I dismissed the humble chickpea years ago. That all changed when I went dairy-free, gluten-free and vegan. It's a very welcome and staple ingredient in my storecupboard nowadays. It's so easy to use chickpeas to make a simple vegetable soup a hearty dinner, or in a hummus for a tasty savoury treat with crackers, as the protein on a salad.
I often come across chia seed puddings on the web but never had the inclination to make one. That all changed yesterday when I had some leftover almond milk. For the laugh I decided to make up a pudding so I could once and for all prove it's not worth the effort.
So wrong was I. What a gorgeous breakfast or mid-afternoon snack and way too easy.