- Chickpea skins
I generally remove chickpea skins only when making hummus or dishes which require a creamy consistency. Both the outer layer, the seed coat or chickpea skin, and the legume itself (cotyledon) are edible so the choice is yours!
To remove skin when chickpeas have finished cooking, remove pot from heat and add 2-3 cups of ice water to pot. The cold water will crack the outer skin releasing it from the chickpea. Use a slotted spoon to scoop up skins as they float to the top. Drain the chickpeas in a colander (but save the liquid for storing chickpeas in refrigerator or freezer or for soup or sauce base). Inspect chickpeas and if skins remain rub lightly between fingers to release remaining skins.