Pigeon peas are great, right? They’re hearty, earthy, and perfect for so many dishes. But then comes that moment—we check the pantry, and they’re nowhere to be found. Annoying! Good news—the substitutes you need are probably sitting on your shelf right now.
We’ve tried a bunch of replacements to keep our recipes on track. One time, we swapped in lentils, and honestly, it worked so well we didn’t even miss the pigeon peas. Other options, like black-eyed peas or chickpeas, can swoop in and save the meal too.
If you’re like us, you want something quick, simple, and already in the house. These swaps make it easy to stick to your plan without running to the store. Keep reading, and you’ll see how to tweak your recipe with substitutes that get the job done without missing a beat.

6 Easy Substitutes for Pigeon Peas
Here are our top six favorite substitutes for pigeon peas:
1 – Black-Eyed Peas
It all started when we ran out of pigeon peas and grabbed black-eyed peas instead. Turns out, they work great for similar recipes. They cook fast and soak up flavors like a pro.
Black-eyed peas are smaller but have a mild, earthy taste that blends well. You can swap them in with a 1:1 ratio. No extra steps needed—just rinse and use.
They hold their shape nicely, which is awesome for stews and curries. Texture? Soft, but not mushy. We noticed they pick up spices beautifully, making them super versatile.
The best part? They’re super easy to find. Canned or dried, they’re usually stocked everywhere. If you’re cooking something hearty, they more than hold up. Simple, affordable, and they get the job done.
2 – Lentils
Some recipes insist on lentils, especially split ones, as a quick fix for pigeon peas. Lentils cook fast, which saves us so much time. They absorb flavors effortlessly and give a smooth, hearty texture.
The taste is mild, slightly nutty, and pairs well with most seasonings. They’re smaller than pigeon peas but still hold up well in soups, stews, and curries. Use the same amount of lentils to replace pigeon peas.
They’re affordable and found in nearly every grocery store. Use red, green, or brown lentils depending on what you have. Red ones break down more, great for creamy dishes. Green and brown stay firmer, ideal for chunky recipes.
Cleanup is quick, and soaking isn’t necessary. Lentils are reliable and keep dishes flavorful with minimal effort.
3 – Chickpeas (Garbanzo Beans)
This one substitute will save your recipe—chickpeas, also called garbanzo beans, are a solid option. They’re bigger than pigeon peas with a firmer texture. Use a 1:1 ratio to replace pigeon peas.
Chickpeas have a mild, nutty flavor that blends with most spices. They work great in soups, salads, and stews. The texture stays intact during cooking, making them ideal for chunkier dishes.
Canned chickpeas are ready to go. Just rinse and use. Dry chickpeas need soaking and cooking beforehand. They’re affordable and easy to find anywhere.
They don’t absorb flavors as much as lentils but still add a hearty bite. Mash them a bit for creamier recipes if needed. Chickpeas also freeze well, so they’re handy for meal prep. Versatile, simple, and always reliable.
4 – Cannellini Beans
Some recipes insist on cannellini beans as a solid pigeon pea substitute. They are creamy, mild, and super adaptable. Use a 1:1 swap for pigeon peas. Their soft texture makes them great for soups, curries, and dips.
Canned cannellini beans are quick. Rinse and go. Dry ones need soaking and boiling but are still pretty low effort. The flavor leans neutral. This helps them blend with spices easily.
They hold their shape when cooked, so they’re perfect for recipes needing consistency. Mash them if you want a smoother feel. They’re easy to find in most stores and don’t cost much.
Their versatility makes them stand out. They work well in almost anything. If texture matters, these beans can handle it. Simple, reliable, and a great backup always.
5 – Kidney Beans
This one substitute will save your recipe if you’re out of pigeon peas. Kidney beans work as a great 1:1 replacement. They’re hearty, slightly sweet, and bring a rich texture to dishes. Their firmness adds structure, making them ideal for stews, chilis, or rice dishes.
Canned kidney beans are the easy choice—just rinse and toss them in. Dry ones take a little more time with soaking and boiling, but they’re worth it if you’ve got the patience. They soak up spices like a pro, adding depth to any recipe.
Their bold flavor pops in spicy dishes, but they also handle milder recipes well. If you’re curious about more options, check out this guide on other kidney bean substitutes for your cooking needs.
6 – Split Peas
Last but not least, split peas are a solid alternative to pigeon peas. They cook fast, don’t need soaking, and have that same earthy flavor. Use them in equal amounts to swap for pigeon peas.
Split peas are smaller than pigeon peas but work well in soups, stews, and curries, especially with herbs and spices. They’re hearty and bring a similar texture to recipes.
They’re available dried or canned and won’t break the bank. The best part? Split pea soup is just one of many delicious options for these versatile legumes.
Frequently Asked Questions
Yes, black-eyed peas are a great alternative, offering a similar texture and mild flavor that works well in curries and stews.
Lentils can work, though they cook faster and have a softer texture. Opt for green or brown lentils for the best texture match.
Chickpeas are firmer and have a nutty flavor that complements soups and stews, making them a great substitute for pigeon peas.
Yes, cannellini beans have a creamy texture and mild flavor, making them a suitable option for stews and casseroles.
Kidney beans work well, but their stronger flavor and firmer texture may slightly alter the dish. Adjust seasoning as needed.
Yes, split peas are a great choice for dal, as they break down and create a similar creamy consistency to pigeon peas.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.