High fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.