21 Easy and Flavorful Fall Chickpea Recipes You’ll Love

As the leaves turn golden and the air grows crisp, it’s the perfect time to embrace the flavors of fall in your kitchen.

Chickpeas, with their versatility, protein-packed goodness, and ability to absorb seasonal spices, are a star ingredient for autumn meals.

From hearty soups and stews to roasted snacks, grain bowls, and baked treats, chickpeas bring warmth, texture, and nutrition to every dish.

In this article, we’re sharing 21 fall chickpea recipes that are perfect for cozy dinners, easy lunches, or flavorful snacks.

Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your diet, these recipes will inspire your fall cooking.

21 Easy and Flavorful Fall Chickpea Recipes You’ll Love

Chickpeas are a fall favorite for a reason—they’re versatile, hearty, and soak up the flavors of the season beautifully.

From spiced roasted chickpeas and savory grain bowls to creamy soups, stews, and baked treats, these 21 fall chickpea recipes offer something for everyone.

Incorporating chickpeas into your autumn meals is not only delicious but also a healthy way to enjoy plant-based protein and fiber.

Try a few of these recipes this season, and let the cozy flavors of fall fill your kitchen.

Roasted Fall Chickpea and Butternut Squash Salad

This vibrant fall salad combines roasted chickpeas and tender butternut squash with crisp autumn greens, dried cranberries, and a tangy maple-Dijon dressing.

It’s hearty enough to serve as a light lunch or a side dish for dinner, packed with protein, fiber, and seasonal flavors.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• 4 cups mixed autumn greens (arugula, spinach, kale)
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup crumbled feta cheese (optional)

Maple-Dijon Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the butternut squash cubes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
3. In a separate bowl, toss the chickpeas with the remaining olive oil, smoked paprika, cumin, salt, and pepper. Spread on another baking sheet and roast for 20–25 minutes until golden and crispy.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
5. In a large salad bowl, combine roasted butternut squash, chickpeas, mixed greens, dried cranberries, and pumpkin seeds. Drizzle with dressing and toss gently.
6. Top with crumbled feta, if desired, and serve immediately.

This roasted chickpea and butternut squash salad captures the essence of fall with its sweet and smoky flavors.

The chickpeas add crunch and protein, making it satisfying and wholesome.

Warm Chickpea and Apple Stew

A comforting fall stew with tender chickpeas, sweet apples, earthy spices, and hearty root vegetables.

Perfect for chilly evenings, this stew is naturally vegetarian and packed with nutrients, warming your soul with every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 large apple, peeled and chopped
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until fragrant and translucent, about 5 minutes.
2. Add carrots, celery, and apples to the pot. Cook for another 5 minutes, stirring occasionally.
3. Stir in cinnamon, nutmeg, smoked paprika, salt, and pepper. Mix well to coat the vegetables and apples with the spices.
4. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the vegetables are tender.
5. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

This warm chickpea and apple stew is a delightful blend of sweet and savory fall flavors.

The chickpeas provide a hearty texture while the apples add a subtle sweetness, making it a perfect dish for crisp autumn nights.

Spiced Chickpea and Pumpkin Curry

A rich and aromatic fall curry featuring chickpeas and pumpkin simmered in a fragrant coconut-milk sauce.

This dish is both comforting and wholesome, ideal served over rice or with warm naan bread for a satisfying meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups pumpkin, peeled and diced
• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (optional)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and the onion becomes translucent, about 5 minutes.
2. Stir in turmeric, cumin, coriander, and cayenne pepper. Cook for 1 minute to toast the spices.
3. Add diced pumpkin and chickpeas. Stir to coat with the spice mixture.
4. Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes, or until the pumpkin is tender and the curry has thickened slightly.
5. Season with salt to taste. Serve hot, garnished with fresh cilantro.

This spiced chickpea and pumpkin curry brings the flavors of fall to your plate.

Creamy, mildly spiced, and nourishing, it’s a perfect vegetarian main course that celebrates the season’s harvest.

Chickpea and Roasted Root Vegetable Grain Bowl

This colorful fall grain bowl is loaded with roasted root vegetables, crispy chickpeas, and nutty quinoa.

Topped with a tangy tahini dressing, it’s a hearty, plant-based meal that balances protein, fiber, and seasonal flavors.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups diced root vegetables (carrots, parsnips, sweet potatoes)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa
• 2 cups kale or spinach, chopped
• 2 tbsp pumpkin seeds

Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2–3 tbsp warm water
• Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss root vegetables with ½ tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
2. Toss chickpeas with remaining olive oil, smoked paprika, salt, and pepper. Roast on a separate baking sheet for 20–25 minutes until crispy.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, and salt to create a creamy dressing. Adjust water for desired consistency.
4. Assemble the grain bowl by layering quinoa, roasted vegetables, chickpeas, and greens. Drizzle with tahini dressing and sprinkle pumpkin seeds on top.

This grain bowl is a nutrient-packed fall favorite, offering warmth, texture, and robust flavors.

The roasted chickpeas add a satisfying crunch that perfectly complements the tender vegetables.

Curried Chickpea and Sweet Potato Soup

A velvety, golden-hued soup perfect for chilly fall evenings.

Chickpeas, sweet potatoes, and aromatic spices create a rich, comforting soup that’s both filling and nourishing.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• ¼ tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
2. Stir in curry powder and cayenne, cooking for 1 minute to bloom the spices.
3. Add sweet potato, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until sweet potato is tender.
4. Stir in coconut milk and simmer for an additional 5 minutes. Use an immersion blender to partially blend for a creamy yet chunky texture.
5. Season with salt and pepper. Garnish with fresh cilantro before serving.

This curried chickpea and sweet potato soup delivers comforting fall flavors with a perfect balance of sweetness and spice.

It’s easy to prepare and ideal for warming up on a crisp autumn day.

Maple-Roasted Chickpeas with Brussels Sprouts

Sweet, savory, and slightly crispy, this roasted chickpea and Brussels sprouts dish is perfect as a side or a light main.

Maple syrup caramelizes the veggies and chickpeas, creating a cozy fall flavor profile.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 4 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp chopped pecans (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, smoked paprika, salt, and pepper.
3. Spread the Brussels sprouts and chickpeas on a baking sheet in a single layer. Roast for 25–30 minutes, tossing halfway, until Brussels sprouts are tender and chickpeas are slightly crispy.
4. If desired, sprinkle with chopped pecans for added crunch and flavor. Serve warm.

These maple-roasted chickpeas and Brussels sprouts highlight fall’s natural sweetness and earthy tones.

The combination of crispy chickpeas and caramelized vegetables makes this a simple yet flavorful seasonal dish.

Spicy Chickpea and Pumpkin Sheet-Pan Bake

This sheet-pan meal is a vibrant combination of chickpeas, pumpkin, and autumn vegetables roasted with warming spices.

It’s an easy, hands-off dinner full of fall flavors and a satisfying mix of textures.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups pumpkin, peeled and cubed
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. On a large baking sheet, toss chickpeas, pumpkin, and bell pepper with olive oil, smoked paprika, cumin, cayenne, salt, and pepper.
3. Roast for 25–30 minutes, tossing halfway through, until pumpkin is tender and chickpeas are golden and slightly crispy.
4. Remove from oven, sprinkle with fresh parsley, and serve immediately.

This spicy chickpea and pumpkin sheet-pan bake is simple yet packed with flavor.

The roasted chickpeas provide a satisfying crunch, while the pumpkin brings a tender, earthy sweetness—a perfect quick fall meal.

Creamy Chickpea and Mushroom Pasta

A comforting autumn pasta where chickpeas and mushrooms come together in a creamy, garlicky sauce.

This vegetarian dish is hearty enough for dinner and highlights seasonal ingredients beautifully.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• ½ cup vegetable broth
• ½ cup unsweetened plant-based cream or heavy cream
• 8 oz pasta of choice
• Salt and pepper, to taste
• Fresh parsley or basil, chopped, for garnish
• Grated Parmesan (optional)

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic and mushrooms until mushrooms are tender and golden.
3. Add chickpeas, thyme, and vegetable broth. Simmer for 5 minutes to allow flavors to meld.
4. Stir in cream and cook for another 2–3 minutes until slightly thickened. Season with salt and pepper.
5. Toss the pasta into the sauce. Garnish with fresh herbs and Parmesan if desired, then serve warm.

This creamy chickpea and mushroom pasta is a cozy fall dinner full of flavor and texture.

Chickpeas add protein and heartiness, making it both nourishing and satisfying.

Baked Chickpea and Sweet Potato Fritters

These baked fritters are a tasty, fall-inspired snack or side dish.

Chickpeas and sweet potatoes form a hearty base, while warming spices bring autumn flavors to every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup mashed sweet potato
• ½ cup breadcrumbs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 1 egg (or flax egg for vegan option)
• Olive oil spray for baking

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash chickpeas until chunky. Add mashed sweet potato, breadcrumbs, onion, garlic, cumin, smoked paprika, salt, pepper, and egg. Mix until combined.
3. Form mixture into small patties and place on the prepared baking sheet. Lightly spray with olive oil.
4. Bake for 20–25 minutes, flipping halfway through, until golden and firm. Serve warm with your favorite dipping sauce.

These baked chickpea and sweet potato fritters are flavorful, satisfying, and perfect for fall gatherings or a cozy meal at home.

The chickpeas provide protein and texture, while the sweet potatoes add natural sweetness and moisture.

Harvest Chickpea and Kale Soup

A nourishing fall soup packed with chickpeas, kale, carrots, and potatoes in a savory vegetable broth.

This hearty soup is perfect for chilly days and is both filling and nutrient-dense.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 medium potatoes, diced
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 tsp dried thyme
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 5 minutes.
2. Add carrots, potatoes, chickpeas, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until vegetables are tender.
4. Stir in kale and cook for an additional 5 minutes until wilted. Adjust seasoning as needed.
5. Garnish with fresh parsley and serve warm.

This harvest chickpea and kale soup is a comforting fall classic.

The combination of chickpeas and root vegetables makes it hearty and satisfying, perfect for a cozy evening meal.

Autumn Chickpea and Lentil Stew

A rich, protein-packed stew with chickpeas, lentils, carrots, and seasonal spices.

This vegetarian dish is hearty enough to serve as a main course and warms you with every spoonful.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup red or green lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, cumin, smoked paprika, salt, and pepper. Stir for 2 minutes to release the flavors.
3. Add chickpeas, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils and carrots are tender.
4. Adjust seasoning as needed and garnish with fresh cilantro. Serve hot.

This autumn chickpea and lentil stew is a hearty, warming dish perfect for fall.

Packed with protein and fiber, it’s nutritious, filling, and full of seasonal flavor.

Sweet Potato and Chickpea Chili

A cozy, slightly sweet chili that combines chickpeas, sweet potatoes, tomatoes, and warming spices.

This vegetarian chili is perfect for fall dinners or meal prep for the week.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
2. Add bell pepper, sweet potatoes, chili powder, smoked paprika, cumin, salt, and pepper. Stir to coat the vegetables with spices.
3. Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes until sweet potatoes are tender.
4. Adjust seasoning if needed and serve hot, garnished with cilantro or green onions.

This sweet potato and chickpea chili is hearty, flavorful, and full of fall warmth.

The combination of chickpeas and sweet potatoes provides protein and sweetness, making it a satisfying meal for cool autumn nights.

Spiced Chickpea Breakfast Hash

A savory fall breakfast hash featuring chickpeas, sweet potatoes, and bell peppers, seasoned with warming spices.

This protein-packed breakfast is hearty, colorful, and perfect for a cozy autumn morning.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper, to taste
• 2 green onions, chopped
• Optional: fried or poached egg for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 10–12 minutes until tender.
2. Add chickpeas, bell pepper, smoked paprika, cumin, salt, and pepper. Cook for another 5–7 minutes, stirring occasionally, until everything is golden and fragrant.
3. Remove from heat and sprinkle with green onions. Serve with an optional fried or poached egg on top.

This spiced chickpea breakfast hash is a hearty way to start your day in fall. The chickpeas add protein and texture, while sweet potatoes and spices create warmth and flavor.

Maple Cinnamon Roasted Chickpeas

A sweet and crunchy fall snack, roasted chickpeas coated in maple syrup and cinnamon.

Perfect for nibbling on during work, school, or as a topping for yogurt and oatmeal.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 tbsp pure maple syrup
• 1 tsp ground cinnamon
• ¼ tsp salt

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss chickpeas with olive oil, maple syrup, cinnamon, and salt until evenly coated.
3. Spread chickpeas in a single layer on the baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until crispy.
4. Let cool slightly before serving.

These maple cinnamon roasted chickpeas are a sweet and satisfying fall snack.

Crispy, lightly caramelized, and full of autumn flavor, they’re perfect for a healthy treat anytime.

Chickpea and Pumpkin Muffins

Moist, spiced muffins made with chickpeas and pumpkin puree, perfect for fall breakfasts or snacks.

Naturally high in protein and fiber, they are both nutritious and delicious.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ½ cup pumpkin puree
• ½ cup almond butter or peanut butter
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Pinch of salt
• Optional: ¼ cup chocolate chips or chopped nuts

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a food processor, blend chickpeas, pumpkin puree, almond butter, maple syrup, and vanilla until smooth.
3. Transfer to a mixing bowl and stir in baking powder, baking soda, cinnamon, nutmeg, salt, and optional chocolate chips or nuts.
4. Divide batter evenly into muffin cups and bake for 20–25 minutes, or until a toothpick comes out clean.
5. Let cool before serving.

These chickpea and pumpkin muffins are a healthy, protein-rich fall treat.

The chickpeas add a subtle texture and nutrition boost, while pumpkin and spices bring cozy seasonal flavors.

Roasted Chickpea and Caramelized Onion Dip

A creamy, flavorful fall dip made from roasted chickpeas and sweet caramelized onions.

Perfect for serving with crackers, fresh veggies, or as a spread for sandwiches.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tbsp lemon juice
• 2 tbsp tahini
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss chickpeas with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until golden and crispy.
2. In a skillet, heat remaining olive oil over medium heat. Add onions and cook slowly, stirring often, for 15–20 minutes until caramelized.
3. In a food processor, combine roasted chickpeas, caramelized onions, tahini, and lemon juice. Blend until smooth and creamy.
4. Adjust seasoning as needed and garnish with parsley. Serve with crackers or vegetable sticks.

This roasted chickpea and caramelized onion dip is a savory, fall-inspired snack.

The combination of sweet onions and crispy chickpeas creates a rich, satisfying flavor perfect for entertaining or everyday snacking.

Spiced Chickpea and Pumpkin Hummus

A creamy hummus infused with roasted pumpkin and warming spices, perfect for fall snack platters or as a spread for sandwiches and wraps.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup pumpkin puree
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and pepper, to taste
• Optional: pumpkin seeds for garnish

Instructions:

1. In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, cumin, cinnamon, salt, and pepper. Blend until smooth and creamy.
2. Adjust consistency with water if needed. Taste and adjust seasoning.
3. Transfer to a serving bowl and garnish with pumpkin seeds. Serve with pita chips, crackers, or fresh vegetables.

This spiced chickpea and pumpkin hummus is a creamy, nutrient-rich fall dip. Its subtle sweetness and aromatic spices make it a seasonal favorite for snacking or entertaining.

Baked Chickpea and Sweet Potato Appetizer Bites

Small, bite-sized roasted chickpea and sweet potato cubes tossed in warm spices, perfect for appetizers or party platters.

Crispy on the outside and tender inside, they’re irresistible fall finger food.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 2 cups sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh rosemary, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes and chickpeas with olive oil, smoked paprika, cinnamon, cayenne, salt, and pepper.
2. Spread evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through, until sweet potatoes are tender and chickpeas are crispy.
3. Remove from oven, sprinkle with fresh rosemary, and serve warm as appetizer bites.

These baked chickpea and sweet potato appetizer bites are crunchy, flavorful, and perfect for fall gatherings.

The blend of spices brings warmth, while the chickpeas and sweet potatoes offer hearty texture and taste.

Autumn Chickpea and Quinoa Salad

A hearty and colorful fall salad featuring chickpeas, quinoa, roasted butternut squash, and dried cranberries.

Tossed in a maple-Dijon dressing, it’s a protein-packed, nutrient-rich salad perfect for lunch or as a side dish.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• ¼ cup dried cranberries
• ¼ cup toasted pumpkin seeds
• 2 cups baby spinach or arugula

Maple-Dijon Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
3. In a large salad bowl, combine cooked quinoa, roasted squash, chickpeas, cranberries, pumpkin seeds, and spinach. Drizzle with dressing and toss gently.
4. Serve immediately or chill for later.

This autumn chickpea and quinoa salad is a perfect balance of sweet, savory, and nutty flavors.

It’s hearty, nutritious, and captures the essence of fall in every bite.

Warm Chickpea and Roasted Vegetable Grain Bowl

A comforting grain bowl filled with roasted chickpeas, seasonal vegetables, and farro, drizzled with a lemon-tahini dressing.

Perfect as a wholesome dinner or lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup farro, cooked
• 1 cup roasted carrots
• 1 cup roasted Brussels sprouts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 2–3 tbsp warm water
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss chickpeas, carrots, and Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly crisp.
2. In a small bowl, whisk together tahini, lemon juice, and warm water to create a creamy dressing. Adjust consistency as needed.
3. Assemble the grain bowl with farro as the base, top with roasted vegetables and chickpeas, and drizzle with tahini dressing. Garnish with fresh parsley.
4. Serve warm.

This warm chickpea and roasted vegetable grain bowl is satisfying, nutrient-packed, and full of fall flavors.

The chickpeas provide a protein boost, while the roasted vegetables bring warmth and sweetness.

Spiced Chickpea and Carrot Side Dish

A simple, flavorful side dish with chickpeas and roasted carrots tossed in warming fall spices.

Perfect alongside roasted meats, grains, or as part of a vegetarian dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups carrots, sliced into sticks
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cinnamon
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and chickpeas with olive oil, cumin, coriander, cinnamon, salt, and pepper.
2. Spread evenly on a baking sheet and roast for 20–25 minutes, tossing halfway through, until carrots are tender and chickpeas are slightly crispy.
3. Remove from oven and garnish with fresh cilantro or parsley. Serve warm.

This spiced chickpea and carrot side dish is a quick and flavorful fall accompaniment.

The chickpeas add protein and texture, while the spiced carrots bring warmth and seasonal flavor to the plate.