How can I store chickpeas?

In a refridgerated coop ;)
I don’t think they’d last any longer than any other thing you’d keep in the fridge

They’ll keep a very long time if you keep them dry. I wouldn’t cook more than you will eat in a week and then refrigerate them.

The best recipe is humus – a cup of cooked beans, juice of a lemon, couple of tablespoons olive oil, garlic to taste. Blend it up, serve with crudites, bread, crackers, or pita. It’s highly nutritious, easy and delicious. Is there more to ask for?

Normally after I’ve opened canned garbanzos / chick peas I can’t get them to last more than five days or so before they go over to the dark side (or maybe they’re just pre-farting, I don’t know; maybe it’s not really accurate to say “the dark side” when what I really mean is “the smelly side”). But I would imagine that they’d freeze just fine, same as most any other cooked vegetable.

We store ours by drying them and keeping them in 5 gallon restaurant buckets with a few reusable dessicant cartridges. Once they’ve been soaked and boiled, they’re good for several days in the fridge, about the same as the canned kind.
@6rant6 humus is great, especially with the flatbread.

Ah crap. Should have proofread my message. I meant that the supermarket substituted the canned chick peas (which I wanted) for the dried variety. But your information is helpful. I think i’ll just freeze it in a tupperware after I have cooked them.

I’m liking the dried ones more and more. Sounds like you eat a lot of them. Soaking and cooking will get to be pretty routine.

@6rant6… what you said. The canned garbanzos are cooked. Just don’t open them until right before you need them. I put them straight from the can onto salads and into my food processor for hummus.

@6rant6 Don’t really want to spend over an hour cooking just the chick peas each time though.