Spiced chickpeas

One of my favourite kitchen rituals is cooking up a big pot of chickpeas. I love that I can flavour them however I like, onion, garlic, spices, ginger, bay leaf etc to create a simple to cook vegetarian flavour bomb that can be the star of the dish or a side. 

Spiced chickpeas is flavour bomb heaven

I love that I’m in charge of what ingredients are in them – as opposed to can with a bunch of sodium and random ingredients.

I love that to make a pot of chickpeas you simply add them to a pot with water, leave the to simmer and walk away. It honestly cannot get any easier than this.

I share how I make a pot of chickpeas and beans in my free ebook, but I also want you to know that I freeze them in a giant snap lock bag. When I’m ready to cook with some, I simply remove them from the freezer and bash the bag against the bench to break them up. Then they’re ready to cook with.

I used to make this spiced chickpea dish for my catering clients. It was with a wild curry powder or garam masala, sultanas, goat cheese and a jammy egg with lots of different greens. There were never any complaints, it was a spin on Middle Eastern with a serving of gooey egg and goat cheese – who could possibly complain?

I made flatbreads yesterday and I wanted to eat the leftover today with another veggie heavy meal. Cue this quick 5 minute dish. I filmed a video to go with it and talked through what I was pairing it with – it was an awesome summery take on a dish that I got a little sick of making on repeat. I’m glad time heals all wounds I can get back to enjoying this favourite dish of mine (and not have to make hundreds of serves).

Spiced chickpeas

Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lunch Lady Lou


  • 2 tbsp olive oil
  • 1/2 red onion
  • A good pinch of salt
  • 1/2 zucchini
  • 1 cup cooked chickpeas
  • 1 teaspoon curry powder or garam masala or a mix of cumin cinnamon and garlic powder
  • Pepper
  • 2 handfuls rocket
  • 1 cucumber chopped
  • 1/2 carrot julienne
  • 1 nectarine
  • 1 tbsp currants
  • 1/2 avocado
  • 2 tbsp coconut yoghurt
  • Extra virgin olive oil
  • Apple cider vinegar
  • 2 leftover flatbreads


  • Heat pan on medium heat and add oil.
  • Dice onion and add to pan with a pinch of salt, cook for 5 minutes.
  • Dice zucchini and add to pan with chickpeas and stir to combine, cook for 5 minutes.
  • Add spices and pepper, mix to combine and cook for 1 – 2 minutes. Watch the pan doesn’t get too dry and burn.
  • Combine salad ingredients onto plate and top with chickpeas.
  • Heat leftover flatbread in pan for 2 minutes each side.
  • Serve with a dollop of coconut yoghurt, olive oil, apple cider vinegar and extra salt and pepper.
Tried this recipe?Mention @lunchladylou or tag #lunchladylou!

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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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