It’s not salt that hardens pulses (beans, lentils etc.), it’s acid. Salt your beans from the start, they’ll taste better. Also, most beans dont need to be soaked first, just cook them longer or start them hard for 20 mins then turn down the heat. Chickpeas, however, need to be soaked, unless you cook them with baking soda. But then you lose out on the aquafaba, so I say soak em.
It’s not salt that hardens pulses (beans, lentils etc.), it’s acid. Salt your beans from the start, they’ll taste better. Also, most beans dont need to be soaked first, just cook them longer or start them hard for 20 mins then turn down the heat. Chickpeas, however, need to be soaked, unless you cook them with baking soda. But then you lose out on the aquafaba, so I say soak em.