I will be the first to admit that canned chickpeas are very convenient for weeknight meals. However, I actually prefer chickpeas cooked slightly al dente, when they still have a light crunch as I bite into them. They’re better for salads, and I love snacking on them. And yes, I do actually eat chickpeas as a snack. Of course, others may prefer chickpeas on the softer side and that’s completely fine! That’s the beauty of cooking chickpeas yourself—you get to control the texture of the beans to your liking. In general, it is a good idea to soak your chickpeas for at least 8 hours (overnight is even better). The soaking speeds up the cooking process. Do note that the chickpeas will soak up water and expand over time, so be sure to use the right sized bowl. If you are using unsoaked beans, I recommend cooking them in the pressure cooker because it is faster. You can also cook unsoaked beans in the slow cooker on low for 8 hours. The texture of the chickpeas will be al dente.
HOW TO USE YOUR COOKED CHICKPEAS: A FEW RECIPES
Curried Chickpeas with Mint & Cilantro Chutney (Vegan)Greek Salad with Chickpeas & Heirloom TomatoesGolden Turmeric HummusChickpea Minestrone SoupQuinoa Cakes with Chickpeas & Mango SalsaMediterranean Three Bean Salad
TOOLS I USED
Slow CookerInstant Pot: This is an older model that I own.
