From a creamy squash and chickpea dip to pressure cooker chicken masala.
Because chickpeas are so hearty they are perfect for make-ahead salads—a recipe like this one actually gets better if it sits in the fridge overnight. Here we combine the chickpeas with grated carrot, crunchy pepitas, and a simple vinaigrette flavored with fresh dill. If you start with canned chickpeas then the whole thing comes together in just 15 minutes.
Canned chickpeas can be eaten as-is, but that's not the only way to use them in a salad. By roasting canned chickpeas for about an hour you can concentrate their flavor and give them a subtle crispness. The roasted chickpeas are a delicious addition to this salad, made with massaged kale, fresh herbs, pine nuts, sun-dried tomatoes, and a basic vinaigrette.
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