Goya Chick Peas

Goya Chick Peas (15.50 oz) reads like a quietly dependable pantry staple: a familiar metal can with the bold Goya logo that you’ll find in the canned goods aisle alongside other legumes, tomatoes, broths and long-shelf staples. Shoppers reach for it during weekly pantry restocks, when assembling quick weeknight dinners, or while planning vegetarian and Latin-inspired meals. It’s positioned as an affordable, broadly appealing product rooted in Goya’s long-standing association with Latin American and Caribbean home cooking, marketed to shoppers who value authenticity, convenience, and economy — both within Latinx households and among cooks seeking simple, familiar ingredients. The label typically presents a straightforward, no-frills aesthetic (often bilingual), with serving suggestions rather than health-forward marketing; there’s no organic certification listed on the ingredient panel. Nutrition facts are modest — about 100 calories and 360 mg sodium per serving — and the ingredients list is short: chickpeas, water, salt, and a small amount of disodium EDTA for color retention. In plain terms the chickpeas are cooked and canned for shelf stability. Sensory notes: the beans are tender yet slightly firm, with a creamy interior and a mild, nutty-earthy flavor that soaks up dressings and spices. The ritual is hands-on but simple: drain and rinse, then toss into salads, simmer into stews, or mash for hummus — an everyday practice in many American kitchens. Overall it’s a practical, comforting pantry workhorse that bridges quick convenience and traditional cooking.