Those of you who have followed my blog know that I love chic peas and especially my own from scratch. I do once in a while use the canned, rinsed well, as a back up, but find them flavorless and sometimes not done or sometimes done too much. But beans are good for you no matter what, and most everyone keeps them in their pantries for chili, etc. Right now if you can't find the canned and can find dried it is really simple to do your own. Just soak overnight on your counter in water 3 inches above the amount of dried chic peas after rinsing well and picking them over. The next day place in some fresh water to cover after draining, add any spices or some celery, onions, etc. any flavorings you might like. DO NOT add salt until the end. Simmer covered until desired tenderness, drain and use however you desire, or freeze for future uses. Other dried beans can be done this way as well.
One of my favorite ways to use chic peas is in a potato salad, believe me it is delicious, and hard boiled chopped eggs. The reason I said tweakable is because you can leave out or add anything you wish that you have on hand in your pantry or fridge. Also this particular potato salad is great either with a mayo dressing or an oil based dressing. I have made both ways and either works. I am not fond of raw onion in my potato salads, I find the onion gets stronger the longer it sits, and this potato salad will keep for 4-5 days. Therefore I used granulated onion, just a matter of preference.
Here is what I did today:
Cooked 3 large diced potatoes until done
Drained well, added to my bowl let cool until lukewarm
Added 3 diced hard boiled eggs
Added 1 cup of my chic peas
Added 2/3 cup of diced celery plus leaves
Spices: Herbes de provence, granulated onion, black pepper to taste
Dressing: 3 TBSP mayonnaise, 3 TBSP lite ranch dressing, 2 TBSP Dijon mustard, start here then might need to add a little more of either, to taste, or use your favorite dressing
OR use a favorite oil based dressing instead
NOTE: making the salad when potatoes are still warm helps them absorb the flavors from the rest of the ingredients, a tip I learned many years ago, true or not, it is the way I have always done it!!!!
Just an FYI, I have tried this recipe in the past with other beans, did not care for with black beans or kidney beans but did like with cannellini beans, so of course, as I always say your kitchen, your choice!!
Be safe everyone!