Have chickpeas in the pantry? Transform the humble garbanzo bean into something delicious with one of these twenty easy recipes made with chickpeas!
Growing up in a Lebanese household, one thing is for certain: we always have a can (or two or three!) of chickpeas in our pantry at all times. Whether I want to whip up a batch of my Great Aunt Vieve’s famous hummus or simply eat them tossed in a little olive oil, lemon, and salt, there are endless ways to enjoy chickpeas. What’s even better is that chickpeas are nutrient-dense and packed with vitamins.
What are the health benefits of chickpeas?
Chickpeas are a rich source of vitamins, minerals, and fiber and offer a whole host of health benefits including improving digestion, aiding weight management and reducing the risk of several diseases such as heart disease and cancer. Additionally, garbanzo beans are high in protein and a great alternative to meat in most recipes including salads, pasta, and curries.
Can I use either canned or dry chickpeas in any recipe?
Yes you can use canned or dry chickpeas. I always use canned chickpeas out of convenience but dry always work as well. The primary difference between the two is texture. Working with dried beans will result in a slightly more firm texture once cooked.
Do I need to peel/remove the skin of the chickpeas before eating them or using them in a recipe?
This is completely optional but I prefer to leave on the skin for added fiber and texture. Removing the skin when making hummus, for example, results in a creamier end result but the difference is minimal and in my opinion not worth the effort and time.
What’s the best way to remove the skin of chickpeas?
Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.
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