All legumes are superstars. Beans, peas, and lentils are rich in protein, fiber, iron, magnesium, potassium, and zinc. But chickpeas (garbanzos) stand out because they’re so versatile. Just drain, rinse, and toss a handful on your green salad. Or throw them into vegetable stews, soups, or chili, mix them with brown rice, whole-wheat couscous, or bulgur, or add them to a pot of simmering greens. Here are three of our favorite ways to prepare the easiest beans around.