Chickpeas (cooked, drained)

Description

Cooked and drained chickpeas have a pleasant, slightly nutty flavor and a creamy texture; the grains are light beige, round, and become slightly mealy after cooking, yet retain their shape. They are a rich source of plant protein and fiber, providing complex carbohydrates, iron, folic acid, magnesium, and potassium, with low fat content. Regular consumption may support feelings of fullness, stabilize blood sugar levels, and promote gut and cardiovascular health. In the kitchen, chickpeas work well in hummus, salads, stews, curries, soups, patties (falafel), and as an ingredient in bread or fillings — they pair nicely with lemon, garlic, cumin, and herbs. Store cooked chickpeas in an airtight container in the refrigerator for 3–4 days or freeze in portions for 2–3 months; drain well before storing and keep the cooking water (aquafaba) as a useful emulsifier.