Chick pea plethora

I love cooking dried beans to have on hand for last minute uses. After cooking 2 batches for a taste test - grocery store organic vs Ranch Gordo - I've been eating them for breakfast, lunch and dinner. The Ranch Gordo beans, larger and with a definite taste advantage won out.
Breakfast was beans warmed with some garlic, green onion, cumin and Aleppo pepper stuffed into a warm pita.
Lunch: beans tossed into a watercress salad - great texture and taste contrast
Dinner: swiss chard stuffed with savory beans, rice and tomato baked a la stuffed cabbage. Had not thought to use the bean as filler for stuffing but certainly a great way to keep the fiber up and simple carb down.
Hearty fare but looking for uses other than hummus. How do you use chick peas ?

As a traditional Turkish, Greek, Israel, Lebanese, Syrian snack, simply cook in boiling water, remove whatever "skins" remain, cool, sprinkle over with a salt, pepper, paprika, sumac and eat withthe fingers. Great with beer.

Best
Rogov

Channa masala is my favourite recipe for chick peas - slow cooked in a gravy of onions, tomatoes, ginger, garlic and various north Indian spices.

Channa masala is my favourite recipe for chick peas - slow cooked in a gravy of onions, tomatoes, ginger, garlic and various north Indian spices.

I'll second the vote for Channa Masala. It's one of my all-time favorite dishes, period, and nudges out felafel sandwiches for my favorite use for chickpeas (with hummus running a close third).

Mark Lipton