Why Chickpeas are Versatile, Delicious, and Healthy

organic chickpea tossed salad with fresh red pepper, onion, sprouts, and miso ginger dressing

 

It's summertime and daily living can be easy. Discover "Why Chickpeas are Versatile, Delicious, and Healthy," and are an ideal plant-based ingredient to feature in simple summer meals.

I've chosen the best tips, time saving ideas, and flavorful recipes out of the many I've gathered, selecting ones that are particularly enticing as well as healthy. Each helps keep summer meal planning as carefree as possible.

 

 

 

 

The name chickpea comes from the Latin word cicer, referring to the plant family of legumes, Fabaceae. They are also known by the popular Spanish-derived name, garbanzo beans.

Chickpeas are most commonly tan or beige when dried or canned. Research indicates chickpeas can be other colors, including green, brown, black, and even red, depending on the variety and stage of maturity. Freshly harvested chickpeas, before they are dried, are bright green.

presoaked dried chickpeas and fresh veggies simmering on stove top

Chickpeas are versatile, as they have a mild flavor and are an excellent source of plant protein, fiber, and nutrients. Their texture is adaptable and makes them a satisfying addition to everything from salads and soups to snacks.

cooked organic chickpea dish with edamame, red pepper, onion, garlic, carrots, lemon juice, and herb seasonings

Cooking dried chickpeas is easy. To reduce cooking time, soak beans overnight in clean cool water (using enough water to cover all the beans). Rinse in cool clean water and stick chickpeas in a pot on the stove to cook. 

Plan to reserve at least 35-90 minutes of "at home time" to oversee the beans cooking, as they simmer in a pot on the stove top. 

For faster cooking time, use an Instant Pot. 

Using dried chickpeas in a recipe is more economical than using canned ones, so weigh your options. You may need or want to watch how much you spend on food, or may be short on time. Personally speaking, I use both kinds of chickpeas and like having both options. 

Dried chickpeas can be seasoned according to personal preferences. Canned ones are ready to eat, and can be thoroughly rinsed, if they are too salty. 

Chickpeas also come frozen, so look for this product in the frozen vegetable aisle of many good supermarkets.

Chickpea recipes are popular all over the world. See sample recipes from many countries by looking below. 

In India and Italy, chickpeas are turned into flour and made into various fritters, like vegetable pakoras (India) and panelle (Italy). 

Chickpea flour also makes excellent gluten-free flatbreads, and many cuisines make their own version — like the French socca or the Ligurian (Italy) farinata.

Fun Tip: For a tasty treat, season two cups of cooked chickpeas with sweet or savory spices and herbs you enjoy the most.  Then roast chickpeas in the oven for a crispy, crunchy, addictive (but healthy) snack . 

One of the most popular ways to eat chickpeas is as the star of a creamy, luscious Mediterranean/Middle Eastern food/dip called hummus. See "How to Make Scrumptious Hummus, a Recipe Roundup" for several creative variations.

creamy chickpea hummus and tomato platter

 Another colorful recipe that features chickpeas is chickpea salad. Read "How to Make Superb Vegan Chickpea Salad" for details.

superb vegan chickpea salad sandwich on whole grain bread

An additional way to eat this bean powerhouse is to Make the Best Tomato Gazpacho Soup and add home cooked or canned chickpeas to increase the amount of protein and fiber in it. Altering the original recipe is simple and healthful.

 

chilled tomato gazpacho soup with chickpeas

Do you eat chickpeas often and what's your favorite recipe that features them? 

Are you willing to check out some of the recipes mentioned in this post?

Please comment below. I appreciate every comment, but will not be able to publish those that contain links.

If you like what you see, share on social media and credit Nancy Andres at www.colors4health.com please.

 

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