12 recipes with chickpeas
Chickpeas are versatile, packed with protein and rich in dietary fibre.
Published 21 January 2018 | Updated 21 October 2022
Chickpeas are a source of low-GI, energy-giving carbohydrates and an economical plant protein. Like all legumes, chickpeas are a good source of filling fibre, and contain essential vitamins and minerals – especially folate, iron, zinc, calcium and magnesium – and plant phytonutrient antioxidants. Read on to learn how to use them!
Why we love chickpeas
- Available dried or canned, all year round and easy to store.
- Use them in most recipes including salads, soups or stews or enjoy as a quick snack.
- Chickpeas are the main ingredient in many Middle Eastern dishes, like falafels and hummus.
Do dried chickpeas need to be soaked?
Most dried legumes need to be soaked to make them easier to digest and to help us absorb the essential nutrients that they contain. To soak legumes simply place them in a large bowl. Pour over enough cold water to cover completely. Set aside overnight to soak and then drain.