17 Recipes You Can Make With a Can of Chickpeas (2024)

FAQs

What do you do with a can of chickpeas? ›

Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.

Aquafaba is the liquid in a can of chickpeas. (We're not talking about the liquid in a can of any other beans. Stick to the liquid from canned chickpeas—it works best.) This starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a foam.

Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.

Packed with nutrients. Chickpeas boast an impressive nutritional profile. They contain a moderate number of calories, providing 269 per cup (164 grams). Approximately 67% of these calories come from carbs, while the rest comes from protein and fat ( 1 ).

If you are using canned chickpeas, drain and rinse them with water to cut the sodium (salt) content by almost a half. Rinse well in cold water to make them easier to digest and less gas-producing.

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Unopened canned chickpeas can last for 3 to 5 years when stored in a cool, dry place. The "best by" or "best if used by" dates on cans are indicative of peak quality rather than safety. Even after these dates, canned chickpeas can remain safe to eat as long as the can's integrity remains uncompromised.

Aquafaba is the liquid found in a can of chickpeas or resulting from cooking chickpeas. It is often used as an egg substitute in vegan and allergen-free recipes. The name “aquafaba” came from the Latin words for “water” and “bean,” roughly translating to bean-water.

What is the white stuff in can of chickpeas? ›

What Is It? Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time. It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.

So whether you're soaking fresh chickpeas or using canned, don't throw away the 'juice'. That liquid is a valuable ingredient known as aquafaba. It makes an outstanding egg white substitute, somehow embodying the same viscous texture and ability to whizz into fluff.

Chickpeas are found in many cuisines. Stir them into soups, stews and pasta dishes, toss in salads or puree for a healthy appetizer.

I have also been getting another question which is “are canned chickpeas cooked?” Yes, they are already cooked and ready to eat! You'll just need to drain them and rinse before you use them for your recipe.

Ingredients like Greek yogurt, raspberries, chickpeas and garlic are both gut-healthy and anti-inflammatory foods. This means these snacks can help aid in healthy digestion as well as relieve symptoms of inflammation like joint stiffness, mental fog and high blood pressure.

These protein-packed legumes have a mild, nutty flavor and are the star ingredient in dishes like humus and falafel. But we use them in many more ways--bean soup, tagine, tossed in orzo, in salads, or even to make an irresistibly crunchy snack! Heck, chickpeas can be the entire meal!

The honest answer—there's no difference between chickpeas and garbanzo beans. They're just two (of many) different names for the same type of pulse. (Pulses are basically seeds of legume plants.) The word chickpea doesn't come from chickens at all—it's an evolution of the plant's Latin name, cicer arietinum.

A member of the legume family, chickpeas have a delicious nutty taste, creamy texture and are extremely nutritious. Slightly bigger in size than a pea, chickpeas may be tiny but are certainly well-deserving of their superfood status, being packed full of nutrients and health benefits.