List of chickpea dishes

This is a list of chickpea dishes and foods that use chickpeas (also known as garbanzo beans) or chickpea flour (gram flour) as a primary ingredient.

• Abgoosht – Traditional and original Iranian stew and food
• Aquafaba – Legume seed cooking water
• Beguni - Deep-fried gram flour-dipped eggplant, popular in Bangladesh. The European version is known as aubergine fritters.
• Besan barfi – Indian dessertPages displaying short descriptions of redirect targets
• Besan halwa – Confections often made from nut butters or flours
• Bhajji – Spiced fritter originally from the Indian subcontinent
• Bikaneri bhujia – Indian snack food
• Bonda – Deep-fried potato snack
• Boondi – Indian snack made from fried chickpea flour
• Bread pakora – Indian deep-fried snack
• Burmese tofu – includes chickpea flour in its preparation
• Caldo tlalpeño – Chicken and vegetable soup in Mexican cuisine
• Chakhchoukha – Algerian dish of torn bread and stew
• Chakli – Savoury Indian snack
• Chana dal – Dried, split pulses used for cooking
• Chana masala – Chickpea dish from the Indian subcontinent
• Chickpea bread – Type of bread made from chickpea flour from Albania and Turkey
• Chickpea noghl – Iranian, Afghan, and Turkish confection
• Ciceri e tria
• Cocido madrileño – Spanish chickpea-based stew
• Cocido lebaniego – Traditional dish from Cantabria containing chickpeas
• Dhokla – Indian vegetarian dish
• Falafel – Middle Eastern fried bean dish
• Farinata – Chickpea pancake
• Ganthiya – Indian snack food
• Guasanas – a dish from Mexico consisting of chickpeas, water and salt. The chickpeas are steamed and shelled before serving.
• Hummus – Middle Eastern chickpea puree dish
• Kadhi – Yogurt-based dish from India
• Karantika – Algerian street dish – Algerian chickpea flan
• Keledoş – Soup of Iran, Armenia, Azerbaijan, and TurkeyPages displaying short descriptions of redirect targets
• Khaman – Snack in Gujarat, India
• Lablabi, Tunisian chickpea soup^[1]
• Laddu – Spherical sweet from the Indian subcontinent
• Lagane e cicciari – Italian pasta dishPages displaying short descriptions of redirect targets
• Leblebi – Turkish toasted chickpea snack
• Meia-desfeita – Portuguese cod and chickpea dish
• Minestra di ceci – Italian soup based on chickpeas
• Msabbaha – Variation of hummus
• Mysore pak – Sweet dish in India
• Pakora – Spiced fritter originally from the Indian subcontinents
• Panelle - Fried Italian chickpea fritters; common street food in Sicily
• Panisse - Smaller and thicker sort of socca from Marseille to Nice
• Papadum – Flatbread from the Indian subcontinentPages displaying short descriptions of redirect targetss
• Patra – Vegetarian dish from IndiaPages displaying short descriptions of redirect targets
• Pitaroudia — chickpea fritters or dumplings, in Greek cuisine
• Puchero – Spanish and South American stew
• Revithada — dish, in Greek cuisine, that involves baked chickpeas
• Revithia — chickpea soup, in Greek cuisine
• Sev – South Asian snack food
• Shiro – Powdered stew from Ethiopia and Eritrea
• Socca – Chickpea pancake
• Sohan papdi – Indian dessertPages displaying short descriptions of redirect targets
• Topik – American chickpea-based dish
• Zunka (also known as pithla – Vegetarian traditional dish of India

• List of legume dishes
• Lists of prepared foods

• Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 762. ISBN 978-0-471-66377-5.