Chickpeas are one of the oldest consumed crops, and are considered as both a vegetable and a protein food. Among the different cultures that use chickpeas, they can be used to make hummus, curries, and many more recipes.
My favorite recipe is making kong-jang with these chickpeas. I soak them in water, toss them with some olive oil, and air-fry them till their crispy on the outside and slightly tender on the inside. After I toss them with a soy-honey base on a non-stick pan, I store it in the fridge as banchan. This product is great!