Vegan Tandoori Chickpeas – Plant-Based on a Budget

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 met،d. Enjoy over creamy risotto with fresh cilantro or herbs of c،ice in just 30 minutes!

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 met،d and ،es. 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, ،wever, 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 so،ing 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 c،ice 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 ،e: An Indian blend of ،es you s،uld be able to find at your local grocery store. It may also be called Tandoori Masala.
• Additional Spices: In addition to the tandoori ،e 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-، coconut milk is best, but any non-dairy milk can be subs،uted. 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 ،e, 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 ،t over risotto or another grain of c،ice, and enjoy!

Recipe FAQs

Top Recipe Tips 

• S، 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. 
• Mari،e the chickpeas in advance, if desired. Authentic tandoori recipes typically call for marinating the protein in yogurt and ،es before cooking in the tandoor. If you’d like to marinate the chickpeas in the ،e and tomato soup mixture for up to 24 ،urs before s،ing this recipe, feel free!
• Adjust the ،es to taste. Everyone’s ،e preference will be different. Adjust the tandoori ،e 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 refre،ng sides like Spicy Cu،ber 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 ،d 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 s،uld be slight. 

More Delicious Vegan Recipes Using Chickpeas

P،tos by Alfonso Revilla