Chickpeas are a creamy, golden, mildly flavoured member of the legume family. High in protein and fibre, chickpeas are low in fat and have a low glycaemic index (GI) value.
If you don’t think you have ever eaten chickpeas, chances are you have and just didn’t know it. They are the basis of hummus dips and falafels — both popular foods in Australia. But don’t stop there. Chickpeas are a delicious and versatile addition to your regular diet — try some of our recipes.
Did you know?
The chickpea got its unusual name because it was thought it resembled a chicken’s beak.
Chickpea choices
Dried
If you buy dried chickpeas, it’s best to soak them overnight before use so they soften and take less time to cook. Be generous with the amount of water you soak them in and remember to use a large pot when cooking as they will expand to double their size.
If you don’t have time to pre-soak your chickpeas, you can use them dried but you will need to add about an hour to the cooking time. Dried chickpeas can be stored for up to a year in an airtight container in a cool dark place.
Canned
Great to have on-hand for instant use, canned chickpeas don’t need any soaking before use. Make sure you drain and rinse them well and discard any discoloured or cracked peas. Once opened, canned chickpeas can be stored in an airtight container in the refrigerator for up to a week.
Chickpea tips
Enhance one of your regular salad recipes by tossing some chickpeas through it.
When making soups try to use a variety of legumes including chickpeas. The nuttiness provides a unique flavour and is a great way to add some extra vegetables into your diet.
Make a batch of hummus at the beginning of the week and use it as a sandwich spread or a dip for vegetable sticks.
Your say: Do you enjoy chickpeas? What are your favourite chickpea recipes? Share with us below…
This information is provided by the Sanitarium Nutrition Service.
