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Seasoned Chickpeas
Use this recipe to turn regular canned chickpeas into umami-packed, rich, tender beans ready to use in a variety of dishes, including breakfasts, salads, toppings and more.
Prep Time
5
minutes
mins
Active Time
15
minutes
mins
Course:
lunch, Salad
Cuisine:
American, meal prep
Keyword:
5 ingredient series, Black beans, chickpeas, meal prep, vegetables, vegetarian
Yield:
10
Equipment
1 Saucepot
1 Strainer
1 Cutting Board
Ingredients
3
Cans
Chickpeas (Garbanzo Beans)
2
Tbsp
Cajun Seasoning
2
Tsp
Kosher Salt
1
Tsp
Chopped thyme or rosemary (fresh preferably but dried can be substituted)
Water
Instructions
Drain chickpeas. Reserve and store chickpea liquid (aquafaba) for vegan mayo if needed.
Pour drained chickpeas into a large saucepan or pot. Cover with ¼ inches of water.
Season water with chicken seasoning, salt and thyme or rosemary
Bring chickpeas to a simmer for 15 minutes, or until tender.
Drain remaining water off chickpeas and allow to cool before storing.
Notes
This recipe is used for both the Vegan Burrito and the Chickpea Chicken SaladÂ