All Things Chickpeas
Freshly picked selection:
What to look for when purchasing:
Chickpeas are usually purchased canned or dried but can be found fresh in some places. If you are purchasing fresh chickpeas, they typically come in a green pod which should be free of blemishes and not slimy.
How to store:
Once cooked, chickpeas should be refrigerated. Dried chickpeas should be stored in an airtight container in a cool, dry place.
How to prepare:
Chickpeas are extremely versatile and can be prepared in many different ways. If you buy fresh chickpeas, you can eat them raw or sprouted. Canned chickpeas are often added to soups, stews, and salads, or made into hummus.
Most Americans eat their chickpeas in the form of hummus, which is extremely easy to make. We love to add some beets for unique color and added nutrients.
Chickpeas are a also an easy, cost-effective way to add protein to any salad.
In addition to adding protein, chickpeas also make a great low-calorie, high-protein thickener for soups. You can replace milk or cream in any soup recipe with chickpeas and puree for a creamy texture. A great option for anyone avoiding dairy.
While whole chickpeas have tons of uses, chickpea flour is also extremely versatile and makes a wonderful gluten free option. You can use it in place or regular flour like in this latkes recipe:
Our Chefs & Nutritionists Say:
“Chickpeas are my ultimate favorite of the legumes! I use them to make my own hummus or in vegetarian dishes like chickpea curry. But my favorite way to use chickpeas is to roast them. I add a little olive oil and roast them until they are golden brown and crunchy. Then I sprinkle them with chili powder, and either eat them as a snack or use them to top salads, kind of like croutons. Yummm!” -Eunice Holmes, RD
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.
Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.