What is a good way to eat garbonzo/chick peas (besides plain)?

Question

Alright spill what is good way to eat chick peas besides plain with a few spices? I always eat them like fried or right out of the can with a few spices...I want another way...Ideas? How else are they good? How do you eat them?

Answer 1

I like to rinse & drain canned chick peas. Add some salsa, chopped red onion & celery. Eat w/ pita pockets, pita chips or baked tortilla chips.

I've seen recipes for veggie burgers made w/ chick peas.
Chickpea Burgers & Tahini Sauce
Makes 4 servings
Ingredients
Chickpea burgers
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
2 6 ½-inch whole-wheat pitas, halved and warmed, if desired

Tahini sauce
½ cup low-fat plain yogurt
2 tablespoons tahini (see Ingredient note)
1 tablespoon lemon juice
½ cup chopped flat-leaf parsley
¼ teaspoon salt
Instructions
1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.
Tips
Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
Ingredient note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
Nutrition Information
Per serving: 399 calories; 16 g fat (3 g sat, 8 g mono); 55 mg cholesterol; 53 g carbohydrate; 15 g protein; 9 g fiber; 742 mg sodium.
Nutrition bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron
(20% dv).
http://www.eatingwell.com/recipes/chickpea_burger.html

Answer 2

Good question! Other than adding them to salads I eat them plain. I did have a good chick pea salad from the salad bar consisting of chick peas, black olive slices, maybe tiny dices of green bell pepper, onion, and oil and vinegar. That is really tasty. I usually eat a lot of chick peas when I diet because they are good for you, and fill you up.

Answer 3

POMEGRANATE ICE 6 med. pomegranates 7 tbsp. sugar 1/4 c. fresh lemon juice Halve the pomegranates crosswise using a manual citrus reamer, squeeze the juice from the pomegranates. Strain the juice through a fine mesh sieve. In a medium non aluminum saucepan combine the sugar with 1/4 cup of water and bring to a boil over moderate heat. Cook just until the sugar dissolves then remove from heat and cool completely. Stir the pomegranate juice and lemon juice into the cooled syrup. Pour the syrup into an ice cream maker and freeze according to the manufacturers instructions. Serve the ice in well chilled stemmed glasses. The ice will keep in the freezer for up to 2 days. Makes 2 to 4 servings.

Answer 4

Susi. Drain grind when making (what we in the mid-west cal California rolls) usually imitation crab sometimes shrimp, some mayo, cucumber and/or avocado. Spread chicks on sheet before rice. Yes I'm sure that others have left out the meat to fill with veggies before.

Answer 5

I use them in soups and stews. Good in a salad too. I make a sicilian ceci salad with them , 2 cans, drained, sliced red onion and a balsamic vinaigrette. Allow to marinate a couple of hours and serve at room temp. They can also be drained, shaken dry, seasoned and spread on a baking sheet and roasted until crisp. Makes for a nice snack.

Answer 6

You should make humus.
You may need more ingredients such as tahini (sesame seed paste), olive oil, lemon juice, garlic, and some salt.
Blend until it is a paste.
You can also add different peppers such as chipoltle or roasted red peppers.

Answer 7

I love them in a veggie curry.
I add potato, peas, broccoli, red capsicum and onion.
Cook them in a Thai green curry base, add coconut milk, coriander and chick peas...serve with jasmine or coconut rice ...yum!

Answer 8

I usually put them in a salad or spanish bean soup either way both are delicious . I have the recipe for both if you want it . good luck and god bless . Just email me if you want it .

Answer 9

Make Hummus out of them

Answer 10

my girl friend smashes them with red bell pepers and eats on crackers,i think she adds garlic and onion powder too.