Chickpeas beyond hummus: easy ways to use a pantry favourite

A humble tin of chickpeas can be the beginning of lunch, dinner or a snack. Their mild flavour makes them easy to pair with different herbs, spices, and vegetables or meats.

Chickpeas are legumes and contribute plant protein and fibre. They’re also a practical ingredient to keep on hand when you want to build a meal from what’s already in the kitchen.

Start with a quick salad

Drain and rinse tinned chickpeas, then combine with cucumber, tomato, parsley, lemon juice and olive oil. Add bread or a cooked grain to turn it into a more substantial lunch.

Mash them for a sandwich

Roughly mash chickpeas with lemon juice and tahini. Add finely chopped celery or herbs, then spoon into a sandwich with salad leaves. Adjust the texture with a little water or olive oil.

Add them to warm meals

Stir chickpeas into a vegetable curry, tomato-based stew or soup. They’re useful when you have enough vegetables for dinner but want to make the dish go further.

Roast them for texture

Dry drained chickpeas well, toss with a little oil and your favourite spices, then roast until they reach the texture you enjoy. Scatter over a bowl or salad just before eating. Oven results vary, so check regularly towards the end of cooking.

Choose the format that fits your week

Tinned chickpeas are convenient. Dried chickpeas suit batch cooking, but need preparation: follow the packet’s soaking and cooking instructions and cook until tender. Cool and refrigerate cooked chickpeas promptly, or freeze suitable portions.

If legumes are new to your meals, start with a small amount. Try adding a spoonful to a dish you already enjoy before making them the centre of dinner.