Leftover cooked chickpeas — into hummus or salad tomorrow

In the pot after soup chickpeas are left — still warm, and the table is already set for something else. Easy to forget them in the pot: by morning the skins are dull, the grains stuck, the hand waves — “nobody eats that”. I split them at once: a handful into the cold with cucumber and onion for salad, a handful into the blender bowl with garlic and oil — hummus for bread, not a night lump under the lid.

Leftover cooked chickpeas — into hummus or salad tomorrow. Cooked beans are another note; lentils into a salad its own; a tin of beans without soaking another story. Here it’s the chickpeas themselves: two roads from one pot — not a lecture about “protein from legumes”.

A day or two in the cold. If it smells sour or feels slimy — bin, I don’t hide it under sesame. I don’t put raw mince beside them. I’m not writing a new “perfect hummus” with shop tahini here — it’s about the chickpeas already cooked at ours.

I don’t need chickpeas that spend the night in the pot until shame. I need two bowls: a salad and a paste on a slice. At yours do chickpeas after soup go on — or already cool under the lid until the bin?