Cooking with
Chickpeas
Nutty, filling and endlessly versatile, a can of chickpeas can become a salad, a curry or the heart of a grain bowl in minutes.
Good to know
Canned chickpeas are ready to use — just drain and rinse. A 400 g can gives roughly 240 g drained chickpeas. Dried chickpeas need soaking overnight and simmering until tender.
Pat drained chickpeas very dry before roasting. Moisture is what keeps them soft, so a clean tea towel is your best tool.
The liquid from the can (aquafaba) can be whipped like egg white and used in some baking. Keep it covered in the fridge and use within a couple of days.
Move opened chickpeas to a covered container and refrigerate for up to 3 days, or freeze cooked chickpeas in portions.
Chickpea recipes
3 recipes
15 min
Mediterranean Chickpea Salad
Chickpeas, cucumber, tomatoes and red onion in a bright lemon-oregano dressing.
45 min
Roasted Vegetable Grain Bowl
Roasted sweet potato, peppers and chickpeas over quinoa with a lemon-tahini drizzle.
35 min
Spinach & Chickpea Curry
A gently spiced tomato curry with chickpeas and spinach, ready in one pot.
