Chickpeas

Like beans and lentils, chickpeas are legumes and a good source of protein. I tend to buy canned chickpeas, as dried chickpeas take about 2 hours to cook to tender creaminess, and they produce a lot of foamy scum, requiring more watchful cooking and skimming of said foam. If buying dried, cook with the same method as for dried beans (facing page). If using canned, rinse well before using.

Crispy chickpeas add a lot of texture to vegetable salads and are nice to have on the counter for a snack.