Chickpeas, also known as garbanzo beans, are one of the most versatile ingredients you can have in your store cupboard! You can add a tin of chickpeas to almost anything! They are cheap, easy, tasty and readily available!

Check out these recipes for a start!

Are chickpeas good for you?

Chickpeas are a nutritious powerhouse, offering a range of health benefits. Chickpeas are packed with protein, fiber, and essential vitamins like folate and iron. The high fiber content aids digestion and they are quite often used in vegetarian and vegan dishes as a great source of meat free protein.

Are Tinned chickpeas ok to eat?

Yes, tinned chickpeas are cooked and are safe to eat when properly stored and handled. Ensure the cans are undamaged, and check the expiration date on them. Rinse canned chickpeas before consuming to reduce sodium content if that is something you are worried about. You can eat straight from the can if desired.

Dried vs tinned vs jarred chickpeas?

The main difference between the 3 is that dried chickpeas require soaking and then cooking time but inturn allow control over flavour and texture. You can cook them a little bit shorter or a little bit longer in relation to what you are doing. If you are creating a salad you may want them slightly under or if you are doing hummus you may want them over done.

Tinned chickpeas are convenient, pre-cooked, and readily available. They are the very cheap option and the choice is just unbelievable these days! The sodium levels in tinned can be high.

Jarred chickpeas, often preserved in water or brine, are quite often the more expensive alternative. I do often find them tastier than the tinned with a unique flavour. Again the sodium levels can be high.

While dried chickpeas offer customization, tinned and jarred versions provide quick alternatives and act as a store cupboard staple.

Are chickpeas a good protein source?

Chickpeas are a brilliant source of vegetarian/vegan protein! They provide about 20g of protein per 100g chickpeas.

How do you cook and use dried chickpeas?

I always thought the traditional method was to cover the dried chickpeas in water, covered by about an inch and leave overnight. Then in the morning, rinse and drain and boil in a fresh pan of water anywhere from 1-3 hours.

I then found this page and discovered the numerous different ways you can cook dried chickpeas! Great info!

Give me more information about the liquid you get with chickpeas…Aquafaba…

Aquafaba is the liquid from canned chickpeas or cooking water from dried chickpeas, and is often known for its unique properties resembling egg whites. Used as a vegan egg substitute, it whips into a foam and stabilizes like egg whites in various recipes. It can be used in things like meringues, mousses, vegan butters and even vegan mayonnaise. It has quite a neutral flavour and so can used in both sweet and savoury dishes.

I am a beginner, give me 3 chickpea recipes which are really easy!?

Try these Chickpea Tacos! Simply roast some chickpeas. You can just use a simple mix of cumin and smoked paprika for a great flavour! Fill some crispy tortillas with the roasted chickpeas, then some shredded lettuce, some fresh tomato, some bits of feta and a drizzle of hot sauce.

To build a Chickpea and Quinoa Salad, combine cooked chickpeas, cooked quinoa, chopped up cherry tomatoes, cubed cucumber and feta. Drizzle with nice olive oil, lemon juice, salt and pepper for a great simple salad!

To make some simple chickpea falafels combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper in a food processor. Blend until the mixture forms a coarse paste. Add a table spoon of flour, one at a time and blend until the mixture comes together without being too sticky! Ball up and fry off for an easy cheap falafel!