So, you may be asking yourself what to do with chickpeas, and it may sound like a silly question, but chickpeas are one of the most popular types of legumes.
It seems weird, but most kids have never even heard of them, they’re so common. And yet, you can make hundreds of different recipes out of chickpeas.
Which food do you choose to use with chickpeas? Some people think that hummus is the best option, while others say that you should eat them with a pita or some other bread.
Other people think that a salad is the best way to go. So, are chickpeas really only good to eat right after being cooked? I don’t think so.
You can make them into a meal by combining them with some other ingredients. For example, you can add them to a pasta dish or add them in a salad. You can also use them in sauces, etc.
What is a chickpeas?
Chickpeas are a legume- or bean-like food made from the seeds of the chickpea plant (Cicer arietinum). Chickpeas are small to medium-sized dry beans.
They are usually green veined and range in color from yellow, to green to brown in color. Chickpeas are usually found in their dried form, but can also be found in other forms such as split chickpeas.
Chickpeas, also known as garbanzo beans, are a popular legume used in Middle-Eastern and Mediterranean cuisines. They are a staple ingredient in many sweet and savory dishes.
Chickpeas are often served as a side dish, snack, or salad ingredient, but they are also a great source of protein and fiber. Chickpeas are rich in antioxidants, and because of their high protein content, they are good for strengthening muscles.
Benefits of chickpeas
Chickpeas are one of the most common dishes in the world but why are they so beneficial to body, health, and energy? Along with being a great source of protein, they are also packed with fiber and a variety of nutrients, including vitamins, minerals, and antioxidants.
Chickpeas also contain high amounts of iron, which is important for the production of red blood cells and the synthesis of DNA and RNA. They contain calcium, which is needed for the production of new bones and teeth.
Chickpeas (also known as garbanzo beans) are one of the few ingredients that are actually good for you. They are high in vitamin B (especially B1) and are also a good source of dietary fiber, potassium, and folate.
Although chickpeas are technically pulses (the dried seeds of plants in the legume family), they are often referred to as a bean because of their texture and flavor in a wide range of dishes. Chickpeas are also known as garbanzo beans for short.
Good foods to eat with chickpeas
Chickpeas are packed with protein and fiber, making them a perfect addition to a healthy diet. But you’re probably already eating them in countless recipes, which means you probably don’t need another reason to eat them. But just in case you’re on the fence, here are ten more ways to eat chickpeas, which you should taste for yourself.
- Stuff them into sandwiches
Chickpeas can be eaten in a bunch of different ways, from salads to omelets, to tacos, to soups, and more. But one of the most popular ways to get your daily dose of chickpeas is to snack on a sandwich.
Chickpeas are also very versatile and can be used in many different dishes. A delicious recipe is “Chicken with chickpeas” which consists of chicken, chickpeas, bell pepper, onion, celery, grated carrots, and a couple of spices. You can add vegetables of your choice and garnish.
- Salmon Salad
Chickpeas are a staple in many cuisines around the world. They’re protein-packed, high in fiber, and naturally creamy in texture.
They’re also tasty in salads, dips, and hummus, with a mild nutty flavor. So why not use them in a quick and easy salad recipe?
We’re going to use chickpeas in a salad with warm buttered toasted pecans and a creamy salmon and greens mixture for an exciting and delicious dinner.
Chickpeas are a really healthy, hearty and protein-rich legume. It’s so good, in fact, that I will make it the main ingredient in a chickpea pasta dish.
There’s no need to change the pasta, just replace the cooked chickpeas with the same amount of chickpeas you’d use for the pasta. I bet it will turn out delicious!
Why cook vegetables when you can just throw them into a pot and let them roast? Now, there are of course a few things to consider when roasting vegetables:
cut them into small bite-sized pieces, not too much, and make sure to pre-mix them with a bit of olive oil to prevent sticking. But aside from that add some chickpeas, they’re just like the rest of your diet—simple and easy to prepare, and absolutely delicious.
This is a risotto recipe using cooked chickpeas as the base. The chickpeas are not cooked with the pasta, but used as a thickener, and they are cooked just until they reach the “al dente” stage. The pasta cooked at the same time with the chickpeas becomes tender with the heat from the risotto.
- Soba rice
To eat with chickpeas-Soba rice is quite simple. First, cook the chickpea with olive oil and spices. (If you want to reduce the amount of oil, use a little less than half of the amount listed.)
Then, prepare the Soba rice. If you feel like you don’t have enough time, you can prepare the Soba rice first. Afterward, cook the Soba with the chickpeas.
If you’re enticed by the prospect of combining two of your favorite foods, you might be wondering how to do it without getting too messy. The answer, of course, is to make a small, lean cut of meat—like a fillet and pair it with chickpeas.
- Pork chops
Chickpeas and pork chops are a classic combination that brings out the best in both of these ingredients. These foods have subtle flavors that complement each other, making them ideal for a casual dinner.
They’re also a lot less expensive than most proteins, making them an ideal food for a low-budget dinner.
- Vegetable curry
Chickpeas are a great source of protein, fiber, and iron, and are an excellent source of vitamins B and C. There are many ways to cook them.
Slow-cooked in tomato sauce, roasted, fried, or tossed into salads. This vegetarian curry cooks the chickpeas in a rich coconut milk sauce with tomatoes, onions, and garlic.