Garbanzo Bean Recipes

Chickpea Recipes: Best Chickpea Salad

This Mediterranean chickpea salad is one of our favorite chickpea recipes!

Prep: 20min

Total: 2min

Yield: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves (minced)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 3/4 teaspoon sea salt
• Freshly ground black pepper
• 1 ½ teaspoon cumin seeds*
• 2 cups cooked chickpeas (drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 4 Medjool dates (pitted and diced)
• 3 Persian cucumbers (sliced into thin half moons)
• ⅓ cup chopped roasted red peppers
• ¼ cup finely chopped parsley
• 3 ounces goat cheese
• ¼ cup fresh mint
• ⅓ cup roasted chickpeas (optional)

Instruction:

1. In a large bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, and several grinds of pepper.
2. In a small skillet over medium-low heat, toast the cumin seeds until aromatic, about 30 seconds. Remove from the heat and crush them a bit (a mortar & pestle is easiest for this). Add them to the bowl and stir.
3. Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl and toss. Transfer to a serving platter and dollop with the goat cheese, sprinkle with mint, and top with the extra roasted chickpeas, if desired. Season to taste and serve.

Roasted Chickpeas (Garbanzo Beans)

Crispy roasted chickpeas are a great crunchy snack and also perfect to use on salads, on top of soups, or alongside your favorite roasted vegetables.

Prep: 5min

Total: 40min

Yield: 8

Serving Size: 2 ounces

Nutrition Facts: calories 107 kcal, servingSize 2 ounces, Carbohydrate 15 g, Protein 5 g, Fat 3 g, Saturated Fat 1 g, Sodium 151 mg, Fiber 4 g, Sugar 3 g, unSaturated Fat 3 g

Ingredients:

• 15.5 ounce can of chickpeas (garbanzo beans) (drained)
• 1 Tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• ½ teaspoon garlic powder, or to taste
• ½ teaspoon chili powder

Instruction:

1. Preheat oven to 350°F
2. Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans). Pat very dry between two paper towels and allow to air dry for 10-minutes. *Residual moisture will cause the chickpeas to steam rather than roast and get crisp.
3. Toss chickpeas with olive oil and salt
4. Place chickpeas in a single layer on a rimmed baking sheet in the oven.
5. Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.
6. Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.
7. Remove from sheet pan and allow to cool for 5 minutes on the pan
8. Serve in a bowl, or store in a sealed jar

Roasted Garbanzo Beans/Chickpeas

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! 🙂 Make sure to get them good and dry before baking and they will cook more quickly.

Prep: 4min

Total: 49min

Yield: 8 serving(s)

Nutrition Facts: calories 126.5, Fat 1.2, Saturated Fat 0.1, Cholesterol 0, Sodium 317.9, Carbohydrate 24, Fiber 4.7, Sugar 0, Protein 5.3

Ingredients:

• 2 (15 ounce) cans garbanzo beans (chick peas)
• cooking spray
• 1 tablespoon cajun seasoning, heaping
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)
• cayenne, to taste

Instruction:

1. Drain garbanzo’s in a strainer and rinse well with cool water. Shake to help remove water. Let sit to drain while proceeding.
2. Cover a rimmed cookie sheet or shallow casserole dish with cooking spray. Pour garbanzos on the foil and spread them into a single layer. Take a few sheets of paper towel and gently press over the top of the beans just to remove any extra liquid- speeds cooking time too.
3. Spray top of beans with cooking spray and sprinkle seasonings over the beans. Shake pan to help distribute the seasoning and make sure the beans are all in a single layer.
4. Place pan in an oven and set to 350 F- no need to preheat. Use lowest rack on oven and return every 15-20 minutes or so to shake the pan so nothing burns. Be gentle or they may spill over the sides. Cook until beans are browned and crispy. About 45 minutes.
5. Remove from oven and pour into a heat-safe bowl with tight fitting lid to cool. Careful they are HOT to the touch!
6. Snack away! Keep these stored in the bowl for best freshness or in a ziploc bag.

25+ Best Chickpea Recipes!

These 25+ Best Chickpea Recipes are healthy flavorful bursting with global flavors. Whether you are looking for Chickpea dinner recipes, Chickpea soups or stews, Chickpea salads or chickpea salads we have you covered! Here’s our favorite Chana Masala Recipe.

Prep: 30min

Total: 1h30min

Yield: 6

Nutrition Facts: servingSize None, calories 318 calories, Sugar 9.4 g, Sodium 423 mg, Fat 8.4 g, Saturated Fat 2.9 g, Trans Fat 0 g, Carbohydrate 48 g, Fiber 9.8 g, Protein 14.9 g, Cholesterol 10.2 mg

Ingredients:

• 1 1/2 cups dried chickpeas, (soaked in water 12-24 hours or see notes) or sub 4-5 cups cooked or canned chickpeas
• 2-3 tablespoons ghee or coconut oil. (GHEE elevates this to the next level of goodness!!!)
• 2 bay leaves
• 2 teaspoons cumin seeds (whole)
• 1 teaspoon fennel seeds
• 2 large shallots ( or sub one large onion)
• 4 fat garlic cloves, rough chopped
• 1/2 -1 jalapeno or 1 serrano chili, finely diced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder or paprika
• 1 teaspoon dried fenugreek leaves
• 1/2 teaspoon ground turmeric
• 2 medium tomatoes, diced (and their juices) or 14-ounce can tomato puree, (although fresh tastes better here)
• 1 1/2 teaspoons salt (taste, use more if dry chickpeas, less if canned)
• 2 cups water if using dry, soaked chickpeas (or 1/2 cup water if using if canned or fully cooked chickpeas)
• 1 teaspoon honey or sugar if needed

Instruction:

1. If using dry beans, soak chickpeas in a bowl with 6 cups water, for 8-12 hours on counter, or up to 24 hours in the fridge. Drain. (See notes for quick instant pot “soak”)
2. Set Instant pot to Saute function. (See notes for stovetop.)Heat ghee and add whole bay leaves and cumin seeds and fennel seeds stirring 2-3 minutes until fragrant and golden.
3. Add shallots (or onions) Saute until golden and fragrant, stirring often. Add garlic, ginger and diced chili, saute 2-3 minutes.
4. Add all the spices- garam masala, ground cumin, coriander, chili powder, fenugreek, turmeric.
5. Give a stir then add the tomatoes and their juices, stirring constantly, for about 3 minutes, scraping up any browned bits.
6. Once the tomatoes start to break down add the water (if using dry chickpeas), salt, and drained chickpeas. Give a good stir, scraping up any browned bits ( to prevent burn error).
7. Set Instant to High Pressure for 25 minutes. (SEE NOTES!!!) Naturally, release for 15 minutes then manually release.
8. Taste and adjust salt. If it tastes bitter, add a little sugar or honey ( 1-2 teaspoons) to help balance.
9. If you want it more flavorful, stir in another teaspoon of garam masala, or if you want extra richness, a splash of coconut milk is nice.

The BEST Garbanzo Bean Stew of your Life | Spanish Potaje de Garbanzos

FAQ

What do you do with garbanzo beans?

1. 1 – Roasted chickpeas. Roasted chickpeas are nothing short of addictive and are great to have on hand to curb those afternoon munchies. …
2. 2 – In soups & stews. …
3. 3 – As a thickener in soups. …
4. 4 – Smashed in sandwiches. …
5. 5 – Meatless protein in pasta & rice dishes. …
6. 6 – Aquafaba.

What is the difference between chickpeas and garbanzo beans?

What do you do with canned chickpeas?

1. Roast them with spices for snacking on, stuffing into sandwiches, or using as a soup/salad topper.
2. Use them fresh from the can for adding protein to salads, soups, or curries.
3. Mash them into a hummus or dip for spreading onto sandwiches or dipping veggies into.

Are canned chickpeas good for you?