As I've read here, rice absorbs some salt when cooked/boiled. I'm interested about similar thing but about chickpeas and kidney beans.
So when I boil them in water, and add some salt, would the salt stay just over the surface of chickpeas/beans or it will actually enter inside each piece?
Why I'm interested in it because I tend to wash boiled (i.e., cooked) chickpeas and kidney beans with fresh water before using them to be part of another dish like cooking a little more with spices and oil. So I'm not sure when I wash them, the salt is also washed or it does stay with them.