KkinionEveryday home cooking
One Can of Chickpeas, Different Portions for Salad and Soup
Even when you use the same canned chickpeas, the amount of beans per serving differs between salad and soup. Rather than dividing the can’s total weight first, read each ingredient list using the drained beans as your measure, and check the accompanying vegetables and water separately.
Before cooking for one
Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.
Rather than starting by deciding how many meals one can will make, first check the amount of beans in the dish you chose today. Both the chickpea cucumber salad and the chickpea tomato vegetable soup measure drained beans with a household eating spoon, but the amount used for one dish and the other ingredients are not the same.
Compare the total can weight with the beans you’ll use
For 1 serving of salad, the recipe lists 10 household eating spoons of drained beans; for soup, it lists 6 household eating spoons. Don’t compare these amounts directly with the total can weight, which includes liquid. First pour the beans into a sieve, rinse them, and drain them. Then measure out level spoonfuls of beans and follow the ingredient list. To know whether one can is enough for both dishes, check how much of the drained beans you’ll actually use. Don’t convert the number of household eating spoons to grams without a basis, or assume that every product comes in the same can size.
Ingredients and steps for the two published recipes
### Chickpea Cucumber Salad
Ingredients for 1 serving: canned chickpeas, 10 household eating spoons (drained beans); cucumber, 0.25 medium; tomato, 0.5 medium; lemon juice, 1 household eating spoon; olive oil, 0.5 household eating spoon; salt, 1 pinch.
1. Pour the canned chickpeas into a sieve, rinse under running water, and drain. Measure only the beans into level household eating spoonfuls, using the amount below.
2. Wash the cucumber and tomato. Halve the cucumber lengthwise and cut into 1 cm-thick slices. Remove the tomato stem and cut into 2 cm pieces.
3. Put the lemon juice and salt in a small dish about 8 cm in diameter and stir. Add the olive oil and stir quickly for 20 seconds until evenly combined.
4. Put the beans, cucumber, and tomato in a bowl about 16 cm in diameter and pour in the dressing. Gently mix from the bottom with a spoon and serve right away.
### Chickpea Tomato Vegetable Soup
Ingredients for 1 serving: canned chickpeas, 6 household eating spoons (drained beans); tomato, 1 medium; potato, 0.5 small; onion, 0.125 medium; spinach, 0.5 handful (loosely held); olive oil, 0.5 household eating spoon; water, 1 paper cup (180 mL each); salt, 2 pinches.
1. Rinse the canned beans and drain. Wash the vegetables. Remove the tomato stem and cut into 2 cm pieces; peel the potato and cut it and the onion into 1 cm pieces. Remove the spinach roots and cut the leaves into 4 cm lengths.
2. Put the olive oil and onion in a 18 cm pot and stir over medium-low heat for 2 minutes. When the edges of the onion turn translucent, add the tomato and press it with a spoon as you mix.
3. Add the potato, chickpeas, water, and salt. Once it boils, reduce the heat to low, leave the lid slightly ajar, and simmer for 12 minutes. If the potato is not easily pierced with a spoon, cook for 2 more minutes at a time.
4. Add the spinach and simmer over low heat for 1 more minutes. When the leaves have wilted, turn off the heat and serve in a small soup bowl.
Return to the dish you’re making today
The salad is made by mixing the beans and prepared vegetables with dressing, while the soup cooks potatoes and other vegetables in a pot. Making the amount of beans the same does not make these the same dish or the same meal portion. Both recipes call for already-cooked canned beans, so don’t substitute dried beans using the same number of spoonfuls. First choose one dish, then prepare its beans, vegetables, and water together as listed.
Continue with the published recipes
This is a cooking guide based on Kkinion’s published recipes, not a firsthand cooking or tasting review. The cover image is an AI-generated cooking example for the recipe and may differ from an actual photo of the dish.
Cook it yourself with a Kkinion recipe
Below are the complete ingredients and cooking steps for “Chickpea Cucumber Salad” and “Chickpea Tomato Vegetable Soup.” First choose the portion size, then follow the preparation and cooking instructions at each step.
Chickpea Cucumber Salad · Recipe Ingredients
Chickpea Cucumber Salad · Estimated time: 10 minutes · Equipment: no heating required
Choose one of the two portion sizes below to match the number of people you’re making it for.
- Canned chickpeas: 1 serving, 10 household eating spoons (drained beans) / 2 servings, 20 household eating spoons (drained beans)
- Cucumber: 1 serving, 0.25 medium / 2 servings, 0.5 medium
- Tomato: 1 serving, 0.5 medium / 2 servings, 1 medium
- Lemon juice: 1 serving, 1 household eating spoon / 2 servings, 2 household eating spoons
- Olive oil: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
- Salt: 1 serving, 1 pinch / 2 servings, 2 pinches
Chickpea Cucumber Salad · Complete Cooking Steps
1 step. Pour the canned chickpeas into a sieve, rinse under running water, and drain. Measure only the beans into level household eating spoonfuls, using the amount below.
What to check: Use already-cooked canned beans. 10 household eating spoons of drained beans make 1 serving. Dried chickpeas need to be soaked and cooked, so they cannot be substituted directly.
2 step. Wash the cucumber and tomato. Halve the cucumber lengthwise and cut into 1 cm-thick slices. Remove the tomato stem and cut into 2 cm pieces.
What to check: The amounts below are for the selected number of servings. The photo shows a 1-serving example of the preparation.
3 step. Put the lemon juice and salt in a small dish about 8 cm in diameter and stir. Add the olive oil and stir quickly for 20 seconds until evenly combined.
What to check: Measure with the same household eating spoon. Don’t fill it so full that liquid spills, and don’t heap thick ingredients. A pinch is the amount lightly held between the tips of your thumb and index finger. For 1 serving, a sauce dish 8 cm in diameter is sufficient. If the oil separates into layers, stir again just before pouring.
4 step. Put the beans, cucumber, and tomato in a bowl about 16 cm in diameter and pour in the dressing. Gently mix from the bottom with a spoon and serve right away.
What to check: Use all the ingredients and dressing prepared earlier.
See the ingredients and cooking steps for chickpea cucumber salad
Chickpea Tomato Vegetable Soup · Recipe Ingredients
Chickpea Tomato Vegetable Soup · Estimated time: 25 minutes · Equipment: pot, knife, sieve
Choose one of the two portion sizes below to match the number of people you’re making it for.
- Canned chickpeas: 1 serving, 6 household eating spoons (drained beans) / 2 servings, 12 household eating spoons (drained beans)
- Tomato: 1 serving, 1 medium / 2 servings, 2 medium
- Potato: 1 serving, 0.5 small / 2 servings, 1 small
- Onion: 1 serving, 0.125 medium / 2 servings, 0.25 medium
- Spinach: 1 serving, 0.5 handful (loosely held) / 2 servings, 1 handful (loosely held)
- Olive oil: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
- Water: 1 serving, 1 paper cup (180 mL each) / 2 servings, 2 paper cups (180 mL each)
- Salt: 1 serving, 2 pinches / 2 servings, 4 pinches
Chickpea Tomato Vegetable Soup · Complete Cooking Steps
1 step. Rinse and drain the canned beans. Wash the vegetables. Remove the tomato stem and cut into 2 cm pieces; peel the potato and cut it and the onion into 1 cm pieces. Remove the spinach roots and cut the leaves into 4 cm lengths.
What to check: The amounts below are for the selected number of servings. The photo shows a 1-serving example of the preparation. Use canned beans only. One-eighth of an onion is one piece made by halving it three times.
2 step. Put the olive oil and onion in a 18 cm pot and stir over medium-low heat for 2 minutes. When the edges of the onion turn translucent, add the tomato and press it with a spoon as you mix.
What to check: Measure with the same household eating spoon. Don’t fill it so full that liquid spills, and don’t heap thick ingredients.
3 step. Add the potato, chickpeas, water, and salt. Once it boils, reduce the heat to low, leave the lid slightly ajar, and simmer for 12 minutes. If the potato is not easily pierced with a spoon, cook for 2 more minutes at a time.
What to check: Measure the water with a 180 mL paper cup. Stir occasionally so it doesn’t stick to the bottom. If too much water evaporates, add 2 household eating spoons per 1 serving.
4 step. Add the spinach and simmer over low heat for 1 more minutes. When the leaves have wilted, turn off the heat and serve in a small soup bowl.
What to check: Add the spinach prepared in the first step. Use a pot of at least 3 L for 3–4 servings.
See the ingredients and cooking steps for chickpea tomato vegetable soup
The images in the body are newly generated AI images based on the Kkinion recipes linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the portions or finished appearance may differ.