Introduction
The humble chickpea is a staple in many diets around the world, but a shortage of the legume is looming. With the global demand for chickpeas increasing, the supply is struggling to keep up. This means that prices are rising and availability is becoming more limited. Fortunately, there are a number of great substitutes for chickpeas that can be used in recipes. In this article, we will explore some of the best alternatives to chickpeas and how they can be used in recipes.
A Chickpea Shortage Is Coming—Here Are the Best Substitutes
As the world’s demand for plant-based proteins continues to grow, so does the demand for chickpeas. Unfortunately, this has led to a global shortage of the popular legume, leaving many wondering what to do. Fortunately, there are plenty of other plant-based proteins that can be used as substitutes for chickpeas.
Lentils are a great substitute for chickpeas. They are high in protein and fiber, and they have a mild, earthy flavor that works well in many dishes. Lentils can be used in place of chickpeas in salads, soups, stews, and curries.
Another great substitute for chickpeas is black beans. Like chickpeas, black beans are high in protein and fiber, and they have a slightly sweet, nutty flavor. Black beans can be used in place of chickpeas in salads, soups, and burritos.
If you’re looking for a more unique substitute for chickpeas, try edamame. Edamame is a type of soybean that is high in protein and fiber, and it has a slightly sweet, nutty flavor. Edamame can be used in place of chickpeas in salads, stir-fries, and soups.
Finally, if you’re looking for a more traditional substitute for chickpeas, try navy beans. Navy beans are high in protein and fiber, and they have a mild, earthy flavor. Navy beans can be used in place of chickpeas in salads, soups, and stews.
No matter which substitute you choose, you can rest assured that you’ll still be getting plenty of protein and fiber. So don’t worry about the chickpea shortage—there are plenty of other plant-based proteins that can take its place.
Have you heard? According to Reuters, global supplies of chickpeas could drop as much as 20% this year. This is due to a multitude of factors including weather and war, which have hurt supplies of chickpeas. So what are hummus-lovers to do? Well, don’t panic. There are plenty of ways to replicate the savory, creamy effect of hummus using other ingredients like beans. Read on for five dishes that traditionally require chickpeas, and how to incorporate substitutes. And if these sound good to you, go ahead and try them regardless of whether you’re impacted by the chickpea shortage!
These deep-fried balls of pureed chickpeas are part of Mediterranean and Middle Eastern cuisine. Falafel can be stuffed into a pita and topped with chopped tomatoes and cucumbers and hummus or tahini. The good news is there are numerous ways to make falafel without chickpeas using other legumes such as edamame or black beans. You can even use grated carrots and zucchini to make it. (But if you do have chickpeas, try our take on The Perfect Air Fryer Falafel!)
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Pureed chickpeas, aka hummus, make a fabulous dip and can be flavored with herbs like parsley, sun-dried tomatoes, or even hot sauce. But instead of using chickpeas, you can make a delicious puree using white beans, black beans, or even edamame (baby soybeans). You might not even notice a difference.
Roasting chickpeas with a variety of herbs and spices is a delightful snack. Using the same flavor profiles you love, swap the chickpeas for fava beans, butter beans, black-eyed peas, or even black beans. The possibilities are truly endless!
Topping a salad with chickpeas adds texture and flavor along with protein and fiber. Instead of chickpeas on your salad, use pinto beans, navy beans, cannellini beans, or even edamame (as I do in my recipe for Chicken, Kale, and White Bean Salad). You can also opt for any of the roasted beans or peas listed above or peanuts, pistachios, almonds, or even pomegranate arils like in this Turkey, Walnut, and Pomegranate Salad, which add a nice crunch.
Chickpeas are a fabulous addition to both animal and plant-based stews. But if they’re in short supply, you can use cannellini beans, great northern beans, white kidney beans, or navy beans. They add the same creamy texture and slightly nutty flavor as chickpeas. If you’re looking for a slightly stronger flavored substitute in your stew, try using black beans or pinto beans.
Toby Amidor, MS, RD, CDN