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Chickpeas are currently having a moment and it's easy to see why—they're protein-packed, affordable, and while they may seem boring on their own, they're surprisingly versatile.

Heather Lawless, co-author of The Chickpea Revolution Cookbook, wants to inspire more people to cook with the nutritious legume. She shares four recipes below.


Makes 10 pancakes

This recipe is so good that people will invite you to their cottages, country homes and  [insert place you want to go] just so you’ll make them Yamcakes.


  • 2 tbsp ground flax
  • 3 tbsp warm water
  • 1 1/2 cups shredded yam (about 1 medium yam)
  • 1 tbsp coconut oil
  • 1 medium onion, sliced thinly
  • 1 tbsp organic brown sugar
  • 1/2 cup chickpea flour
  • 1/2 cup all purpose flour
  • 1/2 cup coconut sugar
  • 1/2 cup quick cooking oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp curry powder
  • 1/2 cup finely chopped walnuts
  • 2 cups of your favourite non-dairy milk such as almond, cashew, coconut, or soy milk


  1. Place flax in warm water and let sit for 10 minutes.
  2. Set a pot of water to boil and add shredded yam. Allow to boil for 3-4 minutes. Drain and set aside.
  3. In a skillet, melt coconut oil on medium heat and add onions and brown sugar. Let cook, stirring occasionally for 20 minutes until caramelized. Be sure to scrape up the sweet bits on the bottom of the skillet as you go.
  4. In a large bowl combine the chickpea flour, all purpose flour, sugar, oats, baking soda, salt, cinnamon, curry powder and walnuts.
  5. To the large bowl, add soy milk, flax mixture, cooked yams, caramelized onion and stir until combined.
  6. Pour ¼ cup of the batter onto oiled skillet. Cook each side for 2-3 minutes until golden brown. Serve with maple syrup.

Chickpea Breakfast Sausages


Vegan sausages are the perfect savory side kick to any breakfast. They also pack a protein punch, so they’re great for lunchboxes too. Xanthan Gum may sound like a scary ingredient, but it’s actually just a thickening agent produced by fermenting sugars. Still sounds scary? Feel free to leave it out but be extra gentle when frying the sausages so they don’t crumble or fall apart. 


  • 1 cup crumbled tempeh 
  • 1/2 cup chickpeas, canned or cooked 
  • 1/4 cup white onion, diced 
  • 2 cloves garlic, minced 
  • 1 tsp jalapeno pepper, minced
  • 1 tsp organic brown sugar 
  • 1 tsp smoked sea salt
  • 1 tsp fresh ground black pepper
  • 1/4 cup nutritional yeast 
  • 1 tsp xanthan gum 
  • 1.5 tsp fennel, crushed 
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp soy sauce
  • 1 tbsp olive oil


  1. Add all ingredients except olive oil to a food processor. Pulse until well combined. Remove and shape into mini sausages, approx 3 inches long and ½ inch in diameter.
  2. Wrap each sausage in a small piece of foil. Steam for 10-15 minutes (we use the steamer on our rice cooker, but you can use a pot steamer as well). Place in fridge for 1-2 hours or up to 24 hours.
  3. When ready to eat, heat olive oil in a skillet. Working in batches, fry each sausage for 3-5 minutes, turning often until golden brown on all sides. Serve immediately.

Falafel Dog with Crispy Cabbage and Tahini Drizzle 

Makes 4 hot dogs


When people think of chickpeas, falafels often come to mind.  But who’s to say they have to be balls tucked into a pita?  This is a fun new way to enjoy falafel and a great opportunity to try different toppings.


  • 1/2; head purple cabbage, thinly sliced
  • 6 tbsp olive oil, divided
  • 1 1/2; cups cooked or canned chickpeas
  • 1 red onion, chopped
  • 1 bunch of parsley, roughly chopped (about ¾ cups firmly packed)
  • 1 tbsp cumin
  • 1/2; tsp chilli powder
  • 1 tbsp ground coriander
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 cup all purpose flour
  • 4 hot dog buns

For the dressing

  • 1/4; cup tahini
  • Juice from ½ lemon
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1 tbsp chives or parsley, chopped
  • 2 tbsp warm water


  1. Preheat oven to 400°F.
  2. Place cabbage on a lightly greased cooking tray and rub with 2 tablespoons olive oil. Roast for 30 minutes, stirring once or twice, until very crispy.
  3. In a food processor add chickpeas, onion, parsley, cumin, chili powder, ground coriander, garlic, salt, flour and remaining 4 tablespoons olive oil and pulse until combined.
  4. Remove and form into hot dog like shapes. Place on a parchment-lined baking sheet.
  5. Bake for 20-25 minutes or until golden brown.
  6. Meanwhile, make tahini dressing by combining all dressing ingredients in a glass jar with a lid and shake well. Set aside.
  7. Place the dogs in buns, top with crispy cabbage and drizzle with tahini dressing.

Lavender Whisky Sour 

Makes 1 cocktail


Aquafaba cocktails are becoming all the rage in bars around the globe. Aquafaba provides a wonderful froth and texture, and we promise you won’t miss the raw egg white that’s typically used. This Whisky Sour recipe is sweet, tangy and just as frothy as the real thing. We infused a bottle of whisky with a 4-5 lavender sprigs the night before to create a subtle floral aroma and taste


  • 2 oz Jamesons whiskey
  • 3/4 oz aquafaba (the reserve liquid from cooking dried chickpeas or from a can of chickpeas)
  • 3/4 oz simple syrup
  • 3/4 oz freshly squeezed lemon juice
  • Ice cubes
  • Extra sprig of fresh lavender, for serving


  1. Place whiskey, aquafaba, lemon juice and syrup in a cocktail mixer or mason jar. Shake for about 20 seconds.
  2. Place ice in a glass, pour drink on top, and garnish with sprig of lavender.

Crème Brûlée

Makes 4 pots


Crème Brûlée is the one thing people feel an almost moral obligation to order off a menu.  Think about it - if a chef has gone through the trouble of scraping out the inside of a vanilla bean, what kind of a person would you be by not ordering it? Traditional crème brûlée is full of dairy and eggs but our vegan version will blow your mind with its similarities - rich, decadent, creamy on the inside, with a perfect crispy coating on top (lean in close when you break the topping with your spoon to hear that feel-good sound).

Note: you’ll need small dishes or ramekins and a kitchen torch for this recipe.


  • 1 vanilla bean, sliced lengthwise with seeds from inside scraped out (keep the seeds, discard the shell)
  • 1/2 cup cooked or canned chickpeas
  • ⅛ tsp agar-agar
  • 1 350 gram package organic soft tofu (about 1 cup), strained and squeezed of excess water (cheesecloth works well for this)
  • 3/4 cup organic sugar, divided
  • 1/2 tsp sea salt
  • 1 1/2 tbsp nutritional yeast/li>
  • 2 tsp cornstarch
  • 1 cup full fat coconut milk


  1. In a high speed blender or food processor, add all ingredients except ½ cup sugar. Blend until creamy.
  2. Pour blended mixture into saucepan and cook over medium heat until thick, stirring constantly, for about 5 minutes.
  3. Divide evenly amongst ramekins and allow to cool. Cover and place in fridge for at least 5 hours, but preferably overnight.
  4. Before serving, divide remaining sugar amongst dishes and torch until bubbly and golden brown.