Chickpeas
The humble chickpea is the most useful can in my pantry — protein, fiber, and a blank canvas.
Why I love it
A can of chickpeas is dinner insurance. Blend them into hummus, toss them into a salad, roast them until crisp, or drop them into soup — they bring protein and fiber to almost anything, for pennies.
Buying it
Canned (look for BPA-free) is fast and honestly excellent. Dried costs less and gives you creamier beans and better texture if you have time to soak and simmer.
Storing it
Dried chickpeas keep for ages in the pantry. Cooked or canned-and-opened, they last 4 to 5 days in the fridge and freeze beautifully — freeze them in their liquid.
Using it
Hummus, salads, crispy roasted snacks, soups, grain bowls. Rinse canned chickpeas well before using to freshen the flavor.
A little nutrition
Chickpeas are a lovely source of plant protein and fiber, which is part of why they leave you feeling genuinely full and satisfied.
For silky-smooth hummus, slip the skins off the chickpeas first; for a crunchy snack, roast them dry until they rattle. Same can, two very different pleasures.