ISO good bean recipes ...

[Hortensis]

24. Chickpea salad with cumin and celery.

Lasts nicely as you can imagine, uses up the extra celery I always have, and I really enjoy it as a side, lunch or even just snack or a tapas offering. Serious Eats has the recipe. It calls for cumin, but thyme or basil do well, as does lemon juice instead of the white wine vinegar called for. I usually add something else, olives, kale, and so on, but add extras with a shorter salad life like cucumber and tomato the day of serving. https://www.seriouseats.com/recipes/2014/10/chickpea-salad-cumin-celery-easy-recipe.html

Another one I've only made once so far and had as an appetizer on crackers is Smashed Chickpea Salad, a sort of "deconstructed hummus." I thought of it because it reportedly makes a good nonmeat sandwich filling for which she once paid $7 a pop. The recipe and suggestions for using it are at Smitten Kitchen, https://smittenkitchen.com/2009/01/smashed-chickpea-salad/ .

Btw, when I want to cook chickpeas/garbanzos quickly, I'll just toss them dry in the pot, as I always did. But Serious Eats taught me how much better they, and other "larger" beans, cook up, unbroken and not getting mushy outside while they're still relatively hard inside, if they're soaked overnight first. That allows the heat to spread quickly through via the water in the beans to cook them evenly. I always give the first recipe a salt water soak now, but the second? They going to be smashed, but not pureed, anyway, and uneven cooking would suit them just fine.