Chickpeas (garbanzo beans) are a super versatile, low fat, and high fiber protein source rich in important minerals like phosphorus and molybdenum. They’re also incredibly easy to cook with, whether you decide to use a dried or canned variety. Want to take chickpeas beyond the hummus bowl? Check out these six recipes.
1. Chickpea Yogurt Dip
For a chickpea dip that isn’t hummus, try out this recipe for chickpea yogurt dip. Blend together chickpeas, Greek yogurt, garlic, olive oil, vinegar, and cumin, and top with parsley and pomegranate seeds.
The yogurt gives this dip a creamier, lighter mouthfeel than hummus, as well as a slightly tangier taste. Pair it with your favorite veggies or crackers.
2. Chickpea “Tuna” Salad
This vegetarian riff on the classic tuna salad is a great option for anyone looking for a meatless meal, or trying to avoid the mercury in tuna.
Mashed chickpeas come together with mayo (or an eggless substitute), celery, lemon, vinegar, salt, and pepper for a taste and texture that’s surprisingly similar to the real thing! Crumble in some nori (roasted seaweed) for an even more authentic seafood taste.
3. Chana Masala
Everyone’s favorite Indian take out dish is now available from your home kitchen. Chickpeas, tomatoes, and onions are simmered with a ton of spices to turn up a pungent, hearty dish best served over basmati rice.
The list of spices on this dish is a long one, but buying just the right amount from your nearest bulk spice aisle can help cut down on costs. Take a look at this chana masala recipe to learn more.