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vegan zucchini lasagna is high protein as well as flavor |
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1 medium zucchini sliced, 1 small can great northern beans, 1 small can tomato sauce, 2 cups baby kale, seasoning, and parsley garnish for this simple zucchini sauté |
Where Colors and a Healthy Lifestyle Intersect
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vegan zucchini lasagna is high protein as well as flavor |
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1 medium zucchini sliced, 1 small can great northern beans, 1 small can tomato sauce, 2 cups baby kale, seasoning, and parsley garnish for this simple zucchini sauté |
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Collage Art by Billy Renkl, provided by Spiegel & Grau |
The name chickpea comes from the Latin word cicer,
referring to the plant family of legumes, Fabaceae. They are also known by the
popular Spanish-derived name, garbanzo beans.
Chickpeas are most commonly tan or beige when dried or canned. Research indicates chickpeas can be other colors, including green, brown, black, and even red, depending on the variety and stage of maturity. Freshly harvested chickpeas, before they are dried, are bright green.
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cooked organic chickpea dish with edamame, red pepper, onion, garlic, carrots, lemon juice, and herb seasonings |
For faster cooking time, use an Instant Pot.
Using dried chickpeas in a recipe is more economical than using canned ones, so weigh your options. You may need or want to watch how much you spend on food, or may be short on time. Personally speaking, I use both kinds of chickpeas and like having both options.
Dried chickpeas can be seasoned according to personal preferences. Canned ones are ready to eat, and can be thoroughly rinsed, if they are too salty.
Chickpeas also come frozen, so look for this product in the frozen vegetable aisle of many good supermarkets.
Chickpea recipes are popular all over the world. See sample recipes from many countries by looking below.