I’ve always bought canned chickpeas aka garbonzo beans but decided to be adventurous and get dried beans. Typically you would soak the beans in water overnight but I discovered a quicker way to prepare them that doesn’t take several hours.
Quick Soaking Chickpeas
Time: 3 hours
- Pour the beans out onto a flat surface and sort through them, looking for any rocks and other debris and remove them.
- Put the beans in a large pot and cover with a couple of inches of water. Bring to a boil and then reduce heat and simmer for 5 minutes.
- Remove the pot of beans from the heat and cover and let soak for 1 hour.
- Drain the beans in a colander and rinse with cold water.
- Put the beans back into the pot and cover with another couple of inches of cold water. Bring to a boil then reduce heat, cover and let simmer for 1 hour.
- Remove from heat and stir in a bit of salt if you’d like. Let sit for 30 minutes.
- Drain and they are ready to enjoy! You may store in the fridge for a few days or in the freezer for a few months.
I’ve always only made hummus with chickpeas and it was the first thing I made after trying this quick soaking method but I came across a recipe for Zucchini Chickpea Quinoa Salad in my Facebook newsfeed posted by A Cedar Spoon. I just happened to have all the ingredients for it too. Love when I come across recipes that I don’t have to go out and buy a bunch of stuff for. I even had quinoa in the fridge already cooked. I actually thought I was out of zucchini and had planned on using cucumber in its place but low and behold I found a zucchini waiting to be eaten. I did however make a couple of minor alterations to the original recipe. I added some chopped red bell pepper and I thought it could use a little acid so added some apple cider vinegar. Lemon juice would probably work well with the recipe too.
Recipe: Chickpea Salad
Adapted from: A Cedar Spoon’s Zucchini Chickpea Quinoa Salad
Yield: 4 servings
Total time: 20 minutes
1.5 Cups cooked or canned chickpeas
1.5 Cups cooked quinoa
1 medium zucchini, cubed
2 green onions, chopped
1/4 cup fresh parsley, chopped
1/2 red bell pepper, chopped
salt & pepper, to taste
4 tbsp olive oil
1 tbsp apple cider vinegar or lemon juice
1.5 tsp cumin
1.5 tsp tumeric
1 tsp paprika