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Lebanese Chickpea Recipe

A healthy chickpea recipe inspired by Lebanese cooking. Tahini, garlic and fresh lemon juice round out the flavors. A fast and easy vegan or vegetarian main dish, mezze or a hearty side.

A bowl of Lebanese chickpeas.

While listening to Yotam Ottolenghi describe Israeli and Middle Eastern cuisine on one of my favorite food podcasts, I got lost on the food concept of simple. Everything he described related to cooking was simple. Techniques and ingredients were basic, the perfect cuisine for new and seasoned home cooks alike. Anyone wanting to discover a new cuisine will find a familiar comfort in learning Middle Eastern cuisine.

This recipe was inspired by a YouTube video on Lebanese cooking. The cook was making several types of Ful recipes with native beans and chickpeas. The simple, fresh and healthy ingredients sparked joy in that mezze bowl.

I took the easy way and used canned chickpeas but you certainly could use home cooked dried chickpeas. I had fresh, homemade tahini in the fridge so I did use homemade tahini. Have you ever made your own? It whips up in just a few minutes in a blender with some oil and salt. The nuttiness was more spectacular than the store-bought kind. If you haven’t tried making your own, go for it. Find some sesame seeds in bulk and make it a great day. If you don’t have a bulk aisle in your market, try an Asian market. They sell it in big containers.

Have you discovered Middle Eastern cooking yet? Ful Medames is a great introduction to this healthy cuisine. Make your own hummus and take a satisfying vegetarian dish to work. Make an easy veggie turnover called Fatayer as a grab and go lunch or a fun appetizer. What are your favorite Middle Eastern Recipes?

A bowl of canned chickpeas.
Chopped garlic.
A microplaner is perfect for mincing garlic and ginger (Affiliate Link).
A spoonful of tahini.
A bowl of Lebanese chickpeas.

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A bowl of Lebanese chickpeas.
A bowl of Lebanese chickpeas.

Lebanese Chickpea Recipe

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

A healthy chickpea recipe inspired by Lebanese cooking. Tahini, garlic and fresh lemon juice round out the flavors. A fast and easy vegan main dish, mezze or a hearty side.


  • 15 oz can of chickpeas, half of the liquid drained out
  • 1-2 cloves of minced garlic, use a microplanes if you have one
  • 1/4 tsp salt
  • 4 Tbs tahini
  • 4 tsp extra virgin olive oil
  • sesame seeds for garnish
  • 1 lemon cut into 4 wedges


  1.  Place first three ingredients in a medium bowl, cover and microwave on high 1-2 minutes or until heated through.
  2. Divide chickpeas equally into four small bowls.  Drizzle tahini and olive oil onto each serving.  Sprinkle with sesame seeds and serve with lemon wedges.


  • Using a microplaner grater will mince the garlic superfine.
  • If making chickpeas from scratch, simply ladle hot chickpeas into bowls, mix and drizzle with remaining ingredients.
Nutrition Information:
Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 353Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 162mgCarbohydrates: 37gFiber: 11gSugar: 6gProtein: 14g

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Sunday 28th of April 2019

I didn't realize making tahini was so easy. I'm going to make some, I love the nuttiness of fresh tahini and I don't have much luck finding the good jarred variety. I think making my own is the answer. This Lebanese chickpea recipe is great. I love clean, easy recipes that are healthy too. Thanks for this.

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