If you use chickpeas regularly — for salads, hummus, soups, curries, or snacks — learning how to cook chickpeas from dried is one of the simplest and most powerful upgrades you can make to your kitchen. It’s cheaper, healthier, more sustainable, and gives you better flavor and texture than canned.
Plus, you get aquafaba as a bonus — the magical liquid that can be used in everything from dressings to desserts.
Why Cook Chickpeas from Dried?
- Significantly cheaper than canned
- No added sodium, preservatives, or BPA
- Better texture and flavor
- Customizable salt level
- Creates aquafaba as a valuable byproduct
- Supports whole-food, plant-based eating
- Easy to freeze and use later
Health Benefits of Chickpeas
Chickpeas (garbanzo beans) are nutritional powerhouses:
- High in plant protein
- Rich in fiber, supporting digestion and fullness
- Excellent source of iron, folate, magnesium, and potassium
- Low in fat and calorie density
- Support heart health, blood sugar control, and weight loss
- Naturally cholesterol-free
How to Cook Chickpeas from Dried
Step 1: Soak
- Rinse 1–2 cups dried chickpeas
- Soak in plenty of water for 8–12 hours (or overnight)
- Drain and rinse before cooking
Step 2: Cook
Stovetop:
- Add soaked chickpeas to a pot, cover with fresh water
- Bring to a boil, then simmer 60–90 minutes until tender
Instant Pot:
- Add soaked chickpeas and water (2–3 inches above beans)
- Pressure cook 12–15 minutes, natural release
- No time to soak, just cook for 45 minutes and allow to naturally release for 15 mins.
Slow Cooker:
- Cook soaked chickpeas on low 6–8 hours
Freeze for Easy Use Later
Cooked chickpeas freeze beautifully:
- Drain and cool completely
- Portion into freezer-safe containers or bags
- Freeze for up to 3 months
- Defrost quickly in the fridge, microwave, or by rinsing under warm water
This makes homemade chickpeas just as convenient as canned — but healthier and cheaper.
Ways to Use Cooked Chickpeas
You can use chickpeas in:
- Hummus
- Salads
- Soups and stews
- Curries
- Buddha bowls
- Roasted snacks
- Veggie burgers
- Falafel
- Pasta dishes
- Grain bowls
- Chickpea “tuna” salad
- Baked goods (yes, really!)
They’re one of the most versatile plant-based staples you can have on hand.
What to Do with Aquafaba
Aquafaba is the liquid left after cooking chickpeas — and it’s pure kitchen gold.
You can use it to:
- Make oil-free salad dressings
- Replace eggs in baking
- Create vegan mayo
- Whip into meringues
- Make chocolate mousse
- Add creaminess to sauces
- Thicken soups and stews
Instead of pouring it down the drain, save it — it’s functional, nutritious, and waste-free.
Cooking chickpeas from dried is one of the most budget-friendly, health-supporting, and sustainable habits you can adopt. You save money, reduce waste, eat better, and gain a versatile ingredient that supports weight loss and whole-food living.
Once you start, you’ll never go back to canned.
How to Cook Chickpeas From Dry (Instant Pot, Stovetop & Slow Cooker Guide)
Equipment
Ingredients
- 1 lbs dry chickpeas
- 1 tsp salt
- 6 cups water
Instructions
- Rinse and check your chickpeas. Add them to your instant pot or pressure cooker. Cover with water and add salt.
- Cook on high for 45-50 minutes. I usually cook for 46 minutes and then allow to release naturally for 10-15 minutes. If I'm using the chickpeas for hummus, I will cook them for 50 Plus minutes.
- Allow to cool and then drain the chickpeas. Reserve the liquid which is aquafaba to use separately.
- If you do want to soak your chickpeas soak them overnight with 1 tsp of baking soda, which helps them soften. Soak, drain and rinse and add the chickpeas into the instant pot and add fresh water and cook for 12-18 minutes.
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