Use it up · Beans, lentils and legumes

Chickpeas

Have extra chickpeas? Here’s how to choose, store and prep chickpeas, plus 12 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Also called garbanzo beans.

🧊 Storing it

Pantry: Canned: about 12 months unopened; dried: 6 to 12 months in a sealed container (older beans take longer to cook)
Fridge: Cooked or opened: move to a covered container and use within 3 to 4 days
Freezer: Cooked beans freeze well in their liquid

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Texas Agricultural Extension Service, Texas A&M University System and FoodSafety.gov.

🔪 Prepping it

Rinse and pat dry, then roast at 425°F until crunchy, blend into hummus, or simmer in curries and soups.

📊 Nutrition per 100 g

Chickpeas (canned). 100 g is about 3 1/2 ounces.

Calories	88 kcal	4%
Protein	4.9 g	10%
Total fat	1.9 g	2%
Saturated fat	0.2 g	1%
Total carbohydrate	13 g	5%
Dietary fiber	4.4 g	16%
Sodium	278 mg	12%
Calcium	35 mg	3%
Iron	1.2 mg	7%
Potassium	144 mg	3%

% Daily Value for adults (FDA). From USDA FoodData Central 175206 (SR Legacy).

🍽 Recipes that use it up

12 recipes, the ones that use the most chickpeas first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More beans, lentils and legumes

Black beans Pinto beans Kidney beans White beans Lentils Split peas Edamame Tofu All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.