Half cup uncooked chickpeas have more protein than a 3 oz chicken breast, more fiber than an equal weight of bran flakes, and a healthy dose of iron, potassium, folate and other vitamins and minerals. And hey, there are some great Chickpea Recipes that are easy to make!
There are two types of chickpeas: Desi and Kabuli. Desi contains smaller, darker seeds and have more of a rough coat. Kabuli is a larger, lighter colored bean with a smoother coat. Chickpeas come in a variety of colors – green, black, brown and red, though the most popular and recognized color is beige.
Chickpeas can be bought dried or canned. It is best to use dried chickpeas within a year of purchase. The longer it is stored, the drier it becomes, which increases cooking time. Canned chickpeas are very convenient as they are ready-to-use. Store canned chickpeas in a cool, dry place. Make sure to rinse canned chickpeas well to lower the sodium content.
Check back from time to time as we are always adding new chickpea recipes. They’re a Live Eat Learn favorite for their taste, nutrition, and versatility!