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Jul 27, 2007 08:51 AM

Chickpea question

I have a recipe for a Lemony Chickpea Salad that I'm wanting to make for tomorrow mid-morning. Anyway, the recipe calls for 1 pound dried chickpeas, soaked overnight and drained. You then cook them in a pot with celery, carrots, etc. My delima is that I couldn't find the dried chickpeas at the store last night so now I am not sure if I will be able to make the recipe for tomorrow (I won't be starting any cooking until tonight and I'd like to make the dish ahead of time which would mean start and finish the dish tonight). Can I just use canned cooked garbonza beans instead and skip the soaking step that way? Thanks for any tips...

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  1. Yes. Rinse the canned peas, and make sure you have the sufficient amount. I am not sure how many cups of peas soaked dried peas makes.

    1 Reply
    1. re: xnyorkr

      1 lb dried beans yields about 6 cups cooked.

    2. No problem. Drain and rinse and finish your salad.

      1. You can also use the "quick soak" method. Rinse the beans, cover with water and bring to a boil. Boil two minutes, turn heat off, and let soak for one hour. Same result as overnight soaking.

        1. For a salad, I just rise the canned ones, and add the salad seasonings. I do not cook them any more.


          4 Replies
          1. re: paulj

            Thanks everyone. The reason I was really concerned about using the pre-cooked / canned one is that the next step in the recipe is to boil them with celery, carrots, etc. to get them a certain flavor. Would the flavor still "go in" if the beans were already cooked or would boiling them with the other ingredients make the beans mushy? I might try to quick soak metthod from ebethsdad.

            1. re: burbankfoodie

              Could you outline the rest of the recipe?

              My guess is that in a salad, most of the flavor will come from the salt, herbs, and acid (vinegar etc). The flavor from celery and carrots will be subtle. If the recipe calls for leaving these vegetables in the salad, you could cook them separately.


              1. re: paulj

                I found a recipe by this name on the foodandwine site. With canned chickpeas, I'd start with step 2, and not bother with the carrots and celery. There's plent of other flavor.

                If you want 4 servings, I'd suggest two cans, and half of the other ingredients. Since it is a salad, you can taste and adjust quantities.

                If I had celery on hand, I might add some raw diced to the salad, just to add some texture contrast.


                1. re: paulj

                  Hi Paulj, that is the exact recipe I was planning to make tonight. So you think I could just leave out the step of simmering in the celery, carrots, thyme and rosemary? That sure would save a lot of time but I'm a bit nervous that it would really change the taste (i.e., make it much more bland). Thanks sooo much.