Chickpeas with Paprika and Cilantro

Chickpeas 012sqServes 4 to 6

This chickpea dish was part of the Ranch’s bountiful vegetarian lunch buffet when we first arrived.  When I asked for the recipe, I had no idea how simple it would be. I’ve been home from the ranch 2 days now and have had these chickpeas for lunch both days.

2 cans (15- to 16-ounces each) chickpeas, drained
4 teaspoons paprika
1 teaspoon garlic powder
1 tablespoon olive oil
Salt and ground black pepper
4 teaspoons rice wine vinegar
2 tablespoons chopped fresh cilantro

Place chickpeas in a medium bowl. Add paprika, garlic powder, olive oil, and a generous sprinkling of salt and pepper; toss to coat. Add vinegar and cilantro; toss to coat again. Serve.

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  1. Pam says

    Hi Magda,

    I get it! A lot of people don’t like cilantro, so yes, parsley would be a good substitute, although I think basil could be nice too. Enjoy this simple, delicious recipe.

  2. says

    This recipe is perfect- healthy and simple! I have many cans of chickpeas and needed a recipe just like this, since I already have a batch of hummus in the fridge:). Plus- it’s now 12:10 and hadn’t a clue as to what to have for lunch… Now I know.

  3. Andrea says

    Just stumbled across your recipe when searching for things using paprika, cilantro and chick peas. I made this and put in a wrap and grilled it. Amazing healthy lunch, thanks :)

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