Spiced Chickpeas with Parsley Dressing

This spiced chickpeas with parsley dressing recipe are packed with protein, flavour, and nutrients. It’s a simple yet flavourful meal that’s sure to satisfy, whether you’re serving it over rice, with warm pita bread, or on its own.

If you’re looking for a healthy, flavourful, and easy-to-make meal, these spiced chickpeas with parsley dressing will hit the spot! This dish combines tender, richly seasoned chickpeas with a creamy, herb-packed parsley dressing. Perfect as a main course or a side, this recipe is gluten-free, packed with protein, and sure to become a new staple in your kitchen.

The combination of warm spices with creamy coconut milk creates a beautifully rich, almost stew-like consistency that pairs perfectly with the freshness of the parsley dressing. It’s the kind of meal that feels cosy yet healthy, and it’s easy enough to whip up on a weeknight.

I think you’ll love the spiced chickpeas with parsley dressing recipe because it’s versatile and packed with flavours that really stand out. The chickpeas absorb the spices and coconut milk to create a deliciously creamy, subtly spicy base, while the parsley dressing brings a bright, nutty contrast with hints of lemon and cashew. This recipe is perfect for meal prep, too – make a big batch, and you’ll have a tasty, nutritious meal ready to go for days.

Spiced Chickpeas with Parsley Dressing: Recipe Tips

Here are a few tips to ensure your spiced chickpeas and parsley dressing turn out perfect every time:

• Dry the chickpeas well – pat the chickpeas dry with a paper towel before cooking to help them absorb more flavour and get a nice texture.
• Adjust the spices – if you’re sensitive to spice, reduce the cayenne pepper to suit your taste. Add more if you like a bit of heat!
• Use fresh parsley for the dressing – fresh parsley gives the dressing its bright flavour, so it’s best to use it rather than dried parsley.
• Blend the dressing well – make sure to blend the parsley dressing until smooth for the best texture.

Spiced Chickpeas with Parsley Dressing: Recipe Variations

This recipe is easy to adapt to fit different flavours and dietary preferences. Here are a few ideas:

• Swap the chickpeas – you can use white beans or lentils in place of chickpeas for a different protein base.
• Change up the greens – if you don’t have parsley, try using cilantro or basil in the dressing for a different herbal flavour.
• Make it vegan – for a vegan version, simply omit the parmesan cheese or use a vegan alternative.
• Add extra veggies – To make the dish even heartier, add diced bell peppers, zucchini, or kale to the chickpeas while they’re cooking.

If you are looking for more meat-free recipe ideas, try these meals:

Roasted Pepper Pasta with Burrata
Parsley and Chive Oil Noodles
Bean Stew with Cheese Topping
Homemade Gnocchi with Girolle Mushrooms

Recipe

Ingredients

Chickpeas:
2 garlic cloves
½ leek
2 cans chickpeas (I used these ones)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon ginger
½ teaspoon cayenne pepper
2 tablespoons tomato puree
1 can coconut milk
½ lemon (juice)
200g spinach
Fresh parsley
Salt and pepper
Olive oil

Parsley Dressing:
1 bunch fresh parsley
50g cashews
50g parmesan cheese
½ lemon (juice)
Salt and pepper
Olive oil

Method

Prepare the Spiced Chickpeas:

1. Heat a large pan over medium heat and add a drizzle of olive oil. Add the minced garlic and sliced leek, and sauté until they’re softened and fragrant, about 3-4 minutes.
2. Add the cumin, turmeric, ginger, cayenne pepper and tomato puree to the pan, stirring well to coat the garlic and leek in the spices. Cook for 1-2 minutes until the spices are fragrant.
3. Add the chickpeas and pour in the coconut milk together with salt and pepper. Mix it. Bring the mixture to a gentle simmer and let it cook for 40-50 minutes. Your liquid should reduce, and you should end up with thick stew.
4. Add the lemon juice, spinach and season the meal for your liking.

Make the Parsley Dressing:

1. In a blender or food processor, combine the parsley, cashews, parmesan cheese, lemon juice, salt, and pepper.
2. Blend while gradually adding olive oil until you reach a smooth, creamy consistency.

Serve and Garnish:

1. Once the chickpeas are done, spoon them into bowls and drizzle with the parsley dressing.
2. Garnish with fresh chopped parsley and enjoy warm!