Single ingredient and uses: Chickpeas

One of my favorite uses for chickpeas (also called garbanzo beans) is to make hummus and add flavorings, specifically roasted beets.  You could also add avocado or use a different type of bean.  Then dip in healthy crunchy snacks like vegetable sticks or crackers. 

My other favorite use is to roast chickpeas, which takes about 20-30 minutes at 400℉.  These are a great snack on their own, as a salad topping, or in replacement of croutons. 

So many options:


Hummus or flavored hummus

Roasted chickpeas

Use roasted chickpeas instead of croutons (gluten free)

On salads

As flour (or typically in GF all purpose flour)

In soups and stews

Puree and use as a natural thickener

As a main protein in meal dishes when going vegetarian

A really unique way is to use the liquid in the bean can, called Aquafaba.  Whip this like you would egg whites and act similarly.  A vegan alternative to whipped egg whites, like when making meringue.

Photo Credit:

Photo by Edgar Castrejon on Unsplash

Photo by Deryn Macey on Unsplash

Photo by Nicholas Barbaros on Unsplash

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