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One Bag of Chickpeas: Three Meals

Chickpea and Apple Salad
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It’s been such blast exploring the glorious world of pulses over the past few months with my friends from USA Pulses and Pulse Canada! I’ve shown you how you can sttreeecccccchhhhh a $1.50 bag of split peas, black beans, and lentils into three meals per bag. And today, we’re tackling the last (but certainly not least) pulse—chickpeas!

Just like all the other pulses out there, chickpeas (AKA: garbanzo beans) are a super affordable, delicious, sustainable, protein-packed source of fiber.


They are so tasty, versatile, incredibly healthy, and budget-friendly to cook with. The average cost of beef per serving is $1.49, whereas you can serve dry peas, chickpeas, lentils, or beans for about 10 cents per serving. TEN CENTS! If you’re looking for affordable ways to eat healthier, pulses need to be on your grocery list. Make sure to sign up for the Half-Cup Habit, and see how easy it can be to add a half cup serving of pulses to your diet three times per week.

Canned pulses are a great deal, too, but to stretch your budget even further, drive your cart down the grocery store aisle a little more and pick up some bags of dried beans, lentils, chickpeas, or split peas. A pound of dried pulses runs between $1-$2, and trust me, you can streeeettttcchhh each of those bags into multiple meals. Today, I’m going to show you how to stretch a one pound bag of chickpeas into three delicious, healthy, meatless meals! Let’s do this.

Chickpea Pesto Pasta Salad

Chickpea Pesto Pasta Salad

It really doesn’t get much easier than this weeknight pasta salad. I prefer to use store-bought pesto in the fall and winter, and then make my own fresh pesto in the summer when my basil plants are taking over!

Chickpea Pesto Pasta Salad

Chickpea Pesto Pasta Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This pasta salad is so easy, it is suitable for a weeknight dinner. Use store-bought pesto in the colder months, and fresh pesto when basil is in season.


  • 1 pound small pasta, cooked according to package directions and cooled
  • 1 cup prepared pesto
  • 2 cups halved cherry tomatoes
  • 2 cups cooked chickpeas (about 1 15-ounce can, drained and rinsed)


In a large bowl, combine all ingredients, and stir well until everything is coated in pesto. Serve immediately.

BBQ Chickpea Wraps

BBQ Chickpea Wraps


Chickpea Apple Spinach Salad with Honey-Mustard Vinaigrette

Chickpea Apple Spinach Salad

Each of these recipes uses about 2/3 cups of dried chickpeas, meaning you can buy a single pound of chickpeas for a whopping $1.50 and make all three of these dishes. Now that’s how you stretch your grocery budget!

This post is brought to you by a Wholefully partner.
Looking for ways to eat healthier? Just add pulses! This is a sponsored post written by me on behalf of USA Pulses and Pulse Canada. All opinions are my own. Learn more by visiting their website or following them on TwitterFacebookPinterest, or Instagram.

Want to be a sponsor? Let’s work together!

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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4 Responses
  1. I used to think chickpeas were too chalky but since I started cooking my own from dried, I’ve changed my tune. Now they are MY FAVORITE! My kids ask me to whip up roasted chickpeas multiple times a week for an afternoon snack and I’m never sad to say yes. So much to love about these recipes. That wrap is calling my name.

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