Chickpeas are amazing. Keep them on had to whip up Hummus, for soups and stews, falafel, and delicious salads. You can keep cans in the cupboard for when you need to whip up something in a hurry, but when you have the time, it is well worth it to cook them yourself. Keep dried chickpeas on hand. Once you cook dried chickpeas, you will not go back to canned, I promise you. Just be sure to soak them covered in water with a teaspoon of baking soda added for at least 4 hours and up to 12 hours before cooking, or do a quick soak method. Cook extra. They freeze well and you will always have them on hand to use in recipes.
One of my favorite ways to use them is in chickpea salad, also known as Mock Tuna Salad or Tu No Salad. (recipe below)
Mock Tuna Salad
2 cups cooked chickpeas
2 stalks celery finely chopped
2 Tbs onion finely chopped
2 Tbs sweet red pepper finely chopped
2 Tbs pickle relish (sweet or dill, your choice)
1 Tbs nutritional yeast
1/2 tsp kelp powder (optional, but gives it the "fishy" taste)
2-3 Tbs vegan Mayo
1 tsp yellow mustard
Salt and pepper to your liking
Mash chickpeas with a fork or put in food processor and pulse. Leave some lumps, do not make it smooth like you are making hummus. Put in a bowl with the remaining ingredients and mix well. Refrigerate at least a couple hours to let the flavors blend. Makes a wonderful sandwich or it is great as a tomato stuffing.
Pictured on my homemade bun. I may share that recipe later.