I cook dried chickpeas with the skins on. They’re rich in protein, fiber, and healthy carbohydrates. The vegetables are low in calories and high in nutrients, minerals, vitamins, fiber, and antioxidants. I like to serve this chickpea salad alongside different types of meat, poultry, or fish. I enjoy using legumes in small portions as a side for meats—it’s part of my diet. Over a year and a half, I lost 31 pounds by swapping out bad carbs for good carbs and eating smaller portions.