A number of U.S. chefs are finding ways to incorporate protein-rich, versatile chickpeas, also known as garbanzo beans, into delectable dishes on high-end menus. Food Studio's executive chef Mark Alba serves chickpeas with wild striped bass, manila clams and chorizo in a tomato broth, and chef Matt Swickerath serves carpaccio of beef and arugula with ceci, the Italian name for chickpeas.

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