Chickpeas, 5 Different Ways
July 27, 2017
Chickpeas (or garbanzo beans, if you prefer) are one of the most versatile beans. These unsung heroes can do just about anything – they offer protein and fiber, can be used as a flour and the water can even substitute eggs or dairy in certain recipes. So, what else can you do with hearty, healthy chickpeas? Keep reading to find out our top recipes to get you started.
Recipe #1: Aquafaba
Aquafaba refers to the liquid found in canned or boiled chickpeas or other types of beans, although chickpeas tend to offer the best flavor. With it, you can make many formerly egg or dairy-laden recipes vegan: cheeses, whipped cream, mayonnaise, meringue, etc. If it’s fluffy, cheesy, or foamy – you can probably make it with aquafaba. Check out these 20 recipes for a good primer on how you can use aquafaba.
Recipe #2: Chickpea Salad
Chickpeas make a perfect base for hearty salads and can be made in advance for healthy lunches or to compliment an afternoon barbecue. Big or small, chickpea salads can offer a high-protein, high-fiber, low-calorie meal. If you’re a fan of tuna or chicken salad, try this Mashed Chickpea Salad or try a refreshing Chickpea Greek Salad (omit the feta). In a rush? Just add some vinaigrette to a can of rinsed chickpeas, your favorite chopped veggies and you have a quick, healthy meal.
Recipe #3: Chickpea Flour
For those who prefer gluten-free fare, chickpea flour is a perfect replacement. Chickpea flour is a staple in Indian cuisine (usually referred to as Gram or Basan Flour) and in Southern France, you’ll find a chickpea cake called socca. Try this Green Goddess Socca or Jumbo Chickpea Pancake. You can easily find Garbanzo Bean Flour online or at specialty natural foods stores.
Recipe #4: Crunchy Chickpeas
Love chips? Then you need to try crunchy chickpeas. Chock full of flavor and much healthier, you can make crispy chickpeas in just about any flavor you can imagine. Try salt and vinegar, pepper and lime, Cajun, or even cinnamon. Start with the Crunchy Chickpeas recipe from The 22-Day Revolution Cookbook and then branch out with any seasoning you have on hand. Find the recipe at the end of this post.
Recipe #5: Hummus
You can’t consider using chickpeas without trying out a hummus recipe. You can start with a classic hummus, or branch out with some different flavors such as roasted garlic hummus or this gorgeous green goddess hummus. Enjoy with fresh vegetables, or double the chickpea goodness by serving with these chickpea flour crackers.
What else can you make with chickpeas? Use your imagination! Casseroles, sauces, scrambles, masalas, you name it. Enjoy the flavors, as well as the extra nutrition. You don’t need dairy or meat, just chickpeas!
Recipe: Crunchy Chickpeas
Makes 4 servings
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon sea salt
Pepper, to taste
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Rinse and drain the chickpeas in a colander, discarding the skins of the beans. Pat dry the chickpeas to remove as much moisture as possible. This makes for a crispier chickpea.
- In a bowl, toss the chickpeas with the oil, garlic powder, sea salt and pepper.
- Scatter the seasoned chickpeas on baking sheet and bake for about 35 minutes until crisp and golden, tossing occasionally to make sure that they don’t burn. Chickpeas will continue to get crunchy as they cool.
- Let the chickpeas cool completely. They will be ready to enjoy once cooled. Any uneaten chickpeas can be stored in an airtight container at room temperature. They are best when eaten within a day or two.