves 4  

Ingredients 

1 can (400g) chickpeas, drained and rinsed
2 tsp olive oil
1 tsp each paprika, onion powder and garlic powder
1 tsp cumin seeds
Salt and milled pepper
1 can (410g) butterbeans, drained and rinsed
2 tsp tahini paste
1 lemon, zested and juiced
1–2 Tbsp water (if needed)
400g cooked beetroot, diced
500g cooked pumpkin, diced
2 cups cooked quinoa
2 discs feta, crumbled
125g baby spinach
2–3 Tbsp vinaigrette-style dressing, to serve
Garlic bread, to serve  

 

Method 

1. Preheat oven to 200°C. 
2. Scatter chickpeas on a baking tray, drizzle with olive oil, spices and seasoning. Roast for about 10 minutes, tossing halfway through.  
3. Blitz butterbeans, tahini, lemon zest and juice to taste using a small food processor or stick blender. If needed, add some water for a looser consistency. Season.  
4. To assemble, place butterbean hummus in the bottom of the jars, followed by beetroot, pumpkin, quinoa, chickpeas, feta and spinach.  
5. When serving, tip over the jar into a bowl and mix contents, drizzle with vinaigrette and enjoy with garlic bread. 

Tips for layering salads in jars  

Dressings, sauces or juicy meats always go into the jar first, layered on the bottom. Then, sturdy veggies (such as carrots, cucumbers and peppers) are layered on top to keep them from getting soggy. Add grains, beans and other proteins in the middle, and finish with soft items and leafy greens to keep everything crisp. Pack tightly and keep the jar upright for the freshest results.  

 

Recipes & styling: Lichelle May 
Photographs: Zhann Solomons

 

2. Spinach falafels, beetroot, sweet potato mash and wilted greens 

 

Serves 6  

Ingredients 

For the falafel 

2 cans (800g) chickpeas, drained and rinsed 
Salt and milled black pepper 
400g baby spinach, washed 
10g fresh parsley, chopped 
1 lemon, zested and juiced 
¼ cup tahini 
½ onion, finely chopped 
2 cloves garlic, chopped 
¼ cup olive oil 
3 Tbsp flour

For the beetroot mash  

8 beetroot, peeled and quartered
2 Tbsp olive oil 
Splash of water

For the sweet potato mash  

4 orange sweet potatoes, peeled and quartered
2 Tbsp olive oil
Splash of water

To serve 

Fresh greens, blanched  

 

Method 

1. Preheat oven to 180°C.
2. Add chickpeas and other falafel ingredients (except the flour) to a food processor.
3. Blend until a smooth paste forms, adding some flour if the mixture is too wet.
4. Shape into medium-sized balls and chill for 20 minutes.
5. Place beetroot and sweet potato on two separate oven trays, season well and toss with olive oil to coat.
6. Roast for 35-40 minutes until caramelised and golden. Cool.
7. Blend beetroot and sweet potato separately until smooth, adding a splash of water to bring the mash together if needed.
8. Place falafel balls on a greased and lined baking tray, bake for 15-20 minutes until golden and slightly firm.
9. Serve beetroot and sweet potato mash topped with falafels and blanched fresh greens.  

Chef’s tip: If you don’t have tahini on hand, use peanut butter with lemon juice, or plain double cream yoghurt. Try serving the falafel and mash with pita bread, on top of naan or in a salad. 

Recipe & Styling: Chad January
Photography: Zhann Solomons

 

3. Golden curried chickpea fritters

 

Serves 4  

Ingredients 

2 cans brown lentils, drained and rinsed
2 cans chickpeas, drained and rinsed 
1 onion, chopped 
2 tsp ginger and garlic paste 
2 tsp medium curry powder 
2 tsp ground cumin 
1 tsp turmeric
1 tsp chili flakes 
2 lemons, zested 
2 eggs, whisked 
Salt and milled black pepper 
Vegetable oil, for frying
125g tender stem broccoli
300g baby spinach
2 red onions, cut into eighths 
Plain yoghurt for serving 
Fresh herbs for serving 

 

Method 

1. Preheat oven to 180°C 
2. Spread lentils and chickpeas onto a greased baking tray and roast for 8-10 minutes. Set aside.
3. Pulse chickpeas, lentils, onion, ginger and garlic paste, spices and lemon zest in a blender to form a chunky mixture.
4.  Add eggs and mix until combined. Season well. 
5. Heat oil in a large pan and shape mixture into 12-15 fritters.
6. Shallow-fry fritters in batches for about 6 minutes or until golden and cooked through. Drain on kitchen paper and season with salt.
7. In a separate pan, heat a glug of oil and flash fry broccoli, spinach and red onion over high heat until tender. Set aside. 
8. Serve fritters with greens, dollops of plain yoghurt and fresh herbs. 
    

Chef’s tip: Shape the fritters a bit and wider to make patties for a meat-free burger.  

 

Recipe & photographs courtesy of Fresh Living Magazine

 

4. Crispy chickpea gyro  

Serves 4 

Ingredients  

For the chickpeas  

1 can chickpeas, rinsed and dried 
1 Tbsp vegetable oil 
½ tsp ground paprika 
½ tsp garlic powder 
½ tsp dried or fresh oregano

For the tzatziki  

1 cup plain yoghurt 
2 Tbsp olive oil 
¼ cucumber, finely diced 
1 clove garlic, sliced 
Salt and coarsely ground black pepper

For serving 

4 pita bread 
2 cups cherry tomatoes, quartered 
¼ cucumber, diced 
handful lettuce leaves, washed 

 

Method 

1. For the chickpeas, preheat the oven to 180°C. 
2. In a bowl, toss the chickpeas, oil and seasoning to combine.
3. Arrange the chickpeas on a greased baking tray, making sure to spread them evenly. 
4. Roast for 15 minutes, remove and shake the pan to turn the chickpeas. 
5. Roast for another 5-10 minutes until golden in colour.
6. Remove from the oven and set aside to cool. 
7. For the tzatziki, add all the ingredients to a small bowl and stir to combine. Season to taste. 
8. To serve, lightly toast the pita bread in a dry pan over high heat. 
9. Place the pita bread on individual plates. Layer the tzatziki, chickpeas, tomatoes, cucumber and lettuce leaves on top of the bread. 
10. Serve immediately with extra tzatziki on the side and garnish with herbs. 

 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons