Whether you call them chickpeas, ceci beans or garbanzos, these round beans are high in iron, calcium and fiber and do more than turn into hummus. Here are a few easy ideas for cooked chickpeas.

Make bruschetta. Mash cooked chickpeas with olive oil, lemon juice, parsley, garlic and salt and pepper and top rice cakes or sliced and toasted baguette with it.

Make ’em kid friendly. Put them in a bowl and give kids a toothpick to have at them, and suddenly they’re fun to eat!

Marinate them. Chickpeas have enough substance to stand on their own as a salad. They do best with a strong marinade like minced parsley, lemon juice, olive oil and garlic and finely chopped onions.

Add them to canned soup. Toss a handful or two of chickpeas into canned soup for bonus protein and fiber.

Turn them into a meal. Add them to rice, couscous or quinoa for an easy, affordable meal. You can jazz it up with whatever you’ve got on hand: veggies, seasonings or herbs, for example.

Roast them: Toss them with enough olive oil and salt and pepper to coat, and spread them on a baking sheet and roast at 450°F, occasionally stirring until crispy, about 25 minutes.