It's nice if you put them on something that will keep them fairly crispy. Like, using them as the protein in a vegetarian taco. But sometimes I like to have them with a kind of "appetizer dinner." Fruit, cheese, crackers, tzatziki, and crispy chickpeas are a great combination.

[–] MangoKangaroo@beehaw.org 3 points 8 months ago

Ooh, I like the idea of using them for a taco (or burrito). I usually use black beans, but that sounds like it could be a fun change of pace.

[–] chamomile@furry.engineer 6 points 8 months ago (2 children)

@MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)

[–] baggins@beehaw.org 2 points 8 months ago (1 children)

I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in With some chopped carrot, peppers, peas and sweetcorn, it's a staple on our meal lists. We call it 'Rice Fandango'.

In honour of Carlos Fandango :-)

[–] chamomile@furry.engineer 3 points 8 months ago

@baggins I'm afraid I'm not familiar, but that does sound good!

[–] MangoKangaroo@beehaw.org 1 points 8 months ago

This sounds neat, and I do love me some onions. I'll add it to the list.

[–] TequilaMockingbird@kbin.social 4 points 8 months ago (1 children)

They are excellent on their own, but you can also put them in tacos or sprinkled over a salad as a crunchy replacement for croutons. When we make them, the kids usually grab handfuls before we can do much else with them. Make 2 cans' worth as a safety net!

[–] MangoKangaroo@beehaw.org 2 points 8 months ago

I don't eat a ton of salads, but I think this could be a good excuse to make one. Thanks. :)