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This Vegan Tandoori Chickpeas recipe is inspired by the very popular Indian dish. This version is made entirely from scratch with just a few ingredients and a simple cooking method. Enjoy over creamy risotto with fresh cilantro or herbs of choice in just 30 minutes!
Table of contents
A Plant-Based Twist on Tandoori
The traditional Indian dish is made with chicken, but not surprisingly, all of the flavor comes from the cooking method and spices. For this reason, making a vegan-friendly version is not only easy, but equally as flavorful! Now, this tandoori chickpea recipe is not an authentic recipe or authentic Indian cooking.
I served it over creamy risotto and used coconut milk instead of vegan yogurt because coconut milk is typically more accessible and affordable. We also cooked our tandoori on the stovetop as opposed to in a tandoori oven, however, if you happen to have a tandoori oven for cooking Indian food, please use it!
I think you’re going to love this vegan twist on tandoori chicken. It’s the perfect recipe to add to a budget-friendly meal plan, quick weeknight dinners, or to help you incorporate affordable plant-based proteins into your diet.
The Ingredients
- Tomato soup: This is another ingredient that is not authentically found in tandoori. Authentic tandoori is famous for its bright red color but this color is usually derived from red food coloring. You may know that most red food coloring is usually not vegan and is therefore not something I keep stocked in my plant-based pantry. Instead, I used a red tomato soup for natural coloring and love the flavor it adds.
- Chickpeas: The protein of choice in this vegan tandoori. I used canned chickpeas that were drained and rinsed, but 1 ½ cups of chickpeas cooked from dry would work, too. Or, try another plant-based protein such as lentils.
- Tandoori spice: An Indian blend of spices you should be able to find at your local grocery store. It may also be called Tandoori Masala.
- Additional Spices: In addition to the tandoori spice blend, I used salt, garlic powder, and lemon pepper. If you can’t find lemon pepper, use regular black pepper.
- Onion: Use a large yellow or white onion that has been thinly sliced into rings.
- Coconut milk: Full-fat coconut milk is best, but any non-dairy milk can be substituted. Just make sure it does not contain any added sweetener or your vegan tandoori will have a weird aftertaste.
How to Make Vegan Tandoori Chickpeas
- 1) If you are serving this vegan tandoori dish over the creamy risotto, begin cooking the rice first with a 3 to 1 ratio of water or vegetable broth.
- 2) Next, begin to simmer the chickpeas. In a large saucepan over medium heat, combine the tomato soup, chickpeas, tandoori spice, salt, garlic powder, lemon pepper, and onion.
- 3) Stir well to combine and simmer over medium heat for 20 minutes. After 20 minutes, drop the heat to a simmer and stir in the coconut milk. Allow the vegan tandoori to simmer for another 10 minutes, or until thickened to your desired consistency.
- 4) Serve hot over risotto or another grain of choice, and enjoy!
Recipe FAQs
While both are popular dishes in Indian cuisine, they are not the same. Tandoori uses a different cooking method, different spices, and is not as saucy as Tikka masala. Tikka masala is also typically simmered on a stove and is more creamy and rich.
If you can’t find tandoori spice in your local grocery store, you can make a homemade tandoori spice blend using common spices like cumin, paprika, garlic, ginger, coriander, and cardamom. Or, try a similar spice blend such as garam masala. It is a bit spicier, but will add a somewhat similar flavor profile.Â
Curry chickpeas, Coconut Curry Soup, Yellow Dal, Indian Slow Cooked Spinach, and Quinoa Chickpea Patties are a few of our popular recipes made with Indian spices and flavors, but there are several recipes in Indian cuisine that are made with chickpeas as the protein. Look for recipes like chana masala, chickpea salad (chana chaat), chaat masala, and chickpea and potato curry (chana aloo) at Indian restaurants!
Top Recipe Tips
- Start with cooked chickpeas. ​If you are using dried chickpeas, they must be cooked ahead of time. There is not enough liquid in the recipe for the chickpeas to cook directly in the pan.
- Marinade the chickpeas in advance, if desired. Authentic tandoori recipes typically call for marinating the protein in yogurt and spices before cooking in the tandoor. If you’d like to marinate the chickpeas in the spice and tomato soup mixture for up to 24 hours before starting this recipe, feel free!
- Adjust the spices to taste. Everyone’s spice preference will be different. Adjust the tandoori spice and salt to taste.
Serving Suggestions
I love the combination of the tandoori chickpeas with creamy risotto, but these chickpeas would be delicious over any grain. Try quinoa, brown rice, or this delicious garlic rice.
This dish can also be served with Vegan Naan or refreshing sides like Spicy Cucumber Salad, Crispy Green Bean Fries, or this Raw Carrot Salad.
Storage Instructions and Make Ahead Tips
Vegan tandoori and the creamy risotto will keep best when stored in separate airtight containers. When refrigerated promptly, this dish will keep for 4-5 days and can be reheated on the stovetop or in the microwave.
I have not tested freezing this tandoori chickpeas recipe, but it may work. If you’d like to experiment, I’d recommend freezing for up to 2 months and defrosting completely in the refrigerator before reheating. The coconut milk may separate which can change the texture, but based on experience freezing other recipes, it should be slight.
More Delicious Vegan Recipes Using Chickpeas
- Air Fryer Chickpeas
- Chickpea Sweet Potato Boats
- Vegan Chickpea Stew
- Plant-Based Chickpea Tuna Salad
- Easy Hummus Recipes
- Vegan Lentil Chickpea Salad
Photos by Alfonso Revilla
Vegan Tandoori Chickpeas
Ingredients
- 1 cup of risotto or rice (dried, any grain is fine)
- 2-3 cups of veggie stock (broth or water is fine. Amount depends on what grain you pick)
- 1 cup of tomato soup (or thin sauce)
- 15 ounces of chickpeas (1 can)
- ½ teaspoon of tandoori spice
- ½ teaspoon of salt
- ¼ teaspoon of garlic powder
- ¼ teaspoon of lemon pepper
- ¼ of a large yellow onion (in rings)
- 2 tablespoons of coconut milk (or any non-dairy milk)
Instructions
- In a medium pot, cook your rice or risotto as instructed. Risotto takes about 3 cups liquid per 1 cup dried, rice is just a 2-1 ratio.
- In a large saucepan, combine your tomato soup, chickpeas, seasonings, and onion over medium heat.
- After 20 minutes on medium, drop the heat to a simmer and stir in your coconut milk or any non-dairy milk. Let simmer for another 10 minutes or until thick.
- Serve hot over rice or risotto and enjoy!
Notes
- Start with cooked chickpeas. ​If you are using dried chickpeas, they must be cooked ahead of time. There is not enough liquid in the recipe for the chickpeas to cook directly in the pan.Â
- Marinade the chickpeas in advance, if desired. Authentic tandoori recipes typically call for marinating the protein in yogurt and spices before cooking in the tandoor. If you’d like to marinate the chickpeas in the spice and tomato soup mixture for up to 24 hours before starting this recipe, feel free!
- Adjust the spices to taste. Everyone’s spice preference will be different. Adjust the tandoori spice and salt to taste.Â
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This chickpea tandoori recipe is so delicious! I was so happy I found some tandoori spice so I could make this incredible dish!
Love this dish. Flavorful and loaded with protein!
Love how simple this chickpea dish is!