We consulted registered dietitians Jess Cording, M.S., R.D., CDN, and Abby Cannon, J.D., R.D., CDN, to find out some of the healthiest (and tastiest) ways to use your canned chickpeas—and yes, they’re the same as garbanzo beans. Kombu is a sea vegetable rich in minerals and commonly used to enhance Japanese noodle broths. According to Cannon, the amino acids in kombu help breakdown starches in the beans, making them softer and more digestible. “Chickpeas are wonderful to add directly to your dish—like salad, pasta, or soup—for extra protein and fiber,” Cannon told us. If you’re craving a satisfying crunch, she recommends roasting them with avocado oil and plain ol’ sea salt. To help spruce up the flavor, though, Cording likes to add fresh seasoning. “I like to roast mine with different herbs and spices and make a deconstructed falafel bowl with cauliflower rice, greens, and hummus or babaganoush,” she told us. Both R.D.s recommend making your own hummus as a dip for raw veggies or a spread for your sandwiches. Though staying at home might tempt you to snack, remember to prioritize normal meals. If you’ve yet to think about dinner, this delicious, oil-free chana masala might just hit the spot.
