Since its domestication sometime in the Neolithic era (around 7500 BCE!) the garbanzo bean (also commonly known as a chickpea) has become a staple of countless culture’s cuisines. There’s many reasons why: they’re simple to prepare, they’re highly versatile in many culinary situations, and they’re a relatively easy-to-produce source of protein and fiber. But we like to think the main reason is that they’re just naturally delicious.

Take what you’ll find in every can of Trader Joe’s Organic Garbanzo Beans, for instance: small, tender, and toothsome, they have a light, nutty flavor that perfectly complements spices like cumin and coriander. They’re satisfyingly crunchy when roasted, delectably creamy when mashed, there’s a reason these legumes are so legendary. And as if that weren’t enough, they also have the added utility of creating aquafaba when packed in water (as ours are). This handy, vegan egg-replacement can be used to make meringues, cookies, and even mayonnaise. Will the wonders of the Garbanzo Bean ever cease? We think not.