Weight Loss: Know These Chickpeas Recipes To Add To Your Diet

Some of the finest foods to help you lose weight are those rich in protein and fibre. Foods that are fibrous are frequently lower in calories, which makes you feel fuller after eating and helps to control blood sugar levels. In the long run, diets deprive you of vital nutrients that you can only get from a healthy diet because they are tough to sustain and may only give you short-term gains. The most vital action you can do in your weight loss efforts is to eat consciously. You should therefore aim to choose the appropriate foods. Indian homes frequently eat chickpeas because they are a fantastic source of protein. According to research, eating a diet high in protein might make you feel fuller for longer and may help you lose weight. So let's maximize the benefits of this nutritious ingredient. Here are several chickpea dishes that can aid in weight reduction, so you don't have to start brainstorming foods for losing weight.  

Chickpea Omelet 


1 cup chickpea flour 

1 cup water 

¼ tsp baking powder 

¼ tsp garlic powder 

Salt, to taste 

Black pepper, to taste 

2 green onions 

½ red bell pepper 

1 cup baby spinach 

1 cup sliced mushrooms 

1 tbsp soy sauce  

¼ cup fresh parsley 

¼ cup cashew nacho cheese 


In a bowl combine all the dry ingredients and mix them well to make a smooth batter.  

Sauté the spinach and mushrooms in a skillet over medium heat with a splash of water and soy sauce. Over the course of ten minutes, let them get small or shrink. Remove once done.  

Similar to how a typical pancake is made, these omelettes must be properly prepared with heat and non-stick. 

Pour half of the batter into the heated, lightly oiled nonstick pan; spread it out into a thin circle. Let it cook for about 3 minutes, or until the top seems cooked through. After turning, cook the other side for three more minutes. Top it with cashew cheese, sautéed mushrooms, wilted spinach, and one or two sprigs of fresh parsley. 

Chickpea Fritters 

½ small head broccoli 

100g mushrooms 

2 thinly sliced green onions 

5 large kale leaves 

2 tbsp coconut oil 

½ tsp paprika 

1 garlic clove, minced 

1 tsp cumin 

½ tsp curry powder 

2 tbsp chopped parsley 

1 cup besan (chickpea) flour besan (chickpea) flour 

1 egg, lightly whisked 

Salt, to taste 


Turn the oven on to 210 C, or 410 F. Finely chop the kale, mushrooms, and broccoli. In hot oil, garlic, paprika, cumin, curry powder, and a lot of salt are fried. For 6 to 7 minutes, simmer, stirring occasionally, or until vegetables are barely starting to cook through. Allow it to cool. Add the egg, the besan flour, and the minced parsley. The bottom should be golden and the top should be crispy after 20 minutes of baking. 

Chickpea Salad


1 cup overnight soaked chickpeas 

½ apple, finely chopped 

1 carrot, grated 

1-2 tomato, finely chopped 

For seasoning: 

1 tsp roasted cumin powder 

1 toasted red chilli, coarsely crushed 

Black salt, as per taste 

Lime juice, as per taste 

1-2 tsp honey 

Fresh coriander leaves 

Fresh mint leaves 


In a mixing dish, combine the chickpeas, apple, carrot, and tomato. Add the coriander and mint leaves in a mortar and pestle to make the salad seasoning with the aforementioned items. It will be mixed with the remaining components. On top of the chickpea bowl, drizzle the seasoning and combine everything. For the salad bowl's garnish, you could alternatively use chopped paneer or some toasted nuts. 



1 ½ cups dried chickpeas (or 3 cups canned chickpeas) 

1 ½ tsp baking soda 

1 large garlic clove, chopped 

¼ cup tahini 

1 ½ tbsp fresh lemon juice 

2 ½ Tbsp olive oil, plus more for serving 

¾ tsp salt 

¼ tsp ground cumin 

¼ tsp sweet paprika 


Use cold water and 3/4 teaspoon baking soda to soak dried chickpeas overnight. Drain, then add to a large pot. Add the final 3/4 tsp of baking soda, then pour water over the mixture. For 45 minutes to 1 hour, boil until its soft. Before draining, reserve 1/2 cup of cooking water. Remove any split skins if present.  

When using canned chickpeas, boil them briefly in a pot of water with baking soda for 15 to 20 minutes, or until they are mushy. Reserve ½ cup of the cooking liquid and drain the chickpeas. 

The chickpeas, garlic, tahini, lemon juice, olive oil, salt, and cumin should all be combined in a food processor, leaving the water. Put the food in a bowl and top with paprika and more olive oil.