Cook On: Eat Your Chickpeas

By Mary Ann Ebner

Growing up, I saw more chickpeas tossed in the trashcan than ingested for lunch in the school cafeteria. Students in my grade school, myself included, turned up noses at the little legumes with the pointed tops. Thankfully, palates change and though I can’t speak for those former classmates, I have grown to appreciate what’s become a primary family food source.

When the weather warms, I serve them in at least a dozen different combinations. If your concept of the perfect summer meal resembles anything like mine, the menu includes a plant-based dish that’s filling and full of flavor fand chickpeas stand up to the challenge. When the table comes together with simple preparations, we can enjoy impromptu feasts that may taste lavish even though they require little effort.

Dried chickpeas (Photo by M.A. Ebner)

Getting lost in a stack of trusted cookbooks can lead to inspiration but some foods make it to the status of favorite by presenting themselves in the more experiential fashion—served by friends and eaten unhurried together. Since I tried a chickpea salad at my friend Maia’s, her garden variation regularly makes the cut for my own dinner parties and easy meals.

The savory salad packed with protein-powered chickpeas can be a comforting warm-weather dish to satisfy a range of food restrictions and preferences. If you’re interested in eating meatless meals not necessarily or exclusively by conviction but also for good taste and healthier living, keep these roundish beans on hand. Whether you refer to them as chickpeas, garbanzo beans or hummus — the Arabic word for the legume as well as the term for the puréed spread made from chickpeas — the staple will help build an earthy salad.

It hardly requires instructions, but for the best results, start with dried chickpeas. The canned version serves as a fine substitute to pull the ingredients together quickly but cooking the chickpeas at home and allowing them to cool in their own broth brings out a smooth nutty-ish texture.

During boiling, many of the chickpeas may separate from their skins. Others will loosen with a gentle rub. Discard loosened chickpea skins but there’s no need to spend time hand-separating each chickpea from its skin for this dish. If they don’t slip off without your labors, leave them be. Once the chickpeas have completely cooled, send them on their way to the mixing bowl.

Chickpea salad (Photo by M.A. Ebner)

The mix of fruit and vegetables in the salad shared here brightens the plate. Summer corn from the cob adds kernels of yellow while avocados that have ripened to a velvety stage, where they feel soft around the neck, green up the medley’s appearance. Choose avocados that are buttery and smooth on the inside. Fruit that has over-ripened will turn to mush during the preparation stage of cubing the avocados and the under-ripened fruit is far too firm to be the perfect complement to the chickpeas that make the dish so satisfying.

Once you refine your cooking technique to soften dried chickpeas, tenderizing a batch without allowing them to foam up and overcook, mix them with whatever components you happen to find at the farmers market. Cucumbers, squash, eggplant and peppers make great partners. Without crowding other textures and flavors, chickpeas can get twirled into a three-bean salad, layered in a curried stew or rolled around on a bed of baby greens dressed with vinaigrette.

Let chickpeas show their shape and tasty texture in salads that work like meals.

Chickpea Salad

Yield: 6 to 8 servings

1 pound dried chickpeas
2 medium ripe avocados (cubed)
1 small sweet onion (chopped)
1 clove garlic (diced)
2 cups corn kernels (from about 3 medium ears, which can be cooked ahead and chilled)
1 cup fresh cilantro (chopped)
Juice from 1 lemon
2 tablespoons extra virgin olive oil
Sea salt and fresh ground pepper to taste

Rinse chickpeas, drain and cover with water. Soak overnight. Drain peas, place in heavy pan with 4 cups water. Cook over medium heat until tender, about 1½ hours. Allow chickpeas to cool in cooking water before draining.

Whisk lemon juice, olive oil, salt and pepper. Mix cooled chickpeas with all other ingredients. Toss with dressing. Serve immediately or chill 1 hour.

Did you find this article useful or informative? Please consider a donation to support our work. Even $5 a month, charged automatically to your credit card, would be terrific. We are able to provide this website and our weekly print paper free to the community -- and pay our writers, photographers and editors for their hard work -- because of the generosity of readers like you.

4 Responses to "Cook On: Eat Your Chickpeas"

  1. Teri Waivada   July 13, 2017 at 5:26 pm

    You can easily adapt this recipe and make hummus.

    Growing up in an Italian family, roasted chick peas were served like nuts: ground up with sugar, bits of chocolate, citrus placed in half moon dough and a fried for St. Joseph’s day; with pasta, and in minestrone soup. Much of the immigrant family cuisine featuring vegetables (out of necessity) are now “in,” recognized as healthy and featured in restaurant at prices that would make my grandmother cringe.

  2. Mary Ann Ebner   July 15, 2017 at 9:13 am

    What a treat to bite into one of those chickpea-filled pastries. And on restaurant mark-up, I’m echoing that likely reaction from an Italian grandmother …

  3. Susan Allen   July 15, 2017 at 12:38 pm

    This is a delicious, wondeful recipe and was throughly enjoyed by us!

  4. Mary Ann Ebner   July 17, 2017 at 6:41 pm

    Thanks so much, Susan. I’ve received a challenge to make the next version with roasted red peppers …


What Do You Think?

The Current welcomes comments on its coverage and local issues. Submissions are selected by the editor to provide a variety of opinions and voices, and all are subject to editing for accuracy, clarity and length. We ask that writers remain civil and avoid personal attacks. Submissions must include your first and last name (no pseudonyms), as well as a valid email address. Please allow up to 24 hours for an approved submission to be posted. All online comments may also appear in print.

Your email address will not be published.