Steamed Chickpeas

Steamed chickpeas from dried beans have a texture that canned chickpeas can’t touch. After a 6-hour soak and about an hour of steaming, they come out tender but still chewy with a nutty, earthy flavor that makes them addictive with nothing more than salt and garlic salt.

Steaming instead of boiling is the key difference here. Boiled chickpeas absorb water and can turn mushy. Steamed chickpeas hold their shape, keep a firmer bite, and have a more concentrated flavor because they’re not waterlogged.

These work as a snack on their own, a topping for salads, or a simple vegetarian side dish. The simplicity is the whole point.

Chef Tips

• Soak for the full 6 hours, or overnight. Undersoaked chickpeas have a chalky center that no amount of steaming will fix.
• Check for doneness starting around 45 minutes. You want tender with a slight chew, not soft and falling apart. The timing varies depending on the age of the dried beans.
• Drain thoroughly after steaming. Excess moisture dilutes the seasoning and makes them soggy.
• Season while still warm. The salt and garlic salt stick better to warm chickpeas than cold ones.