Best Chickpeas Substitutes in Summer Grain Bowl with Roasted Veg
This recipe calls for 400 g chickpeas, drained. If you're out of chickpeas or need to adapt the recipe, here are 5 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Protein, body and texture
When chickpeas aren't available, you're avoiding legumes, or you want a different texture or flavour profile.
5 Substitutes for Chickpeas in Summer Grain Bowl with Roasted Veg
1. Cannellini or butter beans
Ratio: 1:1
Creamier and softer - they mash into the sauce more readily, making a silkier result. Best in soups and stews.
2. Black beans or kidney beans
Ratio: 1:1
Firmer and earthier - flavour changes notably but the texture holds well. Great in curries and chilli.
3. Red or green lentils (cooked)
Ratio: 1:1 by weight (cooked)
Softer texture that breaks down into the sauce - excellent in dal-style dishes but won't give the same bite.
4. Diced firm tofu
Ratio: 1:1
Press well first. The neutral flavour absorbs the spices of the dish; texture is chewier than chickpeas.
5. Edamame beans
Ratio: 1:1
Sweeter and greener - works particularly well in light curries, salads and grain bowls.
View the Full Recipe
See the complete Summer Grain Bowl with Roasted Veg recipe for British kitchens with gram measurements and °C temperatures.
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