Mediterranean Lentil & Chickpea Salad

Cooking Dried Chickpeas

Chickpeas are also known as garbanzo beans because, for no apparent reason, we like to give two names to everything. 

Humans have been eating them for thousands of years and we still aren’t sick of them...

...likely because they’re so versatile and go with or in just about everything, playing a starring role in smooth and creamy, highly addictive hummus.

Canned chickpeas are quick and convenient, but if you’ve got a little time, cooking them from dried is a great option. They’re even more affordable, have a slightly firmer texture, and, let’s be honest, there’s something satisfying about cooking them from dried.

Step one: Soak the chickpeas.
Soaking helps beans cook faster and more evenly. Add them to a big bowl, cover them with plenty of water and let them sit for at least 8 hours or overnight. 

Step two: Get cooking.
Drain and rinse your soaked chickpeas, then add them to a large pot with fresh water. Simmer gently for about 1 to 1½ hours until they’re tender but not mushy. 

If you want extra flavor, toss in a bay leaf, some garlic or even an onion while they cook. Just don’t add salt at the beginning—it can make them tough! Drain and rinse and you’re ready to go.

Bonus: Chickpeas freeze beautifully, so make a big batch, let them cool completely, then spread them out on a baking sheet and freeze them until solid. This keeps them from sticking together. Once frozen, add the chickpeas to a zip-top freezer bag and store them for up to 3 months. 

Chickpeas might be small, but they have BIG benefits: plant-based protein, lots of fiber and the power to make any meal more filling and satisfying. 

Chickpeas? Yes, please!