College Kitchen: Chickpeas

Or as everyone else calls them, garbanzo beans.

Roasted chickpeas are an affordable, easy and delicious snack.

Maddy Fox

Roasted chickpeas are an affordable, easy and delicious snack.

Yena Lee

Chickpeas are versatile. You can grind up dried chickpeas and use the result as flour in baked goods or even soup. When they’re canned, you can throw them in some salad or mash ’em up to make hummus. 
 
 
They’re extremely fibrous and great for supporting digestive tract function. 
 
 
In addition, they are full of antioxidants.
 
 
The next time you’re at the grocery store, stumble into the canned goods aisle and grab a couple cans of chickpeas — they’re easy to incorporate into any diet.
 
 
Roasted chickpeas
 
 
Because we all love to snack.
 
 
1 15-ounce can chickpeas
1 tablespoon olive oil 
A pinch of salt
2 teaspoons of spices (recommended: paprika and chili powder)
1. Preheat the oven to 400 degrees Fahrenheit. 
2. Open the can of chickpeas into a strainer. Then rinse them under running water. 
3. Once they are thoroughly rinsed, dry the chickpeas using paper towels or a kitchen towel.  
4. Toss the chickpeas in olive oil and salt. Then spread them out on a baking sheet.
5. Roast the chickpeas in the oven for about 15-20 minutes. Make sure to shake the pan every 10 minutes. 
6. After removing the baking sheet from the oven, add in the spices while the chickpeas are still hot. 
 
 
Hummus
 
 
It’s so much better than the store-bought kind.
 
 
1 15-ounce can chickpeas
1 large lemon, juiced
1/4 cup tahini
1 small garlic clove
2 tablespoons olive oil
A pinch of salt
about 3 tablespoons water
 
 
1. Drain and rinse a can of chickpeas.
2. The easiest way to make hummus is to throw all of the ingredients into a food processor, and blitz it. However, if you’re looking to make the creamiest, dreamiest hummus ever, read on.
Optional: If you take the skin off the chickpeas, the hummus will be even smoother and 
creamier. 
3. Put the tahini and lemon juice into the food processor. Then process for about a minute.  
4. Add the garlic, olive oil and salt into the tahini and lemon juice mixture. Process for about another minute.
5. Add in the chickpeas. Process for about a minute. Then scrape down the sides and process for another two minutes.
6. Add in the water by a tablespoon. It’ll be about 3 tablespoons of water to get that perfect consistency, but it might take less.
 
All groceries provided by Seward Co-op (2823 E. Franklin Ave. and 317 E. 38th St.)