One of my favorite pantry staples are my cans of chickpeas. It’s my opinion that the chickpea should win “THE most versatile legume” award. They can be roasted, tossed in a salad, mashed into “tuna”. made into a desert, thrown in a chili and the list goes on and on. As I write this post I am dunking cucumbers into buffalo flavored humus. When John and I stayed in city last year for the NYC Triathlon, there was a line around the falafel truck at 4:00 in the morning! Allow me to prove to you in 5 recipes exactly how versatile this lovely legume can be.
My Favorite Vegan Tuna Fish Recipe/Mock Tuna Salad by Happy Herbivore
My “go-to” Party Food/Buffalo Ranch Roasted Chickpeas by Kid Tested Firefight Approved
Chickpea Comfort Food/Chickpea Cutlets by Post Punk Kitchen
Chickpeas for Desert/Chocolate Chip Blondies by Chocolate Covered Katie
One I would like to try/Minty Yogurt Parfait by BetaCyanin
Notes on the Buffalo Ranch Roasted Chickpeas: this recipe is easy to double, triple and even quadruple! I have also substituted Parmesan cheese for the nutritional yeast and it works. I like mine best when I am heavy handed on the parsley. I roast mine for longer than what the recipe says. I like mine really crunchy!
Notes on the Chickpea Cutlets: I haven’t made these since I started eating meat again but these would please a meat eater. They are hearty and can be used in any chicken dish like a Marsala or Parmesan.
Do you like Chickpeas? What is another versatile food?