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.
Chickpeas are one of my favorite beans and therefore, I have quite a few recipes that use them:
- Beet, Chickpea, an Feta Salad from Scandie Foodie
- 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: