I have been a big user of chickpeas and also like this talk on its growing use: [theatlantic.com]
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Feel free to reply to any comment by clicking the "Reply" button.I love chickpeas but am allergic to it!!! The more cooked the worse the symptoms so I tend to keep cooking chickpeas to a minimum. I prefer to eat chickpeas just by themselves as is or with beans. I love hummus!!! Sometimes I make roasted chickpeas as well. There are lots of recipes using chickpeas, chickpea flour, aquafaba, etc. but unfortunately I can't consume chickpeas liberally. SIGH.
graceylou
Level 8
Nov 3, 2019
1
Here are some alternatives, I love humour too, hope this helps:
[healthyeating.sfgate.com]
@girlwithsmiles Thanks. I do follow a lot of vegan pages so have lots of recipes. But I do love chickpea hummus (and chickpeas in general) and will still have it anyhow (homemade hummus). I just make sure I tell my SO that I've been consuming chickpeas just in case (hummus is usually pretty safe). I have numerous food allergies so I tend to live a bit dangerously. However, I only completely avoid black beans and bananas.
@graceylou I totally understand, I too have food allergies that are not the fatal type 
mine are eggs and diary though.
@girlwithsmiles I can't do dairy at all but luckily I'm vegan. Not allergic but lactose intolerant (and not a baby cow). I tend to cook and bake most of my food because there could be hidden dairy and allergens in store bought, restaurant, or other people's foods. I would still eat foods I love that cause some skin reactions, tongue/lips/mouth swellings, asthma-like symptoms, etc.
@graceylou yes I get eczema from a small amount, vomiting if I have more; but it’s not always obvious how much is too much.
Vegan is so much better. I even almost get rid of the eczema sometimes 
My late partner was from the Middle East and Chickpeas and Tahini were staples in our house for as long as she lived. We even had a food stand at the local farmers market and sold Falafel, Rice cookies and Taboli salad made with Quinoa (for those with gluten issues). One thing we did (and I still do) is to sprout the beans. This makes them much more digestible (I do this for all dried beans) and cuts down on the cooking time. Save the liquid from soaking the chickpeas and it will whip up like egg whites. It's called Aquafaba. [vegansociety.com]
JackPedigo
Level 9
Nov 3, 2019
2
Mash chickpeas, add vegan mayo and some sweet pickle relish. Makes a great faux tuna salad for sandwiches.
mcgeo52
Level 8
Nov 3, 2019
7
That's a great idea!
Thanks for the tip
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