Chickpeas?

Hummus! I'm too lazy to Google a recipe for you, but I imagine you dump the can in a food processor with a squirt of olive oil and some garlic (roasted) and maybe red pepper flakes.

Chana masala? That's what I generally do. It's a chickpea curry. There are loads of recipes for it online to suit your tastes

hummus

chickpeas
lemon juice
garlic
cumin
olive or sesame oil

optional:sesame seeds

Hummus is always a good one but also if you like Indian style food you can knock up a nice Chana Masala. A lot of the time dried Chick Peas are shown in the recipe but you can substitute canned in a lot of recipes

Chana masala? That's what I generally do. It's a chickpea curry. There are loads of recipes for it online to suit your tastes

This is what I usually do. Or I add them to salads for some extra protein. Or you can make hummus. Very simple to make and very good for you.

I do different things with chick peas... you can add them to salad or my favorite is to add them to quina while its cooking with some fresh mushrooms. Otherwise chickpeas can be made into hummus

you can throw them in curries, on salads, eat them by themselves, make hummus

Chickpeas are my favorite salad addition. Another is making my own humus. Also, I add roasted chickpeas to my quinoa and veggie mixes sometimes.

I've also been experimenting with using them in baking (like black bean brownies but chickpea muffins instead) and they do...ok?

I make rice with chicken broth, add some chopped garlic, chopped spinach and a can of rinsed chick peas, and sometimes I add diced chicken. It's a nice little meal!

Two of my favorite chickpea recipes are Holy Moly Hummus and Fantastic Feta and Chickpea Casserole....they are both in the MFP database and you can google for the recipes! Enjoy! :drinker:

Ok....edited to include this recipe:
This comes from "150 Healthiest 15 Minute Recipes on Earth" by Jonny Bowden. Enjoy!

Fantastic Feta-Chickpea Casserole

2 tablespoon coconut oil
1 large yellow onion, diced (about 2 cups)
1 can (15 oz.) chickpeas, drained
3 cloves garlic, minced (or 1 1/2 teaspoon prepared)
1 tablespoon fresh thyme (or 3/4 teaspoon dried)
1/2 to 1 cup feta
1 tablespoon lemon juice
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350. Lightly grease a 7x 11 baking dish (I use an 8x8 pan). Heat oil in large skillet on medium heat and saute the onion for about 5 minutes. While onion is cooking, mash chickpeas coarsely with a potato masher or ricer in a large bowl until a chunky paste (or 10 seconds in a food processor).
Add garlic and thyme to onions and saute for 1 minute. Reduce heat to medium low and add mashed chickpeas. Cook, stirring often, for about 5 minutes. Remove from heat and spoon into the large bowl. Stir in feta, lemon juice, eggs, salt and pepper. (I like generous amounts of feta and lemon juice). Spoon into greased baking dish and bake for 20 minutes or until lightly brown on top.
Serve with shredded zucchini, grape tomatoes and garlic. Cook zucchini and garlic in oil, cover and cook for 4 minutes, add tomatoes, recover and cook for 2 more minutes.

I love chickpeas! I put them in my salads. I also have a dish that I make often with chickpeas. I call it chicken and chickpeas ragu and I serve it over polenta. It consists of tomato puree or pulverized whole tomatoes, veggies like kale, zucchini, broccoli, and carrots with pieces of chicken breast. I add cumin and cinnamon to it and let it simmer for a while. A nice dish with a Moroccan flair. It can be done without the chicken too!

Until recently I had never tried chick peas before either but I started with this soup recipe that I found and just loved it!

Chick Pea & Orzo Soup

3 Tbsp olive oil
2 Tbsp minced garlic
2 leeks (both white & green part) carefully washed & sliced thinly
1 tomato, peeled, seeded & chopped
2 Tbsp tomato paste
1 Tbsp fresh rosemary or 1 tsp dried
2 cups chick peas, cooked or canned
2 Tbsp minced fresh basil
2 Tbsp minced fresh parsley
6 cups chicken stock
1/3 lb orzo
salt & pepper to taste

Heat olive oil over med-high heat until rippling in a large saucepan or soup pot. Add the garlic and leek and saute until garlic is golden brown. Turn heat down to simmer. Add tomato, tomato paste and rosemary. Simmer for 3-4 minutes, stirring constantly.
Stir in chick peas, basil, parsley and stock. Turn heat to high & bring to rapid boil. Add orzo & cook uncovered until pasta is al dente, about 6-7 minutes. Remove from heat & adjust seasonings. Serve hot or room temp. Serves 6.

It's about 237 calories per cup and it's so yummy!

That soup recipe sounds amazing!

I like to add them to tacos with lean bison or even just the chickpeas and veggies

Oh god that sounds good. I'm hanging for soup season. Still far too hot here

Until recently I had never tried chick peas before either but I started with this soup recipe that I found and just loved it!

Chick Pea & Orzo Soup

3 Tbsp olive oil
2 Tbsp minced garlic
2 leeks (both white & green part) carefully washed & sliced thinly
1 tomato, peeled, seeded & chopped
2 Tbsp tomato paste
1 Tbsp fresh rosemary or 1 tsp dried
2 cups chick peas, cooked or canned
2 Tbsp minced fresh basil
2 Tbsp minced fresh parsley
6 cups chicken stock
1/3 lb orzo
salt & pepper to taste

Heat olive oil over med-high heat until rippling in a large saucepan or soup pot. Add the garlic and leek and saute until garlic is golden brown. Turn heat down to simmer. Add tomato, tomato paste and rosemary. Simmer for 3-4 minutes, stirring constantly.
Stir in chick peas, basil, parsley and stock. Turn heat to high & bring to rapid boil. Add orzo & cook uncovered until pasta is al dente, about 6-7 minutes. Remove from heat & adjust seasonings. Serve hot or room temp. Serves 6.

It's about 237 calories per cup and it's so yummy!

Cookies!!

PeanutButterChocolateChipChickpeaCookies

1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) peanut or almond butter -room temperature 2
¼ cup (80 grams) honey (can use agave and maple syrup)
1 teaspoon baking powder3
a pinch of salt if your peanut butter doesn't have salt in it
½ cup (90 grams) chocolate chips

Directions
1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.