How to Cook Chickpeas (Like a Pro)

After cooking thousands of beans behind the line at Mario Batali’s Lupa in New York City, I learned that my executive chef had always emphasized that beans are one of the most challenging ingredients to cook well. They may seem simple, but getting that perfectly creamy, tender texture takes real technique. In this chef-tested guide, I break down everything I’ve tested, including soaking with and without salt, adding baking soda, removing skins, and more, to bring you the absolute best results.

Homemade chickpeas are far more flavorful, economical, and nutritious than canned. Once mastered, they’re incredibly versatile: fold them into my Tomato Cucumber Salad, mix them into Tabouli Salad, or blend them into the creamiest Homemade Hummus.

Whether you’re meal-prepping for the week or looking to elevate your salads, dips, and bowls, learning how to cook chickpeas from scratch is one of the simplest ways to level up your kitchen skills.

Why Start with Dried Chickpeas?

If you’ve only used canned chickpeas, switching to dried ones is a significant yet straightforward upgrade that delivers major flavor and texture improvements. When cooked properly, they’re creamier, nuttier, more nutritious, and significantly more flavorful! Ultimately, they are a world apart from preservative-laden canned beans.

Cooking from scratch also gives you complete control over seasoning. You can infuse your chickpeas with aromatics, herbs, and spices to create completely customizable flavor profiles.

Nutritionally, dried chickpeas retain more vitamins and minerals and are naturally low in sodium. You skip the preservatives and chemicals and get more of the good stuff: fiber, folate, and essential minerals like magnesium and potassium.

Whether you’re blending hummus or tossing chickpeas into soups and salads, starting with dried gives you better flavor, better texture, and more control.

Rinse and Sort Chickpeas Before Cooking

Before soaking or cooking, give your dried chickpeas a quick rinse and visual check to remove any tiny stones, pebbles, dust, debris, or wrinkled peas that may be present. This process ensures you’re only cooking the best beans.

How to do it:

• Rinse in a fine-mesh strainer under cool running water.
• Spread them out and remove any stones, debris, or shriveled beans.

It takes less than a minute, and saves you from any negative surprises later.

Why Soak Chickpeas Before Cooking

Soaking dried chickpeas isn’t just tradition; it’s a smart, science-based technique. It softens the beans, reduces cooking time, and improves both texture and digestion.

Faster, More Even Cooking: Dry chickpeas have a tough outer shell that resists moisture, allowing for faster and more even cooking. Soaking softens this layer, allowing water and heat to penetrate evenly, leading to more consistent results with fewer burst or undercooked beans.

Improved Digestibility: Chickpeas contain oligosaccharides, a type of natural carbohydrate that can cause gas and bloating. Soaking helps draw these out into the water, making the beans easier to digest and gentler on the stomach.

Creamier Texture: Hydrated beans cook more uniformly, yielding a smooth, tender bite that’s perfect for hummus, grain bowls, or salads.

Boosted Nutrition: Soaking reduces phytic acid, a compound that can block nutrient absorption. Soaking means better access to magnesium, potassium, folate, and other essential minerals.

Once soaked, always rinse your chickpeas well and start with fresh water for cooking. Using fresh water for cooking helps reduce bloating and ensures clean flavor.

Should You Soak Chickpeas with Salt or Baking Soda?

There is debate about whether to salt chickpeas during the soaking process. Salt is said to help soften the skin by replacing minerals like calcium and magnesium, leading to more even hydration and fewer split ends.

However, after testing both methods, I found that unsalted soaks yield a better flavor. Salted chickpeas tend to absorb more of the aromatics in the cooking liquid, mellowing out the natural chickpea taste. For me, the unsalted soak results in a cleaner, nuttier flavor.

My Chef Tip: Skip the salt when soaking. Instead, I’ll show you when and how to add salt during cooking, precisely as I learned it while working as a chef behind the line at Lupa, for the most delicious, perfectly seasoned chickpeas.

What about baking soda? Some cooks soak chickpeas in baking soda to loosen the skins, which can result in a creamier texture in dishes like hummus. I don’t recommend this method during soaking. Instead, I’ll show you how to use baking soda during cooking for better control and results.

Three Soaking Methods

Each of these methods rehydrates dried chickpeas and helps loosen their skins. Select the option that suits your schedule. Regardless of which one you use, always drain and rinse thoroughly before cooking; this reduces bloating and improves digestibility.

Why It Matters: Chickpeas contain oligosaccharides, a complex carbohydrate that can be hard to digest. Soaking and rinsing help remove some of these compounds, making chickpeas gentler on your stomach.

Overnight Soak (My Preferred Method – Easy & Effective)

• Rinse and sort 1 pound of chickpeas
  
• Place in a large bowl and cover with 2–3 inches of cold water
  
• Soak for 8–12 hours (or overnight) in the fridge
  
• Drain and rinse well
  

Quick Soak (Boil & Rest)

• Rinse and sort chickpeas
  
• Add to a pot with water, bring to a boil for 1–2 minutes
  
• Remove from heat, cover, and let sit for 1 hour
  
• Drain and rinse thoroughly
  

Instant Soak (Pour-Over Boil)

• Rinse chickpeas and place in a heatproof bowl
  
• Pour boiling water over them (use 6:1 water-to-bean ratio)
  
• Cover and soak for 1 hour
  
• Drain and rinse well

Ingredient Notes

These core ingredients create a broth that’s not only deeply flavorful but also enhances the texture and taste of the chickpeas themselves; no fluff here, just what matters and why.

Mirepoix + Garlic (Carrot, Celery, Onion, Garlic): This classic French base creates subtle sweetness and aromatic depth. I always include garlic cloves for a rounder, more savory flavor that infuses the broth as it simmers. For variations, try shallots for added sweetness, dried chilies for a kick of heat, and citrus peel to brighten the flavor.

Bouquet Garni – (Bay Leaf, Thyme, Parsley Stems, Peppercorns):  I prefer a pared-down version of this herb bundle to keep the flavor light and focused. If you’re using a fresh bay leaf, one is plenty, it’s more potent than dried. Always use parsley stems (not leaves), the leaves will make the liquid bitter. Whole black peppercorns add the peprfect amount of bite. For other cuisines, try cilantro stems, lemongrass, or ginger.

Kosher Salt: Salt is essential, not just for flavor, but to help the chickpeas cook evenly and absorb seasoning from the inside out. I recommend 1 tablespoon of kosher salt per 4 cups of water but don’t add it at the start. Follow the method below for the exact timing (it’s key for peak flavor and ideal texture).

Water (or Flavor Boosters): Water keeps things clean and neutral, but if you want to elevate the flavor, consider adding a splash of low-sodium chicken stock, white wine, or even a hint of cream for richness. These additions subtly enhance the broth without overpowering the chickpeas.

How to Cook Chickpeas (Stovetop, Instant Pot, or Slow Cooker)

Once your chickpeas are soaked and drained, you’re ready to cook. Whether you choose stovetop, Instant Pot, or slow cooker, these methods will yield perfectly tender chickpeas and a light, flavorful broth.

Optional Pre-Step (Recommended for Creamier Texture): Before adding water or aromatics, heat the soaked and drained chickpeas with 1 teaspoon of baking soda in your pot (or insert) over medium heat for 2–3 minutes, stirring regularly. The friction and alkaline coating help loosen the skins, making for creamier, more digestible chickpeas later.

Stovetop (Preferred Method – Best Flavor & Broth)

I prefer this precision method. You can taste the chickpeas as they cook, add salt at the right moment, and skim the broth for impurities; all things you can’t do mid-cook in an Instant Pot. 

Prep the Aromatics and Herbs: Chop the carrots, celery, and onion. Smash the garlic. Bundle the bay leaves, thyme, parsley stems, and peppercorns in cheesecloth and tie with butcher’s twine to form a bouquet garni (herb satchel). Making a satchel makes it much easier to extract and discard the herbs after cooking and doesn’t leave disintegrated bits in the broth.

Add to Pot: Place soaked (and optionally preheated with baking soda) chickpeas in a large pot and cover with 2–3 inches of cold water. Be sure to measure the amount of water you use, as this determines the amount of salt to add later (1 tablespoon of kosher salt for every 4 cups of water). Add the chopped aromatics and the herb satchel.

Bring to a Simmer: Bring to a gentle boil, then reduce immediately to a simmer. Do not boil aggressively, as this can cause the chickpeas to burst or break down. Cover with a lid to maintain moisture and control evaporation. Chickpeas should gently bob in the water, not bounce.

Taste and Salt at 75% Cooked: After 30 minutes, taste a chickpea. If it’s still a bit firm on the outside but tender inside, it’s time to salt. Skim any foam or loose skins from the surface and stir in the correct amount of salt based on your water measurement. If the chickpeas are still firm all the way through, simmer for an additional 10–15 minutes, then taste and add the salt.

Finish Cooking: Continue simmering for about 10 more minutes after salting. Taste the chickpeas and the broth. Chickpeas should smash easily between your fingers yet hold their shape. The broth should taste balanced and rich; a sign it’s ready.

Strain & Reserve: Pour everything through a strainer over a large bowl. Discard the herb bundle and remove the vegetables (you can keep or discard them). Store the chickpeas and broth separately for best results.

Instant Pot (Fast + Hands-Off)

While I don’t prefer this method for precision, it’s a great option when you need a batch of chickpeas with minimal effort. Keep in mind: you can’t taste or salt mid-cook, so that’s a drawback. However, pressure cooking intensifies flavor and yields a slightly richer, more concentrated broth.

Follow the Same Prep Steps: Add soaked (and optionally preheated with baking soda) chickpeas to the insert. Add the measured water, aromatics (carrot, celery, onion, garlic), and herb bundle (bay leaf, thyme, parsley stems, peppercorns in cheesecloth).

Pressure Cook

Set to Manual | High Pressure for:

• 18–22 minutes for tender but intact chickpeas (best for salads or grain bowls)

• 22–26 minutes for soft, creamy chickpeas (perfect for hummus)

Natural Release: Allow the pressure to naturally release around 10 minutes. Do not quick-release the chickpeas continue to cook slightly during this time, and it helps prevent splitting.

Salt and Taste After Cooking: Once the pressure is fully released, open the lid and stir in salt, using 1 tablespoon of kosher salt per 4 cups of water used. Taste the chickpeas and broth. The chickpeas should smash easily but still retain their shape, and the broth should have a seasoned and aromatic taste. Let the chickpeas sit in the hot salted liquid for 5–10 minutes to absorb flavor.

Strain & Store: Strain out the chickpeas and aromatics, reserving the cooking liquid separately. Store each in an airtight container; the broth makes a perfect base for soups or sauces.

Slow Cooker (Richest Broth, Set-It-and-Forget-It)

This method takes the longest, but it delivers the deepest, most delicate flavor and the creamiest texture. If you’re cooking in bulk, prefer a hands-off approach, or want to save every drop of richly infused broth, the slow cooker is ideal. It gently coaxes flavor from the aromatics over several hours, yielding chickpeas that are beautifully tender and evenly cooked, all with zero babysitting.

Follow the Same Prep Steps: Add soaked (and optionally preheated with baking soda) chickpeas to the slow cooker insert. Pour in your measured water, add the chopped vegetables (carrot, celery, onion, garlic), and drop in your bouquet garni (bay leaf, thyme, parsley stems, and peppercorns tied in cheesecloth).

Cook Time

• Low: 6–8 hours for the most tender, creamy chickpeas
• High: 3–4 hours for slightly firmer chickpeas with less wait

Salt and Taste in the Final Hour: About an hour before the chickpeas are done, taste the broth and chickpeas. The chickpeas should be nearly cooked through; soft but still holding shape. Add 1 tablespoon kosher salt per 4 cups of water. This late salt addition seasons both the chickpeas and the broth without interrupting the cooking process or toughening the beans.

Drain & Reserve:  Strain out the chickpeas and discard the aromatics. Store the chickpeas and broth separately in airtight containers. The broth is a goldmine ; use it for soups, stews, sauces, or cooking grains like farro or couscous.

Optional Step – Remove Chickpea Skins

After testing nearly every method out there, this is the technique I stand behind. It’s a bit labor-intensive, yes, but if you’re after ultra-smooth, creamy chickpeas (especially for hummus), removing the skins is 100% worth the extra effort.

This step is optional, but it builds on the earlier step where you briefly heated and soaked chickpeas with baking soda. That heat-and-baking-soda combo begins loosening the skins before cooking. Now that your chickpeas are fully cooked and drained, here’s how to finish the job:

How to Remove Chickpea Skins:

1. Place your cooked chickpeas in a large bowl of lukewarm (tepid) water.
2. Rub the chickpeas between your palms and fingers using a brisk back-and-forth motion. This friction helps release the skins from the peas.
3. Continue this motion for several rounds. You’ll begin to see the skins separating and floating.
4. Let the mixture rest undisturbed for a few minutes. The heavier chickpeas will sink to the bottom while the skins float to the surface.
5. Skim the skins off with a fine-mesh strainer, slotted spoon, or your hands. Repeat this process as needed until you’ve removed most of the skins.

Chef’s Note: It’s difficult to get every single chickpea peeled, and that’s okay. This step isn’t about perfection. Aim to remove the majority of the skins for a smoother texture. You can discard loose skins as you go, or after each round of rubbing.

This step takes a little time, but when you taste the velvety results in dishes like Homemade Hummus, you’ll understand why professional chefs do it!

Flavor Variations for Cooking Chickpeas

Once you’ve learned how to cook chickpeas from scratch, the real fun begins: building bold, aromatic flavors right into the broth. My go-to base, consisting of carrots, celery, onions, garlic, bay leaves, thyme, parsley stems, and black peppercorns, creates a savory, neutral canvas that works across cuisines. However, you can easily customize the cooking liquid to suit the specific dish you’re making.

Here are some chef-tested variations to try:

Mexican-Inspired Chickpeas: Add cilantro stems, dried or fresh chilies (like guajillo or jalapeño), tomato, and lime peel to your cooking water. These flavors are perfect for tacos, tostadas, grain bowls, or enchilada-style dishes.

Asian-Inspired Chickpeas:  Infuse the broth with sliced ginger, scallion whites, a splash of Shaoxing wine or rice vinegar (added after cooking), and a dash of tamari or soy sauce. Great for rice bowls, stir-fries, or noodle salads.

Indian-Spiced Chickpeas:  Use whole cumin seeds, turmeric, fresh ginger, green chilies, cilantro stems, and chopped tomato. These warming spices bring out the best in chickpeas, making them shine in dals, stews, or grain-based salads.

Pro Tip: Avoid adding acidic ingredients like vinegar or citrus juice early in the cooking process. Acids can toughen chickpeas and increase cook time. Add them only after the beans are fully tender.

The beauty of cooking dried chickpeas is that you’re not stuck with a one-note flavor. You get to infuse every batch with unique flavor profiles that you just can’t get from bland canned chickpeas.

Recipes to Use Your Cooked Chickpeas

Cooked chickpeas are one of the most versatile ingredients to keep on hand, as they are protein-packed, filling, and ready to enhance just about any dish. Here are some of my favorite ways to use them:

Make a Dip or Purée: Blend your chickpeas into a creamy, fluffy base for this authentic, homemade hummus, which is perfect as a snack, appetizer, or addition to a mezze platter.

Add protein and sustenance to salads by tossing in a scoop of chickpeas. Try this in vibrant salads like cucumber tomato salad, summer corn salad, tabbouleh salad, burrata salad, or the sweet and creamy persimmon salad, They add texture, fiber, and a satisfying bite.

Stir into Grain, Rice & Pasta Bowls: Chickpeas make a hearty addition to bowls built on farro, bulgur wheat, pearl couscous, or steamed rice. Top with roasted vegetables, air fryer broccoli, sautéed kale, or tomato confit for a balanced and flavorful meal.

Boost the Protein in Soups: Add cooked chickpeas to cozy dishes like this nourishing kabocha squash soup or zesty chicken tortilla soup. They absorb flavor beautifully, making the soup more satisfying and satiating.

How to Store and Freeze Cooked Chickpeas

Whether you’re meal prepping for the week or saving leftovers for later, proper storage helps preserve both flavor and texture.

Refrigerator (Best for Short-Term Storage): Store chickpeas in an airtight container with a splash of their cooking liquid for up to 5–7 days. The liquid keeps them moist, tender, and flavorful. Add directly to soups, stews, or salads.

Freezer (Best for Long-Term Storage):  Let chickpeas cool completely. Portion them (with or without cooking liquid) into freezer-safe containers, zip-top bags, or silicone trays. Freeze for up to 3 months.

Tips for Thawing and Reheating:

• Thaw overnight in the fridge, or add frozen chickpeas directly to hot dishes like soups and stews.

• For salads or grain bowls, gently reheat in a sauté pan with a splash of cooking liquid or water to refresh moisture.

Pro Tip: Freeze chickpeas in 1- to 2-cup portions for easy grab-and-go servings, ideal for hummus, veggie bowls, or curries without having to defrost a whole batch.

More Legume + Bean Recipes to Try

• Authentic Homemade Hummus 
• Chickpea and Spinach Stew 
• Crispy Roasted Chickpeas 
• Chickpea Shawarma Wraps

Pro Tip: Cooked chickpeas can easily be substituted into many dishes that call for white beans, lentils, or even meat, making them an ideal pantry staple for plant-forward meals.