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Chickpeas are my new favorite anytime snack and salad topping. I soak the beans overnight in cold water for 8 hours. Before I am going to cook them, I drain them and then bring them to a boil in water. Cook them on medium for 60-90 minutes until soft and tender. Then I add salt to taste. Chickpeas can be kept in the fridge for up to three days or frozen for a quick lunch or dinner. Use them as a topping for salad or to mix in to veggies to add a healthy, vegan protein. Chickpeas are full of folate–which is the food source of the synthetic folic acid prescribed to women women who are pregnant to prevent birth defects. Recently I even used my taco spice mix to make chickpea tacos–which would be a great recipe for meatless Mondays or my vegan and vegetarian friends.