It's not complicated to understand why we love canned chickpeas: they're low in calories, high in protein, and have a mild nuttiness that elevates the flavor of countless dishes. In fact, we're such big fans of these adaptable beans that we've featured them in five new recipes in our October issue.
Curried Chickpeas: Not a fan of curry? Try replacing it with the words well-spiced and then give this fragrant dish a try. Garlic, ginger, and tomato paste combine to create robust flavors in just a few minutes (no lengthy simmering or braising necessary!).
Chickpea, Sausage, and Kale Pasta: We could describe this recipe as the perfect last-minute meal -- and it is just that -- but the title really wouldn't convey how much we crave this pasta. Instead, we'll describe it as a flavor smorgasbord (rich Italian sausage meat is punched up with garlic, while kale and chickpeas act as mellow but hearty additions) that we'd happily enjoy even if it was planned well in advance.
Herbed Chickpea Sandwich: Hummus fans, rejoice! This open-faced sandwich is reminiscent of your favorite spread, but calls for tangy feta cheese in place of tahini, as well as fresh dill. The cherry tomatoes add a pleasantly sweet touch, but thinly sliced beefsteak or plum tomatoes would work well, too (they just won't look nearly as cute).
Chickpea and Cauliflower Salad: Our test kitchen team loved this recipe so much that is disappeared almost immediately after being created. The contrast of soft, warm chickpeas with raw, crunchy cauliflower is an unexpected delight. Keep in mind, the longer the cauliflower sits in its dressing, the more it will soften, so plan your meal according to your preferences.