Whether you call them chickpeas or garbanzos, there’s no such thing as too much. Here are some of our favorite ways to use them.

Close-up on Chickpeas
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Did you accidentally hoard chickpeas? We get it. Some days, it feels like you need to grab anything you can find at the grocery store. From what we’re hearing from readers, a lot of you are having a bit of buyer’s remorse over the cans and cans of garbanzos in your pantries. Fret not; these legumes are incredibly versatile, serving as a snack, adding texture to salads, and turning stews into one-pot meals.

If it’s dried chickpeas you’ve overstocked, those can be used in any of the recipes here as long as you soften them up first. Do that by soaking the dried beans for 8 hours, or by boiling them for 5 minutes and then letting the pot sit for an hour. 

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