One of the most versatile pulses out there, chickpeas are one of our favorite ways to bulk up dips, salads, and soups, even pasta. While in most cases canned chickpeas will do the trick, we prefer to ...

Fresh or dried, whole, pureed or milled into flour, the lowly chickpea, long a staple of the poorest regions of the Mediterranean, is stepping up to the plate at the finest restaurants - chickpea ...

Chickpea cream with shrimp, clams and parsnip is one of those dishes that really shows off the Italian knack for mixing ...

There are some recipes that become so familiar and comforting that you make them out of habit and with no need for measuring or thought. For me, that’s hummus. I love it and make sure I have it ...

Preheat the oven to 375°F. Drain and pat chickpeas dry; place on a rimmed baking sheet. Drizzle with oil; toss to coat. Bake ...

Using canned chickpeas is convenient. But if you have time, try cooking raw chickpeas. Not only will you notice a brighter taste, but you will also be able to control the texture. Depending on cooking ...

First published Thursday, Oct. 6, 2011: There are some recipes that get more mileage than others, either because you make them all the time or because they also turn out to be building blocks for ...

I used to overlook chickpeas, just another canned item on the shelf. But once I gave them a real shot, they totally earned ...

Chickpeas are a popular ingredient in cuisines from the Middle East to South Asia. Here's how you can use these high-fibre, high-protein beans to the best of your ability in your kitchen. (Photo via ...

Melissa Breyer was Treehugger’s senior editorial director before moving to Martha Stewart. Her writing and photography have been featured in The New York Times, The Guardian, National Geographic, ...