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
Use roasted chickpeas instead of croutons (gluten free)
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 by Edgar Castrejon on Unsplash
Photo by Deryn Macey on Unsplash
Photo by Nicholas Barbaros on Unsplash
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