Starch softens during cooking, then reorganizes and firms up in the cold. Because refrigerator temperatures speed up this change, cooked chickpeas can feel firmer or even mealy the next day. The change is largely reversible: gently heating the chickpeas restores some of their texture. Chickpeas stored without their cooking liquid also dry out, which makes the firmness more noticeable.
Chickpeas consist largely of starch. During cooking, the starch granules absorb water and swell, and their orderly structure breaks down; that is what makes them soft. As the mixture cools, the molecules gradually arrange themselves again into a tighter structure. This process happens slowly at room temperature but noticeably faster at refrigerator temperature, which is the main reason the chickpeas firm up. That is why the same chickpeas can seem to have two different textures when tasted hot and cold. The same change occurs in dried beans and lentils, but it is more noticeable in chickpeas.
The same process occurs as bread goes stale, and as with bread, heat reverses it to some extent. When chickpeas from the refrigerator are gently heated, the starch loosens again and much of the texture returns. Firmness in cold chickpeas is therefore not a sign of spoilage. Reheat them gently; prolonged boiling can break the chickpeas apart. Adding a few spoonfuls of water to the pot makes it easier for the texture to recover. Reheating over low heat with the lid on also lets steam help restore the texture.
The second factor is drying, and this part cannot be reversed. Chickpeas drained and placed dry in a container lose water from their surface in the refrigerator’s dry air; the chickpeas shrink and their skins toughen. That is why cooked chickpeas are stored with their cooking liquid; refrigerate them within 2 hours of cooking and use them within 3 to 4 days. Close the container tightly and arrange the chickpeas so they stay below the liquid; those that rise above the surface dry out right there. It is normal for the liquid in the container to become cloudy; the cloudiness comes from starch and is not a sign of spoilage.
Storing chickpeas for salad calls for a different approach. Since they will be served cold, reheating is not an option; instead, cook the chickpeas a little longer from the start and add the dressing while they are hot. Warm chickpeas absorb the oil and acid, and stay softer when cold. Cold chickpeas dressed later are both firmer and blander. If the dressing is olive oil and lemon, add the salt at this stage too, so the chickpeas absorb it.
Freezing makes this problem more pronounced, so the method matters. Put chickpeas in a container with their liquid and thaw them in the refrigerator. Chickpeas thawed quickly in a microwave can end up with a broken-down exterior and a firm center. Use thawed chickpeas after gently reheating them; their firmness will be noticeable if they go straight into a salad while cold. If the chickpeas are frozen in portions, thaw only what is needed each time. For the same reason, use frozen chickpeas in a hot dish rather than adding them directly to a salad. Drain the thawed chickpeas and remove excess liquid before using them.