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7 Easy Chickpea Substitutes: Elevate the Recipes

By: Author Andrew Gray

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If there’s an ingredient that’s become the superhero of modern cuisine, it’s the humble chickpea. Rich in protein and boasting a nutty flavor, chickpeas have climbed to the top of the ingredient pyramid, adored for its starring role in beloved dishes such as hummus, falafel, and curried chickpeas.

But what if we told you that there’s a whole universe of legumes that could take the place of chickpeas in your beloved recipes? Here’s our round-up of the best chickpea substitutes that promise not just to fill the gap but to add an exciting twist to your culinary creations.

Brief Overview about Chickpeas

Chickpeas, also known as garbanzo beans, sport a distinctive nutty taste that meshes well with a variety of flavors — sweet, spicy, you name it.

They’re like the culinary world’s duct tape; they can hold together veggie burgers, add the right kind of bulk to soups and salads, and, of course, blend into the smoothest, creamiest hummus you’ve tasted.

Their firm texture and hearty taste make chickpeas standouts in the legume league, equally capable of being the main star or a solid supporting ingredient.

Beyond the classic uses, chickpeas are roasted for crunchy snacks, ground into flour for baking, or even transformed into dairy-free alternatives. Whether in canned or dried form, these little round wonders are incredibly versatile, giving a boost of protein and fiber to whatever dish they grace.

7 BEST Substitutes for Chickpeas

First off, let’s introduce you to some of the biggest names in the culinary legume world:

1 – Lentils

Lentils, with their earthy undertones, are chickpeas’ closest confidantes in the pulse world. They come in a variety of colors, from the light yellow of mung beans to the rich ebony of beluga lentils, each lending a unique flavor profile.

Substituting lentils for chickpeas is like trading a caped crusader for a shrouded knight—different, but just as effective in your dish’s flavor narrative.

Lentils may not pack the same bite as a chickpea, but their versatility is second to none. In stews, you’ll find that red lentils dissolve into a creamy consistency that rivals a well-made hummus, while green or brown lentils maintain their shape for a textured salad.

A quick cheat sheet for substitution:

  • For a creamy consistency (like in hummus), use red or yellow lentils.
  • For salads or sides, green or brown lentils hold up best.
  • The general rule is to use 1.5 cups of cooked lentils for every 1 cup of cooked chickpeas in the recipe.

2 – Black Beans

Did you know that black beans have double the amount of protein and fiber compared to chickpeas? That’s right, these dark beans are nutrient powerhouses, packing in iron, folate, and antioxidants. They also have a lower glycemic index than chickpeas, making them an excellent option for those watching their blood sugar levels.

Black beans are versatile, and you’ll find them in a variety of dishes from Mexican to Caribbean cuisine. Use them as a substitute for chickpeas in recipes like falafel or hummus for an interesting twist on classic dishes. They also make a great addition to salads, soups, and even brownies (yes, really!).

A quick cheat sheet for substitution:

  • Use canned or cooked black beans and mash them to achieve a similar texture to chickpeas.
  • For salads, use whole black beans as a protein source.
  • In recipes like falafel or hummus, try mixing half black beans and half chickpeas for a unique flavor and texture combination.

3 – Cannellini Beans

Cannellini beans, also known as white kidney beans, are a staple in Italian cuisine. They have a creamy texture and mild flavor that makes them an ideal substitute for chickpeas in dishes like hummus and pasta salads.

When using cannellini beans as a chickpea alternative, be sure to drain and rinse them thoroughly to remove excess starch. You can also cook them from scratch, which will give you a creamier and more flavorful result. Like chickpeas, they work well in dishes like stews, soups, and dips.

A quick cheat sheet for substitution:

  • Use 1 cup of cooked or canned cannellini beans for every 1 cup of cooked chickpeas in the recipe.
  • For a smoother consistency, blend the cannellini beans with some olive oil or tahini before using them in dips or spreads.

4 – Soybeans (Edamame)

Edamame, or soybeans, are a staple in Japanese cuisine but have gained popularity worldwide for their health benefits. Like chickpeas, they are high in protein and fiber, making them a great alternative for vegetarian and vegan diets.

You can use edamame as a direct substitute for chickpeas in dishes like hummus or falafel. However, due to their small size, they can also work as a garnish for salads or soups, adding a pop of color and texture.

A quick cheat sheet for substitution:

  • Use 1 cup of cooked edamame for every 1 cup of cooked chickpeas in the recipe.
  • For dips or spreads, blend the edamame with some olive oil, lemon juice, and garlic for a flavorful twist on traditional hummus.

5 – Green Peas

Green peas are another legume that often gets overlooked in favor of chickpeas. However, they have a delicate sweetness and tender texture that makes them a great alternative for dishes like falafel or hummus.

Like edamame, you can use green peas as a direct substitute for chickpeas in recipes like hummus or falafel. They can also be used as a topping for salads or blended into soups and stews for added nutrition.

A quick cheat sheet for substitution:

  • Use 1 cup of cooked green peas for every 1 cup of cooked chickpeas in the recipe.
  • For dips or spreads, blend the green peas with tahini, lemon juice, and cumin for a delicious take on hummus.

6 – Red Kidney Beans

Red kidney beans are famous for their role in chili con carne, but they can also be a great substitute for chickpeas. They have a soft texture and mild flavor that pairs well with a variety of spices and herbs.

You can use red kidney beans as a direct substitute for chickpeas in dishes like falafel or hummus. They also work well in stews, soups, and curries, adding a heartiness and depth of flavor.

A quick cheat sheet for substitution:

  • Use 1 cup of cooked red kidney beans for every 1 cup of cooked chickpeas in the recipe.
  • For dips or spreads, blend the red kidney beans with some olive oil, garlic, and your favorite herbs for a flavorful alternative to hummus.

7 – Navy Beans

Navy beans, also known as haricot beans, are a small white bean popular in American cuisine. They have a creamy texture and mild flavor that makes them a great substitute for chickpeas in dishes like hummus or falafel.

You can use navy beans as a direct substitute for chickpeas in recipes like hummus or falafel. They can also be used in soups, stews, and dips for added texture and protein.

A quick cheat sheet for substitution:

  • Use 1 cup of cooked navy beans for every 1 cup of cooked chickpeas in the recipe.
  • For dips or spreads, blend the navy beans with some olive oil, lemon juice, and herbs for a tasty alternative to hummus.

Conclusion

Who knew there were so many different legumes that could be used as substitutes for chickpeas? From creamy red lentils to hearty navy beans, you can easily find a replacement for chickpeas in your favorite recipes.

It’s important to experiment and find which alternative works best for each dish, but with these cheat sheets as a guide, you’ll be able to easily make substitutions in no time.

So go ahead and give some of these alternatives a try – your taste buds (and maybe even your health) will thank you!