We’re collecting our favorite chickpea recipes from around the world on our recipe board at Pinterest.

Ideas such as …
– African curried coconut soup
– Socca, the bread from France made from chickpea flour
– Charred fresh green chickpeas
… and many more.

We update often, so be sure to check back soon – enjoy!

How do you turn a bummer into a blessing? By inventing a new snack, of course!

Ten years ago, gluten sensitivities were ignored by doctors, but now studies show that over ten percent of people react negatively to this chewy protein found most commonly in grains like wheat, spelt and barley. Symptoms range from the destruction of the intestines, for those with celiac disease, to indigestion, fatigue and headaches, for those with gluten sensitivities.

Luckily, with new awareness comes new snacks. When Sarah Wallace, the founder of The Good Bean was diagnosed with diabetes, she decided to cut out gluten and refined carbohydrates from her diet. Instead of making lemonade with her lemons, she roasted up a batch of crunchy chickpeas, coated them in delicious seasonings, and thus The Good Bean was born! There is zero gluten and refined carbs, making it a safe snack for those with sensitivities, or who just want a healthy high-fiber, protein packed nosh. So rip open a bag and leave your worries at the door!

As “gluten free” becomes a household name, more people are discovering their sensitivities and laying off typical snacks. Even Oprah has experimented with removing from her diet, during her 21-day detox. Go to the store today and you’ll find a ton of gluten-free products, ranging from dinner rolls to cupcakes to graham crackers. Why does The Good Bean stand out? Because instead of being filled with starchy rice flour and tapioca starch like those other snacks, it has 6 grams of fiber and 7 grams of protein per serving.

Snackers both with and without gluten sensitivities agree that the savory flavors are a great alternative for chips, crackers and croutons, and to satisfy a sugar craving, our Sweet Cinnamon flavor hits the spot. With snacks like this, it’s never been easier to avoid gluten!

Roasted chickpeas are a much loved street food and snack in many parts of the world. In Turkey, large Kabuli chickpeas are shelled, salted, spiced with cloves, and sometimes even candied into a snack called “Leblebi.” The origins of Leblebi, according to Wikipedia, date back to 1300 AD, apparently a popular snack amongst the Ottoman Turks. From Turkey, the Leblebi trend spread out to North Africa, the Middle East, Europe, and even some Asian countries. In Iran, roasted chickpeas are eaten with raisins as a sort of Middle Eastern trail mix.

South Asia, especially India, would doubtless claim ownership of roasted chickpea snacks too. Street snacking is a thriving pastime in modern Indian cities. Amidst the roasted corn sellers and fritter vendors, you are guaranteed to find a roasted chickpea vendor or two. These turbaned and mustachioed men have a simple setup – a glass case to display their roasted wares, and a coal-fired brazier where the chickpeas are roasted in ancient little woks. These chickpeas are usually served up in paper cones, the shell still intact, with a squeeze of lime and some cilantro.

India’s love of roasted chickpeas runs the gamut of flavors and forms. Roasted chickpeas are often made into a brittle, called “chikki,” bound together with local palm sugar syrup and sometimes sesame seeds.

Spain and Mexico love their garbanzos (the other name for chickpeas!). However, they are most often served fried, as a street snack in Mexico or a tapa in Spain. Mexican garbanzos are boldly spiced with lime and chili, while the Spanish ones are fried in olive oil and then sprinkled with sea salt and smoked Paprika. Do you see where we got the inspiration for our Smoky Chili & Lime flavor?!

Without a doubt, we love chickpeas best when they’re roasted and seasoned like The Good Bean. But we must confess, we actually are obsessed with chickpeas in any form. Not only are they super-healthy, but they’re just so nutty, buttery, and versatile that we never tire of them.

No wonder chickpeas are used in classic dishes the world over. We’re always on the hunt for great recipes that use chickpeas. Here are some of them.

1. Chana Masala: This classic curry from Northern India is a favorite at our house. Chickpeas are slow cooked with aromatic spices, a green chili or two, and lots of juicy tomatoes and onions. Best with basmati rice or nan.

2. Hummus: Who doesn’t love this delicious Middle-Eastern spread? We like it best when it’s homemade, drizzled with olive oil, and a little chunky. Pita bread, here we come!

3. Falafel: Crunchy, spicy, delectable little balls of vegan goodness. Our favorite falafels are always the ones we grab from street vendors in New York.

And there are so many more. Watch this space as we build out Spot The Chickpea, and start posting recipes!

The Good Bean is a simply awesome snack! You can enjoy it many ways – as a topping for salads or soups (healthy croutons, anyone?), on your breakfast cereal, on yogurt, or just straight out of the bag!

Here are some ideas. Add your own twist!

1. Sprinkle some Cracked Pepper over a Greek salad of cucumbers, tomatoes, lettuce, olive oil, and vinegar!

2. Cracked Pepper would also be super-delicious mixed into potato salad, egg-salad or tuna salad for a nice, peppery crunch!

3. We love Smoky Chili + Lime sprinkled on guacamole. Tortilla chips never had it so good!

4. Sea Salt is great on salads of all kinds! Sprinkle it on for crunchy goodness anywhere you would use nuts, seeds, or croutons.

5. What about Sea Salt tossed into your next bowl of tomato soup?!

6. We LOVE Sweet Cinnamon as a topping for our morning bowl of yogurt. Granola be gone!