What else can I do with roasted chickpeas besides just snack on them?
April 26, 2020 2:22 PM   Subscribe

I made pretty basic crunchy-roasted chickpeas for the first time, and even though I'm pretty sure I did it right, it turns out I don't really like them. They're too hard, they're kind of greasy and starchy and tasteless, and I don't want to eat 2+ cups of them as is. Any other ideas?

You might think this would be easy to search for, but all the results are about how amazing roasted chickpeas are. I beg to differ.

Left-field ideas welcome. I'm ready and willing to experiment.
posted by slenderloris to Food & Drink (15 answers total) 1 user marked this as a favorite
Best answer: How are your feelings about hummus?

Or..puree them and use them as the base for a soup?

Or.....pasta with brown butter, toasted garlic, chickpeas, and olive oil?
posted by A Terrible Llama at 2:27 PM on April 26, 2020 [1 favorite]

Toss them into soups, salads, any dish that needs something crunchy. Ooh, treat them like breadcrumbs. Toss over mac and cheese, etc. but you might also try smashing them first.
posted by vivzan at 2:40 PM on April 26, 2020 [2 favorites]

I add them to salads - I find that adding something crunchy to them keeps me a lot more interested in them than if it's just a bunch of greens.
posted by Candleman at 2:49 PM on April 26, 2020 [4 favorites]

Course chop in a food processor; sprinkle on soups, salads.
posted by j_curiouser at 2:49 PM on April 26, 2020 [4 favorites]

Roasted squash salad with crispy chickpeas. One variation: https://www.bonappetit.com/recipe/roasted-squash-salad-with-crispy-chickpeas
posted by warriorqueen at 3:13 PM on April 26, 2020

Grind the chickpeas into flour and make socca, which is moist if you don't overcook, and takes the flavors of olive oil and spices beautifully.
posted by Scram at 3:31 PM on April 26, 2020 [2 favorites]

Mix them with greens and/or other chopped veggies + a dressing and put it all in a pita
posted by 2 cats in the yard at 5:36 PM on April 26, 2020

I toss them into risotto or soupy dishes that could benefit from some texture.
posted by desuetude at 5:53 PM on April 26, 2020 [1 favorite]

They'd probably make good felafel.
posted by theora55 at 7:17 PM on April 26, 2020

Best answer: Assuming any applied spices are reasonably amenable, I'd mix them 50/50 with normal dried chickpeas when making Zahav style hummus. So, in other words, to make a double batch of Zahav hummus, I'd take 1 cup dried chickpeas and treat as usual all the way through cooking.

...then double the tahini/lemon/garlic sauce.

...then, when I go to puree it all, add the 1 cup newly-cooked chickpeas AND 1 cup of my roasted chickpeas. Might need to add a bit more ice water when pureeing to account for the dryness of the roasted chickpeas.

That'd make roughly eight servings if being used as an entree base, so it's a lot of hummus, but I bet it'd be good. Of course, to entirely use your supply you're talking about sixteen servings (2 cups cooked + 2 cups roasted chickpea) which might be a tad excessive.
posted by aramaic at 7:51 PM on April 26, 2020

Maybe this Crisped Chickpeas with Herbs and Garlic Yogurt? Yogurt might help deal with hardness/dryness.

You can skip the zucchini or do a different vegetable.
posted by AnnaRat at 7:53 PM on April 26, 2020

I would make Pasta Primavera and toss them in the pan at the end.
posted by winterportage at 9:47 AM on April 27, 2020

I'm a big fan of this salad from Serious Eats: Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette
posted by soif at 12:32 PM on April 27, 2020

I’d crush them and use them to crust some fish for frying.
posted by pompomtom at 6:35 PM on April 27, 2020

Response by poster: I soaked them back to soft and made hummus. Not the world's best, but that's fine. We've got celery and cucumber that needs to get used up, so it's a good fit.
posted by slenderloris at 10:49 AM on April 28, 2020

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