For some reason I was thinking about chickpeas all morning. The thought of them on top of a salad sounded so appealing!
When lunchtime rolled around, I made a Hugh Jass salad – with chickpeas as the star.
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 !
Also involved:
- Pineapple
- Carrot
- Cucumber
- Honey Crunch peanuts
- Cranberries
- Avocado
- Honey/vinegar/oil
- Lavender salt
- Lavender Pea Hummus
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!
Headed to the bakery on bike – later!
Amy says
Ooh. I loooooooooooove roasted chickpeas on a salad! I could eat them all day by themselves too.
Lea @ Healthy Coconut says
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.
KathEats says
Yup – we decide what to make and when
Freya (Brit Chick Runs) says
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!
r8chel says
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?
KathEats says
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.
Baking 'n' Books says
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?
Kate (What Kate is Cooking) says
I definitely prefer chickpeas boiled from scratch too. The canned ones taste like fish 🙁
Miranda @ Working Mom Works Out says
I have a lot of blurry pictures for the same reason!
Emma (Namaste Everyday) says
I’ve never boiled my own chickpeas–you make it sound like it’s the only way to go. I need to try it!
Ellie @ The Mommyist says
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…
Elena @ GagaForGrapefruit says
the salad sound fab, fo-sho!
Holly @ The Runny Egg says
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!
Averie (LoveVeggiesAndYoga) says
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! 🙂
Namaste Gurl says
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!
Lisa Fine says
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?
KathEats says
Add salt!!
Karen says
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.
Justeen @ Blissful Baking says
I agree that chickpeas (or any beans for that matter) taste so much better when made from scratch! It’s just so time consuming!
Mary @ Bites and Bliss says
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!
Morgan @ moments of mmm says
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?
KathEats says
No, their taste is way better too! Less earthy.
Molly says
Those scones almost look like raw cookies! Yum 🙂
chelsey @ clean eating chelsey says
I had chickpeas in my salad today too! ‘Twas delicious!
Chelsea @ One Healthy Munchkin says
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.
[email protected] Flying ONION says
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!
Angel7 says
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/
Alaina says
I love your Hugh Jass salads. Sometimes the most random ingredients can come together and make something so delicious. 🙂
Michelle (your girlfriend for fitness) says
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.
Khushboo says
I agree: other than convenience, canned chickpeas don’t hold a candle to the freshly boiled kind!
Hannah says
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 😛
Christine @ Burning It Off says
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)?
[email protected] Broken Cookies Don't Count says
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!
KathEats says
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
[email protected] Broken Cookies Don't Count says
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!
KathEats says
Thanks!
Dr. Jules (At Dr. Jules Practices Defensive Eating) says
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.
Allison @ Happy Tales says
Chickpeas are one of my faaaaaaavorite additions to a salad. It’s no wonder I love hummus so much. YUM!