Cooked vs. Canned Chickpeas

Cooked vs Canned Chickpeas

Ever since I started a plant-based diet, chickpeas (aka garbanzo beans) have become a staple in my diet.  Not only are they a great source of protein, but they are also super filling. However, there are some key differences between canned and dried garbanzo beans. Here is a quick guide on how to determine which to use.

Time

A huge factor in making the decision between dried or canned chickpeas is how much time you have to cook. If you're in a rush or pressed for time, then opening a can and rinsing some chickpeas is the way to go. Though I prefer cooking dried garbanzo beans, it does take a substantial amount of time, albeit passive. If you're using the boiling method, it can take around 2-3 hours depending on the desired texture of dish. Cold soaking methods can take around 8 hours.

Texture

The difference in texture between canned and dried chickpeas is night and day.    Each has its own benefits based in the dish you'd like to create.  If you're looking for a dish with crunch or substance, my advice would be to use cooked dried chickpeas. Even if you're planning on blending them into a mixture, things like patties and cutlets have held up better using dried garbanzo beans. However, for dishes like hummus or any spreadable mixtures, canned chickpeas are much easier to breakdown into a spreadable mixture. 

Taste

Though it's the same ingredient, the taste between canned and dried garbanzo beans is very different. A huge part of this is due to the aquafaba, which is the liquid found in canned chickpeas.   I found that even after washing the liquid off, the chickpeas do retain a somewhat acidic taste. Personally, I prefer to use dried garbanzo beans since I often cook with subtler flavors, which can be overpowered by the aquafaba flavor.

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