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You are here: Home / Weekend / Chickpeas Please

May 7, 2011

Chickpeas Please

For some reason I was thinking about chickpeas all morning. The thought of them on top of a salad sounded so appealing!

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When lunchtime rolled around, I made a Hugh Jass salad – with chickpeas as the star.

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Unfortunately I had forgotten how much I prefer chickpeas made from scratch. These were…distasteful. Too earthy, no flavor what-so-ever. I need to boil some up !

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Also involved:

  • Pineapple
  • Carrot
  • Cucumber
  • Honey Crunch peanuts
  • Cranberries
  • Avocado
  • Honey/vinegar/oil
  • Lavender salt
  • Lavender Pea Hummus

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After lunch I had a taste of the Cinnamon Cranberry scone I picked up yesterday. If this photo looks blurry that’s because I was eager for it to get in ma belly!

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Headed to the bakery on bike – later!

More posts from Kath:

Filed Under: Weekend Tagged With: Salads

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Comments

  1. Amy says

    May 7, 2011 at 1:59 pm

    Ooh. I loooooooooooove roasted chickpeas on a salad! I could eat them all day by themselves too.

    Reply
  2. Lea @ Healthy Coconut says

    May 7, 2011 at 2:05 pm

    I actually like canned chickpeas, that’s because I’ve never had homemade ones. Now I’m curious how much more tasty the homemade version is.

    I was curious, do each Great Harvest Bakery make their own baking schedule? the schedule of what bread is baked for the day? or is it a company wide schedule.

    Reply
    • KathEats says

      May 7, 2011 at 2:15 pm

      Yup – we decide what to make and when

      Reply
  3. Freya (Brit Chick Runs) says

    May 7, 2011 at 2:07 pm

    I love canned chickpeas – I had homemade ones once and they were FOUL! My mum’s friend made them though, so maybe they were done a weird way…either way, it’s put me off homemade!

    Reply
  4. r8chel says

    May 7, 2011 at 2:11 pm

    I’ve never bought chickpeas in a can, but when I cook up dried chickpeas, I always have trouble with the outer skin coming off. It’s not a problem if I’m making hummus — which is 99% of the time — but it looks gross to have the skins half off when I want to put them on a salad.

    Is there a way to avoid this (cooking time, temperature, etc.), or are the skins actually supposed to come off, and I just need to jostle them to get them ALL to come loose?

    Reply
    • KathEats says

      May 7, 2011 at 2:16 pm

      Hmmm. It’s probably a temp/time thing, but I don’t know how to solve it. My skins come off sometimes, but not too much.

      Reply
  5. Baking 'n' Books says

    May 7, 2011 at 2:19 pm

    I guess now I know what a Jazz salad is!

    Love hummus on salads. Do you just drizzle on the honey/oil combo or have specific proportions?

    Reply
  6. Kate (What Kate is Cooking) says

    May 7, 2011 at 2:22 pm

    I definitely prefer chickpeas boiled from scratch too. The canned ones taste like fish 🙁

    Reply
  7. Miranda @ Working Mom Works Out says

    May 7, 2011 at 2:57 pm

    I have a lot of blurry pictures for the same reason!

    Reply
  8. Emma (Namaste Everyday) says

    May 7, 2011 at 3:04 pm

    I’ve never boiled my own chickpeas–you make it sound like it’s the only way to go. I need to try it!

    Reply
  9. Ellie @ The Mommyist says

    May 7, 2011 at 3:07 pm

    What is it about chickpeas that makes the canned ones so unappealing. Fresh beans are always better but I have no problem with most canned beans. Chickpeas on the other hand, just don’t stand up to the canning process. Hmm…

    Reply
  10. Elena @ GagaForGrapefruit says

    May 7, 2011 at 3:15 pm

    the salad sound fab, fo-sho!

    Reply
  11. Holly @ The Runny Egg says

    May 7, 2011 at 3:27 pm

    I’ve never had chickpeas that didn’t come from a can — I wonder if that is why I just don’t care for them!

    Reply
  12. Averie (LoveVeggiesAndYoga) says

    May 7, 2011 at 3:39 pm

    Kath, I love that table. I know Ive mentioned it before, but it’s sooo pretty!

    And I think anything out of a can is sub-par to making it yourself from pasta sauce to chickpeas to soup to frosting. Homemade is always better but sometimes timesavers and cans are needed, right! 🙂

    Reply
  13. Namaste Gurl says

    May 7, 2011 at 3:49 pm

    As a chickpea lover, I totally agree- boiling your own dried ones are WAY better than processed can ones. Sometimes it’s just the most convenient way though- when I want them quickly, i’m not going to wait 1-2 hours for them 😉
    Enjoy the rest of your day!

    Reply
  14. Lisa Fine says

    May 7, 2011 at 4:23 pm

    I haven’t cooked any beans from scratch in years, mostly because they never seem like they’ve cooked enough.

    Anyone have any tricks to cooking a perfect pot o’ beans?

    Reply
    • KathEats says

      May 7, 2011 at 5:25 pm

      Add salt!!

      Reply
    • Karen says

      May 8, 2011 at 6:04 am

      Hi Lisa – I soak mine in the fridge overnight in a tupperwear container filled with water – the longer they soak, the less time it will take for them to cook. 8+ hours later, I rinse them, add fresh water to a pot, bring to a boil, add a pinch of salt and cook on low/simmer for approx. 1 hour. Cooking time will vary, depending on the bean variety and amount of soaking. To test readiness, remove a bean and smash -if it’s tender, you know it’s ready. If you skip the soaking step, it will likely take 90 minutes or longer for the beans to cook to perfection. Note: Lentils do not need soaking, and will cook quickly in 20 minutes or so.

      Reply
  15. Justeen @ Blissful Baking says

    May 7, 2011 at 4:54 pm

    I agree that chickpeas (or any beans for that matter) taste so much better when made from scratch! It’s just so time consuming!

    Reply
  16. Mary @ Bites and Bliss says

    May 7, 2011 at 4:54 pm

    I haven’t eaten many chickpeas but they are delicious. We’re planning on using some in tonights dinner for chickpea patties. I’m pretty excited!

    Reply
  17. Morgan @ moments of mmm says

    May 7, 2011 at 4:59 pm

    I’ve always used canned chickpeas, but now you got me curious about how the homemade ones taste! Are they just more firm than usual? Or is it a complete taste thing as well?

    Reply
    • KathEats says

      May 7, 2011 at 5:25 pm

      No, their taste is way better too! Less earthy.

      Reply
  18. Molly says

    May 7, 2011 at 5:15 pm

    Those scones almost look like raw cookies! Yum 🙂

    Reply
  19. chelsey @ clean eating chelsey says

    May 7, 2011 at 6:11 pm

    I had chickpeas in my salad today too! ‘Twas delicious!

    Reply
  20. Chelsea @ One Healthy Munchkin says

    May 7, 2011 at 6:12 pm

    I’ve never cooked my own beans before… the canned ones are just so much more convenient! But I’m curious about the taste difference now.

    Reply
  21. [email protected] Flying ONION says

    May 7, 2011 at 6:30 pm

    Too funny! I have been craving chickpeas too. Although, sadly, I have never attempted to boil my own. This is a definite must try. 😀

    The scone = heaven!

    Reply
  22. Angel7 says

    May 7, 2011 at 6:51 pm

    I love chickpeas! I have never tried homemade chickpeas, though.

    Sometimes I pour chickpeas out of the can and into a bowl, microwave them, and then add some spices to them. It is a quick and easy lunch that is packed with protein.

    http://faithfulsolutions.blogspot.com/

    Reply
  23. Alaina says

    May 7, 2011 at 7:11 pm

    I love your Hugh Jass salads. Sometimes the most random ingredients can come together and make something so delicious. 🙂

    Reply
  24. Michelle (your girlfriend for fitness) says

    May 7, 2011 at 7:29 pm

    Thx for bringing up chickpeas… I was wondering what I was going to put on my salad tonight because I am running low on veggies… this made me remember I have a can left in my pantry 🙂

    What I don’t have are scones 🙁

    Oh and I love your jar… my bf starting using his honey jars as cups now, lol… They work pretty good too, he makes a huge batch of homemade tea with lemon and honey and uses the honey jars w/ lids to make individual servings that he can take with him.

    Reply
  25. Khushboo says

    May 7, 2011 at 10:18 pm

    I agree: other than convenience, canned chickpeas don’t hold a candle to the freshly boiled kind!

    Reply
  26. Hannah says

    May 8, 2011 at 12:32 am

    I must say the firmness and flavour of chickpeas from scratch is wonderful, but I have been known to open, drain, and eat straight an entire can of the fellas 😛

    Reply
  27. Christine @ Burning It Off says

    May 8, 2011 at 5:56 am

    I’ve recently started throwing chickpeas into every rice dish I make. I love them! I’ve never tried them made from scratch… I like the canned ones so I figure why mess with a good thing (especially when that would mean more work)?

    Reply
  28. [email protected] Broken Cookies Don't Count says

    May 8, 2011 at 6:53 am

    Kath, the easy way to have home cooked chick peas on hand is…the Crock Pot!! With your busy days, you could pop them in before you leave the house and they’ll be ready for you later in the day. You can even do it overnight and they’re ready in the morning. The bags of dried beans all seem to have the directions on the back now. The tricky part is that each crock pot seems to be a little different in temperatures and how long you actually need to cook them. Also there seems to be a difference in cooking time from one bean to another…chick peas vs. black beans vs. navy beans, etc. Being vegetarian, I eat a lot of beans and my husband doesn’t really eat them. With two people in your house who might eat them, it would be a plus. It’s so comforting to know I have the beans ready in the fridge for a quick salad or stir fry. Give it a try, it might be a help. Have a great day!

    Reply
    • KathEats says

      May 8, 2011 at 7:07 am

      Oh I definitely will!!! Can you let me know what your chickpea bag says for time and level? I buy mine in bulk bins so I don’t have any starting point

      Reply
      • [email protected] Broken Cookies Don't Count says

        May 8, 2011 at 7:12 am

        You soak them as usual. The bag says cover with water and cook on low for 10 hours. I did mine on high for 7 hours and they were perfect, but I think I have a pretty hot crock pot (no humor meant there!!) So it kind of depends on your crock pot and which beans you’re using. I did navy beans on high for 7 hours and they were mushier than I would have liked. It’s kind of a trial and error process, I think. Hope it works for you…let me know!

        Reply
        • KathEats says

          May 8, 2011 at 7:13 am

          Thanks!

          Reply
  29. Dr. Jules (At Dr. Jules Practices Defensive Eating) says

    May 8, 2011 at 8:52 am

    I’ve baked chickpeas (sprayed with a bit of EVOO and seasoned with cumin/cayenne/paprika) and they’re a really great crunchy treat! Of course any seasonings will do but I like the spice. 400F until crunchy. Great with salads or just as a munchy.

    Reply
  30. Allison @ Happy Tales says

    May 8, 2011 at 11:54 am

    Chickpeas are one of my faaaaaaavorite additions to a salad. It’s no wonder I love hummus so much. YUM!

    Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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