Chickpeas, also known as garbanzo beans, are one of my favorite beans. Chickpeas are great by themselves, on top of salads, in stews, and can be the main base for hummus. Chickpeas can also be roasted and eaten as a crunchy snack with your favorite seasoning.
Chickpeas are easy to cook up. I usually begin soaking them in the evening and cook them the next morning (if I’m in a hurry) or cook them that night. Once I’m done, I let them cool and split them in to a few freezer safe container. If using frozen chickpeas on a salad, I often pull them out and soak them in warm water for a few minutes.
NE Vegetarian Chickpea Recipes:
Vegetarian Chickpea Recipes from Around the Web:
Honey Cinnamon Roasted Chickpeas
Chickpeas with Delicata Squash, Kale, and Coconut Milk from Healthy Green Kitchen
Chickpea Fritter with Tomato Jam from Happyolks
Chickpea Salad from Cookie and Kate
Spiced Sweet Potato and Chickpeas from Sprouted Kitchen
Chickpea Hot Pot from 101 Cookbooks
Other resources/information about Chickpeas: