What Goes with Chickpeas?

Ingredients that pair well with chickpeas bring out their earthy, mild flavor: a tangy dressing, fresh herbs, and spiced oil. Lemon, parsley, and olive oil can turn boiled chickpeas into a flavorful dish.

What Works in Salads and Appetizers? Mix boiled chickpeas with tomato, cucumber, and red onion, then dress with lemon and olive oil for a light chickpea salad. The vegetables' freshness balances the chickpeas' mild flavor. To make hummus, mash chickpeas with tahini, garlic, and lemon. A drizzle of olive oil and red pepper flakes on top adds flavor and color.

What Are Some Main-Dish Pairings? For chickpea stew, cook red meat or diced meat with the chickpeas for a filling main dish. It is usually served with plain rice pilaf because chickpeas are already filling. For chickpea patties or falafel, mix chickpeas with spices such as cumin and cilantro, then fry them for a different texture. Chickpeas can also be added to vegetable- or chicken-stock-based soups to add nutrition and texture; chickpea soups are popular as a filling winter meal. Roasted chickpeas seasoned with salt and spices make a snack to serve with beer or a yogurt drink.

How chickpeas are cooked also affects what they pair with. Canned chickpeas are convenient, while chickpeas cooked from dried beans have a more intense flavor and firmer texture. If cooking dried chickpeas, soaking them overnight can shorten the cooking time and help them cook evenly. Cumin, sumac, or za'atar add flavor to chickpeas and are common in Middle Eastern chickpea appetizers. In Mexican-style dishes, chickpeas can be combined with red pepper and cilantro for a different flavor. Chickpea size can also affect which dish works best: larger chickpeas are often used in salads and main dishes, while smaller ones can make a smoother hummus. This distinction may help when choosing a package.

Leaving the skins on or removing them also affects texture. Peeled chickpeas are preferred for smooth dishes such as hummus, while chickpeas with skins give salads a more noticeable crunch. Rub cooked chickpeas under cold water to loosen the skins.

Storage also affects quality. Dried chickpeas can be stored for a long time in a cool, sealed container, while cooked chickpeas should be eaten within a few days when refrigerated. Cooked chickpeas can also be frozen and thawed in small portions as needed. In short, pair chickpeas with ingredients that add tang or spice to their earthy, mild flavor, or complete the dish with a filling protein or grain.