Probably the most well known use of chickpeas is to make hummus. Bryan Webb serves up a Quick and simple hummus, or for something a little different try Victoria Glass’ unusual Beetroot hummus with squid ink flatbread. They are also great as part of a curry – try Paul Heathcote’s Quick vegetable curry for a filling vegetarian main.
Chickpeas are also the main component of falafel; Phil Fanning serves his Hogget mezze with falafel and walnuts. They are fantastic in salads, too – try this Roasted carrot and chickpea salad or Alfred Prasad’s Chickpea, mango and edamame ‘sundal’.