Chickpeas seem indestructible. They come out of a can firmer than other beans, hold up well in stews and salads, and can withstand grinding to make Falafel or baking for a pop-in-your-mouth snack. They are also known as garbanzos and ceci beans; a smaller variety is sold skinless and split as chana dal in Indian groceries and can be used instead of split peas to make dal. Chickpeas are a constant in Mediterranean cuisines, from Middle Eastern hummus to Moroccan couscous, imparting a mild nutty flavor to all.
