Ten quick and easy ways to enjoy these healthy legumes every day.
1. Make a curry
Cook 1 chopped onion, 2 crushed garlic cloves, 1 tablespoon yellow curry powder and 1 teaspoon cumin in a little olive oil for 1-2 minutes. Add 1 can tomatoes, 1 can drained chickpeas and 500g chopped sweet potato. Bring to the boil. Reduce heat to low and simmer until sweet potato is soft.
2. Toss a salad
In a serving bowl, toss 1 can of drained chickpeas, 1 can tuna, 1 carrot cut into sticks, chopped fresh curly parsley and 10 halved cherry tomatoes. Dress with lemon juice and olive oil.
3. Dip into hummus
Using a food processor, blend 1 can drained chickpeas, juice of 1 lemon, 1/3 cup tahini paste, 1 tablespoon olive oil and 2 garlic cloves until smooth. Serve.
4. Add to soups
Chickpeas are a delicious addition to any soup. Use them in minestrone instead of kidney beans.
5. Try some felafel
Preheat oven to 200°C. Using a food processor, blend 1 can chickpeas, 1 onion, 2 garlic cloves, 1 teaspoon ground coriander, 1 teaspoon ground cumin and fresh flat-leaf parsley until smooth. Shape into small patties and bake for 15 minutes or until browned.
6. Mash it up
Use chickpeas when making mash instead of potatoes as a tasty low-GI alternative.
7. Bake a snack
Preheat oven to 180°C. Drain 1 can chickpeas and arrange on a baking tray. Spray with olive oil. Season with ground coriander and chilli flakes. Bake for 1 hour or until chickpeas are crisp.
8. Serve a side
Combine 10 halved cherry tomatoes, 1 can drained chickpeas, chopped spring onions and chopped mint leaves. Dress with lemon juice and olive oil to taste. Serve.
9. Spread it on
Mash chickpeas and use instead of a spread in a wrap or sandwich with fresh salad.
10. Cook a casserole
Fry 1 chopped onion, 2 crushed garlic cloves and 1 sliced chorizo sausage in a little oil. Add 1 can tomatoes and 1 can drained chickpeas. Bring to the boil. Reduce heat to low and simmer for 15 minutes. Serve with steamed rice.