Chickpeas are an immensely popular legume in many global cuisines and are also commonly known as garbanzo beans. They have a mild, nutty taste which lends itself to many cultures and a firm texture which makes them a popular salad star. These dried chickpeas must soaked overnight and cooked for at least an hour in liquid. You can add them to sauteed escarole or spinach and serve with fusilli pasta or simmer in a warmly spiced soup made with plenty of onions and Indian spices. They are full of protein and fiber with no cholesterol.