Chickpeas are known by many names: garbanzo beans, channa, ceci, gram… but no matter what you call them, they’re delicious and nutritious — especially for Meatless Monday. Packed with protein, garbanzo beans are a popular ingredient in many international vegetarian cuisines. We love them in these four fantastic vegetarian chickpea recipes from around the world.
Begining in Italy, where chickpeas are known as ceci and are particularly delicious in a simple pasta e ceci recipe. This soup is deceptively simple, with a short ingredients list that features vegetable broth, rosemary, garlic, and tomatoes. The secret is in using dried chickpeas and simmering them for at least two hours for melt-in-your-mouth ceci that pair perfectly with pasta. To make this recipe a bit less overwhelming for a weeknight, you can easily make the chickpea portion the day before and just reheat it and add the pasta when you’re ready to serve.
The explosion of color in this vegan veggie bowl should clue you in to just how healthy it is. A base of rice, quinoa, or buckwheat is topped with carrot, radish, avocado, kale, red cabbage, tomato, and homemade hummus for a bowlful of goodness. You can add vinaigrette to this tasty bowl if you like.
Deep-fried falafel are delicious imports from the Middle East, but they can be a bit too heavy for a regular Meatless Monday dinner. Thanks to a few modifications, however, this recipe can become just as healthy as it is delicious. These baked falafel are crispy and crunchy but don’t contain all of the fat of the deep-fried version.
This stuffed squash recipe is just filled with goodness: nutty faro, kale, chickpeas, zucchini, mushrooms and feta cheese are layered in roasted squash halves for a meal that’s as beautiful to serve as it is delicious to eat.