Chickpeas — Nutrients, Health Benefits, and Shopping Tips

Chickpeas should be uniform in size and have a smooth, round shape with a creamy beige color. They should be dry to the touch and free from any visible mold or irregularities.

Chickpeas that are discolored or have a sour smell should be avoided, as they may have been improperly stored and could be unsafe to eat. Chickpeas that are overly hard or have cracked surfaces should also be avoided, as they may not cook properly.

Dry chickpeas should be stored in an airtight container in a cool, dry place. Proper storage ensures they remain fresh and ready for use for up to a year. Keeping them in the pantry is ideal.

Moisture can cause chickpeas to spoil and develop mold. Avoid storing near heat sources or in humid environments. Ensuring the container is tightly sealed keeps them fresh and free from contamination.

Chickpeas can last for 1-2 years when stored in an airtight container in a cool, dark place. Once cooked, chickpeas should be consumed within 4-5 days if kept in the refrigerator.

Leftover chickpeas can be used in a variety of savory and nutritious dishes. Add them to salads, soups, or stews for added protein and texture, or roast them with olive oil and spices for a crunchy snack. Chickpeas are also great when blended into hummus with garlic, lemon, and tahini.

Use chickpeas in a grain bowl with quinoa, rice, or farro, or mix them into a curry or stir-fry with vegetables and your choice of protein. If you have a lot of chickpeas, consider making a batch of falafel by blending them with herbs and spices, then frying until crispy. Chickpeas can also be mashed and used as a filling for vegetarian sandwiches or wraps, or mixed into a pasta salad with fresh vegetables and a tangy dressing. For a quick snack, enjoy chickpeas with a sprinkle of salt and pepper, or mix them into a salad with greens and a lemon vinaigrette.