Garbanzo beans, or chickpeas as they are called in many parts of the world, are a legume most often dried and sold in plastic bags at the grocery store. Like all dried beans, garbanzo beans must be reconstituted before cooking. Once rehydrated, the beans can then be cooked and used in recipes or salads. Garbanzo beans, a staple of the Middle Eastern diet are the most widely eaten legume.
Open the dried garbanzo bean package and sort through the beans over a colander or large bowl. Occasionally you may find a pebble, rock or other debris in the beans.
Measure the amount of garbanzo beans needed for the salad or recipe you plan to cook. A general rule of thumb is that 1 cup of dried beans equals 3 cups of cooked beans.
Place the desired amount of garbanzo beans in a stockpot or large saucepan. Add enough water to fill the pan to within 2 inches of the top of the pan and at least 4 inches above the chickpeas.
Place the lid on the stockpot and allow the garbanzo beans to soak overnight.
Drain the chickpeas the following morning, or 12 hours later, and cook according to recipe instructions.